MARINATED TOP SIRLOIN STEAKS
Make and share this Marinated Top Sirloin Steaks recipe from Food.com.
Provided by Parsley
Categories Steak
Time 6h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place steaks in a plastic Ziplock bag, or plastic container.
- In a small bowl, whisk together all the remaining ingredients. Pour over steaks; turn to coat evenly.
- Chill for at least 6 hours; turning occasionally to redistribute marinade.
- After marinating, heat grill on med-high.
- Remove steaks from marinade and place on hot grill (discard the marinade). Grill for about 4 minutes on each side or to desired doneness.
Nutrition Facts : Calories 85.5, Fat 3.4, SaturatedFat 0.5, Sodium 232.3, Carbohydrate 7, Fiber 0.1, Sugar 4.5, Protein 0.2
EASY MARINATED SIRLOIN STEAK
The recipe for the marinade comes from my brother, and we rarely grill without it. It's also great on chicken and pork. -Terrie Sowders, Carthage, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a shallow dish, combine the apple juice, soy sauce, oil and seasonings. Add the beef and turn to coat. Cover; refrigerate for at least 1 hour., 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°). To serve, thinly slice against the grain.
Nutrition Facts : Calories 277 calories, Fat 11g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 997mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 38g protein.
MARINATED SIRLOIN STEAKS
Another recipe that I found from Taste of Home, cooking for two. This is what the article says: Oriental meets Mediterranean in this flavorful, sweet-and- spicy marinade from Sarah Vasques of Milford, New Hampshire "The blend of honey and soy sauce really works well with the olive oil and balsamic vinegar," she notes. Her marinade is also great when grilling New York strip steaks.
Provided by diner524
Categories Steak
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a blender, combine the honey, soy sauce, oil, vinegar, garlic and pepper; cover and process until blended. Pour 1/3 cup marinade into a large resealable plastic bag; add steaks and onions. Seal bag and turn to coat; refrigerate for at least 1-2 hours. Cover and refrigerate remaining marinade for basting.
- Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill steaks, covered, over medium-hot heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade.
Nutrition Facts : Calories 508.2, Fat 28, SaturatedFat 7.7, Cholesterol 85, Sodium 866.9, Carbohydrate 41.1, Fiber 1, Sugar 37, Protein 25.1
MARINATED SIRLOIN STEAK
I once knew a nun who cooked the best marinated steaks. I found this recipe in my quest to fix steaks as good as hers. This delicious versatile meat makes a special holiday main dish or a super camping supper. -Karen Mattern, Spokane, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place steak in a shallow dish. Combine the remaining ingredients; pour over the meat. Turn to coat; cover and refrigerate overnight. , Remove meat; discard marinade. Grill, uncovered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts :
MARINATED SIRLOIN STEAK
Steps:
- In a large resealable bag, combine lemon-lime soda, olive oil, soy sauce, lemon juice, garlic powder, and horseradish. Add steak and turn to coat. Seal and refrigerate for 8 hours or overnight.
- Drain and discard marinade. Grill steaks, covered, over medium heat for 4-6 minutes on each side.
ITALIAN MARINATED SIRLOIN STEAK
Provided by Food Network Kitchen
Categories main-dish
Time 5h5m
Yield 6 servings
Number Of Ingredients 10
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.
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
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
STEAK MARINADE
Soy, coriander and cumin join ginger and garlic in this simple, umami-laden marinade. It's a perfect match for any tender cut of beef, such as bavette, rib-eye or flank steak which have a loose, visible grain primed for soaking up marinades. This recipe imparts its flavor in as little as 30 minutes, though the meat benefits from any additional marinating time - and can sit for up to two days. The steak chars as it cooks, and the exterior caramelizes to create a crisp, powerfully savory crust.
Provided by Lara Lee
Categories dinner, meat, main course
Time 45m
Yield About 4 servings
Number Of Ingredients 9
Steps:
- Combine the soy sauce, vinegar, sesame oil, ginger, garlic, coriander and cumin in a large bowl or resealable freezer bag. (You should have 3/4 cup marinade.) Add the steak and massage the marinade into the meat, then chill in the refrigerator for at least 30 minutes, or preferably for at least 3 hours or up to 2 days. (The marinade will permeate the meat more powerfully over time, resulting in a more robust flavor.)
- Remove the meat from the refrigerator about 1 hour before cooking to bring to room temperature. Heat a large heavy skillet, grill or grill pan over high heat. If using a pan, add the neutral oil to the pan. (No oil is needed for the barbecue or griddle pan.) When the pan or grill is hot, use tongs to remove the steak from the marinade, allowing excess to fall away before placing the steaks on the pan or grill. Depending on the thickness of your steak (and the doneness you prefer), cook a 1-inch-thick steak for about 3 minutes per side until medium-rare. For thinner steaks or alternative cuts, reduce the cooking time to about 2 minutes per side, and increase the cooking time as needed for thicker cuts.
- Remove the steak and let rest for 5 minutes. Transfer to a cutting board and thinly slice the meat against the grain. Serve warm, room temperature or even cold, depending on your preference.
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