Garlic Ginger Soy Marinated Steak Tips Recipes

GARLIC GINGER SOY MARINATED STEAK TIPS

Steps:

• Whisk together the olive oil, soy sauce, rice vinegar, ginger and garlic. Add the steak tips or kabob meat and mix together. Cover and marinate for at least 1 hour.
• Cook to desired tenderness.
• Stir-fry: Heat a skillet with 1 tbsp olive oil over medium heat. Drain the marinade and add the steak tips to the pan. Cook, turning one, until they reach desired doneness -- 7-10 minutes. (good for well-done)
• Broil: Place on a baking sheet and broil for 3-4 minutes, flip and broil for an additional 3-4 minutes (good for a medium doneness)
• Grill: Thread on a skewer and grill on a heated grill to desired doneness, flipping once (about 3-4 minutes per side)

AMAZING GINGER-GARLIC STEAK MARINADE

Steps:

• Throw all ingredients in a Ziplock bag with your steaks.
• Refrigerate overnight (tastes best), or for at least two hours.
• Cook your steaks however you want.
• Some people will probably scream unsanitary, but I like to boil down the marinade until it thickens in the same pan I cook my steaks in, and serve it as a pan sauce. I'm not dead yet!
• Enjoy!

SIRLOIN STEAK TIPS WITH GARLIC, GINGER AND SOY MARINADE

Steps:

• MAKING THE MARINADE:.
• Combine the soy sauce, oils, garlic, ginger, sugar, zest, red pepper, and scallion in a small bowl.
• PREPARING THE STEAK TIPS:.
• Combine the marinade and meat in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that meat marinates evenly.
• About halfway through marinating time, turn burners on grill to high, close lid, and heat grill until hot, about 15 minutes.
• Remove steak tips from marinade and pat dry with paper towels. Grill, covered, until well seared and dark brown on first side, about 4 minutes. Using tongs, flip steak and grill until second side is well seared and thickest part of meat is slightly less done than desired, 4-5 minutes for medium-rare (about 130 degrees on instant-read thermometer) 6-8 minutes for medium (about 135 degrees); if exterior of meat if browned but steak is not yet cooked through, move steak to cooler side of grill and continue to desired doneness.
• Transfer steaks to cutting board; tent loosely with foil and let rest for 5 minutes. Slice steak very thinly on the bias. Serve immediately with orange wedges.

STEAK TIPS - GARLIC, GINGER AND SOY

Steps:

• Combine all marinade ingredients in a gallon-sized zip-loc bag. Add meat and press out as much air as possible. Refrigerate one hour, flipping after 30 minutes.
• Cook steak tips to med-rare or medium (130-135 degrees), let rest five minutes, slice thinly and serve immediately with orange wedges.

TENDER FLANK STEAK

Steps:

• In a shallow dish, combine the first seven ingredients; add steak and turn to coat. Cover and refrigerate for 8 hours or overnight, turning occasionally., Drain and discard marinade. Grill, covered, over medium-hot heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

ASIAN GINGER GRILL MARINADE

Steps:

• Whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, green onion, sesame seeds, and pepper until the honey has dissolved.

PERFECT SOY-GRILLED STEAK

Steps:

• Start a charcoal or wood fire or heat a gas grill; the fire should be hot and the rack no more than 4 inches from the heat source. Mix together the first 6 ingredients; taste and add more of anything you like. Turn the steak in the sauce once or twice, then let sit in the sauce until the grill is hot.
• Turn the steak one more time, then place on the grill; spoon any remaining sauce over it. For rare meat, grill about 3 minutes a side for steaks less than an inch thick. For larger or more done steak, increase the time slightly.

SAVORY GARLIC MARINATED STEAKS

Steps:

• In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.
• Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
• Preheat grill for medium-high to high heat.
• Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.

RIB EYE STEAKS WITH A SOY AND GINGER MARINADE

Steps:

• In a medium size mixing bowl, combine soy sauce, maple syrup, garlic, ginger root, mustard powder, sesame oil, and Tabasco sauce; mix well to blend. Now add beer, and stir lightly to mix.
• Prepare steaks by scoring any fatty outside areas on steak with a knife, (this prevents the steaks from curling when barbecuing). Place steaks in a casserole dish, and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the steaks. Turn steaks over, and repeat punching holes.
• Cover with clear wrap or foil, and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight.
• Prepare and preheat barbecue to high heat. Place steaks directly on grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.

STEAK MARINADE

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.