PERFECT SOY-GRILLED STEAK
You may think you don't have the time to marinate meat before grilling it, but it's time-consuming only if you think a marinade has to tenderize. As far as I'm concerned, there are only two goals in marinating: to add flavor and to promote browning and crispness. Neither of these requires long soaking, although dunking the meat while the grill heats contributes to a slightly greater penetration of flavor. This marinade of soy sauce, ginger, garlic, honey and lime is ideal for steak, but it works beautifully with any tender meats like burgers, boneless chicken, tuna and swordfish, all of which can be turned in the sauce before putting them on the grill. Longer-cooking meats, like bone-in chicken, should be cooked within 10 minutes of doneness before basting with the sauce.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Start a charcoal or wood fire or heat a gas grill; the fire should be hot and the rack no more than 4 inches from the heat source. Mix together the first 6 ingredients; taste and add more of anything you like. Turn the steak in the sauce once or twice, then let sit in the sauce until the grill is hot.
- Turn the steak one more time, then place on the grill; spoon any remaining sauce over it. For rare meat, grill about 3 minutes a side for steaks less than an inch thick. For larger or more done steak, increase the time slightly.
Nutrition Facts : @context http, Calories 345, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 10 grams, Sodium 990 milligrams, Sugar 1 gram, TransFat 1 gram
SOY GINGER GRILLED STEAK
Make and share this Soy Ginger Grilled Steak recipe from Food.com.
Provided by Lavender Lynn
Categories Steak
Time 14m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put all ingredients except beer and steak into mixing bowl.
- Mix well and add beer, stirring just to mix.
- Punch holes in steaks on both sides.
- Add steaks to marinade container.
- Pour marinade over steaks and cover with lid or plastic wrap.
- Marinade 4-24 hours.
- Cook steaks over high heat on barbecue or under broiler until done.
Nutrition Facts : Calories 114.3, Fat 1.4, SaturatedFat 0.2, Sodium 2702.8, Carbohydrate 19.1, Fiber 0.6, Sugar 12.8, Protein 5.7
GINGER-SOY GRILLED STEAK
Provided by Jamie Elizabeth Flick
Categories Beef Ginger Soy Marinate Fourth of July Backyard BBQ Meat Steak Summer Tailgating Grill Grill/Barbecue Party Soy Sauce Bon Appétit New York
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Blend first 5 ingredients in processor until almost smooth; pour into 13x9x2-inch glass dish. Mix green onions into marinade. Add steak and turn to coat. Cover and refrigerate at least 1 hour and up to 1 day, turning steak occasionally.
- Prepare barbecue (medium-high heat) or preheat broiler. Pour marinade into small saucepan and bring to boil; then pour into small bowl. Grill or broil steak to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to cutting board. Cut steak crosswise on diagonal into thin slices. Serve steak with marinade as sauce.
GRILLED SOY, GINGER AND LIME TOFU STEAKS WITH CHARRED BABY BOK CHOY
These zesty marinated tofu steaks will become a summertime cookout favorite. Starting with well-dried tofu, adding brown sugar to the marinade and cooking slowly over medium heat helps create a crisp and flavorful crust on the tofu without drying out the center. Topped with extra marinade and sliced scallions and served with charred baby boy choy, this is a deliciously satisfying meal for all.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the tofu steaks on a paper towel-lined rimmed baking sheet and top with more paper towels, pressing gently to remove excess moisture. Remove the paper towels and towel and sprinkle the tofu with salt and pepper on both sides.
- Stir to combine the soy sauce, cilantro, lime juice, brown sugar, ginger, garlic and scallion whites in a medium bowl. Pour 1/3 cup of the marinade over the tofu steaks, flipping to coat both sides. Reserve the remaining marinade for serving.
- Put the bok choy on another rimmed baking sheet and brush all sides with olive oil and sprinkle with salt and pepper.
- Prepare a grill for medium heat and brush the grates of the grill with oil.
- Put the tofu steaks and bok choy, cut-sides down, on the grill at an angle across the grates. Close the lid of the grill and cook for 5 minutes, then rotate both the tofu and the bok choy 90 degrees and cook another 5 minutes with the lid closed. Flip the tofu steaks and bok choy and cook for another 10 minutes with the lid closed, rotating 90 degrees halfway through to create crosshatch grill marks.
- Remove the tofu and bok choy to a platter. Spoon the reserved marinade over the tofu and bok choy and sprinkle the tofu steaks with the scallion greens and toasted sesame seeds.
