Balsamic And Garlic Marinated Steak Recipes

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GRILLED BALSAMIC- AND ROASTED GARLIC-MARINATED STEAK

No on-the-side sauce is needed for round steak refrigerated overnight in a robust marinade. It's simply delicious!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h30m

Yield 6

Number Of Ingredients 9



Grilled Balsamic- and Roasted Garlic-Marinated Steak image

Steps:

  • In shallow glass dish or resealable plastic food-storage bag, mix all ingredients except beef. Add beef; turn to coat. Cover dish or seal bag. Refrigerate at least 8 hours or overnight, turning beef occasionally.
  • Heat coals or gas grill for direct heat. Remove beef from marinade; reserve marinade.
  • Cover and grill beef over medium heat 12 to 18 minutes, turning and brushing with marinade once or twice, until desired doneness. Discard any remaining marinade. To serve, cut beef across grain into slices.

Nutrition Facts : Calories 140, Carbohydrate 2 g, Cholesterol 60 mg, Fat 1/2, Fiber 0 g, Protein 23 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 1 g, TransFat 0 g

1/2 cup balsamic vinegar
1/4 cup chili sauce
2 tablespoons packed brown sugar
2 tablespoons olive or vegetable oil
2 teaspoons chopped roasted garlic (from 4-oz jar)
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon coarse ground pepper
1 1/2-lb beef boneless top round steak, 1 to 1 1/2 inches thick

BALSAMIC MARINATED FLANK STEAK

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 Servings

Number Of Ingredients 8



Balsamic Marinated Flank Steak image

Steps:

  • 1)Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. 2)Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 3)Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.

1 beef Flank Steak (about 1-1/2 pounds)
Salt & pepper
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon chopped fresh basil
1 1/2 teaspoons Dijon-style mustard
1 clove garlic, minced
1/2 teaspoon sugar

SAVORY GARLIC MARINATED STEAKS

This beautiful marinade adds an exquisite flavor to these already tender steaks. The final result will be so tender and juicy, it will melt in your mouth.

Provided by Angie Gorkoff

Categories     Meat and Poultry Recipes     Beef     Steaks     Rib-Eye Steak Recipes

Time P1DT30m

Yield 2

Number Of Ingredients 12



Savory Garlic Marinated Steaks image

Steps:

  • In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.
  • Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
  • Preheat grill for medium-high to high heat.
  • Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.

Nutrition Facts : Calories 576.4 calories, Carbohydrate 36 g, Cholesterol 81.2 mg, Fat 36 g, Fiber 1.2 g, Protein 28.4 g, SaturatedFat 10.6 g, Sodium 2496.5 mg, Sugar 27.4 g

½ cup balsamic vinegar
¼ cup soy sauce
3 tablespoons minced garlic
2 tablespoons honey
2 tablespoons olive oil
2 teaspoons ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon liquid smoke flavoring
1 pinch cayenne pepper
2 (1/2 pound) rib-eye steaks

ROASTED GARLIC-BALSAMIC STEAK SAUCE

Provided by Michael Chiarello

Categories     Blender     Fruit     Garlic     Tomato     Freeze/Chill     No-Cook     Vegetarian     Shallot     Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 14



Roasted Garlic-Balsamic Steak Sauce image

Steps:

  • Combine 1 1/2 cups warm water and raisins in medium bowl; let stand until raisins are soft, at least 15 minutes and up to 1 hour. Mix vinegar and shallots in small bowl; let stand 15 minutes. Add vinegar mixture to raisin mixture, then stir in all remaining ingredients. Working in 3 batches, puree mixture in blender until smooth. If desired, season with more salt and pepper. Return mixture to medium bowl. Cover and refrigerate at least 12 hours to blend flavors. DO AHEAD Can be made 1 week ahead. Keep refrigerated.

