ITALIAN-STYLE MARINATED STEAK
If you're going to invest in a good steak, you want to make sure it is cooked to perfection and tastes superb. The marinade in this tasty recipe delivers a tender juicy steak that is sure to please family and friends alike.
Provided by My Food and Family
Categories Beef
Time 50m
Yield Makes 4 servings.
Number Of Ingredients 3
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.
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 21 g
BEST STEAK MARINADE IN EXISTENCE
This is a family recipe that has been developed only over the last 5 years. In this short time it's made me famous in our close circle, but until now I've never shared it with anyone.
Provided by Kookie
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
- Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
Nutrition Facts : Calories 145.2 calories, Carbohydrate 5.6 g, Fat 13.6 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 688 mg, Sugar 1.7 g
EASY THAI STEAK SALAD
Steps:
- In a small bowl add all the marinade ingredients (minus steak) and whisk well. Pour the marinade in a ziploc bag, add steak and close the bag and toss around a bit. Place in the fridge and let the steak marinate for 4 hours or overnight. The longer it marinates the better it will taste.
- Prepare the dressing, by mixing all dressing ingredients in a small bowl and whisking well.
- Grill the steak to your preferred doneness, I prefer mine medium, so for medium I usually leave it 7 minutes per side. Let the steak rest for 10 minutes after you grilled, then slice the steak across the grain.
- In a large bowl toss the lettuce, pepper, cucumber, mint and cilantro together then pour the dressing over and toss well. Arrange the salad on a platter and place the sliced steak over the salad, then top with chopped peanuts.
Nutrition Facts : Calories 529 kcal, Carbohydrate 46 g, Protein 34 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 69 mg, Sodium 2201 mg, Fiber 6 g, Sugar 31 g, ServingSize 1 serving
LIME-MARINATED FLANK STEAK WITH HERB SALAD
Steps:
- Place the lime juice, orange juice, garlic, balsamic vinegar, olive oil and salt and pepper. In a large plastic bag over a shallow baking dish. Add the steak and turn to coat both sides. Cover and refrigerate for 30 minutes, then pull from fridge and allow the steak to come to room temperature, about 10 minutes.
- Heat the grill to medium-high heat. Remove the steak from the marinade and season both sides with salt and pepper. Grill for 5 to 7 minutes on each side for medium-rare. Let rest 10 minutes. Slice the steak against the grain, into thin slices.
- Wash the herbs bunches and gently dry them with a kitchen towel. Remove the leaves from the herb bundles and place in a medium bowl. Whisk together olive oil and lime juice, and season, to taste, with salt and pepper. Toss the leaves with enough of the dressing to coat them lightly (you may not need all of the dressing). Season the salad with salt and pepper, to taste. Top sliced steak with herb salad and serve.
BALSAMIC STEAK SALAD
My husband loves blue cheese and I like a hearty salad that eats like a meal, so I put the two things together to make this steak salad recipe. The sweet-tartness of dried cranberries pairs deliciously with the cheese, creamy avocado and balsamic vinegar. It's irresistible! -Marla Clark, Albuquerque, New Mexico
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- For dressing, whisk together first six ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing., To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.
Nutrition Facts : Calories 321 calories, Fat 22g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 221mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
BIG STEAK SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the dressing/marinade: Combine the oil, both vinegars, lime juice, soy, Worcestershire, chili oil, sugar, ginger, garlic, salt and pepper in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.
- Place the steak in a plastic zipper bag. Pour in half the dressing/marinade and seal. Marinade for 5 to 10 minutes.
- For the onion strings: Slice the onions very thin. Place in a baking dish and cover with the buttermilk and soak. Combine the flour, salt, cayenne and black pepper and set aside.
- Heat the oil to 375 degrees in a large pot. Grab a handful of onions, throw into the flour mixture, tap to shake off excess and plunge into the hot oil. Fry for a few minutes and remove to a paper-towel-lined plate as soon as they are golden brown. Repeat until onions are gone.
- Grill (or saute) the steak over medium-high heat until medium-rare, about 2 minutes on each side. Remove from the heat and allow to rest. Slice the steak against the grain in thin slices.
