Spicy Balsamic Steak Marinade Recipes

Steps:

• Combine water, Worcestershire sauce, soy sauce, mustard, onion, garlic, and red pepper flakes in a bowl.

Steps:

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

Steps:

• Mix ingredients and pour over 4 steaks; I suggest New York strip, porterhouse, filet mignon, T-bone or any tender cut. Turn often to coat well.
• Marinade for 1/2 to 1 hour.
• Remove and pat dry.
• Discard garlic. Place steaks on a hot charcoal or gas grill and cook until rare to medium.

Steps:

• 1. Pierce the meat all over with a fork and place in a large resealable plastic bag. Add 2 tablespoons of the olive oil, the Worcestershire, vinegar, garlic and whole rosemary. Seal the bag, pushing out all the air. Shake the bag a few times and refrigerate 8 hours or overnight.
• 2. Preheat the broiler and line a rimmed baking sheet with aluminum foil. Remove the meat from the marinade and pat dry. Sprinkle both sides with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Broil, flipping once, until the internal temperature reaches 125 degrees F, about 13 minutes. Transfer to a cutting board, tent with foil and let rest at least 15 minutes.
• 3. Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Cook the bacon, stirring, until crispy, about 5 minutes. Add the mushrooms and cook until golden brown and tender, about 10 minutes. Add the breadcrumbs, butter, chopped rosemary and 1/4 teaspoon each salt and pepper. Cook, stirring, until the breadcrumbs are golden brown, another 3 minutes. Set aside.
• 4. Stir together the sour cream and horseradish and season with salt and pepper. Slice the steak against the grain, top with the mushrooms and garnish with the chopped parsley. Serve with the horseradish sauce on the side.

Steps:

• Pour all liquids in a bowl and whisk until combined.
• Add all dry ingredients to bowl and whisk for another minute to combine all the flavors.
• Add meat to Ziploc back (Freezer size) and pour marinade into bag.
• Make sure to let all air out of bag when sealing.
• Massage marinade into meat through the bag so you don't get your hands messy.
• Place bagged meat in refrigerator for approximately half an hour - until ready to cook!
• Enjoy!

Steps:

• Mix all ingredients in a bowl until sugar is desolved.
• Pour mixture in a ziploc bag and add meat.
• Seal and let marinate for at least 30 minutes.

Steps:

• Combine all ingredients.
• Cover steak with marinade.
• Refrigerate for 4 to 24 hours.
• Remove steak from marinade.
• Sear steak on each side in hot skillet.
• Finish cooking to desired doneness in skillet or oven.

Steps:

• Combine all ingredients (if not using right away, be sure to chill).
• Note: You can adjust many of the ingredients to taste, i.e. more or less garlic (always more for me), more or less Tabasco, onion etc.
• I like to mix the marinade in a large plastic freezer bag and then I add 4 boneless NY Strips (the bag method works best with boneless steaks).
• I let the steaks marinade (the longer the better) turning the bag over several times.
• And to me, steaks should never be cooked more than medium, I personally am a rare to mid-rare person but for best flavor they should never be cooked more than medium.
• Lastly, once I remove the steaks I simmer the remaining marinade and serve it separately as a steak sauce.