Best Steak Sauce Marinade Recipes

BARBECUED STEAK BRAZILIAN-STYLE, WITH GARLICKY MARINADE AND DIPPING SAUCE

Steps:

• Pour 1/2 cup of the chimichurri into a large resealable plastic bag. Add the skirt steaks and marinate overnight in the refrigerator. (Reserve the rest of the chimichurri for serving).
• Prepare a hot fire in a grill. (Prepare the onions while the grill heats.)
• Remove the steaks from the marinade and, turning once, grill to desired doneness. (Because they are thin and have been marinating overnight, they will cook very fast.)
• Cut each steak in two, arrange them in the center of four warm plates, and season with salt and pepper. Top with the onions and garnish with the olives and parsley. Serve with the reserved chimichurri on the side.
• Recommended wine: A Nebbiolo d'Alba or a Cabernet Sauvignon from Mendoza, Argentina.

BRAZILIAN-STYLE BARBECUED STEAK WITH A GARLICKY MARINADE AND DIPPING SAUCE

Steps:

• Prepare the Chimichurri Rojo, and then pour 2/3 cup of it into a resealable plastic bag and combine with the skirt steaks. (Reserve the rest of the sauce to use as a condiment.) Refrigerate overnight.
• To cook the steaks, prepare a medium-hot grill.
• Remove steaks from the marinade, and grill to desired doneness. (Because they are thin and have been marinated overnight, they will cook very quickly.)
• Divide each steak into two, and place each in the center of a warm plate. Season with salt and pepper, sprinkle chopped olives and minced parsley over each steak. Serve with the reserved Chimichurri Rojo on the side.

SASSY STEAK MARINADE AND SAUCE

Steps:

• Pierce steaks all over with a fork, and place them into a resealable freezer bag. In a medium bowl, stir together 1 tablespoon of olive oil, cocktail sauce, honey, soy sauce, garlic, and seasoning salt. Pour over the steaks in the bag, seal, and refrigerate for 30 minutes or up to 6 hours, turning frequently.
• Preheat an outdoor grill for medium-high heat. When grill is heated, lightly oil the grate.
• Remove steaks from marinade, reserving marinade. Grill for about 7 minutes on each side, or to your desired degree of doneness.
• While steaks are grilling, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add mushrooms, and cook until tender. Pour in reserved marinade, and bring to a boil. Boil for 5 minutes, or until thickened. Serve with steaks.

FLANK STEAK WITH WINE & SOY SAUCE MARINADE

Steps:

• Combine ingredients in a ziploc bag add steaks, shake Marinate at least 30 minutes, overnight if possible, turn/shake several times Remove steaks, pat dry Medium rare: Grill-high heat-4 min/side Remove to cutting board Let meat rest for 10 minutes Slice thinly & diagonally

STEAK AND MUSHROOMS WITH SOY SAUCE/PORT MARINADE

Steps:

• Marinate the steak in the soy sauce, port wine, and garlic for at least one hour.
• Coat the mushrooms with flour.
• When ready to cook, pour olive oil into a pan and pan fry the steak, save remaining sauce from marinade. When steak is cooked to your preference, take it out of pan and place on plate. Pour the remaining marinade into the pan and cook the mushrooms and sliced onions for a couple of minutes. Pour the mushroom/onion/sauce mixture over the steaks, serve with rice/potatoes/veggies, or whatever you prefer.
• Voila!

RIB-EYE STEAK WITH CHIMICHURRI MARINADE AND DRIED CHILE-MUSTARD SAUCE

Steps:

• Place the steaks in a large shallow baking dish or pan, cover with the marinade and turn to coat. Refrigerate, covered for 1 to 4 hours. Preheat grill to high. Remove steaks from the marinade, shaking off any excess, and season with salt and pepper, discard remaining marinade). Grill until golden brown on one side, 3 to 4 minutes. Turn over and continue cooking 3 to 4 minutes for medium rare.
• Place all the ingredients in a food processor and process until smooth.
• Place all ingredients in a small bowl and mix well.

SASSY STEAK MARINADE AND SAUCE

Steps:

• Pierce steaks all over with a fork, and place them into a resealable freezer bag.
• In a medium bowl, stir together 1 tablespoon of olive oil, cocktail sauce, honey, soy sauce, garlic, and seasoning salt. Pour over the steaks in the bag, seal, and refrigerate for 30 minutes or up to 6 hours, turning frequently
• Preheat an outdoor grill for medium-high heat. When grill is heated, lightly oil the grate
• Remove steaks from marinade, reserving marinade.
• Grill for about 7 minutes on each side, or to your desired degree of doneness
• While steaks are grilling, heat the remaining tablespoon of olive oil in a skillet over medium heat.
• Add mushrooms, and cook until tender.
• Pour in reserved marinade, and bring to a boil. Boil for 5 minutes, or until thickened.
• Serve on top of steaks.

HONEY-SOY SAUCE MARINADE FOR STEAK OR CHICKEN

Steps:

• Mix all marinade ingredients together and set aside until ready to use.
• Score meat by making shallow crisscross cuts on the surface on both sides of the meat, then place meat in plastic ziploc bag or non-reactive dish (glass or plastic).
• Add marinade and marinate meat for an hour or more, turning to coat from time to time (extra marinade may be used to baste meat while it's cooking).

STEAK SAUCE MARINADE

Steps:

• 1. Mix ingredients together; use right away or pour into glass jars. Will keep in the refrigerator for a few months.
• 2. For steaks: Place generous supply of marinade on both sides of the steak, poking holes in the steak to help the marinade saturate the meat and to tenderize the steak. Marinate for at least 8 hoiurs, turning steaks every hour or so for maximum coverage. Keep steaks in refrigerator between "pokes." Grill over hot coals to your preferred level of "done."
• 3. Eye of Round Roast: Pour about 1/4 to 1/2 (depending on your wishes) of the marinade over a 4-5 lb roast; turn roast every hour and marinate for 8-10 hours. Take roast out of marinade and sear on a hot grill on all sides. Remove from grill and place on a large sheet of heavy duty aluminum foil. Seal well.
• 4. Place roast in roaster and bake in a 300 degree overn for 3-4 hours. About halfway through cooking time, open the foil and turn the roast over. Reseal and continue cooking until done.
• 5. Roast is a great entree and makes awesome sandwiches with leftovers. You can also heat the marinade over the stove and use it as au jus for the roast (or the steak).

SOUTH AFRICAN STEAK WITH SWEET MARINADE SAUCE

Steps:

• Cut and season steaks.
• Mix the remainder of the ingredients together and place the steaks in the sauce and marinade for at least 1 hour.
• Grill the steak on the BBQ.
• At the same time,simmer the marinade in a saucepan to be poured over the steak when served.
• * Mrs. Balls Chutney is made of Sugar, Vinegar, Water, Peaches, Apricots, Starch, Salt, Caramel, Spices.

FORGET THE STEAK SAUCE MARINADE!!

Steps:

• In small bowl mix, together all ingredients.
• Cut numerous small slits in steak (careful not to pierce through to other side) or score both sides (diamond cut like a scored ham). Rub marinade thoroughly into meat on both side.
• Wrap very tightly in heavy foil and refrigerate 6 hours or overnight.
• Turn every 3 hours or so.
• Preheat grill on high, spray grate with PAM or lightly grease with oil.
• Grill on high 5 to 8 minutes on each side or to desired doneness.

DIY ESSENTIALS: EASY STEAK SAUCE AND/OR MARINADE

Steps:

• PREP/PREPARE
• Storage Of Homemade Condiments, Spices, and Sauces Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this sauce should last 4 - 6 weeks.
• Homemade Ketchup Okay, this may seem like a lot of time to spend on making ketchup; however, the time spent is well worth the flavor you get on the other side. Plus, since you're making it from scratch, you can vary the ingredients to suit the occasion. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/versatile-homemade-ketchup.html?r=3
• Homemade Worcestershire Looking for a good Worcestershire without anchovies, or all those chemical preservatives? It is easy/peasy to make and tastes like the real thing. So yummy. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
• Fruit Puree The thing that gives this sauce its zing is a bit of cranberry puree. It really does make a difference. Here is the recipe: https://www.justapinch.com/recipes/sauce-spread/fruit-sauce/sweet-savory-essentials-fruit-puree.html
• Gather your ingredients (mise en place).
• Add all of the ingredients together in a small saucepan.
• Lightly simmer, about 95f/35c.
• After 5 minutes, remove from the heat, allow to completely cool, and store, as recommended above, in the refrigerator, or freezer
• CONVERTING INTO A MARINADE
• Add all of the ingredients together, then add the steak in something like a Ziploc bag, and marinate for a minimum of 2 hours, and a maximum of 8 hours.
• PLATE/PRESENT
• Serve with just about any good steak. Enjoy.
• Keep the faith and keep cooking.

STEAK ESSENTIALS: MARINADE & AT-THE-TABLE SAUCE

Steps:

• PREP/PREPARE
• You will need a small saucepan to make this recipe.
• If you are using this as a sauce at the table, then strain through a fine-mesh strainer to remove the garlic, and rosemary bits. If you are using it as a marinade, you can skip this step.
• Storage of homemade condiments and spices, and Sauces Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this sauce should last 4 - 6 weeks in the fridge.
• Homemade Worcestershire Looking for a good Worcestershire without anchovies? It is easy/peasy to make and tastes like the real thing. So yummy. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
• Gather your ingredients (mise en place).
• Add all the ingredients, except the lemon juice to a small saucepan, and bring up to a simmer. Simmer for about five minutes, remove from the heat, add the lemon juice, and allow to cool down to room temperature, about 20 - 25 minutes.
• PLATE/PRESENT
• Use as you would any marinade or table sauce... how about some surf-and-turf. Enjoy.
• Keep the faith, and keep cooking.