Add one part acid, one part oil, one part aromatics and salt and/or sugar to taste. You’ll see the most improvement in texture and flavor working with smaller steaks or steaks cut into bite-sized pieces. Place the steaks in a ziplock bag and pour in 1/2 cup of Worcestershire sauce. A marinade is an easy way to add flavor to a thick and juicy cut of steak, such as New York strip. Best Steak marinade made with soy sauce, brown sugar, olive oil, ginger and garlic; you’ll never taste a better 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. It’s fast, flavorful and everyone enjoys it. It's important to keep the ratio of ingredients intact and to not over-marinate … Your best bet for achieving marination magic is to soak your chicken, pork chops or loins and steak at least 30 minutes, but never longer than overnight. The only Steak Marinade recipe you'll ever need! Cook about 3 – 5 minutes per side for 1-inch thick steaks. … This versatile marinade is perfect for any cuts of steak, but preferably tri-tip, flank, skirt, New York Strip or ribeye. Roasted Potatoes with Parmesan Garlic and Herbs. Just blend it with garlic, orange juice and olive oil before you rub it on your meat. Or keep the Latin marinade even simpler and just use tequila, lime juice and garlic. Wine is acidic, so using it as an ingredient in a marinade helps to tenderize beef as well as add lots of flavor. Chipotle. Papaya skins. For this 3-ingredient steak marinade recipe, however, we wanted to keep things simple and give you options for expanding if you like. olive oil, balsamic vinegar, mustard, garlic, and salt in gallon zip-top bag. Depending on the ingredients, it might help tenderize it to boot. If you’re new to marinade for steak and want something easy to start with, here’s a good Ginger-Soy marinade that we like: 1/3 cup soy sauce, 2 Tablespoons fresh lemon juice, 2 Tablespoons honey, 1 Tablespoon minced garlic, 2 teaspoons minced fresh ginger, 1 teaspoon freshly grated lemon peel. Looking for a unique cut of meat to serve with some fried rice? © Copyright 2021 Meredith Corporation. 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. In a mixing bowl whisk together balsamic vinegar, Worcestershire sauce, soy sauce, olive oil, dijon mustard, honey, garlic, pepper and rosemary until well blended. 6. Lay steaks in a large baking or roasting pan. I love how versatile this steak marinade is – it will work with pretty much any type of steak … Soy sauce. Place the meat into a container and add your favorite marinade, making sure it covers the steak completely, and refrigerate for 2-24 hours, depending on the strength of the marinade. Since the cuts that benefit the most from a marinade tend to be leaner, it’s easy to understand why adding some fat to the meat can make a difference. 5. The extracted water dissolves the salt, creating what Franklin calls a “mini brine.” That salty liquid starts to get reabsorbed back into the meat after about 15 to 20 minutes. All Rights Reserved. I like to use New York strip steaks here, other great options are rib eye, top sirloin, flank or skirt steak. Marinades are typically acidic, using ingredients like lemon, lime, or even coffee, to help tenderize the meat. Transfer to refrigerator and let marinate at least 30 minutes or up to 8 hours. Cook in an oiled grill pan or cast iron skillet over medium-high heat. Dab steaks with paper towels to remove some of that excess moisture before cooking for a better sear and so marinade doesn’t burn up in pan. Think of this citrusy, cumin-spiced sauce as vinaigrette, Cuban-style. Chuck steaks, hanger, skirt, and flank will taste great after 20 minutes in the perfect steak marinade (thanks soy sauce and balsamic) but you can also lean toward leaving it in the bag longer to really seal in that flavor and make your steak … 3. Thai Chili. **USDA recommends a minimum temperature of 145 degrees, temperature should be taken in center on an instant read thermometer. Kristin Donnelly is a former Food & Wine editor and author of the forthcoming The Modern Potluck (Clarkson Potter, 2016). Looking to amp up your beef stew but unsure where to start? Try serving our best ever steak marinade … For an even simpler Mediterranean-style marinade, toss the steak with herbs, garlic and olive oil, then top with lemon slices for subtle flavor. Pour the steak marinade over the meat, reserving about 1/4 cup for plating. Preheat a grill to medium-high heat. Plenty of herbs and spices. You Can Marinate for Too Long! Add the steaks and, turning occasionally, marinade for at … Cilantro-lime marinade. Our 22 Best Crock Pot and Slow-Cooker Recipes, Madeira: The Offbeat White Wine That's Amazing with Grilled Steak. Notify me of follow-up comments by email. It’s flavorful enough to impress the adults but simple enough to keep kids happy too. If you want to marinate a steak before you cook it, cut nicks into the steak about halfway through the meat so the marinade can permeate it more quickly. The following are excellent ingredients to use in marinades: The best acids for meat are vinegar, lemon juice lime juice, Worcestershire sauce and soy sauce. Definitely a must have recipe! We’re celebrating with a whirlwind trip to Disney … This site uses Akismet to reduce spam. (If you’re using a bowl, place the steaks in the bowl and pour 1 cup of Worcestershire sauce over them.) Spoon marinade over the of steaks making sure to cover entire surface. Southeast Asian-style. For an 8 oz steak about 1-inch thick, cooking at medium-high heat (about 425 degrees), it should take about 3 – 5 minutes per side. Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Then save those super tender cuts for another day (filet mignon, and crazy expensive wagyu and Kobe), they don’t need a marinade.