SAVORY GARLIC MARINATED STEAKS
This beautiful marinade adds an exquisite flavor to these already tender steaks. The final result will be so tender and juicy, it will melt in your mouth.
Provided by Angie Gorkoff
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Time P1DT30m
Yield 2
Number Of Ingredients 12
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.
Nutrition Facts : Calories 576.4 calories, Carbohydrate 36 g, Cholesterol 81.2 mg, Fat 36 g, Fiber 1.2 g, Protein 28.4 g, SaturatedFat 10.6 g, Sodium 2496.5 mg, Sugar 27.4 g
GARLIC GRILLED STEAKS
Take steak to new flavor heights by basting your choice of cuts with an amazing garlicky blend that requires only a few minutes to fix. It will be a mouthwatering change of taste at your next outdoor gathering. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- With a mortar and pestle, crush garlic cloves with salt and pepper. Stir in oil, lemon juice and Worcestershire sauce., Grill steaks, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Brush generously with garlic mixture during the last 4 minutes of cooking.
Nutrition Facts : Calories 373 calories, Fat 17g fat (5g saturated fat), Cholesterol 100mg cholesterol, Sodium 1013mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.
SPICY GARLICKY BEEF MARINADE
This wonderful marinade uses spicy jalapenos, olive oil, elephant garlic, and fresh cilantro! This is good for carne asada and makes enough marinade for approximately 2 lbs of meat.
Provided by Traci-in-Cali
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 4
Number Of Ingredients 13
Steps:
- Combine olive oil, lime juice, jalapenos, vinegar, Worcestershire sauce, cilantro, elephant garlic, sugar, paprika, cumin, garlic powder, cayenne pepper, salt, and pepper in a large glass bowl. Add whatever meat you are planning on marinating, cover, and refrigerate for 2 hours. The meat will lose it's bright red color as it marinades in the acidic juice.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 5.2 g, Fat 28.2 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 3.9 g, Sodium 44.4 mg, Sugar 2.3 g
SOY-GARLIC MARINADE
Use this marinade when grilling steaks -- bone-in rib eye, skirt, flank, and hanger are four of our favorites.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes 3/4 cup
Number Of Ingredients 4
Steps:
- Whisk together soy sauce, olive oil, garlic cloves, and lemon juice.
- Place steak in a nonreactive dish, and pour marinade over top. Cover, and refrigerate for at least 4 hours (or overnight). Before grilling, remove from marinade, and pat off excess with a paper towel.
GARLIC-BUTTER STEAK
This quick-and-easy skillet entree is definitely restaurant-quality and sure to become a staple at your house, too! -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Mix 1 tablespoon butter with parsley, garlic and soy sauce., Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-7 minutes per side. Serve with garlic butter.
Nutrition Facts : Calories 316 calories, Fat 20g fat (10g saturated fat), Cholesterol 124mg cholesterol, Sodium 337mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein.
GARLICKY STEAK WITH CARROT, WALNUT AND DILL SALAD
Any steak benefits from a quick marinade, but especially a flank steak. Fairly tender on its own, it becomes its best self when bathed in oil laced with lemon, garlic and coriander. The trick here is to set aside a teaspoon of this potent marinade to stir into yogurt, to dollop or serve alongside. This marinade and the garlic yogurt also work well on chicken or pork, tossed with almost any grilled vegetable or even drizzled over toast. The salad, made from long strips of carrots, is a light, sophisticated side that's as at home on your Tuesday night table as it is at weekend brunch.
Provided by Sarah Copeland
Categories dinner, quick, weekday, weeknight, steaks and chops, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Zest the lemon and combine zest in a bowl with 1 teaspoon salt, the pepper, garlic and coriander, and rub with your fingers to make an even paste. Stir 1 teaspoon mixture into yogurt, and set aside. Pour 3 tablespoons olive oil over the remaining mixture. Rub on both sides of the steak; place the steak in a bowl or a large resealable bag and set aside for 30 minutes, or refrigerate up to overnight.
- Meanwhile, make the salad: Juice the lemon into a large bowl, and whisk together with the remaining 2 tablespoons olive oil and 1/2 teaspoon salt. Shave the carrots into the bowl with a vegetable peeler or a mandoline, making long, thin shavings (like ribbons). Toss together with the dressing and walnuts and set aside while you grill the steak.
- Light the grill or heat the broiler. Remove the steak from the marinade and brush off any excess. (A dry steak yields a better, crisper sear.) Grill the meat over direct heat until char lines appear and meat is done to taste, 5 minutes per side for medium-rare, or broil until charred, 3 to 5 minutes per side.
- Let the meat rest for 5 minutes before slicing against the grain. Toss the dill with the carrot salad. Spread a thin layer or a dollop of lemon-garlic yogurt on each plate, and top with the steak and salad.
Nutrition Facts : @context http, Calories 480, UnsaturatedFat 22 grams, Carbohydrate 11 grams, Fat 34 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 9 grams, Sodium 672 milligrams, Sugar 5 grams
GARLIC AND HERB STEAK MARINADE
Provided by Food Network
Time 10m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Add the parsley, mint, thyme, garlic, scallions, lemon zest and juice, 1 1/2 teaspoons salt and 1/2 teaspoon pepper to the bowl of a food processor. Process until finely chopped. With the machine running, drizzle in enough olive oil to form a loose paste. Use as a marinade for flank or skirt steak, wiping off excess before grilling.
GARLIC AND ROSEMARY STEAK MARINADE
Make and share this Garlic and Rosemary Steak Marinade recipe from Food.com.
Provided by Wendys Kitchen
Categories < 4 Hours
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- Pour over steak and marinade as long as possible.
- BBQ and enjoy!
Nutrition Facts : Calories 76.8, Fat 6.9, SaturatedFat 1, Sodium 1006.4, Carbohydrate 2.4, Fiber 0.4, Sugar 0.3, Protein 2.1
GARLICKY STEAK MARINADE
An awesome steak marinade (works best with flank steak) from Fine Cooking Magazine #105. You really have to try this one! This recipe uses a food processor, however I prepared this by just finely mincing the ingredients and it is still remarkably delicious.
Provided by Russell G
Categories < 30 Mins
Time 20m
Yield 2 1.5 lb steaks, 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine parsley, mint, rosemary and garlic in food processor and pulse until finely chopped.
- Add lemon juice, soy sauce, salt & pepper and process until smooth.
- With the motor running, add olive oil in a thin stream.
- Pour marinade over steak and turn to coat.
- Cover and refrigerate at least 4 hours (I have done as little as 1 hour with good results) or overnight, turning occasionally.
Nutrition Facts : Calories 553.4, Fat 54.8, SaturatedFat 7.6, Sodium 2917.3, Carbohydrate 13.9, Fiber 3.8, Sugar 1.9, Protein 6.7
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Cuisine AmericanEstimated Reading Time 3 minsCategory Marinades
- Whisk together all the ingredients in a 2 cup measure or small bowl. Place meat in a zip top bag and pour the marinade into the bag. If you want some to pour over the cooked meat, reserve a little and set aside for later.
- Squish around the meat in the bag to ensure it’s all covered. Remove all the air from the bag and seal. I do this by holding the top of the bag while the bottom is on the counter then I slowly roll the bag to remove the air. Be careful, as this pushes the marinade upward. You don’t want it to spill out. Once it gets close to the top, carefully remove remaining air and seal the bag. If done correctly, it should look like it has been vacuum sealed.
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