steak_marinade_grill

9 Marinades for Grilled Steak

All steaks can benefit from a good marinade, but when grilling less marbled or chewier cuts, like flank or skirt, a marinade can take your meat to another level.

All steaks can benefit from a good marinade, but when grilling less marbled or chewier cuts, like flank or skirt, a marinade can take your meat to another level. Depending on the ingredients, it might help tenderize it to boot.

1. Balsamic. A basic balsamic vinaigrette is a no-think marinade that is always a good choice for steak, especially when you serve the meat in a salad.

2. Lemon-garlic. For an even simpler Mediterranean-style marinade, toss the steak with herbs, garlic and olive oil, then top with lemon slices for subtle flavor.

3. Soy sauce. For a grilled steak you could add to a number of different Asian-style dishes, toss the meat with soy sauce, sesame oil and sugar.

4. Korean-style. Koreans love bulgogi, which is usually made with short ribs, but there’s no reason you can’t use that sweet-savory marinade on steak.

5. Southeast Asian-style. For a steak that will hit a lot of spots on the tongue, bathe it in a blend of herbs, garlic, chile sauce and fish sauce.

6. Mojo. Think of this citrusy, cumin-spiced sauce as vinaigrette, Cuban-style. It works beautifully as a marinade for steak because the sugars in the citrus juice caramelize on the grill. Or keep the Latin marinade even simpler and just use tequila, lime juice and garlic.

7. Chipotle. The adobo sauce that comes in a can of chipotles? It’s a brilliant, richly flavored marinade for steak. Just blend it with garlic, orange juice and olive oil before you rub it on your meat.

8. Papaya skins. If tenderizing steak is your goal, use this trick they use in many parts of the world: Rub your steak with a simple marinade and then cover it with papaya skins, which contain an enzyme that breaks down tough meat fibers.

9. Cola. Cola (yep, the soda) is another meat tenderizer; plus its sugars caramelize nicely on the grill.

Kristin Donnelly is a former Food & Wine editor and author of the forthcoming The Modern Potluck (Clarkson Potter, 2016). She is also the cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.

Grilled Marinated Flank Steak

Flank steak is a lean, somewhat tough but flavorful cut of beef that benefits from the tenderizing effects of a marinade. It is best cooked medium rare and thinly sliced at an angle across the grain of the meat.

Prepared this way, marinated, cooked quickly at high heat, thinly sliced, flank steak practically melts in your mouth. This recipe calls for grilling the steak, but if you don’t have a grill, you can prepare the steak on a large cast iron frying pan as well.

For more Southwestern flavors, see our carne asada recipe. Do you have a favorite flank steak marinade? or grilling trick for flank steak? If so, please let us know in the comments.

Grilled Marinated Flank Steak Recipe

• Prep time: 10 minutes
• Cook time: 20 minutes
• Marinating time: 2 hours
• Yield: Serves 6

My mother likes to score the flank steak with 1/4-inch cuts about an inch apart across the grain of the steak before cooking. It helps the marinade penetrate more deeply and the steak cook more quickly.

Ingredients

• 1/3 cup olive oil
• 2 cloves garlic, minced
• 2 Tbsp red wine vinegar
• 1/3 cup soy sauce
• 1/4 cup honey
• 1/2 teaspoon freshly ground black pepper

1 Marinate the steak: Combine the marinade ingredients in a large non-reactive bowl. Place steak in the bowl and turn so that it is completely coated with the marinade. (You can also place the steak and marinade in a freezer bag and place it in a bowl.)

Chill and marinate for at least 2 hours and up to overnight.

2 Prepare your grill for high, direct heat with one part of the grill for lower, indirect heat. The grill is hot enough when you hold your hand about an inch over the hot side and you can only hold it there for about a second.

3 Grill the steak: Remove the steak from the marinade and gently shake off the excess marinade from the steak (but make sure there is still a coating of it, you'll want the oil on it to help keep the steak from sticking to the grill).

Place steak on the hot side of the grill. Grill for a minute or two on each side to get a good sear, then move the steak to the cooler side of the grill, cover and cook a few minutes more until done to your liking.

How do you know when the steak is done? One way to tell is to poke it with your fingertips. While the steak is still raw, test it with your fingers; it will be quite squishy. That's what a very rare steak feels like. Touch the tip of your nose and that's what a very well done steak feels like. Here's a visual guide, the finger test to check the doneness of steak.

