Good Lifestyle

ASteak marinade Is perfect for the "valuable cuts" of the cow-your Chuck and flat iron steaks - helping to improve the flavor and wait for the little guys of beef. But if correctly done, the right steak marinade can be a great compliment for even a fillet cut. Deciding on the ingredients and in what proportion is the key to creating a perfect marinade for a given cup.

Also important: how long you marinate the steaks.

"A steak skirt is nice and thin - it does not need more than an hour or two," said Fabio Viviani, Executive Chief and Partner of the Dinamic Group, whose restaurants include Steakhouse Premier and Stores Steakhouse in Chicago , He and author of several cookbooks, understanding30 minutes Italian,This can (see its recipe below). "On the other hand, the beef stem is a big room, so it needs 12 to 24 hours for the steak marinade to penetrate the fact of many fabrics."

With these guidelines in mind, we offer a handful of steak marinade recipes that work particularly well for a given beef cut.

What do you need

• 16 ounces skirt steak
• 1 horny teaspoons of coriander
• 1 teaspoon of honey
• 2 tablespoons of fresh lime juice
• 2 tablespoons of fresh thyme
• 2 tablespoons minced shams
• 1/4 cup of fresh lemon juice
• 1/4 cup of chopped Italian parsley
• 1 small clove with garlic, grated
• 3/4 cup extra virgin olive oil

What to do

Combine coriander, honey, lime juice, thyme, shallot, lemon juice, parsley and garlic in a mixer and pulse 4 times. Season with salt and pepper and add the oil.

Mix at high speed for 1 minute until it is completely combined. Adjust the seasoning with salt and pepper.

Combine with steak, marinade for 1 to 2 hours.

This recipe comes from Sam Talbot, a New York chef and litigation onExcellent chef. "Steak is de rigueur for game barbecues and Tri-Tip is a totally underestose version incredibly tasty - and does not break the bank," says Talbot. "This recipe offers easy preparation, fast food, knockout sauce and a double Knockout mustard. Riche red wine is probably not optional."

What do you need

• 2 pounds yams or sweet potatoes, peeled and cut into 1/2 inch bands
• 1 tablespoon of dry mustard
• 3 tablespoons raw honey
• Steak Tri-Tip Tri-Tip 3 Books, Coupe in 6 Portions
• 2 tablespoons of grape oil
• 1 tablespoon of red wine vinegar
• 1 tablespoon of ground cumin
• 2 teaspoons of chipote chipote chipote powder
• 1 teaspoonful of chopped garlic cloves
• 1/2 teaspoon of salt kosher
• 1/2 black pepper teaspoon
• Dijonnaise (recipe below)

What to do

Bold together 2 tablespoons of wine vinegar of oil and red wine. Tap dry steak pieces; Each rub with the oil mixture. Stir together the cumin, chilie powder, garlic and salt and pepper in a small bowl. Sprinkle on both sides of the steaks.

Temple remaining 1 tablespoon oil in a heavy 12-inch stove going to the high medium. Seaize steaks in hot oil, about 1 minute and 30 seconds per side. Transfer the stove to the upper third of the oven; Cook until the average size of 6 to 8 minutes.

Transfer steaks to a tray; Let rest about 4 minutes before serving. Serve with the Dijonnaise.

Dijonnaise

1/2 cup of miyonal olive oil

3 Greek Greek Style Yogurt Soup Spoons

2 tablespoons of dijon mustard

Combine all the ingredients and serve.

Part of the cow's belly, the flank steak is one of the most difficult cups of meat and a good steak marinade will be your friend here not only because of the flavor, but how it will help you to Decompose the fabric and tender. The acidic qualities of the red and soy wine sauce will help at that time and tasted delicious.

What do you need

• 16 ounces flank steak
• 1/3 cup of olive oil
• 1/3 cup soy sauce
• 1/4 cup of honey
• 1/4 cup of red wine
• 3 garlic cloves, mined
• 1/2 teaspoon of pepper with lemon (or regular black pepper)

What to do

Using a kitchen knife, mark the surface of the steak on the grain of about ¼ inch deep, an inch of interval (this will speed up the marinage process).

