Steaks taste especially delicious after soaking in a flavorful marinade for a few hours. Marinade recipes are many, so experiment with a few to find the one right for your steak.See Popular Steak Marinades Recipes
Ribeye steaks marinated in a sassy dressing are grilled and sliced to top a savory green salad with crumbled goat cheese and crunchy onion rings.
When grilling a meal, chef Robert Del Grande of Cafe Annie and Bar Annie in Houston threads ingredients for sauces onto skewers to cook alongside the meat. While the meat rests, he purees the sauce ingredients in a blender.
This recipe for vaca frita ("fried cow") is a close cousin of Cuba's famous ropa vieja, stewed shredded beef in tomato sauce. The beef for vaca frita, however, is marinated in lime, garlic and salt, then seared until crispy. The key to achieving the perfect texture is to cook the beef in small batches, so it sautes rather than steams.
At the restaurant, Mark Sullivan marinates bavette (flank steak) in a blend of 12 Moroccan spices. At home, you can replace the bavette with juicy hanger steak, which is less expensive. Skip the spice blend; instead, boost the flavor of the meat by marinating it in garlic, cumin and olive oil.
These skirt teaks need only a quick soak in the sesame-ginger marinade. Serve the grilled steak with a flavorful sauce made from the leftover marinade.
This peppery beef dish includes a warm potato, tomato, and bacon side salad.
This spicy, golden marinade, with a splash of sweet honey, is delicious used on pork, chicken, lamb, or beef.
A delightful marinade that brings a little taste of France to any meat.
Marinades offer a tasty method of imparting flavor to chicken, pork, beef, and seafood. This herb-based version adds a burst of garlic too.
The marinade for this grilled flank steak recipe borrows its flavors from Mexico--cilantro, lime, and fresh jalapeno chile.
Make this full-bodied reduction with wine, vinegar, soy sauce, coffee granules, Worcestershire sauce, and pepper to add low-calorie flavor to your steak.
It's easy to tenderize flank steak, a naturally lean cut of meat. Simply score it and let it rest in a marinade.
Jean-Georges Vongerichten loves to cook beef tenderloin sous vide--a restaurant technique that home cooks can easily replicate by simmering the steaks in a resealable plastic freezer bag at a low temperature (a thermometer is essential).