- For the salad: In a large bowl, add the lettuce mix, blue cheese and tomatoes. Add a little of the remaining dressing/marinade and toss to combine. Add more if needed.
- Heap the salad on a plate, making sure to get plenty of blue cheese and tomatoes on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.
- Serve immediately. Yum!
GRILLED FLANK STEAK SALAD
"This is one of our favorite recipes," writes Mitzi Sentiff of Annapolis, Maryland. "The marinade gives the meat such a wonderful flavor." TIP: "All you need to complete this meal is some good bread," Mitzi notes.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the first six ingredients. Pour 1/3 cup into a shallow dish; add steak and turn to coat. Cover and refrigerate for 3 hours. Cover and refrigerate remaining marinade for dressing., Drain and discard marinade from steak. Grill, covered, over indirect medium heat for 11-12 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cut across the grain into thin slices., In a large serving bowl, combine the greens, tomato, radishes, celery, onions and beef. Drizzle with reserved marinade; toss to coat.
Nutrition Facts :
BALSAMIC MARINATED STEAK SALAD
Our members love learning how to make their own salad dressings from our menus. This delicious steak salad saves you so much time by using the dressing as a marinade too! Smarts: Even 20 minutes will infuse the steak with flavor, but marinate up to 2 days to let the flavors really develop.
Provided by CookSmarts
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Remove steak from marinade and generously season with some salt and pepper. Heat a grill pan or skillet over medium-high heat. Add cooking oil and then steak to heated oil. Sear for 3 to 6 minutes on each side (closer to 3 for medium-rare and closer to 6 for more well done meat). Remove from heat, cover in foil and let rest for at least 10 minutes before slicing across the grain (i.e. perpendicular to the fibers).
- Toss greens, red peppers, avocados and pine nuts in dressing. Top with sliced steak and enjoy!
Nutrition Facts : Calories 456, Carbohydrate 13g, Cholesterol 80mg, Fat 33g, Fiber 4g, Protein 29g, SaturatedFat 6g, Sodium 1008mg, Sugar 3g, TransFat 0g
THE BEST STEAK MARINADE
We use this marinade for rib steaks, but can be used for almost any cut of beef.
Provided by SweetCravings
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 7.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 1135.4 mg, Sugar 4.2 g
GRILLED STEAK SALAD WITH BALSAMIC VINAIGRETTE
With perfectly grilled steak, charred corn, tomatoes, blue cheese. Say goodbye to boring salads! SO SO GOOD.
Provided by Chungah Rhee
Categories summer
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk together olive oil, balsamic vinegar, Dijon and honey; season with salt and pepper, to taste; set aside. Preheat grill to medium heat. Brush corn with butter; season with salt and pepper, to taste. Add corn to grill, and cook, turning occasionally, until charred and tender, about 10 minutes; let cool before cutting the corn kernels off the cobs. Brush steak with canola oil; season with salt and pepper, to taste. Add steak to grill, and cook, flipping once, until desired doneness, about 6 minutes per side for medium rare. Let rest 5 minutes; thinly slice against the grain. To assemble the salad, place romaine lettuce in a large bowl; top with corn, steak, tomatoes, onion and blue cheese. Pour the balsamic vinaigrette on top of the salad and gently toss to combine. Serve immediately.
MARINATED STEAK SALAD
Make and share this Marinated Steak Salad recipe from Food.com.
Provided by Vicki in CT
Categories One Dish Meal
Time 32m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine marinade ingredients. Marinate meat overnight.
- Broil or grill steak for 12-15 minutes until done to your taste.
- Cut across grain into 1 1/2 inch thin strips.
- Combine vegetables.
- Combine dressing ingredients. Toss with vegetables.
- Serve steak over salad.
Nutrition Facts : Calories 670.2, Fat 53.4, SaturatedFat 9.6, Cholesterol 73.7, Sodium 417.2, Carbohydrate 17.5, Fiber 2.3, Sugar 2.5, Protein 27.2
MARINATED BEEF SALAD
Tender strips of beef marinated in an aromatic lime, coriander and chilli dressing makes a perfect summerâÃÂÃÂs evening supper, simply serve with a glass of chilled wine.
