STEAK AND ALE KENSINGTON CLUB MARINADE
You can enjoy the Steak and Ale classic marinade at home.
Provided by Stephanie Manley
Categories Main Course
Time 5m
Number Of Ingredients 6
Steps:
- Combine all ingredients in a large bowl. Add up to five pounds of meat to the marinade. Ideally allow meat to marinade for 4 hours at a minimum. Up to 24 hours is best.
Nutrition Facts : Calories 140 kcal, Carbohydrate 28 g, Protein 2 g, Sodium 1300 mg, Sugar 23 g, ServingSize 1 serving
BEER AND BROWN SUGAR STEAK MARINADE
I concocted this marinade on a lark and it turned out great. The flavors complement and do not overwhelm the natural taste of beef.
Provided by Craig Jones
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat grill for high heat.
- Use a fork to poke holes all over the surface of the steaks, and place steaks in a large baking dish. In a bowl, mix together beer, teriyaki sauce, and brown sugar. Pour sauce over steaks, and let sit about 5 minutes. Sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. Turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder, and continue marinating for 10 more minutes.
- Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil, and cook for several minutes.
- Lightly oil the grill grate. Grill steaks for 7 minutes per side, or to desired doneness. During the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.
Nutrition Facts : Calories 389.7 calories, Carbohydrate 9.2 g, Cholesterol 121.1 mg, Fat 20.8 g, Fiber 0.1 g, Protein 38.1 g, SaturatedFat 8.3 g, Sodium 546.9 mg, Sugar 7.9 g
STEAK AND ALE MEAT MARINADE
Make and share this Steak and Ale Meat Marinade recipe from Food.com.
Provided by elly9812
Categories Pineapple
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Simply mix all ingredients together.
- You can let the meat sit in here for up to 24 hours.
- I would highly suggest a grilling, or even a pan frying of the meat of your choice. Add a little bit of butter to the pan if you are going to cook it in a skillet.
STEAK AND ALE MARINADE
not set
Provided by BigOven Cooks
Categories Marinades and Sauces
Time 30m
Yield 48
Number Of Ingredients 6
Steps:
- The following is the recipe used in 1978 for the Hawaiian Chicken, Club Steak, and Kabobs. I have included the original recipe for 64 chicken breasts or 48 steaks. The second recipe is the reduced version we make for 12 chickens. Mix together well. Allow meat to marinate a minimum of 24 hours and a maximum of 48. If holding the meat longer than 48 hours, pour off the marinade. This recipe is for 12 chicken breasts. 1 c Soy Sauce 1 c Sherry Cooking Wine 1/2 c Red Wine Vinegar 3/4 c Sugar 1 ts Garlic Powder 3 cs Unsweetened Pineapple Juice FROM: ROBERT HOFFMAN (SWNP80A)
Nutrition Facts : Calories 190 calories, Fat 0.0266517163784818 g, Carbohydrate 46.0797960216887 g, Cholesterol 0 mg, Fiber 0.198365610757155 g, Protein 0.941336218367162 g, SaturatedFat 0.00225815609189879 g, ServingSize 1 1 Serving (151g), Sodium 339.42614054343 mg, Sugar 45.8814304109316 g, TransFat 0.0116121081892409 g
CHURRASCO (GRILLED MARINATED SKIRT STEAK)
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
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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