1 1/2 cups warm water
3/4 cup raisins
1/2 cup balsamic vinegar
2 tablespoons minced shallots
3 large plum tomatoes, cored, quartered
1/4 cup roasted garlic paste from jar
1/4 cup unsweetened applesauce
2 tablespoons honey
1 1/2 tablespoons apple jelly or red currant jelly
1 1/2 tablespoons Worcestershire sauce
1 garlic clove, chopped
1 teaspoon (or more) fine sea salt
3/4 teaspoon dry mustard
1/2 teaspoon (or more) freshly ground black pepper

BALSAMIC AND GARLIC MARINATED STEAK

Make sure your grill is hot before adding your steak. A hot grill quickly sears the outside of the meat, sealing the meat so it stays juicy and tender. Adding a packet of potatoes or vegetables while the steak cooks will save you time and work and supply you with a great side.

Provided by Karen From Colorado

Categories     Steak

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 9



Balsamic and Garlic Marinated Steak image

Steps:

  • Mix all the ingredients except for the steak in a shallow glass dish or a food storage bag.
  • Add steak, turning to coat.
  • Cover the dish or seal the bag.
  • Refrigerate at least 8 hours or overnight, turning occasionally.
  • Remove steak from the marinade; reserve marinade.
  • Grill over direct high heat for 5 minutes; turn steak and sear the other side.
  • Move steak to a cooler part of the grill; cover and grill until desired doneness, turning and brushing with reserved marinade once or twice. (This is a good time to place packet potatoes or a vegetable packet over the hot side of the grill to go with your steak. Don't forget to turn them occasionally while your steak cooks).
  • Discard any remaining marinade.
  • To serve, cut beef into slices across the grain into slices.

Nutrition Facts : Calories 275.8, Fat 15.8, SaturatedFat 5, Cholesterol 69.2, Sodium 307.9, Carbohydrate 7.1, Fiber 0.7, Sugar 5.6, Protein 24.7

1/2 cup balsamic vinegar
1/4 cup chili sauce
2 tablespoons packed brown sugar
2 tablespoons olive oil
2 teaspoons minced garlic
1/2 teaspoon italian seasoning
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 lbs beef boneless top round steaks, 1 to 1 1/2 inches thick

GRILLED STEAKS BALSAMICO

Provided by Food Network

Categories     main-dish

Time 2h24m

Yield 4 servings

Number Of Ingredients 5



Grilled Steaks Balsamico image

Steps:

  • Place marinade ingredients in a blender or food processor; process until blended. Place steaks in a large resealable plastic bag. Pour marinade over steaks and turn to coat. Seal bag and marinate steaks in the refrigerator for at least 2 hours.
  • Preheat a grill to medium heat.
  • Remove steaks from marinade; discard marinade. Place steaks on grill over medium, ash-covered coals. Grill steaks, covered, 10 to 14 minutes for medium rare to medium doneness, turning occasionally. Season with salt and pepper, to taste.
  • Meanwhile, heat cheese in small saucepan over medium-low heat until melted, stirring frequently, about 2 to 4 minutes. Serve steaks with cheese sauce.

2/3 cup prepared balsamic vinaigrette
1/4 cup fig preserves or chopped dried figs
4 beef shoulder top blade (flat iron) steaks (6 to 8 ounces each) or boneless beef chuck eye steaks, cut 1-inch thick
Salt and freshly ground pepper
1 package (5.2 ounces) herb and garlic soft spreadable cheese

GRILLED BALSAMIC AND SOY MARINATED FLANK STEAK

Flank steak is a perfect grilling meat. It's marbleized with fat that melts while grilling and fills the meat with the flavor of natural juices. If you have a lot of marinade leftover from this recipe, save it in your refrigerator and use it to marinate other grilled meats or chicken; it will last up to one week.

Provided by DENMOZZ

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 55m

Yield 4

Number Of Ingredients 10



Grilled Balsamic and Soy Marinated Flank Steak image

Steps:

  • Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper together in a mixing bowl.
  • Put the flank steak in a large resealable plastic bag. Pour marinade into the bag and coat steak with the marinade. Squeeze excess air from the bag and seal. Marinate in the refrigerator at least 30 minutes, up to 2 days.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove the flank steak from the marinade and shake to remove excess liquid. Reserve marinade.
  • Cook steak until firm, hot in the center, and just turning from pink to grey, 6 to 8 minutes per side, brushing occasionally with reserved marinade. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Remove steak to a cutting board and rest meat 5 minutes before slicing thinly across the grain.