Otherwise use a good meat thermometer (I recommend a thermapen.) Pull the steak off the grill at 125 to 130°F for rare, 140°F for medium rare, and 150°F for medium.

4 Rest the steak: When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat while the steak rests for 10 to 15 minutes.

5 Slice across the grain: Notice the direction of the muscle fibers of the steak; this is called the grain of the meat. Flank steak is a very lean cut that will be tough and chewy unless you cut it in a way that breaks up the muscle fibers.

So, cut the steak across the grain of the meat, at a steep diagonal, so that the slices are wide. I find it easiest to use a long serrated bread knife for this, but any long sharp knife will do.

If you want, you can take the excess marinade and bring it to a boil, simmer for several minutes, and serve with the flank steak. Great also with salsa or horseradish sauce.

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Showing 4 of 99 Comments

• Deb

Made this tonight with the horseradish sauce. Excellent!

• November 7, 2017

Lee

Why would you put this under foil to rest? That just keeps the cooking process going. Let it rest uncovered and enjoy it medium rare. Otherwise, outstanding recipe!

• September 30, 2017
• · 1 Reply

Jerry

When I made this recipe I used flank steak AND pork steaks – marinated separately of course. They were both delicious, but I must say the pork absorbed the marinade better and was more flavorful. As sides we had Argentinian Black Bean Salad made with avocado, onion, tomato, feta cheese and chimichuri dressing. We also made grilled broccoli which is always a big hit with our family.

Note: I really snazzed up the dressing with more vinegar, salt, hot pepper flakes and the juice of a lime. We liked it better. The next time I won’t mix the cheese and avocado, or the dressing, in with the rest of the salad ingredients, but will have those in separate dishes so they can be added at the table.

• September 5, 2017

Joan Hart

Made this for dinner tonight as written and it was wonderful. Thanks for making me look good tonight!! Received lots of compliments-

• August 5, 2017

Cheryl Mays

I made a version of this, but I used 1/2 cup Dale’s liquid seasoning, 1/4 cup honey and 1/4 cup veg. oil. I put it all in a Ziploc bag in the fridge overnight then let it come to room temp and sprinkled with Omaha steak seasoning before I grilled it. We like ours a little more than med-well and it was melt in your mouth tender and delicious! Dale’s is basically soy sauce with garlic and other seasoning so there’s no need to add more. I use an oven thermometer that [ can put in the steak and have the digital reading outside of the grill. At 85 degrees I flip it and cook until about 165-170 then rest on counter covered loosely with foil before cutting.

• July 8, 2017

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How to Marinate Steak Without a Recipe

Photo by Chelsea Kyle

Master this basic marinating technique and you'll be grilling crowd-pleasing steaks all summer long.

For the grill, I always choose a thin, quick-cooking steak—I'm talking skirt, hanger, or flank steak; tri-tip, short ribs, faux hanger (aka bavette, sirloin tip, or flap meat), or entraña steak. These are all cut from large, strong, active muscles, which makes them more flavorful and great for serving a crowd. But those strong muscles are also naturally tougher. Which is why these steaks require a marinade.

Making a steak marinade is a lot like making a salad dressing—you can customize it depending on your mood, your menu, or whatever happens to be in your pantry. But unlike salad dressing, you want the flavors in your marinade to be extra strong—strong enough to infuse the meat with flavor that will linger long after the marinade is discarded.

Every steak marinade needs four elements—oil, acid, flavoring, and salt. Once you understand the basic ratio and timeline of how to marinate steak, you'll never need to look at another recipe again.

Let's dig in: here's how to marinate steak without a recipe:

1. Start your marinade with oil

Your marinade should be at least 1/2 oil. The oil helps emulsify the marinade into a thick sauce that coats the meat. It's also a flavor-carrier. And having a coating of an oil-based sauce on your steak before you grill it will help it cook better and more evenly.

You'll need 1/2 cup of marinade per pound of meat you're grilling, and you want that marinade to be at least half oil, so for two pounds of steak, start with 1/2 cup of oil. If you don't want to taste the oil, go for a neutral oil like grapeseed or canola. If you're open to a stronger flavor, try olive oil or sesame oil or even an infused oil. You can mix together a couple oils or stick with just one. And of course you can add more later if needed once you get all the other elements in play.

2. Add acid, but not too much

Acid helps tenderize tough connective tissues—which my favorite steaks have plenty of—but too much acid will actually cook and toughen the meat, turning it weird and chalky. To prevent this from happening, use equal parts or less acid to oil.

