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
BEST STEAK MARINADE IN EXISTENCE
This is a family recipe that has been developed only over the last 5 years. In this short time it's made me famous in our close circle, but until now I've never shared it with anyone.
Provided by Kookie
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
- Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
Nutrition Facts : Calories 145.2 calories, Carbohydrate 5.6 g, Fat 13.6 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 688 mg, Sugar 1.7 g
GRILLED FLANK STEAK WITH LEMON BASIL MARINADE
A marinade featuring lemon and basil makes this cut of beef tender and delicious. The recipe is from Evelyn Robbins of Norridgewock, Maine, who relates, "I do all the preparation, and my husband does the grilling-we make quite a team!"
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first six ingredients. Add steak and turn to coat. Cover and refrigerate for 4-24 hours. , Drain and discard marinade. Grill steak, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Slice steak diagonally.
Nutrition Facts :
STEAK SLICE WITH LEMON AND THYME
This recipe, or rather the method, was suggested to me by my agent Ed Victor, and so is known familiarly as Ed's Tender Rump. The method is this: instead of marinading the meat before cooking, you marinade it after -- and it really does keep it extraordinarily tender. Please feel free to play around with the herbs; I think Ed himself uses oregano rather than the thyme I love. I love this with broccoletti or those leggy tenderstem broccoli. A couple of packets, lightly cooked and then drained and placed in the marinade after the beef's out and sliced, is the most heavenly accompaniment. And I can't tell you how good both steak and broccoli are cold later.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut away the fat from around the edge of the steak while you heat a griddle or pan.
- Brush the steak with oil to prevent it sticking to the griddle or pan, and then cook for 3 minutes a side plus 1 minute each side turned again (this gives you pretty griddle marks) for desirably rare meat; the lemon in the post-hoc marinade 'cooks' it a little more.
- While the steak is cooking, place the thyme leaves, garlic, oil, lemon zest, juice, salt and pepper in a wide shallow dish.
- Once the steak is cooked, place it in the dish of marinade for 4 minutes a side, before removing it to a board and slicing thinly on the diagonal.
LEMON-ROSEMARY MARINADE
This blend of lemon juice, herbs, and olive oil improves almost any ingredient, although it's especially effective with rich lamb. Truly versatile, this classic marinade adds a finishing touch when simmered into a sauce and then brushed on the meat before serving.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes enough for 2 pounds lamb
Number Of Ingredients 6
Steps:
- Whisk together garlic, shallots, rosemary, oregano, oil, and lemon juice in a medium nonreactive bowl. Use marinade immediately.
- If desired, turn marinade into a finishing sauce: After removing meat, pour marinade into a nonreactive saucepan, and boil for 3 minutes. Brush on cooked meat just before serving.
FLANK STEAK WITH LEMON SHALLOT MARINADE
This is delicious! It uses Meyer lemons, which I love. If you cannot get Meyer lemons you can substitute 1-1/4 cup fresh lemon juice and 1/4 cup fresh orange juice. I made sandwiches with the leftovers that my kids really enjoyed. I put a little garlic butter on a roll and broiled it a little. Then put thinly sliced pieces of steak on the roll, top with swiss cheese and broiled until melted. From the cookbook Food To Live By.
Provided by susie cooks
Categories < 30 Mins
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Pierce both sides of the flank steak all over with a fork; place meat in a 1-gallon resealable plastic bag.
- Pour the lemon juice in a small bowl and whisk in the soy sauce. Add shallots; whisk in the sesame oil. Pour about 2/3 cup of the marinade inot a microwave-safe container and refrigerate until needed.
- Pour remaining marinade into the bag with the flank steak and seal, pressing out any excess air. Refrigerate the steak overnight; turning once or twice to distribute the marinade evenly.
- Remove the steak from the marinade and discard the unused marinade.
- Grill or broil the steak until cooked to taste; about 3 to 4 minutes per side for rare.
- Let the steak rest for 5 minutes.
- Warm the reserved marinade in the microwave and place in a serving bowl.
- Cut steak against the grain into very thin slices.
- Serve with warmed marinade.
Nutrition Facts : Calories 435.9, Fat 23.4, SaturatedFat 8.5, Cholesterol 93, Sodium 1464.3, Carbohydrate 3, Fiber 0.2, Sugar 0.4, Protein 50.9
WORLD'S BEST STEAK MARINADE
Steak Marinade
Provided by hempokempo
Time 5h
Yield Makes 4 steaks
Number Of Ingredients 0
Steps:
- In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper. Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.
- Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.
- Top with butter and garnish with fresh parsley if desired
SOY-LEMON-BASIL STEAK MARINADE
This steak marinade is pretty easy to make and packs a different flavor into your steaks. Marinade for 4-8 hours before cooking.
Provided by ElizabethKnicely
Categories Lemon
Time 4h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
- Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
Nutrition Facts : Calories 71.1, Fat 6.8, SaturatedFat 0.9, Sodium 378.1, Carbohydrate 2.2, Fiber 0.2, Sugar 0.7, Protein 0.8
More about "lemon steak marinade recipes"
LEMON-GARLIC-MARINATED FLANK STEAK RECIPE - FOOD & WINE
From foodandwine.com
5/5 (3)Category Flank SteakServings 6-8Total Time 2 hrs 15 mins
- In a small saucepan, cover the garlic cloves with 1 1/2 cups of the olive oil and cook over low heat until the garlic is tender and golden brown, 35 to 40 minutes. Strain the garlic through a fine sieve set over a small bowl; reserve the garlicky olive oil for another use. In a small bowl, mash the garlic with 1 1/2 tablespoons of salt and 1 1/2 teaspoons of pepper. Rub 3 tablespoons of the garlic paste all over the flank steaks
- In a medium bowl, whisk the lemon juice with the remaining 3/4 cup of olive oil and the oregano. Place the steaks in a 9-by-13-inch baking dish and coat with 1 1/2 cups of the lemony marinade. Let stand at room temperature for 1 hour.
- Light a grill. Remove the steaks from the marinade, pat dry and season with salt and pepper. Discard the marinade. Grill the steaks over moderately high heat, turning once, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 8 to 10 minutes. Dip the grilled steaks in the remaining marinade in the bowl and transfer to a carving board. Spread the remaining garlic paste on the steaks and let stand for 5 minutes. Thinly slice the meat against the grain and serve.
LEMON-OREGANO STEAK MARINADE - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
Cuisine Mediterranean,Mexican/LatinTotal Time 10 minsServings 0.5Calories 80 per serving
- Combine all ingredients in medium bowl. Place beef steak(s) and marinade in food-safe plastic bag; turn steak(s) to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours for tender steaks; 6 hours or as long as overnight for less tender steaks, turning occasionally.
- Remove steak(s) from bag; discard marinade. Place steak(s) on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Visit our Marinades page for more information.
- Half of steaks may be served immediately, as desired. Cover and refrigerate remaining steak(s) for later use. Before serving, carve steaks into slices; season with salt and pepper, as desired.
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- Preheat grill to medium high and cook steaks 4-6 minutes per side or until reaches desired doneness.
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Category Main CourseEstimated Reading Time 5 mins
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