So Billy thought that this would make an awesome marinade for flank steak......yeah...he was right.
Honey-Sriracha Marinade
2 tablespoons honey
1 tablepoon Sriracha
1/4 cup low-sodium soy sauce
2 cloves garlic, minced
1 tablespoon olive oil
Juice from 1 lime
Mix all ingredients in a small bowl. Place a 1 lb. flank steak in a zip-top bag and pour marinade over the steak. Place in the refrigerator for at least 2 hours, turning the bag every 30 minutes or so.
Showing posts with label Marinades. Show all posts
Showing posts with label Marinades. Show all posts
8.09.2011
Pretty Freakin' Awesome Skirt Steak Marinade
Pretty Freakin' Awesome Skirt Steak Marinade
1 1/2 lbs. skirt steaks, fat trimmed
3 tablespoons olive oil
3 tablespoons fresh lime juice
2 tablespoons brown sugar
1/2 teaspoons crushed red pepper flakes
4 cloves garlic, crushed
Salt and fresh ground pepper
In a small bowl combine the olive oil, lime juice, brown sugar, crushed red pepper flakes and garlic. Place the skirt steak in a large zip-top bag and pour the marinade on top of the steak. Marinade for 30 minutes.
Preheat the grill, when hot remove steak from marinate and season with salt and pepper. Place steak on grill. Cover and cook until seared, about 3 minutes. Flip steak over cook another 3 minutes. Transfer meat to a cutting board, tent with foil and let steak rest 8 minutes before slicing thin against the grain.
1 1/2 lbs. skirt steaks, fat trimmed
3 tablespoons olive oil
3 tablespoons fresh lime juice
2 tablespoons brown sugar
1/2 teaspoons crushed red pepper flakes
4 cloves garlic, crushed
Salt and fresh ground pepper
In a small bowl combine the olive oil, lime juice, brown sugar, crushed red pepper flakes and garlic. Place the skirt steak in a large zip-top bag and pour the marinade on top of the steak. Marinade for 30 minutes.
Preheat the grill, when hot remove steak from marinate and season with salt and pepper. Place steak on grill. Cover and cook until seared, about 3 minutes. Flip steak over cook another 3 minutes. Transfer meat to a cutting board, tent with foil and let steak rest 8 minutes before slicing thin against the grain.
7.08.2011
Marinated NY Strip Steak with Grilled Scallions
Marinated NY Strip Steak with Grilled Scallions
4 - 1-inch thick New York strip steaks - 8 to 10 oz. each, trimmed
Kosher salt and freshly ground black pepper
5 tablespoon canola oil
2 tablespoon reduced-sodium soy sauce
4 teaspoon chopped fresh thyme
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon red-wine vinegar
2 large cloves garlic, minced
10 large scallions, bulbs split in half lengthwise
Sprinkle the steaks with 1-1/4 teaspoons salt and 2 teaspoons pepper.
In a medium bowl, mix 4 tablespoons oil with the soy sauce, 3 teaspoons thyme, the Worcestershire, mustard, vinegar, and garlic. Put the steaks in a large bowl and coat them with the soy sauce mixture. Cover the bowl and marinate the steaks in the refrigerator, turning occasionally, for at least 4 hours and up to 1 day.
For a gas grill, light the front burner to medium-high and the back burner(s) to medium-low. For a charcoal grill, light a medium fire (about 300°F to 350°F) with two-thirds of the coals banked to one side. Clean and oil the grill grates. While the grill heats, set the steaks out at room temperature. Toss the scallions with the remaining tablespoon oil and 1/2 teaspoon each salt and pepper.
Set the steaks over the hotter part of the fire and the scallions over the cooler zone. Cook, covered, until the scallions brown, about 3 minutes, and the steaks have good grill marks and easily release from the grate, about 4 minutes. Flip both the scallions and steaks. Cook the steaks until desired doneness. Grill the scallions until browned and softened, about 5 more minutes.
Transfer the steaks to dinner plates, top with the remaining teaspoon thyme, and serve with the scallions.
4 - 1-inch thick New York strip steaks - 8 to 10 oz. each, trimmed
Kosher salt and freshly ground black pepper
5 tablespoon canola oil
2 tablespoon reduced-sodium soy sauce
4 teaspoon chopped fresh thyme
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon red-wine vinegar
2 large cloves garlic, minced
10 large scallions, bulbs split in half lengthwise
Sprinkle the steaks with 1-1/4 teaspoons salt and 2 teaspoons pepper.
