Italian Marinated Steak Recipes

ITALIAN-STYLE MARINATED STEAK

Steps:

• Pour dressing over steaks in shallow glass dish; turn to evenly coat. Refrigerate 30 min. to marinate.
• Heat grill to medium-high heat. Remove steaks from marinade; discard marinade.
• Grill steaks 4 to 5 min. on each side or until medium doneness (160°F.) Brush with steak sauce. Remove from grill; let stand 10 min. Cut diagonally across the grain into thin slices.

ITALIAN MARINATED SIRLOIN STEAK

Steps:

• Whisk the olive oil, vinegar, garlic, rosemary, parsley, oregano, honey, red pepper flakes and 1/2 teaspoon each salt and pepper in a medium bowl. Transfer 3 tablespoons of the vinaigrette to a small bowl; cover and refrigerate until ready to serve.
• Combine the remaining vinaigrette with the steak in a large resealable bag; turn the bag several times to coat the meat. Refrigerate at least 4 hours or overnight, turning the bag occasionally.
• Preheat a grill to high. Transfer the steak to a plate or baking sheet, letting the excess marinade drip off; season the steak with salt and pepper. Let stand at room temperature, 30 minutes. Grill the steak until a thermometer inserted into the thickest side reaches 130 degrees F, 16 to 20 minutes for medium rare, flipping every 4 to 5 minutes. Transfer the meat to a cutting board and let rest 10 minutes. Thinly slice the meat against the grain; serve with the reserved vinaigrette.

ITALIAN BEEF MARINADE

Steps:

• Combine dressing mix with both vinegars.
• Add oil, mix well, and then add seasonings and garlic.
• Add meat and marinate in Pyrex container or ziplock 4 hours to overnight, turning occasionally.
• Please note that this*will* congeal in the fridge.
• Grill or broil to desired doneness.
• Let meat rest 5 minutes before cutting.
• Enjoy!

ITALIAN MARINATED STEAK

Steps:

• Reserve 1/2 cup dressing. Pour remaining dressing over meat in shallow dish or zipper-style plastic bag; cover.
• Refrigerate 15 minutes to marinate. Drain; discard marinade
• Place meat on rack of broiler pan 4 to 6 inches from heat. Broil 10 to 12 minutes on each side or until cooked through, turning and brushing with reserved 1/2 cup dressing. Serve with rice, if desired.
• Try serving with steamed fresh green beans and tomato slices drizzled with your favorite KRAFT Dressing, such as Caesar.
• Great Substitute: Try with any variety (regular or reduced fat) of KRAFT Italian, Vinaigrette or Special Collections Greek or Balsamic Vinaigrette.

ITALIAN RIB EYE

Steps:

• Place the garlic, oregano, basil, parsley, rosemary, and salt into a mortar or small bowl, and mash into a coarse paste. Stir in the olive oil, balsamic vinegar, and white pepper until evenly blended. Scrape half of the mixture into a separate small bowl; set aside. Spread the remaining half of the herb mixture evenly over the steaks. Set aside to marinate for 1 hour.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Cook the steaks on the preheated grill for 7 minutes, then turn over, and coat with the reserved herb mixture. Continue cooking 7 minutes more for medium-well, or until your desired degree of doneness has been reached.

TUSCAN MARINATED STEAKS

Steps:

• In a small glass or ceramic bowl, combine all ingredients except steaks. Cover, and refrigerate until needed, up to four days.
• In a wide, shallow glass or ceramic bowl, combine the steaks and marinade. Turn the steaks to coat them well. Cover, and refrigerate overnight.
• Wipe excess marinade from steaks and discard. Grill to taste.

ITALIAN MARINADE

Steps:

• Whisk together all the ingredients in a large bowl. Add cubes of chicken, pork, lamb or beef to the marinade and cover tightly, or place into large, re-sealable plastic bags and refrigerate for 24 to 36 hours (or 10 to 12 hours for chicken).