Disclosure: This post contains affiliate links. When you sign up, you’ll get a cheat sheet with 9-must-ask questions before buying beef directly from a farmer. Always marinate steaks in the refrigerator, never at room temperature. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally. Next, make the steak marinade recipe. For some of these steak marinades, the steak needs to marinade for as little as 15-minutes to get the flavor. Combine all ingredients in a large plastic or glass container. Ideal for steak kabobs. Soak 5-7 wood or bamboo skewers for about 20 minutes before using them so that don’t burn on the grill. We love pairing our Garlic Steaks with Grilled Sweet Potatoes and Bacon Wrapped Asparagus for a light, healthy dinner off the grill. See our disclosure policy for more details. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. This marinade recipe is quick, easy and made with pantry staples!. Check your inbox for your FREE gift. The steaks should marinate for at least 3 hours in the refrigerator. Combine all ingredients in a small bowl and mix until combined. Press the excess air out, seal the bag, and refrigerate for 15 minutes to 2 hours. Since we raise beef cattle, we eat a lot of steaks. In a large bowl, mix the ingredients for the marinade. Place kabobs on the grill over medium. Grill or broil steaks after marinating, and serve with a tossed salad and rice pilaf or baked potato. Use either kabob meat, or cut sirloin steaks into 1 1/2 inch pieces. If you're not a fan of vinegar, this steak marinade recipe is for you. Get weekly beef recipes, cooking tips, and farm news. If you want a deeper flavor, prick the surface of the meat with a fork before marinating. This simple marinade helps to flavor and tenderize beef steaks, including some fewer tender cuts. It’s entirely up to you. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. Get daily tips and expert advice to help you take your cooking skills to the next level. And remember, there is a USDA recommended safe temperature of 145 degrees to kill off any harmful bacteria. However, since herbs and spices are oil-soluble, they require the oil to release their full flavor. Love that it uses ingredients that are usually on hand. Remove the steak when it’s at the desired doneness. A great steak marinade for any type of steak. 3 tablespoons white vinegar (or red wine vinegar), 1/4 teaspoon black pepper (freshly ground). Marinades can be sweet and salty, Italian flavor, barbecue flavor - if you have a taste for it, chances are you can make it into a marinade. Remove beef from heat when the thermometer reads about 5-10°F lower than the desired doneness. MyRecipes.com is part of the Allrecipes Food Group. Marinate in a plastic bag or glass container. What Comes with a Quarter, Half Beef, What Everybody Ought to Know About Beef Cuts, Buying a cow. How to Make this Easy Steak Marinade: Whisk marinade ingredients: in a mixing bowl whisk together balsamic vinegar, Worcestershire sauce, soy sauce, olive oil, dijon mustard, honey, garlic, pepper and rosemary until well blended. Test steak for doneness with an instant read thermometer. A one-inch steak needs about five minutes to rest. Place the beef and vegetables on the skewers, alternating between the beef and veggies. 450 degrees), place the steaks on the grill, close the lid, and sear your steak. Pour over steaks and marinate: place steak in a gallon size resealable bag, place steak in gallon size resealable bag. The acid helps flavor the beef, but it does not tenderize it.