You can always add more acid later, but you can't take it away. So though you can add up to as much acid as oil, I like to start with less, just to be safe. For two pounds of steak I usually start by whisking together 1/4 cup of acid and 1/2 cup of oil. What kind of acid you use depends on how you want it to taste—you could use a fresh fruit juice such as lemon juice, orange juice, or pineapple juice, or you could use any kind of vinegar such as balsamic, apple cider, or rice vinegar. Your acid could also come in the form of wine, beer, buttermilk, yogurt, or even puréed onions and garlic. I love a classic combo of olive oil and balsamic on a juicy hanger steak.

3. Mix In Some Flavorings

The flavoring elements are simply that—flavor for the surface of your steak. So have fun and add whatever you think tastes good. Raid your condiment collection as well as your spice cupboard and herb garden. Try Worcestershire sauce or mustard, some miso or chili paste, sliced garlic or shallots or grated or pressed garlic, roughly chopped fresh herbs or herb sprigs (or a smooth purée of fresh herbs), fresh or dried chiles, whole or ground spices, ketchup or sriracha, or grated or sliced fresh ginger or citrus zest. (I add Dijon mustard, garlic, rosemary, thyme, and pepper to my balsamic marinade.)

Putting the final touches on my balsamic marinade for hanger steak.

Photo by Chelsea Kyle, Food Styling by Anna Stockwell

4. Get Sweet and Salty

To balance out the flavor, just as you would a salad dressing, you need to also add something sweet and something salty to your marinade. The salt is essential as a tenderizer and moisture retainer for the meat, but it doesn't have to come from actual salt—you can also use a salty liquid such as soy sauce or fish sauce. Sugar is not as essential, but helps balance out the flavor. If one of your acids or flavorings is already naturally sweet, you can skip adding a sweetener entirely, otherwise try whisking in a pinch of brown sugar, a squirt of honey, or a splash of maple syrup. (Too much sugar will make the steak burn when you toss it on the grill, so go light with the sweetener—the marinade is not supposed to taste sweet, just well-rounded.)

Speaking of taste: This is the moment when you want to taste your marinade. Adjust your salt, sugar, flavoring, acid, and oil levels as needed. If you find you've made more than your needed amount of marinade, set the rest aside to use another time or turn it into a sauce or dressing.

5. Marinate for at least one hour, and up to 12

Pour your marinade over your steak and toss to coat. You want to have as much meat surface as possible in contact with the marinade, and the easiest way to do this is in a resealable plastic bag, where you can seal it up tight so the marinade is encircling the meat entirely. If you're not into plastic bags, use a glass or ceramic baking dish or wide shallow bowl and flip the meat every now and then. If you plan to cook the meat within one or two hours, leave it out on the counter to marinate; otherwise put it in the fridge. Just remember to remove the meat about an hour before grilling so it has a chance to come to room temperature.

Thin cuts of steak shouldn't marinate for more than 10 or 12 hours, so this is not so much of an overnight thing—more of a marinade it in the morning, grill it at night game. The shortest amount of time you can get away with is one hour. Any shorter and the marinade won't have a chance to work its magic.

6. Pat it down, then grill

When your grill is ready for cooking, remove the steak from the marinade and give it a good pat down with paper towels. Make sure no bulky flavorings like slices of jalapeño are stuck to the meat—they'll just burn on the grill.

Your cook time will depend on the heat of your grill and the cut of steak you're using, but generally speaking all thin cuts fare well cooked over high heat. They won't take long, so have your thermometer and tongs at the ready and keep flipping them over high heat and checking the internal temperature until your steak reaches your desired doneness. Aim to pull it off the grill at 120–125°F for medium-rare, or 130–135°F for medium. If you don't have a thermometer, simply slice into the steak a bit to have a peek at the color in the center to know if it's done to your liking.

Now that's a good summer supper.

Photo by Chelsea Kyle, Food Styling by Anna Stockwell

7. Don't forget to rest, and slice against the grain

Give your grilled steak five minutes to rest—you don't need longer for thin cuts like these—and then slice it against the grain and serve.

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Classic Steak Marinade

• 10 mins
• Prep: 10 mins,
• Cook: 0 mins
• Yield: Makes 3/4 cup (serves 4-6)

A high-quality steak doesn't need any help. A not so great steak can definitely benefit from a good marinade. If you are grilling a steak, particularly leaner steaks like flat-iron, skirt, or flank steak, then it is wise to marinade them first. This steak marinade provides just enough acid to help tenderize the steak but also infuses the outer layer with delicious flavor.

