#steakmarinade

Grilled Skirt Steak Chimichurri

Grilled skirt steak gets sliced thin and topped with a bright, garlicky chimichurri that cuts through the char perfectly. The whole thing comes together in under thirty minutes and tastes like restaurant-quality cooking.

This steak marinade gives your kabobs a rich flavor that makes them a tasty and filling meal for any event.

Ingredients: 1/4 cup soy sauce. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 tablespoon Worcestershire sauce. 1 tablespoon Dijon mustard. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1/2 teaspoon black pepper. 1.5 pounds steak, cut into 1-inch cubes.

Instructions: In a bowl, whisk together soy sauce, olive oil, minced garlic, Worcestershire sauce, Dijon mustard, dried oregano, dried thyme, and black pepper. Place the steak cubes in a resealable plastic bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for best results, to marinate the steak. When ready to cook, thread the marinated steak cubes onto skewers, alternating with vegetables if desired. Preheat a grill to medium-high heat and lightly oil the grates. Grill the steak kabobs for 8-10 minutes, turning occasionally, or until the steak reaches your desired level of doneness. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

You can add fresh garlic, rosemary, thyme, and parsley to this flank steak recipe to make it taste great. The marinade adds fragrant herbs to the steak, making a tasty and fragrant dish that is great for grilling.

Ingredients: 1 flank steak about 1.5 lbs. 2 cloves garlic, minced. 2 tbsp fresh rosemary, chopped. 2 tbsp fresh thyme, chopped. 2 tbsp fresh parsley, chopped. 2 tbsp olive oil. Salt and pepper to taste.

Instructions: Warm the grill up to a medium-high level. Minced garlic, chopped rosemary, thyme, parsley, and olive oil should all be put in a small bowl. This will make a herb marinade. Cover the flank steak evenly with the herb marinade by rubbing it all over. Add a lot of salt and pepper to taste. Place the steak on a grill that has already been heated up. For medium-rare, cook for about 5 to 7 minutes per side. You can change the cooking time to suit your taste. When the steak is done the way you like it, take it off the grill and let it rest for a few minutes. Then, cut it across the grain. The flank steak slices with herbs should be served hot, and if you want, you can add more fresh herbs on top.

Prep Time: 15 minutes

Cook Time: 15 minutes

A tasty and flavorful BBQ recipe for grilled flank steak that has been marinated in balsamic vinegar. When you mix balsamic vinegar, soy sauce, and honey together, you get a delicious marinade that brings out the natural richness of the steak.

Ingredients: 1.5 lbs flank steak. 1/2 cup balsamic vinegar. 1/4 cup soy sauce. 3 cloves garlic, minced. 2 tablespoons olive oil. 1 tablespoon Dijon mustard. 1 tablespoon honey. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: In a bowl, whisk together balsamic vinegar, soy sauce, minced garlic, olive oil, Dijon mustard, honey, dried oregano, salt, and pepper to create the marinade. Place the flank steak in a resealable plastic bag and pour half of the marinade over it. Seal the bag and refrigerate for at least 2 hours, or preferably overnight, turning the bag occasionally to ensure even marination. Preheat the grill to medium-high heat. Remove the flank steak from the marinade and discard the used marinade. Grill the steak for 5-7 minutes per side, or until it reaches your desired level of doneness. Baste with the reserved marinade during grilling. Remove the steak from the grill and let it rest for a few minutes before slicing against the grain. Serve the Balsamic Marinated Flank Steak slices and drizzle with any remaining marinade for added flavor.

Prep Time: 15 minutes

Cook Time: 15 minutes

This Buttermilk Grilled Steak recipe offers tender and flavorful beef infused with a tangy buttermilk marinade. The buttermilk helps tenderize the meat while imparting a subtle tanginess, complemented by the garlic, Worcestershire sauce, and Dijon mustard for added depth of flavor. Grilling adds a delicious smokiness, making it a perfect dish for any barbecue or weeknight dinner.

Ingredients: 4 beef steaks such as ribeye, sirloin, or strip loin, about 1 inch thick. 2 cups buttermilk. 4 cloves garlic, minced. 2 tablespoons Worcestershire sauce. 1 tablespoon Dijon mustard. 1 teaspoon smoked paprika. Salt and black pepper, to taste. 2 tablespoons olive oil.

Instructions: In a large bowl, whisk together buttermilk, minced garlic, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and black pepper. Add the beef steaks to the marinade, making sure they are completely coated. Cover and refrigerate for at least 2 hours, or overnight for best results. Preheat the grill to medium-high heat. Remove the steaks from the marinade and let excess drip off. Discard the marinade. Brush the steaks with olive oil on both sides. Grill the steaks for about 4-5 minutes per side, or until desired doneness is reached, turning once. Remove the steaks from the grill and let them rest for a few minutes before serving. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

These Mojo Steak Tacos are packed with flavor, with grilled flank steak that has been marinated and served with a bunch of fresh toppings. Perfect for a quick and tasty meal!

Ingredients: 1 pound flank steak. 1/4 cup orange juice. 1/4 cup lime juice. 3 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon chili powder. 1/2 teaspoon oregano. Salt and pepper to taste. 8 small tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup chopped cilantro. 1/2 cup crumbled queso fresco. Sour cream and lime wedges for garnish.

Instructions: In a bowl, combine orange juice, lime juice, minced garlic, cumin, chili powder, oregano, salt, and pepper to make the mojo marinade. Place the flank steak in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 30 minutes, or preferably overnight. Preheat your grill to high heat and oil the grates. Remove the steak from the marinade and grill for about 4-5 minutes per side for medium-rare, or to your desired level of doneness. Remove the steak from the grill and let it rest for a few minutes before slicing it thinly against the grain. Warm the tortillas on the grill for about 10 seconds on each side. To assemble the tacos, place a few slices of grilled steak on each tortilla. Top with shredded lettuce, diced tomatoes, diced red onion, chopped cilantro, and crumbled queso fresco. Garnish with a dollop of sour cream and a lime wedge. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes