I’ll bet there are plenty of juicy steaks being tossed on the grill this summer.
And when it comes to grilling steaks, my preference is to marinate them. It helps add flavor and tenderize the meat.
There are scores of bottled marinades now available in a myriad of flavors. But it’s just as easy to make your own. Marinades are simply made up of an acid (wine, vinegar, citrus juice), an oil (just about any kind will do; you don’t need a pricey olive oil) and any kind of seasoning. Try not to use too much oil because it will cause flare-ups.
Other liquids like beer or soy sauce also can be used. You can marinate steaks for an hour or up to 12 hours, depending on the size and cut. (You can place steaks in a marinade and freeze them, too.)
Big, less tender cuts of meat, such as briskets and roasts, benefit from longer marinating. Cuts like skirt steak (used for making fajitas) need a longer marinating time so they become tender.
Marinades do not penetrate all the way through the steak. But try not to marinate them too long because the meat could turn mushy. Marinating steaks (or other foods) in a plastic sealable bag works best because the marinade completely covers them. The bag also takes up less room in the refrigerator.
When you’re ready to grill, remove the steak from the marinade and discard. Unless you boil it for at least 3 to 5 minutes, never reuse marinade that has come in contact with raw meat.
Let the excess marinade drip off the steak and then grill it as desired. It’s best to start the steak off on medium-high heat to achieve a nice crusty sear. Once seared, move it to a cooler part of the grill to finish cooking.
Today’s recipe gets a burst of flavor from the balsamic vinegar in the marinade.
The leftovers are also yummy. You can thinly slice the steak and serve it on top of mixed salad greens or make a steak sandwich.
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