Beef Essentials The Ultimate Steak Marinade Recipes

Steps:

• Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.

Steps:

• PREP/PREPARE
• My favorite steak for fajitas is the flat-iron. A good steak with good flavor.
• Gather your ingredients (mise en place).
• Whisk all the ingredients together in a small bowl.
• Add the steaks, and marinade to a Ziploc bag, and refrigerate for six hours.
• Remove the steaks, discard the marinade, and cook them up on a hot griddle, or cast-iron pan.
• PLATE/PRESENT
• Cut the beef against the grain, and serve with roasted veggies tortillas, cheese, sour cream, and anything else you can think of. Enjoy.
• Keep the faith, and keep cooking.

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.

Steps:

• PREP/PREPARE
• What are liquid aminos? Liquid aminos are similar to tamari sauce, but a bit more acidic. FYI: Tamari sauce is just a gluten-free soy sauce.
• Gather your Ingredients (mise en place).
• Take all the ingredients, and whisk them together. Whisk, Whisk, Whisk.
• Take your steak and lightly score both sides. I usually cut at a 45-degree angle, and then reverse the process to make a diamond pattern.
• Add the steak and the marinade to a Ziploc bag.
• Throw into the fridge for 90 minutes.
• Remove the bag from the fridge, and let it sit on the counter for 1 hour.
• Take a heavy-bottom frying pan (I prefer cast iron), and set the temp to screaming hot.
• Chef's Note: You could also do these on your grill... Using a grill gives you those really cool grill marks.
• Remove the steak from the marinade, and pat dry.
• Chef's Note: If the steak is not dry, it will steam, not sear.
• Throw the steak into the pan... at this point you might want to turn on the vent fan.
• Flip, when the steak easily releases from the pan, about 60 - 90 seconds.
• Chef's Tip: At this point, I like to throw a knob of butter on top of the seared side... yum.
• Cook another 60 - 90 seconds on the second side.
• Chef's Note: At this point, the steak should be medium rare (my personal fav); however, if you want medium, flip it again for about 60 seconds, and flip again for about 30 seconds.
• Allow the steak to rest for 5 minutes before carving.
• I like to get some Texas toast, and toast them in the hot pan... For serving with the steak. YUM.
• PLATE/PRESENT
• Depending on how you are serving the steak, slice it thickly or thinly against the grain, and serve while still nice and hot. Enjoy.
• Keep the faith, and keep cooking.