Summer is approaching quickly and for a lot of people that means that it is ready to break out the grill. Grilling steaks can be an at home delicacy, but, depending on what cut of meat you buy, the cost of grilling can add up quickly.
For tender cuts of meat, such as ribeyes, strip steaks, and t-bones, a simple mixture of salt, pepper, garlic powder, and onion powder are sufficient for seasoning the steaks. They are already tender enough to just be seasoned without marinating.
Purchasing cuts such as skirt steak, flank steak, and chuck eye steaks are much more friendly on the wallet, but are less tender than the more expensive cuts mentioned earlier.
- •1/3 cup soy sauce
- •1/2 cup olive oil
- •juice of 1 large lemon
- •1/4 cup Worcestershire sauce
- •1 1/2 tablespoons garlic powder
- •3 tablespoons dried basil
- •1 1/2 tablespoons dried parsley flakes
- •1 teaspoon white pepper
- •1 teaspoon red pepper flakes
- •2 cloves garlic, minced
- And there it is. All you’ve got to do is mix it all together and put your steak in it. I always marinade my skirt steak in this marinade overnight and it turns out so juicy and flavorful. The best way to cook your steak is over high heat on a grill until it is rare or medium rare. If you go higher than that temp on purpose…shame on you! Unless it’s for a baby!
Marinating steaks is not only important for helping meat develop a wonderful flavor, but also making tougher cuts of meat become tender. This marinade help break down the tougher cuts of meat as well as adds a wonderful flavor.
Also check out my Best Fajita Marinade Recipe!