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.
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
ANDREAS VIESTAD'S VODKA MARINATED SIRLOIN
This was prepared on Andreas Viestad's cooking show, "New Scandinavian Cooking", and it's a bit different than you may expect of the cuisine... it's definitely more garlicky than I would have thought. And despite all the vodka, it's not boozy at all. In fact, I actually used aquavit in place of the vodka and it added even more interesting flavor. If you use a smaller roast, be sure to adjust the oven time accordingly; sirloin roast can go from perfect to too dry very quickly.
Provided by EdsGirlAngie
Categories Roast Beef
Time P3DT1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Rub the roast with the salt and pepper and place in a plastic zipper bag. Add the parsley, 2 tablespoons of the thyme, and the garlic, then pour in the vodka and olive oil. Seal the bag and refrigerate for 2 to 3 days, turning the bag twice a day.
- Before cooking, let the meat stand at room temperature for 1 or 2 hours.
- Preheat the oven to 425 degrees F.
- Remove the meat from the bag and reserve the marinade. Heat the vegetable oil in a large nonstick skillet over high heat and sear the roast on all sides, about 4 to 6 minutes.
- Transfer the meat to a roasting pan and roast in the middle of the oven, turning once, for 1 to 1-1/4 hours or until a meat thermometer registers 130 degrees F; and before the roast is done, pour the reserved marinade over it (you can do it when you turn the roast over, as I did -- ).
- When done, transfer the meat to a cutting board and let it rest, uncovered, for at least 20 minutes; set the roasting pan aside.
- Just before serving, pour the cooking juices into a saucepan and heat gently. Stir in the butter, season with salt and pepper and the remaining 1 teaspoons thyme. Strain the sauce and discard the herbs.
- Carve the roast and arrange on a platter with the sauce on the side.
Nutrition Facts : Calories 537.2, Fat 35.4, SaturatedFat 12.2, Cholesterol 162.8, Sodium 992.2, Carbohydrate 0.6, Fiber 0.2, Protein 47.1
STEAK MARINADE
Soy sauce, ginger, honey and chilli lend a piquant, mildly sweet flavour to steak. Leave the meat in the marinade overnight before frying or barbecuing
Provided by Miriam Nice
Categories Main course, Treat
Time 5m
Number Of Ingredients 5
Steps:
- Mix all of the ingredients together in a bowl or baking dish, season with black pepper then add the steak. This is enough for 4 x 250g steaks. Leave them to marinate overnight. When you want to cook them, drain off the marinade, pat the excess off with kitchen paper and either shallow fry or barbecue the meat until cooked through.
Nutrition Facts : Calories 26 calories, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Protein 2 grams protein, Sodium 2.8 milligram of sodium
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