Marinated Grilled Steak Recipes

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GRILLED STEAK MARINADE



Grilled Steak Marinade image

Delicious grilled steaks in a rich, savory marinade.

Provided by Kristin

Categories     Main Course

Time 6h20m

Number Of Ingredients 9

½ cup olive oil
½ cup soy sauce
2 tablespoons lemon juice
5 cloves garlic (minced (2-3 tablespoons))
2 tablespoons Worcestershire sauce
1-2 tablespoons honey
1 teaspoon garlic powder
½ teaspoon onion powder
2 pounds New York Strip steaks

Steps:

  • Whisk together all of the ingredients for the marinade, except for the meat, in a small bowl.
  • Place the meat in a large zip-top bag and massage the marinade into the meat. Seal the bag, making sure to get out as much air as possible. (Alternatively you could place the meat in the marinade in an airtight container - just be sure to flip it a few times so the meat gets the marinade on both sides).
  • Store in the refrigerator for at least 6 hours or up to 5 days. Or keep in the freezer for up to 12 months.
  • Set meat on the counter for 20-30 minutes to come to room temperature before grilling.
  • Use the printable guide for in this post to determine the temperature and grill time for your steaks.

Nutrition Facts : Carbohydrate 6 g, Protein 48 g, Fat 34 g, SaturatedFat 14 g, Cholesterol 181 mg, Sodium 647 mg, Fiber 1 g, Sugar 3 g, Calories 534 kcal, ServingSize 1 serving

THE BEST STEAK MARINADE



The Best Steak Marinade image

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

¼ cup olive oil
¼ cup balsamic vinegar
¼ cup Worcestershire sauce
¼ cup soy sauce
2 teaspoons Dijon mustard
2 teaspoons minced garlic
1 pinch salt and pepper to taste

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

MARINATED GRILLED STEAK



Marinated Grilled Steak image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 Servings

Number Of Ingredients 5

1½ pound flank steak
2 cloves garlic, finely chopped
Ground black pepper
1 cup balsamic vinegar
2 tablespoons butter

Steps:

  • Trim the steak of excess fat and rub with garlic and pepper. Place the steak into a glass baking dish and pour over the vinegar. Marinate the steak for 20 to 30 minutes, turning the steak every 10 minutes. Remove the steak from the marinade and pat dry with a paper towel. Grill or broil steak to desired degree of doneness. Pour the marinade into a saucepan and simmer over medium-high heat until the liquid is syrupy. Add 2 tablespoons of cold butter to the syrup and swirl to melt the butter. Slice the steak across the grain in thin slices and serve with the balsamic sauce.

MARINATED GRILLED FLANK STEAK



Marinated Grilled Flank Steak image

Easy marinated horseradish flank steak. This serves about 4 normal humans; if you have teenagers, double the recipe.

Provided by Katie Koivisto

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 2h20m

Yield 4

Number Of Ingredients 8

1 flank steak
2 tablespoons hot prepared horseradish
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 tablespoon soy sauce
2 cloves garlic, minced, or more to taste
2 teaspoons balsamic vinegar
kosher salt and ground black pepper to taste

Steps:

  • Combine flank steak, horseradish, olive oil, Dijon mustard, soy sauce, garlic, balsamic vinegar, kosher salt, and pepper in a large resealable plastic bag. Seal and let marinate in the refrigerator for 2 to 4 hours.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Place steak on the hot grill. Sear until both sides are browned and center is firm and juicy, 5 to 6 minutes per side, making sure not to overcook. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Let rest 5 minutes; slice thinly at an angle.