Combine olive oil, soy sauce, honey, red wine, garlic and pepper in a ziploc bag and add the steak, trembling at the layer. Place the bag in the refrigerator for at least 3 hours, ideally overnight.

When ready to cook, preheat the high strength grill. Remove the steak from the refrigerator and discard the marinade. Place the steak on the grill and sprinkle with salt and pepper. Grill about 5 minutes on each side or slightly longer / shorter depending on your cooking preference.

Remove heat and leave the steak "rest" for 2 minutes, slicing and serving.

This is another excellent option for the side steak sometimes hard. The combination of soy sauce, ginger and balsamic vinegar will give your steak a profile of Asian flavor while softening it into the process. The honey in the steak marinade offers a sweet touch.

What do you need

• 16 ounces flank steak
• 1/4 cup soy sauce
• 1/4 cup of balsamic vinegar
• 1/2 cup of olive oil
• 3 tablespoons of honey
• 4 cloves of garlic, minced
• 2 tablespoons of fresh ginger, minced
• 3 SCALLAGES, SINCED

What to do

Combine soy sauce, vinegar and oil in a bowl and mix thoroughly. Whisk in honey, garlic, ginger and scallings. Place the marinade mixture and steak in a ziploc bag, turning it back to completely. Seal the bag and place it in the refrigerator for at least 4 hours, ideally during the night.

When ready to cook, add oil to the stove to the tank and preheat the high heat. Remove the steak from the refrigerator and marinade, throwing liquid. Seaz the steak on each side for 4 to 6 minutes or until it is cooked to your desired cooking degree. Let it rest for several minutes, then slice against grain and serve.

Brisket, which comes from the lower chest of the cow, is a delicious oily beef cut. It is a popular option for the Korean BBQ and the Pho, and all Texas BBQ fans know well. But the right marinade can raise the chest at the next level. Here is a simple red wine based on the wine to take into account.

What do you need

• 16 ounces of chest steak
• 1 cup of red wine (dry if possible)
• 2 tablespoons soy sauce
• 1 small onion, grated
• 1 stem of celery, minced
• 2 clove garlic, minced

What to do

Combine all the ingredients in a bowl, mix well. Place the steak in a glass baking dish and pour the marinade on it. Located in the refrigerator and marinate at least 1 hour or ideally during the night.

When ready to cook, preheat the oven to 325 degrees. Remove the chest from the refrigerator and marinade and sprinkle with salt and pepper. Place your chest in a large covered pan. Cook about 1 hour per book, covered. For the last hour of cooking, eliminate the chest and slice to cook completely.

The smoky flavor of roasted garlic is fine with the barbecue chest (especially if you do not have your own smoker at your fingertips). Here is an unusual steak marinade that integrates orange juice into the recipe, which gives the entire box a TANGY subcurrent.

What do you need

• 16 ounces of chest
• 2 heads of garlic
• 1 cup of orange juice
• 1/2 cup spicy mustard
• 1/4 cup of honey
• 2 tablespoons of olive oil
• 1 thyme teaspoon
• 1 teaspoon of sea salt

What to do

Preheat the grill at the bottom. Cut the top of the bulbs with garlic, exposing individual pods. Pour a tablespoon of olive oil on top and place it on the grill, roasting for about 30 to 45 minutes, until the keys are soft. Remove from grill and cool.

Pin the garlic cloves out of the ampoules in a mixer. Add orange juice, mustard, honey, remaining tablespoon of olive oil, thyme and mixer salt and mix until softness.

Combine with a chest in the Ziploc and Marine bag for 1 hour during the night.

When ready to cook, preheat the oven to 325 degrees. Remove the chest from the refrigerator and marinade and sprinkle with salt and pepper. Place your chest in a large covered pan. Cook about 1 hour per book, covered. For the last hour of cooking, eliminate the chest and slice on a complete cooking.

Speaking of garlic, it also goes very well with the lace and the most tender party of the cow: net. As it is one of the most beautiful cups (where mignon net comes), a clearer steak marinade is preferable. This one should do the trick, with a beautiful combination of herbs, garlic and red wine.

