Martha Stewart Steak Marinade Recipes

Steps:

• Combine onion, juices, cumin, and garlic in a shallow dish. Add steak, and let stand, turning once, for 20 minutes.
• Preheat a grill pan to medium-high and oven to 400 degrees. Pat steak dry, and season with salt and pepper. Grill to desired doneness, 5 to 6 minutes per side for medium-rare. Let rest.
• Grill onion for 2 to 3 minutes. Discard marinade.
• Butter bread. Grill, buttered side down, for 2 minutes. Place cheese on bottom halves, and bake in oven until melted.
• Slice steak thinly, against the grain. Top cheese with pickle, steak, onion, and bread. Halve each sandwich, and serve.

Steps:

• Prep:Combine oil, vinegar, garlic, and pepper in a large shallow dish. Add steak, turning to coat. Refrigerate at least 6 hours and up to 8, turning once if possible. Remove steak from marinade, and discard marinade. Let steak stand at room temperature 30 minutes. Season very generously with salt and pepper.
• Grill:Heat grill to medium-high. Grill steak, uncovered, rotating frequently, until internal temperature reaches 125 degrees for medium-rare or 130 degrees for medium, about 12 minutes total. Transfer steak to a cutting board, and let rest 5 minutes. Slice steak on the diagonal.

Steps:

• In a shallow dish, whisk lemon juice, Worcestershire, mustard, 1 tablespoon olive oil, sugar, garlic, salt, and pepper.
• Pierce steak all over with a fork; toss in marinade. Marinate 30 minutes, turning once.
• In a cast-iron skillet, heat remaining tablespoon olive oil over high until smoking. Remove steak from marinade; cook until browned, 4 to 5 minutes per side for medium-rare. Rest, covered, 5 minutes.
• In a saucepan, bring marinade to a boil; strain into serving dish.

Steps:

• Whisk together soy sauce, olive oil, garlic cloves, and lemon juice.
• Place steak in a nonreactive dish, and pour marinade over top.
• Cover, and refrigerate for at least 4 hours (or overnight).

Steps:

• Whisk together marinade ingredients.
• Place steak in marinating dish and pour marinade over top.
• Cover and refrigerate for at least 4 hours.
• Before grilling steaks remove from marinade and discard marinade.

Steps:

• In a resealable plastic bag or shallow dish, combine vinegar, sugar, garlic, rosemary, salt and pepper.
• Pierce meat all over with 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 steak from marinade, allowing excess to drip off.
• Grill steaks 2-4 minutes per side for medium-rare. Transfer to a plate and cover loosely with foil and let rest 5 minutes.

Steps:

• In a resealable bag, combine lime juice, soy sauce, scallions, ginger, and red pepper flakes.
• Add steak and seal bag.
• Marinate in fridge, turning occasionally, for up to an hour (I usually go longer).
• Heat grill to high. Place steak on grates, season with salt and pepper. Cover.
• Cook, turning once, until meat reaches desired doneness. 6-8 minutes for medium-rare.
• Let rest 10 minutes before thinly slicing.