Nutrition Facts : Calories 164.5 calories, Carbohydrate 2.8 g, Cholesterol 30.6 mg, Fat 9 g, Fiber 0.3 g, Protein 17 g, SaturatedFat 2.8 g, Sodium 475.5 mg, Sugar 1.1 g

GRILLED MARINATED HANGER STEAK



Grilled Marinated Hanger Steak image

The long, relatively thin cut known as hanger steak may be labeled "butcher's steak," "bistro cut," or, if already cut lengthwise into two pieces, "steak strips." To prevent an overly chewy texture, hanger steak should be sliced thinly across the grain. This recipe can be doubled to feed a crowd or be used for sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 8h25m

Number Of Ingredients 6

1/4 cup safflower oil
1/4 cup balsamic vinegar
1 tablespoon chopped garlic
2 teaspoons freshly ground pepper, plus more for seasoning
1 hanger steak (1 1/2 to 2 pounds), cut lengthwise into 2 strips and membrane removed
Coarse salt

Steps:

  • Prep:Combine oil, vinegar, garlic, and pepper in a large shallow dish. Add steak, turning to coat. Refrigerate at least 6 hours and up to 8, turning once if possible. Remove steak from marinade, and discard marinade. Let steak stand at room temperature 30 minutes. Season very generously with salt and pepper.
  • Grill:Heat grill to medium-high. Grill steak, uncovered, rotating frequently, until internal temperature reaches 125 degrees for medium-rare or 130 degrees for medium, about 12 minutes total. Transfer steak to a cutting board, and let rest 5 minutes. Slice steak on the diagonal.

MARINATED GRILLED RIBEYE STEAKS



Marinated Grilled Ribeye Steaks image

In summer, I love to marinate these steaks overnight, then grill them for family and friends.-Tim Hanchon, Muncie, Indiana

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2-4 servings and about 1-1/4 pounds leftover steak.

Number Of Ingredients 7

1/2 cup soy sauce
1/2 cup sliced green onions
1/4 cup packed brown sugar
2 garlic cloves, minced
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2-1/2 pounds beef ribeye steaks

Steps:

  • In a shallow dish, combine the soy sauce, onions, brown sugar, garlic, ginger and pepper. Add the steaks and turn to coat; cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Grill steaks, uncovered, over medium-hot heat for 8-10 minutes or until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). May be frozen for up to 3 months.

Nutrition Facts :

MARINATED GRILLED STEAK



Marinated Grilled Steak image

Provided by Food Network Kitchen

Categories     main-dish

Yield 2 servings

Number Of Ingredients 5

1 1/2 pound flank steak
2 cloves garlic, finely chopped
Ground black pepper
1 cup balsamic vinegar
2 tablespoons butter

Steps:

  • Trim steak of excess fat. Rub steak with garlic and pepper. Place steak into a glass baking dish and pour vinegar over steak. Marinate steak for 20-30 minutes, turning the steak every 10 minutes. Remove steak from marinade and pat dry with paper towel.
  • Grill or broil steak to desired degree of doneness. Pour marinade into a saucepan and simmer over medium high heat until the liquid is syrupy. Add 2 tablespoons cold butter to syrup and swirl to melt butter. Slice steak across the grain in thin slices and serve with balsamic sauce

MARINATED GRILLED STEAKS



Marinated Grilled Steaks image

This recipe is from a local paper, it produces a very tender flavourful steak. Increase the marinade for more than 2 steaks.

Provided by Kittencalrecipezazz

Categories     Steak

Time 5h20m

Yield 2 serving(s)

Number Of Ingredients 10

1/4 cup fresh lemon juice
3/4 cup orange juice
1/4 cup oil
2 tablespoons chopped fresh parsley
2 tablespoons fresh minced garlic
1 small onion, peeled and chopped (or use chopped green onion)
1 bay leaf
1 -2 teaspoon italian seasoning
1 teaspoon black pepper
2 beef t-bone steaks or 2 boneless strip steaks

Steps:

  • Combine first 8 ingredients in a large resealable plastic bag.
  • Add the steaks; turn to coat in the marinade.
  • Refrigerate for about 5 hours.
  • Prepare grill or broiler.
  • Remove meat from marinade, discard marinade.
  • Grill meat to desired doneness.
  • Serve immediately.

