Share your steak marinades!
I really need some marinating ideas.
Share your marinade recipes here, and you can include the steak cuts if you want too. Dry or wet or anything really.
I'm tired of using prepared ones from a jar.
Sirloin strip and flank are some of my fav. cuts.
This is what I've been doing and it's come out fabulously. I will tell you to use these ingredients whisked together and then at the bottom I will tell you what else to use depending on what you are making:
apple cider vinegar
Okay: for lamb, you use the above and you could also sprinkle a little ground ginger and turmeric if you have.
For rib eye and skirt steak: whisk above but use grated fresh ginger and press fresh garlic in there. Also add a little soy sauce. You don't have to use the soy sauce if you are allergic.
For awesome boneless short ribs or even whatever steak you like, use this recipe and not the above list:
crushed red pepper
salt and pepper
tonkatsu sauce (by kikkoman found in oriental groceries. this is the key ingredient!)
minced fresh ginger root and garlic
onion diced small
on the grill, i think you will love how these come out.
all the meat needs is a crisp salad of cucumbers tomatoes and feta and some warm pita bread. our favorite is to spread a yogurt sauce that i make onto the pita before we add the meat. this is greek plain yogurt like fage, with a tidbit of sugar (you could leave it out if you must), a sprinkle of dill, and a dash of paprika. lately i've been putting a dab of Heinz Salad Cream, which is sweet and then you don't need the sugar. You could use sour cream if you don't have the greek strained yogurt. you could also sprinkle some garlic powder in this sauce if you want more flavor but you can do without. enjoy!
These are all such great ideas including the link to other thread!! Thank you!
I'm very new to meat, I've been a vegetarian back from my early teens so I've never gone through the journey or experimenting and learning with beef.
My favourites that I've tried so far are the dry rubs, I seem to prefer them so much more to wet (maybe because I burn the wet in the pan?)
My fav was a dash of salt, black pepper, corriander, carribean curry blend, granulated garlic, chili powder, smoked hungarian paprika, and just a pinch of cajun and chinese five spice. It packed on nicely to all sides of the steak, then I browned it well and finished of baking, and it was really good!
I'm looking forward to trying a raspberry balsamic vinegar marinade today (avoiding too long of a marinating process)
I'll bite @ tommy. Just salt, a good healthy amount of salt. My one non-salt only is for flank or skirt steak, i'll occasionally use olive oil, chopped fresh garlic and parsley and a squirt of lime. Don't marinate for too long or the acid will "cook" the meat. Make sure to wipe off the garlic before cooking so you dont burn it.
If you do want to add more, i'd say limit it to mostly dry spices and not wet marinades so you can still get a good sear on your steak. Chile powders, paprika, etc.
I want to be the first of no doubt many to say "a good steak doesn't need anything but salt and pepper".
that's ridiculous, and not terribly helpful, so i'll offer mine: for skirt steaks, when making tacos, i'll marinate in equal parts soy and worcestershire, with some cumin.
For skirt steaks and the like, I do a fajita type marinade involving orange juice, but for a real steak like porterhouse or sirloin, I just splash some whiskey/bourbon over and let it sit, then season shortly before grilling. If it's a grocery store steak, then I add some Adolfs Tenderizer with the whiskey.
My easiest marinade on thin-cut steaks (e.g. flanks, sirloin) is a lemon soy sauce combined with a tsp. of sugar, some garlic, onions and pepper. An alternative somewhat based on the above takes dark soy and combines it with lemon juice, sesame oil, Sriracha, garlic, sugar and chilies.
For red curry steaks, I add about 3 tbsp. red curry paste to about 1/3 c. of soy sauce, 2 tbsp. brown sugar, 1 tsp. grated ginger and a dash of rice vinegar.