Perfectly Grilled Marinated Steak Food

GRILLED STEAK MARINADE

Steps:

• Whisk together all of the ingredients for the marinade, except for the meat, in a small bowl.
• Place the meat in a large zip-top bag and massage the marinade into the meat. Seal the bag, making sure to get out as much air as possible. (Alternatively you could place the meat in the marinade in an airtight container - just be sure to flip it a few times so the meat gets the marinade on both sides).
• Store in the refrigerator for at least 6 hours or up to 5 days. Or keep in the freezer for up to 12 months.
• Set meat on the counter for 20-30 minutes to come to room temperature before grilling.
• Use the printable guide for in this post to determine the temperature and grill time for your steaks.

MARINATED GRILLED FLANK STEAK

Steps:

• Combine flank steak, horseradish, olive oil, Dijon mustard, soy sauce, garlic, balsamic vinegar, kosher salt, and pepper in a large resealable plastic bag. Seal and let marinate in the refrigerator for 2 to 4 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place steak on the hot grill. Sear until both sides are browned and center is firm and juicy, 5 to 6 minutes per side, making sure not to overcook. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Let rest 5 minutes; slice thinly at an angle.

BEST STEAK MARINADE IN EXISTENCE

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.

KITTENCAL'S MARINADE FOR GRILLED STEAK

Steps:

• Mix all the marinade ingredients together in a bowl.
• Pour over steaks.
• Cover tightly and place the steaks in the refrigerator for minimum 4 hours or even better for 24 hours.
• Remove the steaks from the fridge.
• Bring the steaks down to almost room temperature before grilling.
• Season steaks with steak seasoning or seasoning of choice if desired (I like to use Montreal Steak Seasoning).
• Grill for 6-12 minutes turning 3-4 times or until desired doneness.

PERFECTLY GRILLED STEAK

Steps:

• About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
• Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
• Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

PERFECT GRILLED FLANK STEAK

Steps:

• Mix marinade ingredients and add flank steak, marinate 4-8 hours. Grill on high heat 5-6 minutes per side for medium rare. Let rest 5 minutes and slice thin along the bias with a sharp knife.

GRILLED STEAKS WITH MARINATED TOMATOES

Steps:

• In a small bowl, whisk the first 11 ingredients until blended. Place tomatoes in a 13x9-in. dish; pour beer mixture over top. Cover and refrigerate at least 1 hour. , Meanwhile, mix rub seasonings; rub over steaks. Grill steaks, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before cutting each steak into thirds., Place steaks on a platter. Top with tomatoes; drizzle with any remaining beer mixture.

GRILLED MARINATED SIRLOIN STEAK

Steps:

• In a shallow dish, combine the first six ingredients. Add steak and turn to coat. Cover and refrigerate 8 hours or overnight, turning occasionally., Drain and discard marinade. Grill steaks, covered, over medium-hot heat for 3-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).