Italian Marinated Steak Food

ITALIAN MARINADE

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).

ITALIAN-STYLE MARINATED STEAK

Steps:

• Pour dressing over steaks in shallow glass dish; turn to evenly coat. Refrigerate 30 min. to marinate.
• Heat grill to medium-high heat. Remove steaks from marinade; discard marinade.
• Grill steaks 4 to 5 min. on each side or until medium doneness (160°F.) Brush with steak sauce. Remove from grill; let stand 10 min. Cut diagonally across the grain into thin slices.

TUSCAN MARINATED STEAKS

Steps:

• In a small glass or ceramic bowl, combine all ingredients except steaks. Cover, and refrigerate until needed, up to four days.
• In a wide, shallow glass or ceramic bowl, combine the steaks and marinade. Turn the steaks to coat them well. Cover, and refrigerate overnight.
• Wipe excess marinade from steaks and discard. Grill to taste.

MARINATED STEAK TIPS

Steps:

• In a bowl large enough to hold the meat, combine the cola, BBQ sauce, Italian dressing, teriyaki sauce, olive oil, and salt and pepper. Add the meat, cover, and marinate overnight in the refrigerator.
• Grill to desired doneness.

ITALIAN RIB EYE

Steps:

• Place the garlic, oregano, basil, parsley, rosemary, and salt into a mortar or small bowl, and mash into a coarse paste. Stir in the olive oil, balsamic vinegar, and white pepper until evenly blended. Scrape half of the mixture into a separate small bowl; set aside. Spread the remaining half of the herb mixture evenly over the steaks. Set aside to marinate for 1 hour.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Cook the steaks on the preheated grill for 7 minutes, then turn over, and coat with the reserved herb mixture. Continue cooking 7 minutes more for medium-well, or until your desired degree of doneness has been reached.

ITALIAN FLANK STEAK

Steps:

• In a bowl, combine the salad dressing mixes, oil and lemon juice. Brush over both sides of steak; place in a shallow dish. Cover and refrigerate for several hours or overnight. , Grill over medium-hot heat for 4 minutes on each side for medium, 5 minutes on each side for medium-well or until desired doneness is reached.

ITALIAN MARINATED FLANK STEAK

Steps:

• Combine all ingredients in a freezer bag. Remove air and either marinate 2 hours or freeze.
• Defrost bag in fridge. Preheat gas grill to high heat. Grill steak 6 to 7 minutes per side (or broil in oven).
• Remove steak from grill and let rest 5 minutes before slicing to preserve juices.
• While steak is cooking, cook peppers and onions in remaining dressing in a large skillet until tender.
• Thinly slice meat on an angle, cutting across the grain. Serve with sautéed peppers and onions.

ITALIAN MARINATED STEAK

Steps:

• Mix olive oil, vinegars, salt, garlic, pepper and rosemary.
• Pour over london broil and marinate 4 hours or overnight.
• Grill 15 minutes on each side, or until desired doneness.

TUSCAN FLANK STEAK

Steps:

• Combine 1/2 cup chopped fresh rosemary, garlic, 1/3 cup olive oil, 1/4 cup lemon juice, black pepper, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon salt in a blender or food processor. Blend until smooth and set marinade aside.
• Pierce the steak with a fork 20 to 30 times. Place in a shallow baking dish. Pour marinade over steak and flip to coat both sides. Cover and refrigerate for 4 to 8 hours.
• Combine 1/3 cup olive oil, 3 tablespoons lemon juice, lemon zest, 1 teaspoon minced rosemary, 1/8 teaspoon red pepper flakes, and a pinch of salt in a jar. Cover and shake the dressing to combine. Shake again before using.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove steak from marinade; scrape off any chunks of marinade. Discard used marinade. Season steak with salt and black pepper.
• Place steak on the preheated grill and cook until browned on the outside and red on the inside, about 6 to 8 minutes per side. Place 2 tablespoons of the olive oil-lemon juice dressing in a small bowl. Use rosemary sprig to baste the steak while it cooks. An instant-read thermometer inserted into the center of a steak should read 125 degrees F (52 degrees C) for rare.
• Remove steak to a platter and allow to rest about 6 minutes before slicing. Cut in half lengthwise, then into 1/4-inch-thick slices at an angle against the grain. Drizzle with additional dressing.