What You'll Need

• 1/4 cup/60 mL olive or avocado oil
• 1/4 cup/60 mL red wine vinegar
• 2 tablespoons/30mL Worcestershire sauce
• 1/2 tablespoon/7.5 mL sea salt
• 2 teaspoons/10 mL fresh oregano, finely chopped
• 1/2 teaspoon/2.5 mL black pepper
• 1/2 teaspoon/2.5 mL fresh thyme
• 1/4 teaspoon/1.75 mL onion powder or granulated onion
• 1-2 cloves garlic, minced

How to Make It

1. Place vinegar and Worcestershire sauce in a bowl. Slowly whisk in oil until well combined. Add remaining ingredients and stir through. Let mixture stand for 5 or so minutes before using.

2. See Marinating Beef to get the right time for your steak.

3. Place steak in a resealable plastic bag and pour the marinade over top, making sure all surfaces are coated well. Seal bag and place in the refrigerator for 2-12 hours.

4. Once you have it marinated it is time to grill it right, see Grilling Steak - Step by Step.

5. If making ahead of time, store in an air tight container in the refrigerator for up to 5 days after preparation. Double or triple recipe if you are preparing many steaks. This recipe will marinate up to 3 medium steaks or one larger flat steak (skirt, flat iron, flank, or hanger steaks).

Kittencal's Marinade for Grilled Steak

Recipe by Kittencalrecipezazz

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Kittencal's Marinade for Grilled Steak

SERVES:

Ingredients Nutrition

• 2 tablespoons chopped fresh garlic (I use 6 large cloves)
• 2 tablespoons Worcestershire sauce
• 2 tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard (can use 1 teaspoon)
• 2 tablespoons soy sauce
• 1 ⁄₃ cup oil (can use olive oil or vegetable oil)
• 1 ⁄₂ teaspoon fresh ground black pepper (or to taste)

Directions

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

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Nutrition Info

Serving Size: 1 (51 g)

Servings Per Recipe: 2

Amt. Per Serving % Daily Value Calories 377.2 Calories from Fat 329 87% Total Fat 36.6 g 56% Saturated Fat 4.7 g 23% Cholesterol 0 mg 0% Sodium 1234.2 mg 51% Total Carbohydrate 10.7 g 3% Dietary Fiber 0.6 g 2% Sugars 4.5 g 18% Protein 2.8 g 5%

Steak Marinade

Recipe by LuuvBunny

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Steak Marinade

SERVES:

Ingredients Nutrition

• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon balsamic vinegar or 1 tablespoon white vinegar
• 1 teaspoon yellow mustard
• 1 tablespoon soy sauce
• pepper

Directions

1. Mix all ingredients together and place steaks into freezer bag with marinade, preferably overnight.
2. The original recipe used balsamic vinegar.Seems I never had that on hand so I just used white and listed that in the recipe, but balsamic is definitely better.

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Nutrition Info

Serving Size: 1 (24 g)

Servings Per Recipe: 3

Amt. Per Serving % Daily Value Calories 55.1 Calories from Fat 41 75% Total Fat 4.6 g 7% Saturated Fat 0.6 g 3% Cholesterol 0 mg 0% Sodium 411.1 mg 17% Total Carbohydrate 2.8 g 0% Dietary Fiber 0.1 g 0% Sugars 1.5 g 5% Protein 0.8 g 1%

Steak Marinade and Rub Recipes

These zesty concoctions tenderize meat while infusing it with flavor. Place the steak and the marinade in a shallow bowl and let sit for 30 minutes or up to overnight in the refrigerator.

If you don't have rosemary on hand, fresh thyme or marjoram will work just as well.

Balsamic-Soy Marinade

Give steak a salty-sweet kick with an Asian-inspired marinade.

All-Purpose Steak Rub

Want to add a kick to steak and simultaneously seal in succulent juices? Use a rub, pressing gently to help it adhere. Apply just before cooking.

All-Purpose Steak Rub

This rub can be kept for up to 2 weeks in an airtight container at room temperature.

Lemon, Thyme, and Pepper Rub

To add more heat to his citrusy rub, use crushed black pepper (sometimes called butcher’s grind) in place of ground pepper.

