Spicy Steak Marinade Recipes

Steps:

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

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:

• 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:

• 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.

Steps:

• Stir the canola oil, root beer, Worcestershire sauce, teriyaki sauce, steak sauce, garlic salt, onion salt, black pepper, basil, thyme, and rosemary together in a bowl.
• Pierce the steaks in several places on both sides; arrange in a single layer in a shallow non-reactive dish. Pour the marinade over the steaks, flipping the meat to coat both sides. Allow to marinate in refrigerator 3 to 4 hours, flipping meat once halfway through.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the steaks from the marinade and shake off excess moisture; discard the remaining marinade.
• Cook the steaks until they are beginning to firm, and are hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

Steps:

• Into a blender pour in the steak sauce, soy sauce, Italian-style dressing, honey, and garlic powder. Blend for 10 seconds. Pour over any type of steak, cover, and let sit overnight; turning occasionally to coat all sides.

Steps:

• Pierce steaks all over with a fork, and place them into a resealable freezer bag.
• In a medium bowl, stir together 1 tablespoon of olive oil, cocktail sauce, honey, soy sauce, garlic, and seasoning salt. Pour over the steaks in the bag, seal, and refrigerate for 30 minutes or up to 6 hours, turning frequently
• Preheat an outdoor grill for medium-high heat. When grill is heated, lightly oil the grate
• Remove steaks from marinade, reserving marinade.
• Grill for about 7 minutes on each side, or to your desired degree of doneness
• While steaks are grilling, heat the remaining tablespoon of olive oil in a skillet over medium heat.
• Add mushrooms, and cook until tender.
• Pour in reserved marinade, and bring to a boil. Boil for 5 minutes, or until thickened.
• Serve on top of steaks.

Steps:

• In a small bowl, combine the first 12 ingredients. Pour 1/3 cup marinade into a shallow dish; add steak and turn to coat. Cover; refrigerate for 1-3 hours. Cover and refrigerate remaining marinade for basting., Lightly coat the grill rack. Grill steak, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with remaining marinade. Let stand 5 minutes before slicing. Thinly slice steak across the grain.

Steps:

• In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper. Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.
• Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.
• Top with butter and garnish with fresh parsley if desired

Steps:

• Mix all of the ingredients together in a bowl or baking dish, season with black pepper then add the steak. This is enough for 4 x 250g steaks. Leave them to marinate overnight. When you want to cook them, drain off the marinade, pat the excess off with kitchen paper and either shallow fry or barbecue the meat until cooked through.

Steps:

• Combine olive oil, lime juice, jalapenos, vinegar, Worcestershire sauce, cilantro, elephant garlic, sugar, paprika, cumin, garlic powder, cayenne pepper, salt, and pepper in a large glass bowl. Add whatever meat you are planning on marinating, cover, and refrigerate for 2 hours. The meat will lose it's bright red color as it marinades in the acidic juice.

Steps:

• Rub meat with steak spice.
• Mix remaining ingredients and pou over steak.
• marinade as long as you like.