posted Fri, 09/28/2012 - 08:53
1494
steak marinades?
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What is your guys favorite type of steak to eat? And also do you guys know any good marinade recipes? I love steak but I get tired of using the same spices all the time.
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Flat Iron steak
Marinade:
Olive Oil
Lemon Juice
Fresh minced garlic
Crushed red pepper flakes
Fresh herbs (e.g. oregano, thyme, rosemary)
Rub down the steak with about 1 TBLS lemon juice (give or take), let sit about 15 minutes. Then coat generously with the olive oil, then the garlic, red pepper flakes (just a pinch or two of this) and about 1.5 TBLS of fresh minced herbs. You can either just wrap this and leave it on a plate, or put in a plastic zip-loc baggy. If you put it in a bag (what I would recommend), make sure to squeeze all the air out to get maximum exposure by the meat to the marinade.
You can leave your steak in that for 24-48 hours if you like. The preferred method of cooking would be on a wood fired/charcoal grill. Before grilling, it would be a good idea to put the meat on a rack to allow the excess oil to drain off. Don't wipe it because you don't want to loose all the herbs.
Before grilling salt and pepper the steak. Cook mid-rare to medium. Voila.
Anonthanks bro definitly gunna give this a try
Give them a vote if you find it helpful.PermalinkI usually get 97% lean ground beef and make chopped steaks. But if you're talking actual steak, then I'll get sirloin or filet mignon. I have a butcher that I know really well who gives it to me dirt cheap.
If you're not worried about your sodium I put a blend of salt, pepper, lemon pepper, and garlic powder on top while they are grilling, as well as a few squirts of melted butter. Then after they are done I put a small squirt of melted butter on top and a little more seasoning.
I'm cutting right now and trying to keep sodium low, so it's lemon pepper and garlic powder only with a little bit of salt.
I also like to do mine Pittsburgh style sometimes. I just spray oil underneath the steak and create a small fire that torches the shit out of the outside while still getting rare/med rare on the inside. So good
Sirloin is probably about the leanest option while still remaining tender... The best marinade one shud be using is a vinegar and olive oil w/ spices. The vinegar tenderizes and olive oil adds for a nice sear and some omega 3's. Any store bought marinade has too much sodium in it for me to consider it a proper diet choice.
Anonmrs dash marinades have 0 sodium im pretty sure, I could b wrong though
I've never seen mrs dash marinades. I will look tomorrow when I go to the store though... thanks for the heads up.
Anonis there any cuts you should stay away from due to high fat content?
Nothing beats a NY Strip with just salt and pepper. I like mine grilled to a seared outside and rare inside finish. I use a top source's test prop as the dipping sauce. mmmmmm... just thinking about it gets my dick hard.