NFT: Steak Marinade/Preparation

Mixed to taste

If it's a good steak, marinading it is a waste. Just a touch of olive oil and salt. If it's a London Broil or something, then that's different...

Probably a skirt

with an Asian flair? Maybe ollive oil, garlic, ginger, soy sauce, some sriracha, and onion? Or maybe throw some hoisin in there...

with a little lime juice after, fajita style.

Soy Sauce, Brown Sugar, Lemon Juice, Olive Oil, Garlic, Onion, Ground Ginger and Black Pepper

but on a lesser cut I like a dijon mustard-garlic based marinade. Throw in whatever you like, plus some oil. Shallots, worchestershire, salt, pepper... whatever.

company out of Brooklyn. Great stuff.

I would use skirt or flank staeks

is great on skirt steak and other cuts like that.

A lot of times, I'll use a mix of garlic powder, greek seasoning, soy sauce and a touch of brown sugar if I'm doing my own marinade.

In comment 12305781 Pete from Woodstock said:

Quote:

Soy Sauce, Brown Sugar, Lemon Juice, Olive Oil, Garlic, Onion, Ground Ginger and Black Pepper

That's almost exactly what I use to make my stir fry sauce (minus the lemon add corn starch).

How long do you marinate that for? Is that a whole day sort of deal, or shorter?

But nothing beats a chimichurri flank steak! Parsley, oregano, onion, garlic, olive oil, a splash of white wine vinegar, lemon juice, and a bit of salt and pepper.

In comment 12305814 Greg from LI said:

Quote:

But nothing beats a chimichurri flank steak! Parsley, oregano, onion, garlic, olive oil, a splash of white wine vinegar, lemon juice, and a bit of salt and pepper.

Love chimchurri. Made my own last weekend. Since we had NY Strips, I just rubbed a little of the liquid on the meat to cook it, the spooned some on the hot steaks when I took them off. Also marinated some shrimp in it, grilled those too. Turned out great.

I'm a good cook in the oven (especially with Italian food) but my grill/steak game needs upping.

...adapted from Saveur magazine. Super easy. Good for one large London broil, skirt or flank steak.

2 tbsp. fish sauce
2 tbsp. soy
2 tbsp. brown sugar
2 tbsp. sesame oil (if you got it, canola if you don't)
Juice of lime (or 2 tbsp. rice wine vinegar, or white wine vinegar)
3 cloves garlic crushed
1 diced onion
1 tbsp. minced ginger or 1 tsp. powdered ginger (this isn't vital, IMO)
Red pepper flakes to taste

Marinade at least overnight. Brush off onion before grilling.

Basically fish sauce+soy+brown sugar+lime nails the Malaysian/Vietnamese flavor, IMO. If you keep those, you can get creative with the other stuff.

Don't be afraid to experiment. Some of the best stuff I've ever made came from tinkering with recipes to add my own touches. Don't go crazy and just throw together a wild assortment of stuff - start by making moderate changes to things you can already make.

And then, the key bit - write down what you did! Sometimes I've come up with something wonderful and have trouble replicating it because I didn't keep track of exactly what I was doing.

Red Wine
Some soy sauce
Garlic
Ginger


Proportionally more red wine than soy sauce. Or even just red wine and garlic. Let it set overnight or for a few hours if I dont have time. I get a cast iron skillet hot and cook the steak then pour the leftover marinade back in the pan to deglaze the pan and then I'll pour a little of that deglazed marinade sauce over the meat after I slice it up. I've typcially been making tacos then or putting the steak in a salad. So good and simple

A bunch of cilantro leaves and stems
Garlic
Jalapeno (with seeds)
White onion
Juice from 3-4 limes
Splash of white vinegar
Salt
Olive oil
Squeeze of honey

Chuck it all in the food processor.

This city dweller loves baked chicken legs covered in BBQ sauce. One of my summer favorite dinners. But Im looking to cut out sugar, so essentially all those sauces are out.

