GARLIC GRILLED STEAKS
Take steak to new flavor heights by basting your choice of cuts with an amazing garlicky blend that requires only a few minutes to fix. It will be a mouthwatering change of taste at your next outdoor gathering. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- With a mortar and pestle, crush garlic cloves with salt and pepper. Stir in oil, lemon juice and Worcestershire sauce., Grill steaks, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Brush generously with garlic mixture during the last 4 minutes of cooking.
Nutrition Facts : Calories 373 calories, Fat 17g fat (5g saturated fat), Cholesterol 100mg cholesterol, Sodium 1013mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.
GARLIC STEAK WITH GARLIC
If you are a fan of garlic, this garlic steak with garlic confit will surely put a smile on your face.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks Strip Steak Recipes
Time 8h55m
Yield 2
Number Of Ingredients 8
Steps:
- Whisk minced garlic, olive oil, salt, and black pepper in a bowl, then pour into a resealable plastic bag. Add the steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
- Combine 12 garlic cloves and 1 cup olive oil in a small saucepan over low heat. Cook, stirring occasionally, until garlic is golden and tender, about 30 minutes. Set aside.
- Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from bag, wiping off excess marinade with paper towels. Generously season steaks with salt and black pepper.
- Cook the steaks on the prepared grill until they start to firm and are reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove steaks to a plate and let rest for 5 minutes.
- Drizzle balsamic vinegar over steaks, then spoon a few cloves of oil-roasted garlic on top.
Nutrition Facts : Calories 865.1 calories, Carbohydrate 11.7 g, Cholesterol 197.2 mg, Fat 44 g, Fiber 0.6 g, Protein 100.1 g, SaturatedFat 12.5 g, Sodium 208.7 mg, Sugar 2 g
SAVORY GARLIC MARINATED STEAKS
This beautiful marinade adds an exquisite flavor to these already tender steaks. The final result will be so tender and juicy, it will melt in your mouth.
Provided by Angie Gorkoff
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Time P1DT30m
Yield 2
Number Of Ingredients 12
Steps:
- In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.
- Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
- Preheat grill for medium-high to high heat.
- Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.
Nutrition Facts : Calories 576.4 calories, Carbohydrate 36 g, Cholesterol 81.2 mg, Fat 36 g, Fiber 1.2 g, Protein 28.4 g, SaturatedFat 10.6 g, Sodium 2496.5 mg, Sugar 27.4 g
AMAZING GINGER-GARLIC STEAK MARINADE
This marinade tenderizes the steaks and makes them absolutely delicious. You won't need steak sauce for this one! I will sometimes use it on a big London broil which I'll slice against the grain. The result is tender and really delicious. I never measure anything for this. It's hard to mess up. Prep time doesn't include time marinating in the fridge.
Provided by SilverOpera
Categories Steak
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Throw all ingredients in a Ziplock bag with your steaks.
- Refrigerate overnight (tastes best), or for at least two hours.
- Cook your steaks however you want.
- Some people will probably scream unsanitary, but I like to boil down the marinade until it thickens in the same pan I cook my steaks in, and serve it as a pan sauce. I'm not dead yet!
- Enjoy!
Nutrition Facts : Calories 229.7, Fat 7.1, SaturatedFat 2.4, Cholesterol 79, Sodium 2089, Carbohydrate 6.5, Fiber 0.9, Sugar 0.9, Protein 34.1
GARLIC AND HERB STEAK MARINADE
Provided by Food Network
Time 10m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Add the parsley, mint, thyme, garlic, scallions, lemon zest and juice, 1 1/2 teaspoons salt and 1/2 teaspoon pepper to the bowl of a food processor. Process until finely chopped. With the machine running, drizzle in enough olive oil to form a loose paste. Use as a marinade for flank or skirt steak, wiping off excess before grilling.
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.
GARLICKY STEAK MARINADE
An awesome steak marinade (works best with flank steak) from Fine Cooking Magazine #105. You really have to try this one! This recipe uses a food processor, however I prepared this by just finely mincing the ingredients and it is still remarkably delicious.
Provided by Russell G
Categories < 30 Mins
Time 20m
Yield 2 1.5 lb steaks, 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine parsley, mint, rosemary and garlic in food processor and pulse until finely chopped.
- Add lemon juice, soy sauce, salt & pepper and process until smooth.
- With the motor running, add olive oil in a thin stream.
- Pour marinade over steak and turn to coat.
- Cover and refrigerate at least 4 hours (I have done as little as 1 hour with good results) or overnight, turning occasionally.
Nutrition Facts : Calories 553.4, Fat 54.8, SaturatedFat 7.6, Sodium 2917.3, Carbohydrate 13.9, Fiber 3.8, Sugar 1.9, Protein 6.7
GARLIC AND ROSEMARY STEAK MARINADE
Make and share this Garlic and Rosemary Steak Marinade recipe from Food.com.
Provided by Wendys Kitchen
Categories < 4 Hours
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- Pour over steak and marinade as long as possible.
- BBQ and enjoy!
Nutrition Facts : Calories 76.8, Fat 6.9, SaturatedFat 1, Sodium 1006.4, Carbohydrate 2.4, Fiber 0.4, Sugar 0.3, Protein 2.1
GARLIC MARINADE FOR STEAKS
This is my favorite marinade for steaks. You can take a cheap cut, marinate it for a day or two and it becomes so tender and flavorful.
Provided by deb k
Categories Low Cholesterol
Time P1DT5m
Yield 4 steaks
Number Of Ingredients 9
Steps:
- Mix all together and marinade steaks 24-48 hours.
- Grill and enjoy.
GARLIC-BUTTER STEAK
This quick-and-easy skillet entree is definitely restaurant-quality and sure to become a staple at your house, too! -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Mix 1 tablespoon butter with parsley, garlic and soy sauce., Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-7 minutes per side. Serve with garlic butter.
Nutrition Facts : Calories 316 calories, Fat 20g fat (10g saturated fat), Cholesterol 124mg cholesterol, Sodium 337mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein.
FAST AND EASY GARLIC-ROSEMARY MARINADE FOR STEAK OR CHICKEN
Some mornings you're looking at a package of round steaks or some other tough cut that NEEDS a marinade. And you've got 5 minutes before you have to walk out the door so there isn't time to measure out a lot of ingredients for something complexly seasoned. This marinade will make the cut because its almost as easy as the bottled kind. But you won't feel shortchanged at dinner time because it tastes like more work than it really is. Also good on chicken.
Provided by 3KillerBs
Categories Very Low Carbs
Time 5m
Yield 3/4 cup, 8 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients in a plastic, zipper bag.
- Add steaks or chicken pieces and squash around to make sure that all surfaces are coated. Seal bag, removing as much air as possible.
- Marinate, refrigerated, for 6-8 hours (flip bag halfway through if you have the opportunity.
- Grill or broil meat according to your usual preference.
- Note -- I use any sort of white wine that I happen to have on hand. The flavor will vary slightly but it will be good regardless of whether you used white zinfandel, Riesling, Chablis, or ?
Nutrition Facts : Calories 73.4, Fat 6.8, SaturatedFat 0.9, Sodium 0.9, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1
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