Simple Marinated Steak is a super easy recipe. You can marinate the steak for a few minutes or several hours; it will be delicious either way! It's served with Fresh Corn Salad in the picture.
If you've never marinated an inexpensive cut of steak before, you are in for a treat. Marinating breaks down the fibers in the meat and helps flavor it, so when it's grilled or broiled, the steak becomes very tender and flavorful. The meat will also be more juicy, since marinating adds moisture to the meat.
But don't marinate the meat too long, or the fibers will break down too much and the meat will be mushy. About eight hours is the maximum time for marinating most cuts of meat.
You can cook this steak on a outdoor grill, on an indoor grill, or under the broiler. Just make sure that you watch it carefully as it cooks so it doesn't overcook. Steak should be cooked to a minimum temperature of 140°F, which is medium rare, for food safety reasons. The steak will be nice and pink on the inside, with a great sear and crust on the outside.
- 1/3 cup olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon garlic powder
- 3 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 pounds steak (round steak, family steak, or sirloin steak)
In a heavy duty ziplock bag, combine the olive oil, garlic, garlic powder, soy sauce, lemon juice, mustard, salt, and pepper. Cut the steak into serving size pieces and add to the bag. Seal bag and massage marinade into steaks with your hands.
Place the bag into a large casserole dish and refrigerate for 20 minutes up to 8 hours.
When you're ready to cook, prepare and preheat the grill. Remove the steak from marinade; discard any remaining marinade.
Grill the steaks over medium hot coals for 4-7 minutes per side, turning once, until desired doneness.
Or you can cook the steak under the broiler. Preheat the broiler. Place the steak on a broiler pan with a rack. Broil about 6" from the heat source for about 5 minutes per side, turning once, until a meat thermometer registers at least 140°F for medium rare, 150°F for medium, and 160°F for well done.
Remove the steaks from the grill, place on serving plate, cover with foil, and let stand 10 minutes before serving so the juices redistribute and the steak will be wonderfully tender and juicy.