South African Steak With Sweet Marinade Sauce Recipes

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SWEET-AND-SPICY STEAK

Provided by Bobby Flay

Time 15m

Yield 4 servings

Number Of Ingredients 8



Sweet-and-Spicy Steak image

Steps:

  • Rub four 8-ounce filets mignons with Pepper-Ancho Rub on one side; drizzle with vegetable oil. Grill rub-side down over high heat, about 4 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot and grill 4 more minutes (for medium-rare), brushing often with Mint Glaze (recipe below). Top with more glaze.
  • Whisk all of the ingredients in a bowl.
  • Whisk the mustard, honey, horseradish and mint in a bowl; season with salt and pepper. Set aside a few tablespoons for the finished steaks.

2 tablespoons coarsely ground pepper
1 tablespoon ancho chile powder
1 tablespoon kosher salt
6 tablespoons dijon mustard
1/4 cup honey
2 tablespoons horseradish, drained
6 fresh mint leaves, finely chopped
Kosher salt and freshly ground pepper

BEER AND BROWN SUGAR STEAK MARINADE

I concocted this marinade on a lark and it turned out great. The flavors complement and do not overwhelm the natural taste of beef.

Provided by Craig Jones

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 1h10m

Yield 4

Number Of Ingredients 7



Beer and Brown Sugar Steak Marinade image

Steps:

  • Preheat grill for high heat.
  • Use a fork to poke holes all over the surface of the steaks, and place steaks in a large baking dish. In a bowl, mix together beer, teriyaki sauce, and brown sugar. Pour sauce over steaks, and let sit about 5 minutes. Sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. Turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder, and continue marinating for 10 more minutes.
  • Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil, and cook for several minutes.
  • Lightly oil the grill grate. Grill steaks for 7 minutes per side, or to desired doneness. During the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.

Nutrition Facts : Calories 389.7 calories, Carbohydrate 9.2 g, Cholesterol 121.1 mg, Fat 20.8 g, Fiber 0.1 g, Protein 38.1 g, SaturatedFat 8.3 g, Sodium 546.9 mg, Sugar 7.9 g

2 (16 ounce) beef sirloin steaks
¼ cup dark beer
2 tablespoons teriyaki sauce
2 tablespoons brown sugar
½ teaspoon seasoned salt
½ teaspoon black pepper
½ teaspoon garlic powder

SOUTH AFRICAN STEAK WITH SWEET MARINADE SAUCE

This recipe is posted for ZWTII -- African Recipes. This recipe was found on Africanchop.com, it's from South Africa

Provided by Galley Wench

Categories     South African

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9



South African Steak With Sweet Marinade Sauce image

Steps:

  • Cut and season steaks.
  • Mix the remainder of the ingredients together and place the steaks in the sauce and marinade for at least 1 hour.
  • Grill the steak on the BBQ.
  • At the same time,simmer the marinade in a saucepan to be poured over the steak when served.
  • * Mrs. Balls Chutney is made of Sugar, Vinegar, Water, Peaches, Apricots, Starch, Salt, Caramel, Spices.

Nutrition Facts : Calories 362.6, Fat 20.4, SaturatedFat 8, Cholesterol 101.6, Sodium 310.1, Carbohydrate 7.3, Fiber 1.1, Sugar 3.1, Protein 35.6

1 kg rump steak (about 2 1/2 pounds)
6 tablespoons mrs ball's chutney (*substitue see below)
6 tablespoons tomato sauce (Ketchup)
3 tablespoons Worcestershire sauce
1 tablespoon white vinegar
3 tablespoons apple cider vinegar (balsamic)
2 sliced onions
1/2 cup canned mushroom, drained
salt and pepper

SOUTH AMERICAN-STYLE STEAK

For an authentic South Central American meal, serve this citrus-marinated steak with white rice, pinto beans tossed butter, and a marinated cabbage salad.

Provided by Miss Annie

Categories     Meat

Time 4h10m

Yield 2 serving(s)

Number Of Ingredients 7



South American-Style Steak image

Steps:

  • Place steaks in shallow baking dish.
  • Pour orange, lemon and lime juices over steaks.
  • Add garlic and turn steaks to coat.
  • Marinate steaks, covered, for 4 hours or overnight in refrigerator.
  • Heat oil in a heavy skillet (I use cast iron) over high heat until almost smoking.
  • Season with salt& pepper, and cayenne.
  • Fry steaks until brown on both sides, turning once, about 4 minutes.
  • Transfer to plates and serve.
  • You can grill if you prefer.

2 1/2 inches thick rib eye steaks
1/4 cup orange juice
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 clove garlic, pressed
2 teaspoons vegetable oil
cayenne pepper

CHURRASCO (GRILLED MARINATED SKIRT STEAK)

Like so many of the best Puerto Rican dishes, churrasco - garlicky wood-fire-grilled steak served with chimichurri - starts by tenderizing a tougher cut of meat (skirt steak) with a flavorful marinade. Although its origins are Argentinian and Brazilian (the word churrasco encompassing grilled meats in both Spanish and Portuguese), variations on the dish are Latin American staples. This recipe kicks up a classic Puerto Rican marinade with a bit of adobo seasoning, and then served with wasakaka, an herbaceous sauce from the Dominican Republic using lime juice. The steak should be grilled over an open fire (the smoke is key), but a gas grill will do, as will a cast-iron skillet. Serve with adobo roasted potatoes, maduros, white rice or arroz mamposteao, plus fresh tomato and avocado slices.

Provided by Von Diaz

Categories     dinner, meat, steaks and chops, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15



Churrasco (Grilled Marinated Skirt Steak) image

Steps:

  • Pat the steaks dry and place in a large zip-top bag.
  • Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.
  • If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.
  • Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you'd like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)
  • Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.
  • Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.

1 1/2 pounds skirt steak or tri-tip (see Tip)
3 large garlic cloves
1 tablespoon fresh oregano leaves, finely chopped
1 tablespoon white vinegar
2 teaspoons olive oil
1 tablespoon adobo seasoning (preferably Loísa or Badía brands)
2 teaspoons kosher salt (such as Diamond Crystal), plus more to taste
1/3 cup fresh lime juice
1/2 cup fresh flat-leaf parsley leaves, finely chopped
1/4 cup fresh cilantro leaves, finely chopped
1/4 cup fresh oregano leaves, finely chopped
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon kosher salt (such as Diamond Crystal)
1/4 teaspoon freshly ground black pepper

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