Blackdiamondmarinatedsteaks Recipes

Steps:

• Mix marinade ingredients together.
• Score steak on both sides.
• Marinate steaks for 8 to 10 hours.
• Grill 6 to 8 minutes per side.

Steps:

• For the mushrooms: Slice the mushrooms in half lengthwise. On the flat side, carefully score each mushroom with a paring knife one way and then the other creating a diamond crosshatch pattern without cutting all the way through the mushrooms. Stir together the olive oil, balsamic, soy sauce, thyme, garlic, brown sugar and chili garlic paste in a large bowl. Toss the mushrooms in the marinade and set aside.
• For the wine sauce: Heat the oil over medium heat in a small saucepan. Add the shallot and cook, stirring, until softened, 2 to 3 minutes. Add the garlic and thyme sprigs and cook until fragrant, about 1 minute more. Add the wine, broth and brown sugar. Increase the heat to medium-high and let reduce until about 1/3 cup liquid remains in the pan, about 10 minutes.
• Reduce the heat to low, add the butter and swirl it into the sauce until just melted; remove from the heat and add the lemon juice and the 1 tablespoon chopped chives. Season with salt and pepper. Discard the thyme sprigs.
• Add the 2 tablespoons butter to a large skillet and place over medium-high heat. Once melted and the pan is hot, add half the mushrooms, crosshatch-side down. Cook, untouched, until the mushrooms are deeply browned on the bottom, 2 to 3 minutes. Flip and cook on the second side until browned and the mushrooms just become tender, 2 to 3 minutes more. Repeat with the remaining mushrooms.
• Sprinkle the mushrooms with salt and pepper. Pour half of the sauce over the bottom of a serving platter. Top with the mushrooms, scored-side up, and drizzle with the remaining sauce. Sprinkle with more chopped chives.

Steps:

• Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag. Add the flank steak. Marinate in the refrigerator for at least 8 and up to 24 hours.
• Preheat the grill to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe the excess liquid off with paper towels. Grill or pan sear both sides, then lower heat to medium and cook to medium rare.
• Let the flanks steak rest, covered, with a clean towel for 5 to 10 minutes. Cut on the bias against the grain and serve.

Steps:

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

Steps:

• Prepare marinade; In large plastic bag, Mix 1 cup water with all the ingredients except steaks.
• Add steaks, turning to coat, seal bag, pressing out excess air.
• Place bag in shallow glass baking dish and refrigerate at least 4 hours or over night, turning bag occasionally.
• Remove steaks from marinade.
• Discard marinade.
• Put steaks on grill over medium heat and cook 15 to 20 minutes for medium-rare or until desired doneness, turning once.
• (Or preheat broiler and place steaks on rack in broiling pan. Broil steaks at closet position to source of heat for 15 to 20 minutes for medium-rare) If using top round grill or broil for 25 to 30 minutes.

Steps:

• Stir the canola oil, root beer, Worcestershire sauce, teriyaki sauce, steak sauce, garlic salt, onion salt, black pepper, basil, thyme, and rosemary together in a bowl.
• Pierce the steaks in several places on both sides; arrange in a single layer in a shallow non-reactive dish. Pour the marinade over the steaks, flipping the meat to coat both sides. Allow to marinate in refrigerator 3 to 4 hours, flipping meat once halfway through.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the steaks from the marinade and shake off excess moisture; discard the remaining marinade.
• Cook the steaks until they are beginning to firm, and are hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.