Grill steaks this summer with the best steak marinade

on June 27, 2013 at 9:28 AM, updated July 26, 2013 at 12:38 PM

Summer is approaching quickly and for a lot of people that means that it is ready to break out the grill. Grilling steaks can be an at home delicacy, but, depending on what cut of meat you buy, the cost of grilling can add up quickly.

For tender cuts of meat, such as ribeyes, strip steaks, and t-bones, a simple mixture of salt, pepper, garlic powder, and onion powder are sufficient for seasoning the steaks. They are already tender enough to just be seasoned without marinating.

Purchasing cuts such as skirt steak, flank steak, and chuck eye steaks are much more friendly on the wallet, but are less tender than the more expensive cuts mentioned earlier.

Marinating steaks is not only important for helping meat develop a wonderful flavor, but also making tougher cuts of meat become tender. This marinade help break down the tougher cuts of meat as well as adds a wonderful flavor.

• 1/3 cup soy sauce
• 1/2 cup olive oil
• juice of 1 large lemon
• 1/4 cup Worcestershire sauce
• 1 1/2 tablespoons garlic powder
• 3 tablespoons dried basil
• 1 1/2 tablespoons dried parsley flakes
• 1 teaspoon white pepper
• 1 teaspoon red pepper flakes
• 2 cloves garlic, minced

Whisk all of the ingredients in a large bowl until thoroughly mixed.

Marinate your steaks overnight for the most flavor.

Grill your steaks, making sure to discard any left over marinade.

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How to Marinate and Grill Flank Steaks

It's hard to think of a cut of meat that is more conducive to cooking for a crowd than flank steak. It's got a robust, beefy flavor and a pleasantly tender texture with a bit of good chew. It comes in large, regular shapes that make cooking, slicing, and serving easy, and they're just thin enough that they'll cook through in a matter of minutes, but just thick enough that you can still get a nice, medium-rare center.

They're pretty diverse as far as cooking method goes, but the best way, by far, during the summer is on the grill. With their large surface area, they're made for picking up nice char, smoky flavors, and the types of dishes they transform into seem perfect for al fresco dining.

Here are a few tips for marinating, grilling, and serving flank steak.

At one time flank steak was a relatively hard cut to find, reserved for specialty butchers or saved for industrial uses. These days, consumers are wise to its benefits, and it has become as near-ubiquitous a cut as the standard high end steaks.

When shopping for flank steak, look for an even, deep red color with a fair amount of fine fat running along the length of the muscles. Poorly butchered flank steak will either have a thin membrane still attached to parts of it, or will have had that membrane removed so aggressively that its surface has been shredded. Look for smoothly textured pieces without nicks or gouges.

A standard whole flank steak can weigh anywhere between two and four pounds. Plan on cooking a pound of flank steak for every three diners, a pound and a half if your friends are as hungry as mine.

Marinating

Contrary to what you may think, marinade actually does not penetrate particularly far into meat—even over the course of a few days, the bulk of the aromatic compounds in a marinade will travel mere millimeters into the meat (the exception being salt, small sugar molecules, and some acids). In reality, a marinade is mostly a surface treatment, and not much benefit lies in marinating for more than half a day or so. If you'd like the flavor of the marinade to completely coat your meat, your best bet is to reserve some marinade and simply toss your meat with it after it has been cooked and sliced.

Here are a few ingredients you should consider when constructing a marinade:

• Salt is absolutely essential. It is one of the few ingredients that penetrates and seasons meat deeper than the outer surface. I like to add my salt in the form of soy sauce or fish sauce, which are also very high in glutamates, adding extra savoriness to my meat.
• Sugar when used in moderation will help the meat brown better on the grill, creating strong smoky, charred flavors. A touch of sugar also balances salt nicely.
• Aromatics are mainly a surface treatment, but they can still be quite powerful. Garlic, shallots, dried spices, herbs, or chilis are all good things to experiment with.
• Oil is often a primary ingredient in marinades. Many aromatic compounds, such as those found in garlic, are soluble in oil but not in water. The oil will help spread these flavors evenly across the surface of the meat, as well as lubricating and protecting the meat when it first hits the grill.
• Acid can balance flavors, but should be used sparingly. It can denature proteins in the meat, causing it to turn mushy over time. With very acidic marinades, it's particularly important to not overmarinade—certainly no more than half a day.

As far as specific flavorings go, just go wild. 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 chili flakes, fish sauce, garlic, and lime juice, which I then split in half, reserving half to toss with the meat after cooking, and adding some oil to the other half to use as a marinade.