In a medium bowl, mix 4 tablespoons oil with the soy sauce, 3 teaspoons thyme, the Worcestershire, mustard, vinegar, and garlic. Put the steaks in a large bowl and coat them with the soy sauce mixture. Cover the bowl and marinate the steaks in the refrigerator, turning occasionally, for at least 4 hours and up to 1 day.
For a gas grill, light the front burner to medium-high and the back burner(s) to medium-low. For a charcoal grill, light a medium fire (about 300°F to 350°F) with two-thirds of the coals banked to one side. Clean and oil the grill grates. While the grill heats, set the steaks out at room temperature. Toss the scallions with the remaining tablespoon oil and 1/2 teaspoon each salt and pepper.
Set the steaks over the hotter part of the fire and the scallions over the cooler zone. Cook, covered, until the scallions brown, about 3 minutes, and the steaks have good grill marks and easily release from the grate, about 4 minutes. Flip both the scallions and steaks. Cook the steaks until desired doneness. Grill the scallions until browned and softened, about 5 more minutes.
Transfer the steaks to dinner plates, top with the remaining teaspoon thyme, and serve with the scallions.
5.11.2011
Rosemary-Garlic Marinated Portobello Mushrooms
Rosemary-Garlic Marinated Portobello Mushrooms
4 large portobello mushrooms caps, cleaned
1 cup olive oil
10 to 12 sprigs fresh rosemary
6 large cloves garlic, pushed thru a press
Kosher salt and fresh ground black pepper
Place the mushroom caps in a large zip-lock bag or large plastic bowl with a cover. Add the rosemary sprigs and garlic and season with the Kosher salt and pepper. Shake the bag or the bowl to mix up the marinade and completely coat the mushrooms. Let sit at room temperature for about an hour or 2. Prepare grill at medium heat. Place the rosemary sprigs on the grill, then place the mushroom caps on top of the sprigs. Cook for about 8 to 10 minutes per side. Serve mushrooms with the grilled rosemary sprigs as garnish.
4 large portobello mushrooms caps, cleaned
1 cup olive oil
10 to 12 sprigs fresh rosemary
6 large cloves garlic, pushed thru a press
Kosher salt and fresh ground black pepper
Place the mushroom caps in a large zip-lock bag or large plastic bowl with a cover. Add the rosemary sprigs and garlic and season with the Kosher salt and pepper. Shake the bag or the bowl to mix up the marinade and completely coat the mushrooms. Let sit at room temperature for about an hour or 2. Prepare grill at medium heat. Place the rosemary sprigs on the grill, then place the mushroom caps on top of the sprigs. Cook for about 8 to 10 minutes per side. Serve mushrooms with the grilled rosemary sprigs as garnish.
6.04.2010
Tequila Lime Shrimp
This recipe was originally made with chicken. I did not have chicken on hand and wanted to make this on the grill one weekend when we were in Pennsylvania. It turned out so good. The marinade makes the shrimp very tender. Tequila Lime Shrimp
¼ cup vegetable oil
1 ½ ounces tequila
1 ½ tablespoons ground cumin
1 tablespoon chopped garlic
1 teaspoon salt
½ teaspoon black pepper
1/8 teaspoon cayenne pepper
Juice from ½ a lime
2 pounds raw jumbo or extra large shrimp, peeled and deveined
½ stick butter
Pre-soaked wooden or metal skewers
In a large bowl, combine oil, tequila, cumin, garlic, salt, pepper, cayenne and lime juice. Add shrimp and toss to coat. Cover bowl with plastic wrap and refrigerate for 2 hours.
After shrimp has marinated, skewer shrimp avoiding over crowding. Discard marinade.
Preheat grill until you can hold your hand over it for 5 seconds. Place shrimp skewers on the grill and cook until pink, turning once, about 5 minutes per side. Remove from grill and top with small pat of butter. Serve with lime wedges.
Chicken Version - Follow marinating directions and cook the chicken on the grill until no longer pink in center. Place each breast on top of crushed tortilla chips and top the breasts with Colby Jack cheese and serve with sour cream and salsa.
Subscribe to:
Posts (Atom)
