If your hubby loves to grill, don't miss great Father's Day gift ideas at the bottom of this post! There is also an entire section devoted to Grilling & Smoking located on my Shop page.
A great marinade for steak is what keeps summertime grilling delicious.
The easiest dinners at our house are the ones cooked mainly on our grill out back, and almost always involve preparing a great marinade for steak. Gather your cocktail of choice and step out onto the deck. Firing up the Weber is a daily grand occasion at the homestead. April in Charleston means warm weather and LOTS of grill nights ahead which I really look forward to. No matter what I am grilling, I almost always use a brine or a marinade. Brine helps to keep proteins moist and marinade makes them taste spectacular. A great marinade for steak is what keeps summertime grilling delicious. This marinade for steak is one I keep close at hand. It imparts the right amount of flavor without being overpowering...
Keep this marinade for steak recipe close at hand. It imparts the right amount of flavor without being overpowering.
There isn't much I can't put together on the Weber. In fact, the idea of an outdoor kitchen is so appealing that we've focused on really outfitting the space we use with the conveniences of a full indoor kitchen. Only recently did I experiment with chicken parmigiana on the grill and it was a hit. Everything from roasting down the tomatoes for the 'sauce' to boiling the water for the pasta on the side burner...it ALL got done on the Weber. It was honestly so delicious, I have done it again since.
My favorite meal on the grill though is always the simplest. Give me steaks or give me chicken. I prepare steak on the grill at least once each week. Regardless of what else I make to go along with it, the steaks are always treated to the same marinade for steak, usually overnight. I whisk everything together, pop it in a plastic bag and add my steaks. Sealed and refrigerated, the steaks marinate overnight and then some. This marinade is the ONLY marinade I use, and it's phenomenal on all cuts of beef.
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Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 24 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy.
Ingredients for Marinade for Steak
- 2 tablespoons quality olive oil
- 2 to 3 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Balsamic vinegar
- 2 teaspoons yellow mustard
- 2 tablespoons soy sauce
- freshly cracked black pepper
Preparing the Marinade
* the marinating is accomplished easiest in a Ziploc bag that will fit your cut(s) of beef, overnight in the refrigerator
- Briskly whisk or process all ingredients together and place steaks into a Ziploc bag with marinade.
- Seal the bag, making every effort to lesson the amount of air inside the bag.
- Marinate preferably overnight, or at least 8 hours.
- Two hours prior to grilling, remove steak(s) from marinade and lay flat on a baking sheet lined with foil. Allow meat to come to room temperature on the counter.
* There are arguments as to whether blotting your beef lightly with paper toweling prior to throwing atop a hot grill grate lessens the flavor. I personally do not believe it does IF the meat has been marinating for at least 15 hours. This also depends on the thickness of the cut. I like a bark or crust on my steak as seen in the video. I tend to blot lightly (do not remove all of the marinade) and throw atop HOT grill grates once my beef is sufficiently at room temperature. I can cook it lower and slower, achieve the bark, and not sacrifice flavor or moisture.
- Somewhere between 450° and 500° is where I like to keep my gauge for a medium-rare center, but again, this depends on the thickness of the cut.
Please note that the nutrition information provided above is approximate and meant as a guideline only.
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