Good Lifestyle

We have all been there: you have steak in the refrigerator and decide tonight you will prepare it. But theSteak marinade Recipes you have in your reserve for the exotic ingredients you have never heard, or it would require an extra trip to the grocery store. Forget all that. In terms of creating a great marinade, it is likely that you already have everything you need.

"The best part of a marinade is that when you are the one who creates it with your own cooking ingredients," says Nicole Meyer, cooking author and founder of Nibbles by Nic. "If this guinness Stout at the back of your fridge calls your name, think how much delicious downstream would it be on all your chest? Or Ketchup, an ingredient not so secret. Add a touch of brown sugar and DAB sugar. mustard and you have the best house barbecue sauce ever. "

Meyer speaks of the experience - his meeting his meeting the recipe of the drunk chest associates Guinness with Ketchup to create something surprisingly delicious. But maybe you are more of a light beer man, or prefer soft drinks. Whatever your taste, you are likely to find a satisfactory and simple marinade recipe below. And for more ways to eat the best steak possible, here is our guide on how toCook a steak at home as a pro.

Each guy of oneself has a bottle of whiskey at its disposal, and this super-marinade of simple steak is a great way to add an extra kick to meat.

What do you need

• 16 ounces hanger skirt or steak
• 1/2 cup of balsamic vinegar
• 1/2 cup of whiskey (Jack Daniels, Mark de Maker or Johnny Walker are all solid choices)
• 2 teaspoons of olive oil

What to do

Mix liquids together in a bowl. Combine with steak in a zimlock bag and place it in the refrigerator for 1 to 3 hours.

When ready to cook, remove the fridge steak. Heat 2 teaspoons of olive oil on a stem grill pan. Grill the steak about 5 minutes on each side until slightly carbonized on both sides.

Add salt and pepper to taste. Once cooked to the desired cooking, slice and serve.

Another ingredient that you guarantee in your refrigerator is a bottle of ketchup. This impressionable condiment can make a fantasy marinade of steak, whether barbecue or cooking on the stove.

What do you need

• 16 ounces hanger skirt or steak
• 1/2 cup of ketchup
• 1/2 cup of water
• 1/4 cup of vinegar
• 1 tablespoon of sauce at Worcestershire
• 1/2 cup of onion
• 1 teaspoon of sugar
• 1/2 teaspoon of dry mustard
• 3/4 teaspoon salt
• 1/4 Coffee spoon of ground pepper

What to do

Mix the ketchup, water, vinegar, Worcestershire sauce, sugar and mustard in a bowl. Dice onion finely and add it to the bowl stirring until it is completely mixed. Place steaks in a shallow glass cooking dish and pour the marinade on top. Place it in the refrigerator and marinate for 8 hours (or better yet, during the night).

When ready to cook, remove the fridge steaks. Heat 2 teaspoons of olive oil on a stem grill pan. Grill the steak about 5 minutes on each side until slightly carbonized on both sides.

While the steak cooked, in a small separate pot, pour the marinade and bring it to a boil. Reduce heat and simmer until thick enough. Use a reduced marinade as a steak or sauce thrust served on the side.

If you have a bottle of brunette or amber beer in your refrigerator, it's an excellent use. The hazelnut and caramel flavors perfectly complete the meat, combining well with brown sugar and soy sauce in the recipe.

What do you need

• 16 ounces hanger skirt or steak
• 1 cup of dark beer
• 4 tablespoons soy sauce
• 4 tablespoons of brown sugar
• 2 teaspoons of garlic powder

What to do

In a bowl, mix the beer, soy sauce and brown sugar. Place steaks in a shallow glass baking dish and pour the marinade over them. Place in the refrigerator for 1 to 3 hours.

When ready to cook, preheat the grill for high heat.

Remove the steaks from the marinade. Sprinkle the steak with garlic powder as well as salt and pepper on each side. Pour the marinade into the pan and bring to a boil, cooking for several minutes until the liquid is slightly reduced.

Lightly oil the grid grid. Grill steaks for 5 to 7 minutes on each side (depending on the desired level of cooking). As they finish grilling, basne steaks with a reduced marinade. Slice and serve.

If you are no longer a lighter beer fan, it can work well too. This marinade is a little lighter and spicy with an enormous subcurrent and also works with chicken as well as steak (but for the purposes of this gathering, we stick with beef).

What do you need

• 16 ounces hanger skirt or steak
• 1 cups Heineken Beer
• 1/2 cup soy sauce
• 2 tablespoons of minced green onions
• 2 tablespoons of vegetable oil
• 1/2 dried thyme teaspoon
• 2 tablespoons tabasco sauce
• 2 tablespoons of fresh lemon juice

What to do

Combine all the marinade ingredients in a stirring bowl until it is completely mixed. In a shallow glass cooking dish or a ziploc bag, combine the marinade and steak. Place in the refrigerator for 1 to 3 hours.

Remove the steaks from the marinade. Pour the marinade into the pan and bring to a boil, cooking for several minutes until the liquid is slightly reduced.

Lightly oil the grid grid. Grill steaks for about 5 minutes on each side (depending on the desired level of cooking). As they finish grilling, basne steaks with a reduced marinade. Slice and serve.

For those who are partial to soft drinks on whiskey and beer, the sparkling flavor of 7-up citronie citronier is an surprisingly delicious basis for a steak marinade. Ginger and garlic give him a little more complexity.

