Homemade Steak Marinades
- Prep 5 minutes
- Cook 10 minutes
- Total 15 minutes
Homemade Steak Marinades is a beef recipe on Avoteb. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 3/4 cup cold brew coffee (or any strong coffee)
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon each: Dijon mustard and freshly-cracked black pepper
- 1/2 teaspoon each: garlic powder and onion powder
- 1/3 cup lime juice
- 1/3 cup pineapple juice
- 2 tablespoons olive oil
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- salt and pepper
- 1/2 cup Asian pear puree or juice* (or you can sub any kind of pear)
- 1/4 cup low-sodium soy sauce (or tamari)
- 2 tablespoons brown sugar
- 2 tablespoons peanut oil (or olive oil)
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon each: garlic powder and ground ginger
- optional: 1 teaspoon toasted sesame seeds, 1 tablespoon thinly-sliced scallions
- 1 batch chimichurri sauce
- 1/3 cup balsamic vinegar
- 3 tablespoons low-sodium soy sauce (or tamari)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons finely-chopped fresh rosemary
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon each: garlic powder and freshly-cracked black pepper
- 1/2 teaspoon onion powder
Method
Beat together the ingredients for (one) marinade in a small bowl until combined.
Mix marinade with steak in a ziplock freezer bag, and toss until the steak is evenly coated in the marinade. Carefully press out any extra air that might be in the bag, then seal. (You will need 1/3 cup marinade per 1 pound of steak.)
If Using Immediately: Refrigerate the steak pack(s) for anywhere from 30 minutes to up to 1 day.
If Freezing: Immediately move the steak pack(s) to the freezer, and freeze for up to 3 months. Then when you’re ready to cook the steak, move the steak pack back to the refrigerator for 24 hours, or until it has thawed completely. Or to speed up the process, you can submerge the sealed steak pack in a bowl of cold water in the refrigerator until it has thawed completely.
When ready to cook, remove the steak from the marinade, discard the remaining marinade, and let the steak rest on a plate for 20 minutes at room temperature. (This will help it cook more evenly.) Cook however you prefer. (See recommendations below.)
