BEST WINE FOR STEAK AND SHRIMP RECIPES

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BEST STEAK MARINADE IN EXISTENCE | ALLRECIPES



Best Steak Marinade in Existence | Allrecipes image

This is a family recipe that has been developed only over the last 5 years. In this short time it's made me famous in our close circle, but until now I've never shared it with anyone.

Provided by Kookie

Categories     Side Dish    Sauces and Condiments    Marinade Recipes

Total Time 15 minutes

Prep Time 15 minutes

Yield 1 1/3 cups

Number Of Ingredients 10

? cup soy sauce
½ cup olive oil
? cup fresh lemon juice
¼ cup Worcestershire sauce
1?½ tablespoons garlic powder
3 tablespoons dried basil
1?½ tablespoons dried parsley flakes
1 teaspoon ground white pepper
¼ teaspoon hot pepper sauce
1 teaspoon dried minced garlic

Steps:

  • Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
  • Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Nutrition Facts : Calories 145.2 calories, CarbohydrateContent 5.6 g, FatContent 13.6 g, FiberContent 0.9 g, ProteinContent 1.4 g, SaturatedFatContent 1.9 g, SodiumContent 688 mg, SugarContent 1.7 g

BEST STEAK FAJITAS RECIPE | MYRECIPES



Best Steak Fajitas Recipe | MyRecipes image

For a seriously satisfying dinner at home, look no further than this foolproof steak fajita recipe. 

Provided by Nicole McLaughlin

Total Time 5 hours 0 minutes

Yield Serves 8

Number Of Ingredients 18

2 tablespoons Worcestershire sauce
1?½ teaspoons ground cumin
1?½ teaspoons chili powder
½ teaspoon dried oregano or marjoram
1 teaspoon lime zest plus 3 Tbsp. fresh lime juice
3 garlic cloves, minced
¼ cup plus 2 Tbsp. olive oil, divided
1?½ teaspoons table salt, divided
1?½ pounds skirt steak or flank steak
1 red bell pepper, cut into 1/4-in. strips
1 yellow bell pepper, cut into 1/4-in. strips
1 green bell pepper, cut into 1/4-in. strips
1 large sweet onion, sliced
1 jalapeño, sliced (optional)
? cup chopped fresh cilantro
Corn or Flour Tortillas
Pico de Gallo
Sour Cream

Steps:

  • Combine Worcestershire, cumin, chili powder, oregano, lime zest, lime juice, garlic, 1/4 cup olive oil, and 1 teaspoon of the salt in a large ziplock plastic bag, and mix well. Reserve 2 tablespoons of marinade in a small bowl. Add steak to bag and seal tightly. Marinate in the refrigerator at least 4 hours or overnight, turning and massaging marinade into meat occasionally.
  • Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high. Add bell peppers, onions, and, if desired, jalapeño; cook, stirring often, until slightly softened and caramelized, about 5 minutes. Sprinkle with remaining 1/2 teaspoon salt. Add reserved marinade, and cook, stirring to scrape any loose brown bits from the bottom. Transfer bell pepper mixture to a platter, and cover with aluminum foil to keep warm. Wipe any extra juice from bottom of skillet, and return to medium-high.
  • Remove steak from marinade, allowing any excess marinade to drip off; discard marinade. Heat remaining 1 tablespoon oil in skillet over medium-high. Add steak; cook to desired degree of doneness, or 4 minutes per side for medium-rare. Transfer to a cutting board, and let stand, tented with aluminum foil for 5 minutes.
  • Slice steak, across the grain in 1/2-inch slices, and place on platter with vegetables; sprinkle with cilantro. Serve with tortillas, pico de gallo, and sour cream. 

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