Grilled Steak Marinade Recipes

Steps:

• Combine first 8 ingredients in a large resealable plastic bag.
• Add the steaks; turn to coat in the marinade.
• Refrigerate for about 5 hours.
• Prepare grill or broiler.
• Remove meat from marinade, discard marinade.
• Grill meat to desired doneness.
• Serve immediately.

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:

• Pour enough soy sauce to cover the bottom of the dish that you are going to use to marinade.
• Add lemon juice, brown sugar, garlic powder, greek seasoning,and olive oil.
• Push one clove of garlic through a garlic press into the marinade. Stir.
• Place steaks in marinade and refrigerate for 2-3 hours, turning halfway through.
• Remove steaks for cooking, discard marinade.

Steps:

• Trim steak of excess fat. Rub steak with garlic and pepper. Place steak into a glass baking dish and pour vinegar over steak. Marinate steak for 20-30 minutes, turning the steak every 10 minutes. Remove steak from marinade and pat dry with paper towel.
• Grill or broil steak to desired degree of doneness. Pour marinade into a saucepan and simmer over medium high heat until the liquid is syrupy. Add 2 tablespoons cold butter to syrup and swirl to melt butter. Slice steak across the grain in thin slices and serve with balsamic sauce

Steps:

• In a small bowl, combine the Dijon, garlic, rosemary, lemon juice and zest, and crushed red pepper. Schmear the steaks with this deliciousness and let them hang out in the fridge overnight or up to 2 hours in the fridge.
• Preheat the grill. Season the steaks with salt.
• When the grill is hot, brush and oil the grill. When the flames have dissipated place the steaks on a hot spot on the grill. Brush with the excess marinade and move the steaks out of the flame if there is a flare up. Grill the steak for 4 to 5 minutes on each side for medium rare. Remove the steaks from the grill and let them rest for 5 to 10 minutes before slicing. Serve immediately after slicing.
• Where's the beef?

Steps:

• Trim the steak of excess fat and rub with garlic and pepper. Place the steak into a glass baking dish and pour over the vinegar. Marinate the steak for 20 to 30 minutes, turning the steak every 10 minutes. Remove the steak from the marinade and pat dry with a paper towel. Grill or broil steak to desired degree of doneness. Pour the marinade into a saucepan and simmer over medium-high heat until the liquid is syrupy. Add 2 tablespoons of cold butter to the syrup and swirl to melt the butter. Slice the steak across the grain in thin slices and serve with the balsamic sauce.

Steps:

• About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
• Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
• Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

Steps:

• Mix salad dressing and seasoning. Apply to one side of steaks with pastry brush. Place steak dressing side down on grill. When nice and brown, apply dressing to up side of steak. Turn steaks and continue grilling until done to your liking.

Steps:

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

Steps:

• In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
• Preheat grill for medium-high heat.
• Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

Steps:

• Mix mango nectar, soy sauce, garlic, and hot sauce in a bowl. Add steak and marinate for 8 hours, or overnight.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Grill steaks until they are beginning to firm and are hot and slightly pink in the center, 4 to 5 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Remove from grill, cover, and allow to rest for 2 minutes. Cut steak across the grain and serve.

Steps:

• Mix all the marinade ingredients together in a bowl.
• Pour over steaks.
• Cover tightly and place the steaks in the refrigerator for minimum 4 hours or even better for 24 hours.
• Remove the steaks from the fridge.
• Bring the steaks down to almost room temperature before grilling.
• Season steaks with steak seasoning or seasoning of choice if desired (I like to use Montreal Steak Seasoning).
• Grill for 6-12 minutes turning 3-4 times or until desired doneness.

Steps:

• In small bowl mix yogurt, parsley, lemon juice, paprika, garlic and salt.
• Divide mixture in half. Place steaks in mixture and place all in a ziplock bag. Turn to coat.
• Refrigerate at least 1 hour or overnight.
• Stir mayonnaise into remaining mixture; cover and refrigerate.
• Remove steaks from marinade; discard marinade. Grill steaks over medium heat for 7-10 minutes per side, for medium rare.
• Serve with remaining sauce.