Provided by clemmiecorlett
Time 40m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Place the bottlegreen aromatic lime cordial, olive oil, rind and juice of the lime into a bowl, de-seed and finely slice the chilli and crush the garlic, mix together.
- Add the beef and toss until coated, leave to marinate for 20 mins.
- Remove the beef from the marinade, pat dry with kitchen paper.
- Sear the steak in a griddle pan on both sides for 3-4 mins, continue to cook to your liking, add the marinade and allow to simmer for a minute.
- Arrange the salad, halved radishes and torn coriander in a serving bowl, thinly slice the beef and arrange over the salad, pour over the warm juices from the pan and serve.
SWEET AND SALTY GRILLED STEAK WITH CUCUMBER SALAD
The marinade on this steak is inspired by a classic Vietnamese dipping sauce called nuoc cham. Since it consists mostly of pantry staples - Asian fish sauce, brown sugar and garlic - all you need to pick up on the way home are some fresh limes and jalapeño. Nuoc cham works as a salad dressing, too. Here we drizzle it on crisp cucumbers and radishes, but sliced ripe tomatoes work just as well. You could serve it as it is with the salad on the side, or put everything on top of a bed of rice noodles or rice for a more substantial meal.
Provided by Melissa Clark
Categories dinner, easy, weeknight, steaks and chops, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a small bowl, combine the fish sauce, lime zest, lime juice, brown sugar, garlic and jalapeño. Pour 1/2 of the mixture over the flank steak and let marinate at room temperature for at least 30 minutes (or refrigerate for up to 24 hours). Let meat come to room temperature before cooking if necessary.
- Combine the cucumber, radishes and scallions. Pour in just enough of the marinade sauce to coat.
- Light the grill or heat the broiler to high. Pat steak dry with paper towels.
- If grilling, cook until done to taste, about 3 minutes per side for rare. If broiling, heat a 10-inch skillet over high heat for 5 minutes. Add oil to pan and sear the meat for 2 minutes. Flip meat and immediately transfer pan directly to top shelf of oven and broil for 2 to 3 minutes for rare, or longer for more well-done meat. Transfer steak to a cutting board and let rest for 10 minutes covered in foil.
- Thinly slice steak and serve over cooked rice noodles or rice if desired, and top with the cucumber salad. Garnish with sesame seeds and plenty of herbs if using and serve with remaining marinade as a sauce.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 4 grams, Sodium 1959 milligrams, Sugar 6 grams
THAI-STYLE MARINATED FLANK STEAK AND HERB SALAD RECIPE
[Photographs: J. Kenji Lopez-Alt] My absolute favorite way to marinate flank steak is with a sweet and spicy Thai-style sauce. I make mine with palm sugar (brown sugar will do fine), dried Thai chile flakes, fish sauce, garlic, and lime...
Provided by J. Kenji López-Alt
Time 1h30m
Yield 8
Number Of Ingredients 16
Steps:
- Combine water and sugar in a small saucepan and heat over medium heat until completely dissolved. Transfer to a small bowl, add fish sauce, lime juice, garlic, and chile powder and stir to combine. Transfer half to a small container and reserve until step 4. Add oil to remaining half and whisk to combine. Place flank steak inside a gallon-sized zipper-lock bag with marinade. Press out air, seal bag, and allow meat to marinate, turning occasionally, for at least 1 hour and up to 12.
- Remove steak from marinade and pat dry with paper towels. Light one chimney full of charcoal and wait until they're covered in grey ash. Spread evenly over 1/2 of grate, leaving other half empty. Put cooking grate in place, cover, and allow grill to preheat for 5 minutes. Clean and oil grilling grate , then place flank steak over hot side of grill, cook until well charred, about 3 minutes. Flip steak and continue to cook until second side is well charred, about 3 minutes longer. Transfer steak to cooler side of grill, cover, and cook until center of steak registers 125°F (52°C) on an instant-read thermometer for medium-rare, or 135°F (57°C) for medium, about 5 minutes longer. Transfer to a cutting board, tent with foil, and allow steak to rest for at least 5 minutes. Proceed to step 4.
