Kittencals Marinade For Grilled Steak Recipes

KITTENCAL'S MARINADE FOR GRILLED STEAK

Steps:

• Mix all the marinade ingredients together in a bowl.
• Pour over steaks.
• Cover tightly and place the steaks in the refrigerator for minimum 4 hours or even better for 24 hours.
• Remove the steaks from the fridge.
• Bring the steaks down to almost room temperature before grilling.
• Season steaks with steak seasoning or seasoning of choice if desired (I like to use Montreal Steak Seasoning).
• Grill for 6-12 minutes turning 3-4 times or until desired doneness.

KITTENCAL'S MARINATED GRILLED FLANK STEAK

Steps:

• In a bowl combine all marinade ingredients until well combined.
• Score the surface of the uncooked steak about 1/4-inch deep across the grain.
• Place the marinade into a large heavy resealable plastic bag then add in the beef.
• Seal bag and toss meat to coat with the marinade.
• Place the bag into a large bowl.
• Refrigerate for 24 hours (tossing the bag a couple of times during the refrigeration time).
• Remove beef from the marinade and allow all the marinade to drip off scraping off the chopped garlic pieces and green onions from the meat.
• Place on a large plate (I use a jelly-roll pan) and allow to sit out on the counter until almost room temperature, this might take about 3 or more hours.
• Preheat grill to high heat.
• Place on grill and season with steak seasoning or fresh ground black pepper and a little salt.
• Grill the meat about 5-6 minutes per side for rare doneness (turning ONLY one time, do not overcook the meat as it will cook a little more after removing from the grill).
• Remove to a plate/s and allow to sit for 10 minutes before slicing.
• Slice the meat across the grain.

KITTENCAL'S EASY MARINADE FOR GRILLED CHICKEN

Steps:

• In a large bowl mix all ingredients together until well blended.
• Add in chicken pieces, cover and refrigerate for 6-8 hours.
• When ready to grill, remove the chicken from the marinade and pat dry with paper towels.
• Season the chicken with seasoning salt and pepper, then grill.
• There is enough marinade for up to 10 pieces of chicken.
• Delicious!

CHURRASCO (GRILLED MARINATED SKIRT STEAK)

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.

MARINATED GRILLED SKIRT STEAK

Steps:

• Mix mango nectar, soy sauce, garlic, and hot sauce in a bowl. Add steak and marinate for 8 hours, or overnight.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Grill steaks until they are beginning to firm and are hot and slightly pink in the center, 4 to 5 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Remove from grill, cover, and allow to rest for 2 minutes. Cut steak across the grain and serve.