Marinade for Grilled Beef
- Minutes to Prepare:
- Number of Servings: 16
Ingredients
2 cloves garlic, minced2 Tbsp red wine vinegar1/3 cup soy sauce1/4 cup honey1/2 teaspoon freshly ground black pepper1 Tbsp Olive oil to coat grill
1 Score the surface of the meat with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Combine the marinade ingredients in a bowl. Place meat and marinade ingredients in a large freezer bag. Coat well with the marinade. Seal the bag and place in a bowl. Chill and marinate for at least 2 hours and up to overnight.
2 Using olive oil soaked onto a paper towel, coat the grill rack of your grill with olive oil. Preheat the grill with high, direct heat. The grill is hot enough when you hold your hand about an inch over it and you can only hold it there for about a second.
3 Take the meat out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the meat. Place on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side for beef; longer for chicken. Half way through grilling on each side, turn 90° so that you get more grill marks.
4 Flank steak is best eaten medium rare; well done will make it too tough. Cook chicken completely through. When the meat has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep it from drying out, and let rest for 10 minutes.
5 Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.
If you want, you can take the excess marinade and bring it to a boil, simmer for several minutes, and serve on the side. Great also with salsa or horseradish sauce.
Serving Size: 16 servings
2 Using olive oil soaked onto a paper towel, coat the grill rack of your grill with olive oil. Preheat the grill with high, direct heat. The grill is hot enough when you hold your hand about an inch over it and you can only hold it there for about a second.
3 Take the meat out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the meat. Place on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side for beef; longer for chicken. Half way through grilling on each side, turn 90° so that you get more grill marks.
4 Flank steak is best eaten medium rare; well done will make it too tough. Cook chicken completely through. When the meat has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep it from drying out, and let rest for 10 minutes.
5 Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.
If you want, you can take the excess marinade and bring it to a boil, simmer for several minutes, and serve on the side. Great also with salsa or horseradish sauce.
Serving Size: 16 servings
Nutritional Info Amount Per Serving
- Calories: 19.6
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 296.8 mg
- Total Carbs: 4.9 g
- Dietary Fiber: 0.1 g
- Protein: 0.4 g
Member Reviews