Nutrition Facts : Calories 307.4 calories, Carbohydrate 8 g, Cholesterol 37.9 mg, Fat 20.5 g, Fiber 0.8 g, Protein 22 g, SaturatedFat 4.7 g, Sodium 1622.2 mg, Sugar 3.7 g

½ onion, chopped
3 cloves garlic, chopped
¼ cup olive oil
¼ cup balsamic vinegar
¼ cup soy sauce
1 tablespoon Dijon mustard
1 tablespoon rosemary
1 teaspoon salt
½ teaspoon ground black pepper
1 ½ pounds flank steak

BALSAMIC VINEGAR STEAK MARINADE

Make and share this Balsamic Vinegar Steak Marinade recipe from Food.com.

Provided by Tonkcats

Categories     Low Protein

Time 5m

Yield 1/2 cup

Number Of Ingredients 4



Balsamic Vinegar Steak Marinade image

Steps:

  • Mix ingredients and pour over 4 steaks; I suggest New York strip, porterhouse, filet mignon, T-bone or any tender cut. Turn often to coat well.
  • Marinade for 1/2 to 1 hour.
  • Remove and pat dry.
  • Discard garlic. Place steaks on a hot charcoal or gas grill and cook until rare to medium.

1/4 cup balsamic vinegar, need not be expensive
1/4 cup lite olive oil
1 garlic clove, mashed
pepper, freshly ground

BALSAMIC MARINATED SKIRT STEAK

For a just-right side dish, mix up our Basic Potato Salad, replacing the mayo with 1/2 cup olive oil and 1 tablespoon Dijon mustard.

Provided by Martha Stewart

Categories     Beef Recipes

Time 40m

Number Of Ingredients 7



Balsamic Marinated Skirt Steak image

Steps:

  • In a resealable plastic bag or shallow dish, combine vinegar, sugar, garlic, rosemary, 1 teaspoon coarse salt, and 1/2 teaspoon pepper. Pierce meat all over with a fork; add to marinade, and turn to coat. Let marinate at room temperature at least 15 minutes, or cover and refrigerate up to 1 day.
  • Heat grill to high; oil grates. Remove steaks from marinade, allowing excess to drip off. Grill steaks 2 to 4 minutes per side for medium-rare. Transfer to a plate; cover loosely with aluminum foil, and let rest 5 minutes.

1/2 cup balsamic vinegar
2 tablespoons light-brown sugar
2 garlic cloves, minced
1 teaspoon crushed dried rosemary
Coarse salt and ground pepper
1 1/2 pounds skirt steak, cut crosswise into 4 equal pieces
Oil, for grates

BALSAMIC MARINATED STEAK

A 30-minute marinade in balsamic vinaigrette dressing is all it takes to get a jump start on this easy and delicious beef skirt steak dish.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 4 servings

Number Of Ingredients 5



Balsamic Marinated Steak image

Steps:

  • Pour 1/4 cup dressing over steak in shallow glass dish. Refrigerate 30 min. to marinate. Remove steak from marinade; discard marinade.
  • Heat grill to medium heat. Grill steak 4 to 5 min. on each side or until medium doneness. Remove from grill; cover loosely with foil. Let stand 5 min.
  • Meanwhile, heat remaining dressing in large skillet on medium-high heat. Add onions, garlic and pepper; cook and stir 5 min. or until onions are tender. Cut steak across the grain into thin slices. Serve with onion mixture.

Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 290 mg, Carbohydrate 6 g, Fiber 1 g, Sugar 5 g, Protein 23 g

1/2 cup KRAFT Balsamic Tomato Basil Vinaigrette Dressing, divided
1 lb. beef skirt steak
1 red onion, thinly sliced
1 clove garlic, minced
1/4 tsp. crushed red pepper

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