Marinade for 10-Minute Steak

eHow
July 5, 2011

A good steak slices like butter and packs a robust flavor. Both of these qualities can be achieved with a marinade, which tenderizes the meat and injects it with big flavors. It can be done hours in advance, so a steak is ready to throw on the grill after a long day at work. The simple extra step of marinating makes a world of difference in the texture and taste of the meat; you won’t believe you ever settled for just salt and pepper.

Preparing a 10-Minute Steak
Choose the cut of meat you want to use. Less-expensive, tougher cuts stand up well to tenderizing marinades. Prepare the marinade of your choice and pour it over the steaks. Always marinate in the refrigerator to avoid foodborne illnesses. Steaks can marinate for as little as 15 minutes, or overnight at the longest. The longer the meat marinates, the more flavor it will absorb. If the marinade is very acidic or contains vinegar, limit marinating to 30 minutes. Acids break down the meat and can ruin the texture if over-tenderized. When meat is marinated, take it out of the refrigerator in advance to take the chill off. Shake off the excess marinade and grill for five minutes on each side for medium to medium-well.

Fresh Herb Marinade
Herbs give steak a fresh, earthy flavor. To make an herb marinade, combine four cloves of minced garlic, five finely chopped basil leaves, 2 tablespoons of chopped rosemary, 2 teaspoons of chopped thyme, 2 teaspoons of olive oil, salt and pepper. Brush the herb marinade onto both sides of four sirloin steaks, cover with plastic wrap and store in the refrigerator for at least two hours prior to cooking.

Soy Sauce Marinade
Soy sauce is a delicious base for marinades. The salty and savory flavor adds body to the meat. To make a soy marinade, combine 1/3 cup of olive oil, two cloves of minced garlic, 2 tablespoons of red wine vinegar, 1/3 cup of soy sauce, ¼ cup of honey and ½ teaspoon of freshly ground black pepper. This marinade is perfect for tenderizing tough flank steak. Score the surface of the steak across the grain. Coat with the marinade and refrigerate for at least two hours, and up to overnight. The toughness of flank steak allows for longer marinating.

Balsamic Marinade
Balsamic vinegar has a sweet, heady and robust flavor. Its acid content makes it great for quick marinating, and it adds enormous flavor to steaks. Combine ½ cup of molasses and ¼ cup of balsamic vinegar. Coat the steaks in the marinade and let sit for no more than 15 minutes. For an even greater flavor boost, baste the steaks with the marinade during cooking. Place steaks on the grill and baste one side. Turn after a couple of minutes and baste the opposite side. Continue cooking until the steaks reach the desired doneness. Be sure to cook steaks thoroughly when basting to avoid contamination from raw meat. The sugar in the balsamic and molasses forms a wonderful crust on the steaks.

References
“Men’s Health”; Grills Gone Wild: Sirloin Steaks With Fresh Herb Marinade
Simply Recipes: Grilled Marinated Flank Steak
“Southern Living”; Molasses-Balsamic Steak Kabobs With Green Tomatoes