Steak Recipes for Marinating
Recipes provided by Beef Loving Texans® Texas Beef Council
Chimichurri-Marinated Strip Filets
9 ingredients, makes 4 servings, 35 to 40 minutes
Ingredients
- 4 beef Strip Filets, cut 1 inch thick (about 4 to 6 ounces each)
For the Chimichurri Sauce:
- 2 cloves garlic
- 1/2 cup packed fresh cilantro
- 1/2 cup packed fresh parsley
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon freshly grated lemon peel
- 1/4 teaspoon crushed red pepper
Directions
- Prepare Chimichurri Sauce. Place garlic in food processor container. Cover; process until finely chopped. Add remaining sauce ingredients. Cover; process until well blended. Remove and refrigerate 1/4 cup sauce for serving. Place beef Strip Filets and remaining sauce in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
- Remove filets from marinade; discard marinade. Pat steaks dry with paper towels. Place filets on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F)to medium (160°F) doneness, turning occasionally.
- Serve filets with reserved Chimichurri Sauce.
Nutrition Information
Nutrition information per serving: 229 Calories; 126 kcal Calories from fat; 14 g Total Fat; 3 g Saturated Fat; 8 g Monounsaturated Fat; 73 mg Cholesterol; 148 mg Sodium; 1 g Total Carbohydrate; 0.2 g Dietary Fiber; 25 g Protein; 2.1 mg Iron; 7.5 mg Niacin; 0.5 mg Vitamin B6; 3.3 mcg Vitamin B12; 4.9 mg Zinc; 29 mcg Selenium; 0.9 mg Choline
Balsamic Marinated Beef Top Sirloin Steak & Asparagus
6 ingredients, makes 4 servings, 25 minutes
Ingredients
- 1 pound beef Top Sirloin Steak, cut 3/4 inch thick
- 1 pound fresh asparagus, trimmed
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
For the Marinade:
- 1/3 cup balsamic vinaigrette
- 1 tablespoon Dijon-style mustard
Directions
- Combine marinade ingredients in small bowl. Remove and reserve 2 tablespoons. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
- Place asparagus in shallow microwave-safe dish; add 1/2 cup water. Cover and microwave on HIGH 3 to 6 minutes or until crisp-tender. Drain asparagus. Add reserved 2 tablespoons marinade to asparagus; turn to coat. Set aside.
- Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145°F) doneness, turning once. (Do not overcook.)
- During last 3 minutes of grilling, arrange asparagus on grid around steaks; grill 2 to 3 minutes, turning once. Season steaks and asparagus with salt and pepper.
Nutrition Information
Nutrition information per serving: 366 Calories; 126 kcal Calories from fat; 14 g Total Fat; 4 g Saturated Fat; 4 g Monounsaturated Fat; 149 mg Cholesterol; 591 mg Sodium; 7 g Total Carbohydrate; 2.5 g Dietary Fiber; 52 g Protein; 4.4 mg Iron; 8.4 mg Niacin; 0.6 mg Vitamin B6; 2.6 mcg Vitamin B12; 8 mg Zinc; 52.9 mcg Selenium
Southwest Marinated Beef Steak with Grilled Peppers
6 ingredients, makes 6 servings, 30 minutes
Ingredients
- 1 beef Flank Steak, cut 1 inch thick (about 1-1/2 pounds)
- 3 red, yellow or green bell peppers, quartered
For the Marinade:
- 1/2 cup prepared Italian dressing
- 1/4 cup fresh lime juice
- 1 tablespoon honey
- 1-1/2 teaspoons ground cumin
Directions
- Combine marinade ingredients in small bowl. Place beef Flank Steak and 1/3 cup marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Refrigerate remaining marinade.
- Remove steak; discard marinade. Brush bell peppers with some of remaining marinade. Place steak and peppers on grid over medium, ash-covered coals. Grill steak, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill peppers 12 to 15 minutes or until tender, turning occasionally. Brush steak and peppers occasionally with remaining marinade; do not brush during last 5 minutes.
- Carve steak across the grain into thin slices. Season with salt. Serve with peppers.
Nutrition Information
Nutrition information per serving: 234 Calories; 99 kcal Calories from fat; 11 g Total Fat; 3 g Saturated Fat; 4 g Monounsaturated Fat; 66 mg Cholesterol; 246 mg Sodium; 9 g Total Carbohydrate; 1.2 g Dietary Fiber; 24 g Protein; 1.8 mg Iron; 7.4 mg Niacin; 0.7 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.5 mg Zinc; 27.6 mcg Selenium; 94.6 mg Choline