Marinade For Steak Food

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BEST STEAK MARINADE IN EXISTENCE



Best Steak Marinade in Existence image

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

⅓ cup soy sauce
½ cup olive oil
⅓ cup fresh lemon juice
¼ cup Worcestershire sauce
1 ½ tablespoons garlic powder
3 tablespoons dried basil
1 ½ tablespoons dried parsley flakes
1 teaspoon ground white pepper
¼ teaspoon hot pepper sauce
1 teaspoon dried minced garlic

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

STEAK MARINADE, QUICK AND EASY



Steak Marinade, Quick and Easy image

This turns an average grocerty store bought steak into a good restaurant tasting steak. It takes only minutes to prepare and marinade can be for 30 minutes to overnight. Ooh, so good!

Provided by Keri Caldwell

Categories     Low Cholesterol

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 5

1/4 cup soy sauce
2 tablespoons Worcestershire sauce
3 tablespoons minced garlic, from jar is fine
1 teaspoon garlic powder
1/2 teaspoon onion powder

Steps:

  • Mix it all together and marinade steak for 30 minutes to overnight.
  • Garlic will be stronger the longer you marinade.
  • Don't be afraid of the garlic it makes the steak taste wonderful!
  • Either grill the steaks or pan fry them in butter.
  • Either way they're great!
  • I do both; I grill them til they're almost done then finish the cooking by pan frying.
  • This turns an average grocery store steak into a delicious good restaurant tasting steak.

Nutrition Facts : Calories 60.7, Fat 0.1, Sodium 2181.1, Carbohydrate 11.1, Fiber 0.8, Sugar 2.5, Protein 4.9

MARINADE FOR STEAK



Marinade for Steak image

Ingredients in a marinade can be varied, but it is important to use wine, vinegar, lemon juice, or some acidic liquid to break down the connective tissues. This process will make the steak more tender. Remaining marinade ingredients add flavor. Use a good-quality olive oil or walnut oil; add good-quality wine or vinegar and a combination of fresh and dried herbs, seasonings, garlic and soy sauce to make a flavorful marinade.

Provided by Pamela

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup olive oil
1/2 cup white wine or 1/4 cup lemon juice
2 tablespoons soy sauce
2 cloves garlic, sliced
pepper, Coarsely ground
red peppercorns (optional)
1 teaspoon italian seasoning
1 teaspoon sugar
1 tablespoon Worcestershire sauce

Steps:

  • Place all ingredients in glass screw-top jar; shake vigorously.
  • Arrange meat in shallow glass dish; pierce with a fork.
  • Pour marinade over meat; turn to coat.
  • Cover and refrigerate several hours or overnight, turning meat occasionally.
  • Remove meat from marinade; pat dry.
  • Remove any pieces of spices or herbs that may stick to meat.
  • This recipe is a steak marinade, but the ingredients can be adapted for other meats using the same techniques.

Nutrition Facts : Calories 492.4, Fat 54, SaturatedFat 7.5, Sodium 545.7, Carbohydrate 2.9, Fiber 0.1, Sugar 1.6, Protein 1

THE BEST STEAK MARINADE



The Best Steak Marinade image

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

¼ cup olive oil
¼ cup balsamic vinegar
¼ cup Worcestershire sauce
¼ cup soy sauce
2 teaspoons Dijon mustard
2 teaspoons minced garlic
1 pinch salt and pepper to taste

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

MARINATED STEAK TIPS



Marinated Steak Tips image

Provided by Food Network

Categories     main-dish

Time P1DT20m

Yield 4 servings

Number Of Ingredients 7

1 pound steak tips
3 ounces cola
4 ounces bottled BBQ sauce
2 ounces Italian dressing
1 teaspoon teriyaki sauce
1 teaspoon olive oil
Salt and pepper

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.

WORLD'S BEST STEAK MARINADE



World's Best Steak Marinade image

Steak Marinade

Provided by hempokempo

Time 5h

Yield Makes 4 steaks

Number Of Ingredients 0

Steps:

  • In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper. Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.
  • Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.
  • Top with butter and garnish with fresh parsley if desired

STEAK MARINADE



Steak marinade image

Soy sauce, ginger, honey and chilli lend a piquant, mildly sweet flavour to steak. Leave the meat in the marinade overnight before frying or barbecuing

Provided by Miriam Nice

Categories     Main course, Treat

Time 5m

Number Of Ingredients 5

5 tbsp soy sauce
5 tbsp rice wine vinegar
½ tsp grated ginger
1 tsp honey
1 red chilli , finely chopped

Steps:

  • Mix all of the ingredients together in a bowl or baking dish, season with black pepper then add the steak. This is enough for 4 x 250g steaks. Leave them to marinate overnight. When you want to cook them, drain off the marinade, pat the excess off with kitchen paper and either shallow fry or barbecue the meat until cooked through.

Nutrition Facts : Calories 26 calories, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Protein 2 grams protein, Sodium 2.8 milligram of sodium

STEAK MARINADE



Steak Marinade image

Soy, coriander and cumin join ginger and garlic in this simple, umami-laden marinade. It's a perfect match for any tender cut of beef, such as bavette, rib-eye or flank steak which have a loose, visible grain primed for soaking up marinades. This recipe imparts its flavor in as little as 30 minutes, though the meat benefits from any additional marinating time - and can sit for up to two days. The steak chars as it cooks, and the exterior caramelizes to create a crisp, powerfully savory crust.

Provided by Lara Lee

Categories     dinner, meat, main course

Time 45m

Yield About 4 servings

Number Of Ingredients 9

1/3 cup plus 1 teaspoon soy sauce
3 tablespoons rice vinegar
2 tablespoons sesame oil
1 (1 1/4-inch) piece fresh ginger, peeled and finely grated (about 2 teaspoons)
3 garlic cloves, peeled and finely grated (about 2 teaspoons)
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 pounds boneless steak, any tender cut (preferably bavette, sirloin tip, flap, rib-eye, flank or sirloin)
1 tablespoon neutral oil, for cooking (if using a pan)

Steps:

  • Combine the soy sauce, vinegar, sesame oil, ginger, garlic, coriander and cumin in a large bowl or resealable freezer bag. (You should have 3/4 cup marinade.) Add the steak and massage the marinade into the meat, then chill in the refrigerator for at least 30 minutes, or preferably for at least 3 hours or up to 2 days. (The marinade will permeate the meat more powerfully over time, resulting in a more robust flavor.)
  • Remove the meat from the refrigerator about 1 hour before cooking to bring to room temperature. Heat a large heavy skillet, grill or grill pan over high heat. If using a pan, add the neutral oil to the pan. (No oil is needed for the barbecue or griddle pan.) When the pan or grill is hot, use tongs to remove the steak from the marinade, allowing excess to fall away before placing the steaks on the pan or grill. Depending on the thickness of your steak (and the doneness you prefer), cook a 1-inch-thick steak for about 3 minutes per side until medium-rare. For thinner steaks or alternative cuts, reduce the cooking time to about 2 minutes per side, and increase the cooking time as needed for thicker cuts.
  • Remove the steak and let rest for 5 minutes. Transfer to a cutting board and thinly slice the meat against the grain. Serve warm, room temperature or even cold, depending on your preference.

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