What do you need

• 16 ounces hanger skirt or steak
• 1 cup 7-up
• 1/2 cup soy sauce
• 1/2 cup of olive oil
• 1 teaspoon of fresh ginger, grated
• 1 teaspoon of garlic, minced

What to do

Mix all steak marinade ingredients in a bowl. Combine with steak in a ziploc bag or a glass cooking dish. Place in the refrigerator and marinate 1 hour at night.

When ready to cook, remove the fridge steaks. Heat 2 teaspoons of olive oil on a stem grill pan.

Grill the steak about 5 minutes on each side until it is slightly carbonized on both sides until they are at your preferred cooking level. Slice and serve.

This recipe comes from Jens Dahlmann, executive head and vice-president of culinary development at Longhorn Steakhouse. Although this is a friction, rather than a marinade, it makes a great option for those who cook at home who do not have time to run at the store (nor one of the 480 Longhorn locations).

What do you need

• 1/2 cup of coffee on the ground
• 1/2 cup of salt
• 1/4 cup of sugar
• 2 teaspoons of Ancho Chile
• 2 teaspoons of black pepper
• 1 cinnamon teaspoon
• 1 teaspoon of garlic powder

What to do

Mix all the dry ingredients together, preferably with a whisk. Place in an airtight container and store at room temperature.

Sprinkle generously on your steak before placing it on the grill.

Quarter-tower of your steak every 2 to 3 minutes to avoid engraving or bitterness of coffee and sugar in rubbing.

Here is another super-simple steak marinade recipe with few ingredients but a lot of flavor. This uses the taste produced by lemon and soy sauce, a succulent aroma, a succulent aroma that will water your mouth to cooking. It is also versatile, working well with fish and chicken, as well as steak.

What do you need

• 16 ounces hanger skirt or steak
• 1/3 cup of freshly squeezed lemon juice
• 1/3 cup soy sauce
• 1/3 cup of olive oil

What to do

In a bowl, mix all the ingredients together and combine with steak in a shallow glass cooking dish. Place it in the refrigerator and let you marinate for 1 to 3 hours.

When ready to cook, remove the fridge steaks. Heat 2 teaspoons of olive oil on a stem grill pan.

Grill the steak about 5 minutes on each side until it is slightly carbonized on both sides until they are at your preferred cooking level. Slice and serve.

All right, yellow mustard is only a small part of this recipe (including a fifth of the entire marinade), but its flavor gives the meaning of a big boost. In particular when combined with Worcestershire's sauce or garlic, the simple taste of mustard is suddenly transforming into something very spectacular.

What do you need

• 16 ounces hanger skirt or steak
• 1/4 cup of yellow mustard
• 1/4 cup of olive oil
• 1/4 cup of Worcestershire sauce
• 1/4 cup of balsamic vinegar
• 1/4 cup soy sauce
• 3 cloves of garlic, minced

What to do

In a bowl, mix all the ingredients together and combine with steak in a shallow glass cooking dish. Place it in the refrigerator and marinate for 2 hours at night.

When ready to cook, remove the fridge steaks. Heat 2 teaspoons of olive oil on a stem grill pan.

Grill the steak about 5 minutes on each side until it is slightly carbonized on both sides until they are at your preferred cooking level. Slice and serve.

If you prefer your mustard with a few more sinus-pointed spices, it's a good marinade that you can assemble without the need to buy more ingredients than hat that you probably already around the house. The garlic and the onion complete the flavor of Dijon, rendering your steak really taste like something special.

What do you need

• 16 ounces hanger skirt or steak
• 1 tablespoon of dijon mustard
• 2 tablespoons soy sauce
• 2 tablespoons of olive oil
• 2 tablespoons of Worcestershire sauce
• 2 tablespoons of balsamic vinegar
• 1 teaspoon of garlic, mined
• 1 teaspoon of onion powder

What to do

Combine mustard, garlic and onion powder in a bowl, thoroughly mixing. Add to vinegar, soy sauce, olive oil and Worcestershire sauce. In a ziploc bag or a shallow glass cooking dish, place the steaks and pour the marinade on top. Mariner at night.

When ready to cook, remove the steaks from the refrigerator and add olive oil to the pan, turn from fire over medium heat. Remove the steaks from the marinade and cook for 3 to 5 minutes on each side, depending on the preferred level of cooking.

Remove from the pan and serve.

There is a good chance that you have a bottle of Tabasco sauce in your closet and this recipe comes directly from the good people from the Hot Company sauce.

What do you need

• 1 steak of boneless beef lanyard, about 1 book
• 2 teaspoons of Tabasco sauce
• 1 teaspoon salt
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon thyme leaves
• 1/8 teaspoon of land allspice

What to do

In a mixing bowl, mix the tabasco sauce, salt, garlic powder, thyme and all-culfic. Place the steak in a pastry dish, using the back of a spoon to cover both sides with refrigerated marinade for 1 hour at night. At least 1 hour or night.

When ready to cook, remove from the refrigerator and preheat a grill or grill.

Place the steak on the grill or grill stove and cook 4 to 5 minutes on each side until it reaches the desired cooking.

Next Up, Steak amateurs, check out our list ofThe top 50 steakhouses in America.