MARINATED STEAK
This is my version of the steak served on the north fork of Long Island in the Elbow Room. I have been making it for over 30 years. It's also great on Porterhouse or T-bones. It's a great crowd pleaser on Filets or London broil, sliced thin. It tastes fine on a buffet at room temperature.
Provided by Gail Charbonneau
Categories Beef
Time 20m
Number Of Ingredients 7
Steps:
- 1. Put the soy sauce, onions and garlic in blender or food processor. Blend one minute on liquefy.
- 2. Add the seasoned salt and gravy master. Blend 30 seconds on liquefy.
- 3. Pour the marinade into a large Ziploc bag. Rub the steak with brown sugar and add the steak, seal the bag.
- 4. Leave the steak at room temperature, turning occasionally for 24 hours, or up to 3 days refrigerated and 12 hours at room temperature. Filet doesn't need as long as London broil. the more tender the steak the shorter amount of time it needs. It is safe at 75 degrees or below for 24 hours
- 5. Remove steak, shake off excess liquid. Grill steak to desired doneness. DO NOT save the marinade to reuse, and DO NOT serve as a sauce, since it had raw beef in it.
- 6. The steak will be almost black on the outside, it is not burned. The marinade is very dark in color.
- 7. Let the steak rest, 5 to 10 minutes, tented with foil, before slicing.
STEAK MARINADE
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
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.
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
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
"THE ELBOW ROOM" STEAK MARINADE
Steps:
- To Marinate: Arrange steak, steaks, or chops in a shallow glass baking dish; pour ½ marinade for each steak and ¼ cup marinade for each chop over the meat. Allow to stand at room temperature for 2 hours or cover dish with plastic wrap and refrigerate up to 24 hours, then bring meat to room temperature before cooking. For the less expensive meat-cuts, sprinkle with instant meat tenderizer, following label directions, just before broiling. Now here is the real secret... To Grill or Barbecue: Prepare a fire basket filled with hot coals that have turned to white ash. Grill steak 3 inches from heat, 5 minutes for 1-inch and 10 minutes for 2-inch steaks per side for rare, or until done as you like, basting with marinade when turning. Last but not least... Over the years, we have refined this recipe. We use a quart blender and use 2 bottles of Kikkoman Steak Sauce as a base. (Kroger/Publix) We also use 1 15oz. bottle of soy sauce. The onions, (Vidalia's are exquisite) garlic and Beau Monde follow the original recipe. We also add 3 or 4 dashes of Powdered Worcestershire Sauce (A wonderful, flavorful secret that no one knows even exists.) Add A little Lowry's Lemon Pepper to taste. Then you may add 3 or 4 dashes of some Spice Island Italian Seasoning. Everything can be done in the blender. Blend all ingredients for about 3 or 4 minutes until it becomes a light beige color. Pour over steak in a glass dish (not plastic) for 3 to 4 hours and when you finish marinating, you can save, refrigerate & reuse the marinade. Why use porterhouse? It's virtually the same price per pound as a T-Bone, but you get a larger filet as a bonus. We get them specially cut between 1 ¼ to 1 ½ inches, sear them one minute each side on the grill and cook 4 to 7 minutes each side for rare to medium rare, or longer as you prefer.
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