MARINATED GRILLED STEAK - LIKE THE OUTBACK STEAKHOUSE



Marinated Grilled Steak - Like the Outback Steakhouse image

Our DD and SIL recently came down for a visit. As a birthday treat, they prepared supper. They served this delicious steak as their entree along with Amarillo Cheese Fries & Dip and a wonderful tossed salad. (Prep. time does not include refrigeration time).

Provided by shelbyrose

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

4 beef steaks
1 cup beer
1 tablespoon packed brown sugar
1 teaspoon seasoning salt
1/2 teaspoon black pepper
1/2 teaspoon msg (sold under the label as Accent)

Steps:

  • Place your favorite cut of steak in a shallow pan.
  • Pour beer over steak and refrigerate 1 hour, turning occasionally.
  • Meanwhile, combine brown sugar, seasoned salt, pepper and MSG, making a dry rub.
  • Remove steaks from beer.
  • Dry rub steaks all over; refrigerate 1/2 hour longer.
  • Pre-heat grill or skillet to medium high.
  • Spray cooking surface with non-stick spray.
  • Cook until done to your likeness.

Nutrition Facts : Calories 39.2, Sodium 3.8, Carbohydrate 5.6, Fiber 0.1, Sugar 3.3, Protein 0.3

MARINATED STEAK WITH GRILLED ONIONS



Marinated Steak with Grilled Onions image

This marinade is magic -it will make even economy cuts of beef tender and delicious. -Gail Garcelon, Beaverton, Oregon

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 12 servings (1 cup cooked onions).

Number Of Ingredients 6

1-1/4 cups balsamic vinaigrette
4 teaspoons ground mustard
2-1/4 teaspoons Worcestershire sauce
2 garlic cloves, minced
3 beef top sirloin steaks (3/4 inch thick and 1 pound each)
5 medium onions, sliced

Steps:

  • Whisk together vinaigrette, mustard, Worcestershire sauce and garlic. Pour 1/4 cup into a shallow dish. Add beef and turn to coat. Cover and refrigerate 6 hours or overnight. Cover and refrigerate remaining marinade., Drain beef, discarding marinade from dish. Grill steaks and onions, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and onions are tender, 4-7 minutes per side. Drizzle reserved marinade over onions. Cut steak into thin slices; serve with onions.

Nutrition Facts : Calories 209 calories, Fat 8g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 294mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

CHURRASCO (GRILLED MARINATED SKIRT STEAK)



Churrasco (Grilled Marinated Skirt Steak) image

Like so many of the best Puerto Rican dishes, churrasco - garlicky wood-fire-grilled steak served with chimichurri - starts by tenderizing a tougher cut of meat (skirt steak) with a flavorful marinade. Although its origins are Argentinian and Brazilian (the word churrasco encompassing grilled meats in both Spanish and Portuguese), variations on the dish are Latin American staples. This recipe kicks up a classic Puerto Rican marinade with a bit of adobo seasoning, and then served with wasakaka, an herbaceous sauce from the Dominican Republic using lime juice. The steak should be grilled over an open fire (the smoke is key), but a gas grill will do, as will a cast-iron skillet. Serve with adobo roasted potatoes, maduros, white rice or arroz mamposteao, plus fresh tomato and avocado slices.

Provided by Von Diaz

Categories     dinner, meat, steaks and chops, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

1 1/2 pounds skirt steak or tri-tip (see Tip)
3 large garlic cloves
1 tablespoon fresh oregano leaves, finely chopped
1 tablespoon white vinegar
2 teaspoons olive oil
1 tablespoon adobo seasoning (preferably Loísa or Badía brands)
2 teaspoons kosher salt (such as Diamond Crystal), plus more to taste
1/3 cup fresh lime juice
1/2 cup fresh flat-leaf parsley leaves, finely chopped
1/4 cup fresh cilantro leaves, finely chopped
1/4 cup fresh oregano leaves, finely chopped
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon kosher salt (such as Diamond Crystal)
1/4 teaspoon freshly ground black pepper

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.

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