SELECT COCA COLA STEAK MARINADE
a flavorful marinade recipe for all your steak needs made with coca cola
Number Of Ingredients 9
Steps:
- Mix all ingredients together and marinate for at least 8 hours or overnight. The longer you marinate the meat, the more tender it becomes (we're thinking the carbonation of the soda had a bit to do with that!)
COLA MARINATED SIRLOIN STEAK
This simple marinade uses ingredients commonly found in your pantry and refrigerator. Heat remaining marinade to a boil and drizzle over steak when done or use as a dipping sauce.
Provided by kbodal
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time P1DT20m
Yield 6
Number Of Ingredients 7
Steps:
- Whisk together cola, soy sauce, Dijon mustard, horseradish, garlic, and black pepper in a bowl and pour into a resealable plastic bag. Add steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours.
- Preheat the grill to 400 degrees F (200 degrees C).
- Remove steak from resealable bag and discard remaining marinade.
- Cook steak on the preheated grill to desired doneness, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Nutrition Facts : Calories 227.8 calories, Carbohydrate 8.1 g, Cholesterol 65.3 mg, Fat 8.7 g, Fiber 0.4 g, Protein 27.7 g, SaturatedFat 3.4 g, Sodium 1392.1 mg, Sugar 5.1 g
FAJITA MARINADE I
Delicious fajita marinade made with lime juice, olive oil, and soy sauce, and spiced up with cayenne and black pepper. Makes enough marinade for 2 pounds of meat.
Provided by Robbie Rice
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 16
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper.
- Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.
Nutrition Facts : Calories 18.9 calories, Carbohydrate 0.7 g, Cholesterol 0 mg, Fat 1.8 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0.3 g, Sodium 183.1 mg, Sugar 0.1 g
GRILLED COFFEE AND COLA SKIRT STEAK
Two great drinks equals one fantastic marinade for skirt steak, the juiciest and most flavorful piece of meat you can put on a grill. It's smoky and subtly sweet. The flavors are balanced perfectly with the bitterness of the coffee in the grill marks. I really hope you'll give this a try.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks Skirt Steak Recipes
Time 8h25m
Yield 4
Number Of Ingredients 12
Steps:
- Place garlic into a nonreactive bowl and whisk in cola, coffee, rice vinegar, ketchup, black pepper, 1 teaspoon salt, rosemary, and hot sauce until thoroughly combined.
- Unroll the skirt steak and cut into 6-inch lengths with the grain, using a kitchen scissors. Submerge the meat totally in the marinade; place a piece of plastic wrap onto meat and marinade surface. Marinate 8 to 12 hours in refrigerator or overnight.
- Preheat an outdoor grill for medium-high heat.
- Remove meat from marinade; save the marinade. Pat meat thoroughly dry with paper towels. Season both sides of meat with salt and cayenne pepper to taste.
- Pour marinade into a saucepan over medium heat and simmer until slightly thickened, about 10 minutes. Strain through a fine-mesh sieve into a bowl.
- Grill meat on the preheated grill until steak pieces are still pink inside and meat has good grill marks, about 4 minutes per side. Place thin cooked pieces onto thicker pieces of meat to prevent thin ones from overcooking. When the surface of the meat looks shiny and wet from juices being forced up to the surface, the meat is medium-rare to medium in doneness. An instant-read meat thermometer inserted into the center of a piece should read 125 to 130 degrees F (52 to 54 degrees C).
- Remove meat to a platter and let rest for at least 5 minutes before slicing thinly across the grain to serve. Drizzle servings with reduced coffee-cola marinade.
Nutrition Facts : Calories 213.4 calories, Carbohydrate 13.1 g, Cholesterol 44.1 mg, Fat 10.2 g, Fiber 0.4 g, Protein 17 g, SaturatedFat 4.3 g, Sodium 720.7 mg, Sugar 11.4 g
FLANK STEAK IN FAJITA MARINADE
Found on-line at Land O Lakes. Marinating the beef simply seals in the great flavors, both spicy and cool, in these steak fajitas. This requires a 4 hour marinading time, not included in prep/cook time.
Provided by diner524
Categories Steak
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine all marinade ingredients in large resealable plastic food bag; add flank steak. Tightly seal bag. Turn bag several times to coat steak well. Place into 13x9-inch pan. Refrigerate, turning occasionally, at least 4 hours or overnight.
- Heat gas grill to medium or charcoal grill until coals are ash white. Remove steak from marinade; discard marinade. Place steak onto grill. Grill, turning once, until desired doneness (10 to 12 minutes). Place onto cutting board; slice across grain into 1/4-inch slices.
