What is the best way to marinate and grill steak?!
Answers: How about for chicken?
Bloody Mary Flank Steak
1 cup vegetable juice (recommended: V-8)
1/2 cup vodka
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon hot sauce
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon crushed garlic
1 teaspoon onion powder
1 teaspoon celery seed
1 tablespoon prepared horseradish
4 tablespoons olive oil
1-pound flank steak
Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag. Add the flank steak. Marinate in the refrigerator for at least 8 and up to 24 hours.
Preheat the grill to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe the excess liquid off with paper towels. Grill or pan sear both sides, then lower heat to medium and cook to medium rare.
Let the flanks steak rest, covered, with a clean towel for 5 to 10 minutes. Cut on the bias against the grain and serve.
Jamaican Jerk Steak
Cooking spray
1/2 cup red wine vinegar
1 tablespoon granulated sugar
2 teaspoons ground allspice
2 teaspoons ground cloves
2 teaspoons dried basil
2 teaspoons dried thyme
1 1/2 teaspoons hot sauce
2 1/2 pounds flank steak
Salt and pepper
Preheat grill, grill pan or broiler. Coat a grill, large baking sheet or shallow roasting pan with cooking spray.
In a shallow dish, whisk together vinegar, sugar, allspice, cloves, basil, thyme, hot sauce, salt, and pepper. Add flank steak and turn to coat (you may marinate up to 24 hours at this point).
Transfer flank steak to prepared pan and pour over any remaining marinade. Grill or broil 5 minutes per side, until medium-rare. Let stand 10 minutes before slicing crosswise into thin slices. Serve 12 ounces for tonight's dinner (about 1/3 of the total). Refrigerate leftovers until ready to use.
Asian Spiced Flank Steak
3 pounds flank steak
4 tablespoons Emeril's Asian Spice Blend, recipe follows
Shiitake Barbecue Sauce, recipe follows
10 dried shiitake mushrooms
1 cup warm water
3 tablespoons sesame or peanut oil
1 clove garlic, chopped
1/2-inch piece gingerroot, minced
1/2 cup onion, chopped
1/2 cup carrots, sliced
1/2 cup bamboo shoots
1 bok choy, thinly sliced
1 small red pepper, julienned
2 tablespoons soy sauce
3/4 cup mushroom-soaking water
2 teaspoons cornstarch diluted in 3 tablespoons water
1 teaspoon dark sesame, roasted peanut, or chili oil
Salt
Flank Steak:
Rub flank steak with spice blend. Let marinate for 1 hour or refrigerate overnight.
Preheat grill or broiler. Grill or broil steak on both sides for 6 minutes. Remove and allow to rest for 10 minutes.
Stir-Fry:
Cover the mushrooms with 1 cup warm water and soak for 20 minutes. Reserve the liquid, discard the stems, and slice the caps into strips.
Heat wok with 2 tablespoons oil. Stir-fry garlic ginger, onion and mushrooms for 1 minute, then add the remaining vegetables. Stir-fry for 4 to 5 minutes or until tender.
Add soy sauce, mushroom water, and cornstarch. Cook until slightly thickened. Drizzle with dark sesame oil, and season with salt.
To Plate:
Place Stir Fried Vegetables on platter. Thinly slice steak against the grain and fan over vegetables. Drizzle with Shiitake Barbecue Sauce.
Emeril's Asian Spice Blend:
1 tablespoon 5-spice powder
1 tablespoon salt
1 tablespoon sugar
1 1/2 teaspoons ground black pepper
3/4 teaspoon cayenne
In a small bowl, blend all the ingredients. Keep in an airtight container until ready to use.
Shiitake Barbecue Sauce:
2 tablespoons vegetable oil
3/4 cup sliced shittake mushrooms
1/2 cup hoisin sauce
1 tablespoon sesame oil
2 tablespoons soy sauce
1 orange, zested and juiced
Place a saute pan over medium-high heat. Add the oil and heat. When the oil is hot, add the mushrooms and saute until they begin to give up their liquid, about 4 minutes. Add the sesame oil, soy sauce, orange juice and zest and cook for 2 minutes.
Mockbraten
2 dried bay leaves
1/3 cup cider vinegar, eyeball it
3 tablespoons sugar
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning)
3 tablespoons vegetable oil, eyeball it
2 1/4 to 2 1/2 pounds flank steak
2 medium onions
4 tablespoons butter, divided
1 large green apple
Salt and pepper
1/8 teaspoon nutmeg, freshly grated or ground, eyeball it
3 pounds red skin potatoes, quartered
1 cup sour cream
1 tablespoon prepared horseradish
3 tablespoons chives, chopped or snipped
1 (18 ounce) jar cooked red cabbage, available on specialty foods aisle
2 tablespoons all-purpose flour
1/2 cup dry red wine
1 1/2 cups beef stock, about 1/3 of a 1 quart box
1 rounded tablespoon Dijon mustard
6 gingersnaps, finely crumbled
Mix bay, cider, sugar, grill seasoning and vegetable oil in the bottom of a large food storage bag, squish it all together until evenly combined. Drop the meat into the bag and move it around to evenly coat it. Let stand 10 to 12 minutes. Preheat a grill pan or indoor/outdoor grill to high.
