GRILLED STEAKS IN TAMARI MARINADE
I found this recipe in a wonderful cookbook called the Lowfat Grill by Donna Rodnitzky. This cookbook has definately been well used!! This recipe would be good for OMAC
Provided by Abby Girl
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine ingredients for the marinade in zip lock bag. Add steak and turn to coat both sides. Can marinate up to 3 days.
- Prepare grill.
- Grill steak to personal preference. Allow steak to sit for 5 minutes before carving into thin slices.
GRILLED BEEF STEAK IN THAI MARINADE
Fiery red curry paste mixes with sweet coconut milk and tangy citrus, bring the flavors of Thailand to this Beef Steak recipe.
Provided by FoodieFanatic
Categories Steak
Time 16m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Trim fat from meat. Place meat in a plastic bag, set in a shallow dish.
- For marinade, in a blender container or food processor bowl combine coconut milk, lemongrass or lemon peel, lime juice, fish sauce or soy sauce, red curry paste, and sugar.
- Cover, and blend or process until smooth.
- Pour marinade over meat.
- Close bag, and refrigerate for 4-24 hrs., turning bag occasionally.
- Drain steaks, reserving marinade.
- Grill steaks on the grill rack of an uncovered grill directly over med-hot coals for 12-15 mins., or to desired doneness (160 degrees F for medium doneness), turning once and brushing once with reserved marinade halfway through.
- Discard any remaining marinade.
- Remove steak from grill, and let stand 5 minutes
- Thinly slice meat across the grain.
- Note:
- You can make marinade up to 24 hours ahead. Marinate steak as directed.
Nutrition Facts : Calories 176.5, Fat 7, SaturatedFat 3.9, Cholesterol 68, Sodium 347.7, Carbohydrate 1.7, Sugar 1.1, Protein 25.5
GRILLED MARINATED STEAK KEBABS
Grilled Marinated Steak Kebabs; cubes of steak, peppers and onion marinate in a simple homemade marinade, skewered and grilled to perfection. Serve with rice, corn on the cob or a green salad and grilled bread. This recipe will yield 12 skewers and serve 6 with 2 skewers per person.
Provided by Laurie McNamara
Categories Mains & Entrees
Time 55m
Number Of Ingredients 12
Steps:
- In a large bowl combine the garlic, steak seasoning, mustard, Worcestershire sauce, lemon juice, tamari and olive oil. Whisk to combine thoroughly.
- Place the peppers, onions and cubed sirloin into the marinade and toss to coat. Allow the beef to marinate on the countertop for 15 to 20 mintues.
- While your grill is preheating to medium-high (550-600°). Skewer the steak, alternating with the peppers and onion until all of the steak is skewered. Any remaining peppers and onions can be added to a hot grill pan later on while the steak kebabs rest.
- Once your grill is hot, place the skewers down and immediately reduce the temperature to medium (400°) and continue to cook, turning occasionally, until there's a nice grill marks on the outside.
- Remove and let rest for 5 minutes or so before serving. This is when I would place the grill pan on top of the hot grates. Once hot, use tongs to add the vegetables, leaving the marinade in the bowl.
Nutrition Facts : ServingSize 2 kebabs, Calories 301 kcal, Carbohydrate 13 g, Protein 34 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 92 mg, Sodium 176 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 7 g
MARINATED GRILLED FLANK STEAK
Provided by Molly O'Neill
Categories dinner, main course
Time P1D
Yield 25 servings
Number Of Ingredients 9
Steps:
- Emulsify all the marinade ingredients in a blender or a food processor. Put the beef and the marinade in plastic bags, turning occasionally, 8 to 24 hours. Make a fire in a grill. Remove the meat from the marinade and pat it dry.
- Grill the meat 4 minutes on each side for medium-rare consistency. Let the steak sit 5 minutes before slicing into 1/4-inch strips, across the grain.
Nutrition Facts : @context http, Calories 250, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 3 grams, Sodium 724 milligrams, Sugar 15 grams
GRILLED MEXICAN STEAK
This is a great way to serve skirt or flank steak. The two day marinade is worth the wait.
Provided by TA9I
Categories World Cuisine Recipes Latin American Mexican
Time P1DT20m
Yield 6
Number Of Ingredients 9
Steps:
- Toast the cumin seeds in a medium saute pan over medium-low heat for 5 minutes, or until fragrant.
- In a blender, combine the cumin seeds, jalapenos, garlic, pepper, lime juice, and salt. Pulse the blender to finely chop ingredients. Add the oil and cilantro and puree until smooth.
- Lightly score both sides of the meat with a knife so that the marinade will penetrate. Place the meat in a large plastic bag or bowl, pour in the marinade, and coat well. Marinate in the refrigerator for 24 to 48 hours.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Remove the meat from the marinade and discard the remaining marinade. Cook on high, 1 to 2 minutes per side, to sear the meat. Turn the heat down to low and cook for an additional 3 to 4 minutes per side, or until the it has reached the desired doneness.
Nutrition Facts : Calories 547.8 calories, Carbohydrate 7.4 g, Cholesterol 71.6 mg, Fat 45.4 g, Fiber 2.1 g, Protein 29.1 g, SaturatedFat 10.8 g, Sodium 675.3 mg, Sugar 1 g
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