- Alternatively, to finish indoors: Heat 2 tablespoons vegetable or canola oil in a large stainless steel or cast iron skillet over high heat until shimmering. Add steak and cook, turning frequently, until an instant-read thermometer registers 125°F for medium-rare or 135°F for medium, reducing heat as necessary if steak smokes excessively or starts to burn. Transfer to a wire rack set in a rimmed baking sheet and allow to rest 5 to 10 minutes.
- Thinly slice beef against the grain and transfer to a large bowl. Add herbs, shallots, bean sprouts, and reserved marinade, and toss to combine. Serve immediately.
Nutrition Facts : Calories 360 kcal, Carbohydrate 20 g, Cholesterol 90 mg, Fiber 1 g, Protein 33 g, SaturatedFat 4 g, Sodium 600 mg, Sugar 16 g, Fat 16 g, ServingSize serves 6 to 8, UnsaturatedFat 0 g
ITALIAN DRESSING MARINATED STEAKS
Steps:
- Gather the ingredients.
- Place meat into a resealable plastic bag and pour in Italian dressing. Release air from bag and seal. Place bag into refrigerator for 4 to 12 hours.
- Remove bag from refrigerator and let stand at room temperature at least 30 minutes before grilling.
- Preheat grill to medium-high heat.
- Remove steaks from the bag and discard marinade.
- Season steaks with salt, lemon pepper, and black pepper.
- Place steaks onto the grill and cook for 6 to 7 minutes per side, depending on thickness and desired doneness.
- Once steaks have reached preferred doneness, remove from heat onto a warmed plate and let rest for 5 to 7 minutes before serving so juices can be evenly distributed. Serve with your choice of sides.
Nutrition Facts : Calories 1145 kcal, Carbohydrate 28 g, Cholesterol 184 mg, Fiber 0 g, Protein 60 g, SaturatedFat 22 g, Sodium 2909 mg, Sugar 24 g, Fat 88 g, ServingSize Serves 2, UnsaturatedFat 0 g
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BALSAMIC MARINATED STEAK SALAD - COOK SMARTS
From mealplans.cooksmarts.com
Total Time 35 minsCalories 456 per serving
- Remove steak from marinade and generously season with salt and pepper. Heat a grill pan or skillet over medium-high heat. Add cooking oil and then steak to heated oil. Sear for 3 to 6 minutes on each side (closer to 3 for medium-rare and closer to 6 for more well done meat). Remove from heat, cover in foil and let rest for at least 10 minutes before slicing across the grain (i.e. perpendicular to the fibers).
- Toss greens, red peppers, avocados and pine nuts in dressing. Top with sliced steak and enjoy!
MISO-MARINATED STEAK SALAD - KITCHEN CONFIDANTE®
From kitchenconfidante.com
Reviews 8Category DinnerCuisine AsianTotal Time 42 mins
- Whisk together the miso paste, soy sauce, vinegar, sugar, garlic, ginger and olive oil. Marinate the steak in a glass or non-reactive bowl, or resealable bag, for about 15 minutes.
- Heat a grill pan or grill to medium high heat. Grill the steak for about 6 minutes per side, or until a thermometer inserted into the thickest part reads 120°F. Allow the steak to rest while you prepare the rest of the salad.
- In a jar, whisk together the miso paste, garlic, ginger and vinegar. Add the olive oil and sesame oil, season with salt and pepper. Seal the jar with a lid and shake vigorously.
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- In a small bowl, mix together the soy sauce, grated ginger, red pepper, 3 tablespoons each of the vinegar and brown sugar, and 2 tablespoons of the oil. Pour two-thirds of the dressing into a shallow baking dish, add the steak, and refrigerate, turning once, for at least 1 hour and up to 12 hours. Set aside the remaining dressing.
- In a small saucepan, bring to a boil ½ cup water, the remaining ½ cup of vinegar, the remaining tablespoon of brown sugar, the sliced ginger, and ½ teaspoon salt. Add the carrots and jalapeño and simmer until the carrots are crisp-tender, 1 to 2 minutes. Transfer the mixture to a bowl and refrigerate until cool, at least 1 hour.
- Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Cook the steak to the desired doneness, 4 to 6 minutes per side for medium-rare. Let rest 5 minutes. Slice and serve on the noodles with the pickled vegetables, cilantro, and reserved dressing.
GRILLED FLANK STEAK SALAD RECIPE - SCOTT EHRLICH | FOOD & WINE
From foodandwine.com
5/5 Servings 4
- In a small bowl, mix 1 tablespoon of the olive oil with 1 tablespoon of the lime juice. Stir in the molasses, honey, cracked peppercorns and cayenne.
- In another small bowl, mix the remaining 1 tablespoon of lime juice with the garlic, Worcestershire sauce and mustard. Gradually whisk in the remaining 1/4 cup of olive oil and season the vinaigrette with salt and pepper.
- Light a grill or heat a grill pan. Season the steak with salt and pepper and grill over high heat for 13 minutes, turning once. Brush the molasses mixture all over the steak and grill for 2 minutes longer for medium-rare meat. Transfer to a cutting board and let stand.
- In a small bowl, toss the bread crumbs with the Parmigiano and season with salt and pepper. Thinly slice the flank steak across the grain. Arrange the romaine and red leaf lettuce on a platter and drizzle with the vinaigrette. Scatter the bread crumbs over the salad, top with the steak and serve.
MARINATED SKIRT STEAK WITH SIMPLE SUMMER SALAD - NEIGHBORFOOD
From neighborfoodblog.com
5/5 (2)Category BeefCuisine AmericanTotal Time 28 mins
- Remove the skirt steak from the packaging. There will likely be a thick layer of marbled fat one side. Use a sharp, thin knife to cut away most of the fat. It's fine if a few small patches remain.
- Whisk together the cilantro, lime juice, garlic, salt, pepper, and cayenne. Whisk in the olive oil. Place the skirt steak in a plastic bag or a shallow baking dish. Add the marinade, making sure the steak is coated on both sides. Refrigerate for 30 minutes to an hour.
- Meanwhile, prepare the salad. To make the vinaigrette, whisk together the lime, olive oil, honey, cumin, and garlic powder until combined. Place some of the vinaigrette at the bottom of a large bowl. Top with the arugula, corn, tomatoes, and onion. Toss until well coated. Season with salt and pepper to taste.
- To prepare the steak, heat a grill or a cast iron skillet over medium high heat. If you're using a skillet, you may have to cut the skirt steak in half and cook in two batches so it will fit. Heat a swirl of olive oil in the skillet or coat the grill grates with oil. Take the steak out of the marinade and place it directly on the grill or skillet. Sear for 4-5 minutes then flip and continue to cook another 4-5 minutes, or until the internal temperature reaches 135 for medium rare or 160 for medium. Place the steak on a cutting board, tent with foil, and rest for at least 5 minutes. When ready to serve, slice steak in thin slices against the grain. Serve with arugula salad.
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5/5 (4)Total Time 20 minsCategory Main CourseCalories 548 per serving
- Mix together the marinade ingredients - soy sauce, maple syrup and balsamic vinegar - in a freezer bag or small box then add the steak. Make sure the steak is coated and leave to marinade, refrigerated, ideally for a few hours or overnight, but at least 30 minutes. Turn at least once so marinade gets into both sides.
- Remove the marinading steak from the fridge to come to room temperature and warm up the grill to a medium heat.
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5/5 (5)Total Time 35 minsCategory Main CourseCalories 664 per serving
- Gently massage the steak to evenly distribute the marinade on all sides. Allow it to sit for 15 minutes, to get to room temp.
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- In a small nonreactive saucepan, combine the shallot, rosemary and 1/2 teaspoon each salt and pepper. Stir in the vinegar and mustard. Whisk in the walnut oil and vegetable oil. Arrange the steaks on a nonreactive baking sheet, pour 1/4 cup of the dressing on top and turn to coat. Let marinate for 30 minutes.
- Preheat the broiler. Warm the remaining dressing over low heat; keep warm. Broil the steaks for about 2 minutes per side for medium-rare. Let rest for 2 minutes.
- Toss the endives, escarole, Roquefort and walnuts with the dressing and mound on 4 plates. Cut each steak diagonally across the grain into 5 slices and arrange on the salads.
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