GRILLED SKIRT STEAK IN LETTUCE LEAVES / SOY - GINGER DIPPING SAU
From CBS "Chef on a Shoestring", David Armstrong's recipe from "Small Bites". Prep includes 1 hour marinade
Provided by MarraMamba
Categories Meat
Time 1h22m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Begin by soaking the skewers in water for 20 minutes to prevent them from igniting when placed on the grill.
- With a boning knife, trim any visible fat on the skirt steak. Then, cutting on a bias, slice against the grain in 3-inch strips and set aside in a plastic storage container.
- For the marinade, combine in a large bowl 3/4 cup of the soy sauce, the juice of 2 limes, the pineapple juice, and the sliced onion. Mix well, season with salt and pepper, and pour over the beef. Allow this to marinate in the refrigerator for 1 hour. Remove the beef from the marinade, and skewer with the bamboo.
- For the dipping sauce, in a small bowl combine the remaining 1/4 cup soy sauce, the ginger, garlic, sugar, juice of the remaining 2 limes, the vinegar, and scallions. Check the seasoning, and transfer to a small serving bowl.
- Light the grill or preheat the oven to 375°F.
- To serve, grill or bake the skewers on a hot grill for about 1 minute on each side, and allow to cool. On a large platter, lay out the butter lettuce leaves, then on each leaf, place a few basil and cilantro leaves.
- Rest the skewers of beef on the leaves. Have each guest grab a leaf, remove the skewer, and enjoy with the dipping sauce.
Nutrition Facts : Calories 354.3, Fat 14.3, SaturatedFat 5.4, Cholesterol 110.6, Sodium 2135.3, Carbohydrate 14.4, Fiber 1.9, Sugar 8, Protein 41.2
SOY GINGER FLANK STEAK WITH GARLIC
This recipe is delicious and easy. I make this quite often. I got it out of a local TV station cookbook called "KCTS Cooks" (on the grill).Serve with asparagus, baby red potatoes, corn on the cob, or any other summer vegetable. Cooking time does not include marinating.
Provided by teresas
Categories Steak
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Lay flank steak flat and, with a sharp knife, score deep cuts diagonally at one-inch intervals across the entire steak.
- Repeat at a 90-degree angle to create one-inch squares across the surface of the steak.
- Repeat on other side of meat.
- Combine soy sauce and honey in a small glass bowl.
- Whisk until blended.
- Stir in garlic and ginger.
- Place steak in 13X9-inch pan.
- Pour marinade over meat, and turn to fully coat.
- Cover pan with lid or foil and store in refrigerator overnight.
- Turn steak at least once while marinating.
- Grill 3 to 5 minutes on each side, or until desired temperature is reached.
- Do not overcook.
- Steak should be pink in the middle.
- The ends will be on the well done side for those who prefer it.
- Slice meat thinly at an angle.
- Note: You can make an extra batch of sauce to save and serve warm at the table for pouring on top of the meat.
GRILLED SOY-TAMARIND DENVER STEAKS
Provided by Grace Parisi
Categories Ginger Steak Grill Grill/Barbecue Tamarind
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- In a large re-sealable plastic bag, combine the soy with the tamarind, honey, ginger, garlic, chile sauce and sesame oil. Season with salt and pepper and gently shake to combine. Add the steaks and seal, pressing out any air. Let sit at room temperature for 1 hour or refrigerate for four hours or up to overnight.
- Light a grill and oil the grates. Drain the meat, reserving the marinade and add to the grill. Cook uncovered over high heat, turning and brushing with the marinade until brown and crusty in spots and nicely glazed, about 20 minutes or until an instant read thermometer inserted into the thickest part registers 140°. Transfer to a cutting board, let sit for 5 minutes then thinly slice across the grain.
BEK'S GRILLED TUNA STEAKS GLAZED WITH GINGER, LIME, AND SOY OAMC
Good quality tuna steaks that may be served medium to medium rare are a MUST! The glaze complements the flavor of the steaks for a great summer grilled dish.
Provided by Gatorbek
Categories Tuna
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except tuna in a 1 gallon zipper bag. Squish together until well combined, then add tuna steaks. Seal and let marinate for at least 30 minutes at room temperature, or if longer, in the refrigerator.
- Preheat grill to 475. Grill approximately 3 minutes, turn, and cook an additional 2-3 minutes to desired doneness, basting while cooking.
- Transfer to plate and serve.
Nutrition Facts : Calories 36, Fat 2.4, SaturatedFat 0.3, Sodium 503.5, Carbohydrate 3.2, Fiber 0.3, Sugar 1.4, Protein 1.1
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
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
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