Does anyone have a good substitute? I was thinking a dry rub that I put on 6-24 hours before, but I dont have a decent recipe/pre-made rub. Any thoughts?

It's vinegar-based and doesn't have much sugar in it, and you can use Splenda brown sugar and cut the calories it does have in half. The recipe I'm linking is one I've used and liked.
Link - ( New Window )

olive oil, shallot, rosemary, balsamic vinegar and honey. salt and pepper. whisk together. Amount of honey obviously determines the thickness. It's great for chicken. I do whole roasters on the Weber Kettle brushing it on periodically, but you can also marinate pieces over night.

juice into it.

Skirt has become a cut that I rarely marinate anymore - if I do it's very briefly (no more than an hour). I always hated what it did to the texture. It's got such thorough fat marbling that if you add a marinade and break down the muscle fibers too you end up with mush unless you cook the thing to a cinder.

Ive been adding those flavors after the fact in the form of condiments or dressings like a chimichurri, etc.

In comment 12305779 jcn56 said:

Quote:

with a little lime juice after, fajita style.

X2. Lime, pepper, garlic powder, maybe some spice if you like that.

like a prime ribeye, just needs salt and pepper. If you're doing something like a london broil or flank steak, suggest marinating in soy sauce, Worcestershire and garlic powder. Simple and delicious.

is Miller's Dry Brine it goes on like a rub and turns into a Brine. It is a brown sugar based dry brine and it is awesome. I usually will apply it to the steaks a few days in advance let them sit in a zip lock bag to let the brine work I just shake the bag like once or twice a day. You won't regret trying this stuff.

http://www.campfitters.com/sites/default/files/styles/uc_product/public/Millers-Brine_0.jpg?itok=5PsdyG-a

sea salt, garlic power and fresh ground pepper on both sides of the steak- then put a little bit of Worcester sauce and a bit of pickapepper original http://pickapeppa.com/ sit overnight in the fridge or at least for 3 - 4 hours

Lightly brush with a little olive oil. Get grill to 600 degrees and grill 2 minutes each side for skirt. If you go Ribeye or NY, 600 degrees 4 minutes on one side 3 minutes on the other.

Make some chimichurri.
1/2 bunch fresh Parsley chopped
1/2 bunch fresh Cilantro chopped.
4-6 cloves garlic, minced.
1/3 cup minced shallot
tsp each of Basil, thyme, oregano, salt, cumin.
2/3 cup olive oil
1/4 cup sherry wine vinegar
2 tablespoons of lemon juice.

Let sit for 2 hours prior to serving.

In comment 12305880 Greg from LI said:

Quote:

It's vinegar-based and doesn't have much sugar in it, and you can use Splenda brown sugar and cut the calories it does have in half. The recipe I'm linking is one I've used and liked. Link - ( New Window )

Thanks, I'll try this. I figured the gentiles might have something pertinent to say about gentile food.

Thanks too to Victor.

In comment 12305831 Old Dirty Beckham said:

Quote:

I'm a good cook in the oven (especially with Italian food) but my grill/steak game needs upping.

Something thin like a skirt steak, you don't need grilling skills. Something thicker, like a ribeye, you need to know what you're doing

is pretty hard to beat with some fajita fixins. crown pleaser as well.

any other thicker cut of steak, skip the marinade - EVVO with a rub of salt, pepper and sear it 3 minutes a side. low indirect until medium rare. rest for 5 and slice.

Porcini Rubbed Delmonico with 12-Year Aged Balsamic
2 Delmonico steaks

for the dry rub:
1/2 oz dried porcini mushrooms, ground to small bits
1 tablespoon sea salt
1/2 teaspoon dried mustard
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon hot paprika

- Stir all of the dry rub ingredients together.
- Rub into both sides of each steak.
- Refrigerate at least 2 hours before grilling.
- Cook on high or on the hottest part of your grill for about 3 minutes on each side.