- Meanwhile, heat 1 tablespoon oil in 8-inch skillet; add green pepper and onion. Cook over medium-high heat, stirring occasionally, until vegetables are crisply tender (6 to 8 minutes).
- To serve, place steak slices and vegetables in center of each tortilla; top with sour cream and guacamole, if desired.
Nutrition Facts : Calories 739.5, Fat 38.7, SaturatedFat 8.7, Cholesterol 46.5, Sodium 776.3, Carbohydrate 63.2, Fiber 4.4, Sugar 4.2, Protein 34
COCA-COLA STEAK FAJITA MARINADE
Took a look at some recipes and created my own based on my tastes. I added the Coke 'cause I heard of the idea once at a carniceria here in Tucson. First time I've tried it! :)
Provided by Diamond Girl
Categories Mexican
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- I mix all of my ingredients in a bowl and pour over the meat in a shallow dish. (You can also combine the ingredients in a large resealable bag.).
- Refrigerate overnight, turning meat occasionally.
- Grill it up! (or give it to your awesome husband to grill lol).
REAL FAJITAS (A DISSERTATION ON FAJITAS)
O.K., folks! There is NO such thing as a CHICKEN, SHRIMP. SQUID or other type fajita EXCEPT BEEF! The term fajita is the American counterpart of the Mexican term arracheras, which is the tough and membranous cut from the underbelly of BEEF cattle. The chicken, etc. is simply a piece of chicken wrapped in a tortilla and seasoned with appropriate spices. Fajitas start with the marinade. These marinades for beef fajitas rely on the acid ingredients like lime juice not just for flavor, but to tenderize the meat. Some marinades use papaya juice to tenderize and flavor the meat. Beef fajitas should be marinaded for several hours or up to 24 hours. I include only one marinade for beef and (God forgive me!) one for chicken. Some marinades contain fresh or dried chilis as a heat source. There is nothing written in stone when it comes to the ingredients for the marinades. Some have bottled salad dressing, tequila or coca-cola. There are three choices in cooking fajitas: Grilling, Oven Broiling or Pan-Frying. Grilling is the traditional method of preparing fajitas. When the coals are ready (NOTICE I said Coals - NOT gas!), drain the marinade from the meat and allow the meat to come to room temperature. Cook about 3 inches above the coals for approximately 6 minutes on each side for skirt steaks between 1 and 1 1/2 pounds. When the meat is cooked to your liking, remove from the grill and let rest for 5 to 10 minutes. Cut across the grain and diagonally into finger-lehgth strips. Oven broiling (ONLY when the weather is bad and you can't light the grill!) Broil the meat about 4 inches below the broiler for 5 to 6 minutes per side, then let meat rest and slice as above for grilling. Pan-Frying (ONLY if you have a large cast iron skillet) Drain the meat then cut across the grain, diagonally as above. Fry the strips over high heat, working in batches, if necessary, turning frequently. They should take between 1 1/2 to 2 minutes to cook. To eat fajitas, you roll them in a flour tortilla (Real Mexicans use CORN tortillas), but NOT by themselves. The proper fajita feast will include a stack of warm tortillas, grilled or fried onions and bell peppers, pico de gallo, guacamole and if you are a YANKEE, a little sour cream!
Provided by Witch Doctor
Categories One Dish Meal
Time P1DT1h
Yield 6 serving(s)
Number Of Ingredients 41
Steps:
- For BEEF Fajita marinade:.
- Combine all ingredients and mix well. Pour marinade over meat in shallow glass, plastic or other non-reactive container (a 1-gallon plastic zip-top bag works well). Refrigerate overnight or up to 24 hours.
- For the Chicken Marinade:.
- Combine lime juice, garlic, pepper, oil, cilantro, salt and pepper. Marinate.
- chicken covered in refrigerator 1 hour or as long as overnight.
- For the Pico de gallo:.
- Mix all ingredients together. Sprinkle lime juice over all. Add salt to taste.
- Best if refrigerated, covered, for at least 1 hour, and served the same day made.
- For the Guacamole:.
- Roughly mash the peeled avocadoes in a bowl. Leave lumps. Stir in the lime or lemon juice. Add all remaining ingredients. Adjust seasonings to taste. Serve at once.
- If you must refrigerate guacamole, cover it with plastic wrap, placing the wrap directly on the surface. Contact with air will darken the guacamole. Use, however, as quickly as possible.
- Guacamole heat preferences range from none to plenty. Obviously, the heat depends upon the quantity of jalapeños used. Some chiles are hotter than others, so experiment to determine your favorite proportion of ingredients.
Nutrition Facts : Calories 931.9, Fat 56.6, SaturatedFat 11.1, Cholesterol 110.6, Sodium 741.5, Carbohydrate 63, Fiber 11.2, Sugar 15.6, Protein 45.2
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