What do you need

• 1 five-pound beef fillet, coupe
• 1/2 cup of olive oil
• 1/2 cup soy sauce
• 1/4 cup of balsamic wine vinegar or red
• 8 cloves of garlic, minced
• 4 teaspoons of dried rosemary

What to do

Combine soy sauce, oil, garlic, vinegar and rosemary in a bowl and a mixture. Place with beef in a shallow dish or a ziploc bag, covering all sides. Place in the refrigerator and let marinate at least 8 hours, turning at least once.

When ready to cook, preheat the oven to 500 degrees. Remove the refrigerator and marinade beef, put the marinade. Place the net in a roasting pan, crapper on top. Let yourself be based 10 to 30 minutes.

Cook for 15 minutes or until slightly brown. Temperature less than 375 degrees and cook for another 20 minutes, checked occasionally until it is your desired cooking degree. Leave the net of 2 minutes, slice and serve.

These cow's heavy cups usually lend themselves to a good rubbing, but if you choose to marinate, something on the lighter side is in order. Moreover, like these are usually on the thick side, you will want to marinate it a little longer than the other cuts, at least overnight.

What do you need

• Bone bone steak of 3 pounds
• 1/4 cup of red wine vinegar
• 1/2 cup of olive oil
• 1 tablespoon of sauce at Worcestershire
• 1/2 cup of chopped onion
• 1 garlic clove, minced
• 1 teaspoon salt

What to do

Combine oil and vinegar in a bowl. Add to the Worcestersers sauce, garlic, onion and salt. Place the steak in a glass dish, pour the marinade on top. Located in the refrigerator overnight, turn at least twice.

When ready to cook, preheat the oven to 425 degrees. Place the steak on a pastry plate and roast for about 30 minutes, until the internal temperature reads 125 degrees.

Transfer the steak to a peelboard and let it rest for 5 to 10 minutes. Use a cutting knife to cut the grain and serve.

This is one of the cheapest cow cuts, so it's a good for creating your steak marinade. This recipe and the next do exactly that.

What do you need

• 2 boned Chuck steak pounds
• 12 ounces of beer (go with a brown or amber nut if available, but any beer must create the desired taste and texture)
• 1/2 cup of olive oil
• 1/4 cup of cider vinegar
• 1 tablespoon of sauce at Worcestershire
• 2 garlic cloves, crushed

What to do

Combine beer, olive oil, vinegar, Worcestershire sauce, garlic in a bowl. Mix well and combine with a steak in a robust Ziploc bag. Refrigerate at night, turning at least once.

When ready to cook, remove from the refrigerator and leave the steak sit at room temperature at 30 minutes to 1 hour. Preheat the high medium grill. Remove the steak from the marinade and discard the liquid.

Grilling over medium-fordu for about 5 minutes on each side or more depending on your preferred cooking degree.

Remove heat and let yourself be rest for 5 to 10 minutes. Slice through grain and serve.

The red wine has been set up several times on this list and for a good reason: it adds the subtle flavor to meat and helps to be better than many other ingredients. It must work overtime in the tendenses on Chuck's steak so that this wine steak marinade is a great option.

What do you need

• 1 1/2 pounds of boneless Chuck steak
• 3/4 cup of red wine (not too fantasy, but dry)
• 2/3 cup soy sauce
• 1/4 cup of olive oil
• 1/4 cup of balsamic vinegar
• 2 tablespoons of Worcestershire sauce
• 2 teaspoons of Dijon mustard
• 3 garlic cloves, minced
• 1 tablespoon brown sugar

What to do

Combine steak marinade ingredients in a bowl, thoroughly mixing. Combine with the steak in the ziploc bag and refrigerate at least 8 hours (although it is better to leave the night), turning at least twice.

Once ready to cook, preheat the grill for medium heat. Remove the refrigerant's steak and marinade. Discard the liquid.

Steak grilling from 4 to 6 minutes on each side, depending on the preferred level of cooking. Remove from the grill and let yourself be rest for 5 to 10 minutes. Cut through the grain and serve.