THE BEST STEAK MARINADE
We use this marinade for rib steaks, but can be used for almost any cut of beef.
Provided by SweetCravings
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 7.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 1135.4 mg, Sugar 4.2 g
DRESSED-UP STEAK SALAD
This sirloin gets its fresh taste from tomato, red onion and avocado. A little steak sauce in the dressing helps it complement the meat perfectly. To complete the meal, serve with soft breadsticks and lemon sherbet. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 17
Steps:
- In a jar with a tight-fitting lid, combine the first 6 ingredients; shake well. Refrigerate until serving. , In a small bowl, combine marinade ingredients. Brush on both sides of steak; let stand for 30 minutes. Broil steak 4 in. from the heat until meat reaches desired doneness, 5-6 minutes on each side. , Meanwhile, on 2 plates, arrange greens, tomato, avocado and onion. Thinly slice steak; place on top of salads. Serve with dressing.
Nutrition Facts : Calories 696 calories, Fat 59g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 834mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 7g fiber), Protein 26g protein.
DRESSED-UP STEAKS
Just five pantry ingredients nicely season these special-looking broiled steaks that are accented with extra Catalina salad dressing.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the oil, garlic, oregano and pepper. Rub over both sides of steaks. Brush with 1/4 cup salad dressing. Place on a broiler pan., Broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with remaining dressing.
Nutrition Facts : Calories 268 calories, Fat 21g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 603mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 8g protein.
DAD'S SIMPLE STEAK MARINADE
This recipe is one my father taught me. It is the simplest homemade marinade! Just 5 common ingredients! When used overnight, the soy sauce, Worcestershire sauce, and garlic make flank, skirt and sirloin steaks flavorful and, most importantly, tender for the grill! For more flavor, add Kosher salt and cracked black pepper to your steak while it cooks. Red wine vinegar or balsamic vinegar may be substituted for the red wine.
Provided by MLALAK
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk together the vegetable oil, soy sauce, red wine, Worcestershire sauce, and garlic in a bowl, and pour into a resealable plastic bag.
- To use the marinade, place the meat in the bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight. Discard the marinade after it has been used.
Nutrition Facts : Calories 186.4 calories, Carbohydrate 3.9 g, Fat 18.2 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 2.8 g, Sodium 713.1 mg, Sugar 1.4 g
STEAK MARINADE
Soy, coriander and cumin join ginger and garlic in this simple, umami-laden marinade. It's a perfect match for any tender cut of beef, such as bavette, rib-eye or flank steak which have a loose, visible grain primed for soaking up marinades. This recipe imparts its flavor in as little as 30 minutes, though the meat benefits from any additional marinating time - and can sit for up to two days. The steak chars as it cooks, and the exterior caramelizes to create a crisp, powerfully savory crust.
Provided by Lara Lee
Categories dinner, meat, main course
Time 45m
Yield About 4 servings
Number Of Ingredients 9
Steps:
- Combine the soy sauce, vinegar, sesame oil, ginger, garlic, coriander and cumin in a large bowl or resealable freezer bag. (You should have 3/4 cup marinade.) Add the steak and massage the marinade into the meat, then chill in the refrigerator for at least 30 minutes, or preferably for at least 3 hours or up to 2 days. (The marinade will permeate the meat more powerfully over time, resulting in a more robust flavor.)
- Remove the meat from the refrigerator about 1 hour before cooking to bring to room temperature. Heat a large heavy skillet, grill or grill pan over high heat. If using a pan, add the neutral oil to the pan. (No oil is needed for the barbecue or griddle pan.) When the pan or grill is hot, use tongs to remove the steak from the marinade, allowing excess to fall away before placing the steaks on the pan or grill. Depending on the thickness of your steak (and the doneness you prefer), cook a 1-inch-thick steak for about 3 minutes per side until medium-rare. For thinner steaks or alternative cuts, reduce the cooking time to about 2 minutes per side, and increase the cooking time as needed for thicker cuts.
- Remove the steak and let rest for 5 minutes. Transfer to a cutting board and thinly slice the meat against the grain. Serve warm, room temperature or even cold, depending on your preference.
CHURRASCO (GRILLED MARINATED SKIRT STEAK)
Like so many of the best Puerto Rican dishes, churrasco - garlicky wood-fire-grilled steak served with chimichurri - starts by tenderizing a tougher cut of meat (skirt steak) with a flavorful marinade. Although its origins are Argentinian and Brazilian (the word churrasco encompassing grilled meats in both Spanish and Portuguese), variations on the dish are Latin American staples. This recipe kicks up a classic Puerto Rican marinade with a bit of adobo seasoning, and then served with wasakaka, an herbaceous sauce from the Dominican Republic using lime juice. The steak should be grilled over an open fire (the smoke is key), but a gas grill will do, as will a cast-iron skillet. Serve with adobo roasted potatoes, maduros, white rice or arroz mamposteao, plus fresh tomato and avocado slices.
Provided by Von Diaz
Categories dinner, meat, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Pat the steaks dry and place in a large zip-top bag.
- Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.
- If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.
- Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you'd like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)
- Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.
- Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.
DRESSED UP STEAK (MARINADE AND SAUCE)
This is a marinade (for any steak you like) and then there is a sauce recipe to serve with that steak after it is cooked to your liking. Nice to serve on a bed of greens with tomato wedges, avocado and red onions.
Provided by Oolala
Categories Steak
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Blend the marinade ingredients and brush on both sides of the steak. Let meat stand 30 minutes and broil 4 inches from the heat for about 5-6 minutes per side until done.
- Meanwhile for the sauce, mix the ingredients and put into a lidded jar and shake well. Put in refrigerator until serving.
- When meat is done, slice thin and serve with the sauce.
Nutrition Facts : Calories 173.1, Fat 19.3, SaturatedFat 2.5, Sodium 156.4, Carbohydrate 0.8, Fiber 0.1, Sugar 0.2, Protein 0.1
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