Italian Beef Marinade Food

ITALIAN MARINATED SIRLOIN STEAK

Italian Marinated Sirloin Steak image

Provided by Food Network Kitchen

Time 5h5m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 cloves garlic, grated
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
2 teaspoons honey
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1 2-pound top sirloin steak (1 1/2 to 2 inches thick)

Steps:

Whisk the olive oil, vinegar, garlic, rosemary, parsley, oregano, honey, red pepper flakes and 1/2 teaspoon each salt and pepper in a medium bowl. Transfer 3 tablespoons of the vinaigrette to a small bowl; cover and refrigerate until ready to serve.
Combine the remaining vinaigrette with the steak in a large resealable bag; turn the bag several times to coat the meat. Refrigerate at least 4 hours or overnight, turning the bag occasionally.
Preheat a grill to high. Transfer the steak to a plate or baking sheet, letting the excess marinade drip off; season the steak with salt and pepper. Let stand at room temperature, 30 minutes. Grill the steak until a thermometer inserted into the thickest side reaches 130 degrees F, 16 to 20 minutes for medium rare, flipping every 4 to 5 minutes. Transfer the meat to a cutting board and let rest 10 minutes. Thinly slice the meat against the grain; serve with the reserved vinaigrette.

ITALIAN MARINADE

Italian Marinade image

Spiedies, grilled skewers of meat marinated in what amounts to Italian dressing, are a culinary mainstay of bars and roadhouses in and around Binghamton, N.Y. What follows is a recipe for the marinade used to prepare them for the fire. I have used fresh herbs, though dried ones are more traditional, and have upped the flavor slightly with the use of lemon zest. Once you've got the marinade made, simply cut the meat - chicken or beef, lamb or pork - into 1- or 2-inch cubes, and submerge it in the liquid for a couple of days (10 to 12 hours for chicken), covered, in the refrigerator. All that lemon and vinegar does some work on the meat, and the result, when grilled over charcoal for four or five minutes a side, is a fantastical taste of upstate New York, and a very simple and excellent dinner besides. (Here are instructions for cooking them.) Serve with torn mint and an additional drizzle of lemon juice and olive oil, on top of Italian bread or alongside rice.

Provided by Sam Sifton

Categories sauces and gravies

Time 5m

Yield Enough for 2 to 3 pounds meat

Number Of Ingredients 13

Ingredients

1 cup extra-virgin olive oil
3/4 cup red wine vinegar
Zest of 1 lemon
1/4 cup freshly squeezed lemon juice (about 2 lemons)
4 cloves garlic, peeled, smashed and roughly chopped
1 bay leaf
1 tablespoon thyme leaves
1 tablespoon oregano leaves
1 tablespoon basil leaves, rolled and chopped into chiffonade
1 teaspoon granulated sugar
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1 teaspoon red pepper flakes, or to taste

Steps:

Whisk together all the ingredients in a large bowl. Add cubes of chicken, pork, lamb or beef to the marinade and cover tightly, or place into large, re-sealable plastic bags and refrigerate for 24 to 36 hours (or 10 to 12 hours for chicken).

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 27 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 4 grams, Sodium 170 milligrams, Sugar 1 gram

MARINATED BEEF TENDERLOIN

Marinated Beef Tenderloin image

Another of my father's recipes...My dad was a cook in the canadian military for 30 years and he always prepared tenderloins this way... I hope you enjoy this taste from my childhood.

Provided by Baby Kato

Categories Meat

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 6

Ingredients

2 1/2 lbs beef tenderloin
1/2 cup ketchup
1/2 cup water
28 g Italian salad dressing mix, 1 envelope
1 teaspoon mustard, prepared
1/2 teaspoon Worcestershire sauce

Steps:

Pierce meat with a fork in several places.
Put meat in a deep plastic bag.
Combine all ingredients and pour over meat.
Refrigerate for 24 hours.
Preheat oven to 425 and bake for 40 - 50 minutes, depending on how you prefer your meat cooked.
Please note * marinating time is not included in preparation time.