Once the meat is cooked, rested and sliced, I toss it all together with some reserved marinade, and a big herb salad with shallots and bean sprouts. It gets an awesome caramelized, charred crust on the grill from all the sugar, and the great thing is that it's delicious even when cold, making it the perfect dish for potlucks or relaxed backyard parties.

While fajitas are more commonly made with skirt steak, flank steak makes a fantastic filling as well. It may seem out of place in a Mexican (or Meximerican) recipe, but soy sauce is actually quite a common fajita marinade ingredient. I mix mine with oregano, ground ancho chile (or if I'm lazy, chili powder), cumin, garlic, and sugar, oil, and lime juice. You can go all out and serve it restaurant-style with grilled peppers and onions, but that's just gilding the lily—well-cooked meat doesn't need much more than a squeeze of lime, some chopped onions and cilantro, and s bit of fresh salsa.

If you're in more of a steakhouse mood, a Worcestershire and anchovy-based marinade delivers classic A-1 flavor (albeit in a much, much tastier form than the bottled glop).

Cutting some Worcestershire sauce and chopped anchovies with a bit of soy, a good amount of Dijon mustard, some sugar, and garlic, then shaking the whole thing up with oil creates a creamy, emulsified marinade that works equally well as a sauce.

How to Grill

The key to perfectly grilled flank steak is to use a modified two-level fire—that's a fire where all the coals have been pushed over to one side, leaving the other empty (in a gas grill, just leave one bank of burners off). Doing this gives you more control over your cooking, allowing you to sear your meat over the crazy hot side, and finish cooking it through gently with the cover on on the cooler side of the grill. Without this option, there's a good chance that you'll end up incinerating the exterior of your meat before the center cooks through.

Before applying a marinated steak to the grill, it's important to wipe it off using a paper towel. Wet meat can cause a couple problems. First, if the wetness is oil-based, it'll drip down into the fire causing flare-ups that will deposit foul-tasting sooty compounds on your steak. If there's too much water based moisture, your meat will end up steaming instead of searing, and nobody wants to eat marinated steamed flank steak, do they?

Carving and Serving

Like with all grilled, seared, or roasted meats, it's vital to allow the steaks to rest before slicing into them. As we demonstrated here, cutting into your meat prematurely leads to loss of juices and flavor. A good rule of thumb is to let the internal temperature of your meat drop to a couple of degrees below the maximum cooking temperature. So if you cooked your flank steak to 130°F for medium-rare, you should let it rest until it drops to 128°F before slicing. For a flank steak, this takes 5 to 10 minutes.

As for slicing it, we're lucky on this front—a flank steak has a distinct grain, making it very easy for us to properly orient a knife for carving. You always want to cut perpendicular to the grain in order to minimize the length of each muscle fiber you have to chew (for more information on this, see our article here.

This should be done as soon as possible, using the appropriate utensils and degree of reckless abandon.

Delicious Steak Marinade

Today’s recipe is another tasty way to enjoy a steak on the grill. The marinade makes more than enough for the 6 steaks, so if you need to do more than that then you can. I made it using petite sirloins – my favorite kind of steaks to do at home. They are the perfect portion and turn out juicy and tender. Nothing else to say – short, sweet, and to the point! Keep grilling while you can.

• ⅓ cup soy sauce
• ½ cup olive oil
• ⅓ cup lemon juice
• ¼ cup Worcestershire sauce
• 1½ tablespoons garlic powder
• 3 tablespoons dried basil
• 1½ tablespoons dried parsley flakes
• 1 teaspoon ground pepper
• 1 teaspoon minced garlic
• 6 petite sirloin steaks

1. In a gallon sized zipper bag, combine all of the above ingredients.
2. Seal the bag and carefully knead to combine the marinade and coat the steaks.
3. Allow to marinate for 4 hours. (I just place it in the fridge in the morning for dinner that night)
4. Grill steaks and enjoy.

Recipe adapted from ZipList.

8 comments on “ Delicious Steak Marinade ”

This is a top notch tenderizing marinade, the whole family loved the flavor. We all agreed to skip the store bought bottles and packets and use this marinade from now on. One nibble and you’re hooked.

This is excellent! Simply delicious!!

This is excellent. Really delicious!!

This is the best steak marinade I’ve ever tried! It did make the petite sirloins much more tender than they usually are, and I loved the combination of basil & lemon. I’ll definitely keep this recipe and use it again!

Sounds great, can’t wait to try it this weekend!

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