Thinly slice 1 1/2 onions and reserve 1/2 onion whole but peeled. Heat a medium skillet over medium heat. Add 2 tablespoons butter and melt it. Add the sliced onions to the pan. Peel, core and slice the apple and add it to the onions. Season the apples and onions with salt, pepper and nutmeg. Cook the apples and onions 5 or 6 minutes, then add cooked red cabbage and combine then reduce heat to low. Set aside and keep warm.
Place meat on grill and let a bay leaf remain stuck on each steak. As the meat cooks, the heat will infuse the flavor throughout the meat. Cook steaks about 6 minutes on each side. Then, let meat rest. Discard leaves.
While meat cooks, place potatoes in a pot and cover with water, bring water to a boil then salt it. Cook potatoes 10 to 12 minutes or until tender. Drain potatoes and return to the hot pot. Mash them with sour cream, horseradish and chives and season with salt and pepper, to taste. Potatoes will be thick and spicy. If you like looser mashed potatoes, add a little milk or stock, continue to smash.
While potatoes cook, remove the red cabbage to a serving bowl and cover with foil. In the same skillet that the cabbage was cooked in, add 2 tablespoons butter. Melt butter then grate the reserved 1/2 onion with a hand held grater into the butter. Cook the grated onions 2 minutes then add flour and cook a minute more. Whisk in red wine and cook off a minute then whisk in stock and bring to a simmer. Stir in mustard and gingersnaps and season the sauce with salt and pepper. Let sauce thicken a couple of minutes.
Thinly slice the flank steak on an angle against the grain. Place a mound of potatoes on each dinner plate. Lay out some sliced flank steak along the edge of potatoes and dress with a ladle of sauer-sauce. Serve red cabbage, apples and onions alongside or in small side dishes.
Dry Rubbed Flank Steak
1 tablespoon ground mustard
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon salt
1/2 teaspoon cayenne
1/4 teaspoon allspice
3 pounds flank steak
Chimichurri Sauce, recipe follows
Preheat a grill pan over high heat for 3 to 4 minutes.
Combine the mustard, onion powder, garlic powder, salt, cayenne and allspice in a small bowl. Rub the flank steak all over with the mix and let sit for 10 minutes.
Put the steak on the hot grill and cook 5 minutes per side. Remove and let rest 10 minutes before slicing. Serve with Chimichurri Sauce.
Chimichurri:
1 bunch parsley, leaves finely chopped
1 bunch cilantro, leaves finely chopped
3 tablespoons capers, finely chopped
2 garlic cloves, minced
1 1/2 tablespoons red wine vinegar
1 1/2 teaspoons salt
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1/2 cup olive oil
Put the parsley, cilantro, capers and garlic in a medium mixing bowl and toss to combine. Add the vinegar, salt, red and black pepper and stir. Pour in the olive oil and mix until well combined. Let sit for 30 minutes so that the flavors blend.
It's easiest to use a zip lock bag. Put your marinade in with the meat and you can turn it over now and then. Italian dressing is good to marinate steak. You can do chicken too.
Well I have a Rectanglier Dish from Tupperware that I use and then I use Tex Joy Old West Mesiqute Shake (If not available then use your favorite) Steaks i would season and cover them 2 to 3 day's before I grill them So that the Seasoning has time to marinate into the steak and it also ages the beef.... Chicken I would do the sam expect you can Marinate that overnight ...... They also sell online a Rub that the company makes for The Saltgrass Steakhouse ..... It's pretty good tooo
salt,cracked black pepper,garlic,thyme,lemon peel,half onion brunoised. put the cut onto paper towell at start to soak up any moisture.rob marinade over and through in a bowl, add enough oil to barely cover. have meat at room temp. all cuts benefit after sealing to go in the oven at 200c. thicker cuts need more time. different cuts have different densities and structures so cook at different times. a 2cm thick porterhouse will need 4mins sealing the outside each side then oven for 5 mins for med/rare.rest on a rack for 5 mins. fillet cut will take 10 mins oven for 5 cm thick after sealing. so make sure marinade not too heavy w oil, pre heat oven, room temp cut, very hot pan to seal-have exhaust fan on- and rest the cut after cooking. there is a world of marinades but for simple tasty starting this above marinade will work with beef, lamb, chicken