Asian Barbecue Steak
1 beef top round steak, cut 3/4 in thick (about 1 lb) (I used a 2-3lb London Broil)
Salt & Pepper
Sliced green onions (optional)
Marinade:
1/2 cup ketchup
1/4 cup hoisin sauce
1/4 cup orange juice
2 tsp minced fresh ginger
Combine marinade ingredients in a small bowl. Remove and refrigerate 1/2 cup for sauce. (Since I used a larger cut of meat I used the entire sauce to marinade and made a little extra to serve with it when we ate.)
Place beef steak and marinade in a Ziploc bag; turn steak to coat. Close bag securely and marinate in a refrigerator 6 hrs or overnight, turning occasionally.
Remove steak from marinade; discard marinade. Grill, uncovered, 9-11 minutes over medium heat, for medium rare doneness, turning occasionally.
Meanwhile, pour reserved marinade into small microwave-safe dish; cover with vented plastic wrap. Microwave on high 1 to 1 1/2 minutes or until heated through, stirring every 30 seconds.
Carve steak into thin slices; season with salt and pepper as desired. Serve with sauce and green onions, if desired.
Serves 4
Showing posts with label Marinade. Show all posts
Showing posts with label Marinade. Show all posts
Friday, September 24, 2010
Sunday, September 12, 2010
Summer Chicken
Grilled Lemon-Dijon Chicken
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 45 Minutes
Servings: 4
Ingredients:
1/3 cup lemon juice
1/4 cup olive oil
1 tablespoon Dijon mustard
2 large cloves garlic, finely chopped
2 tablespoons finely chopped red bell pepper
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
Directions:
In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes (best for about an hour) in the refrigerator.
Preheat grill for high heat.
Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.
A delicious tangy taste, light and refreshing.
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 45 Minutes
Servings: 4
Ingredients:
1/3 cup lemon juice
1/4 cup olive oil
1 tablespoon Dijon mustard
2 large cloves garlic, finely chopped
2 tablespoons finely chopped red bell pepper
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
Directions:
In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes (best for about an hour) in the refrigerator.
Preheat grill for high heat.
Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.
A delicious tangy taste, light and refreshing.
Tuesday, August 25, 2009
Great for Kids Too!
Grilled Salmon (all recipes)
1 ½ lbs salmon fillets 1/3 cup soy sauce
½ tsp lemon powder 1/3 cup packed brown sugar
¼ tsp garlic powder 1/3 cup water
salt to taste ¼ cup vegetable oil
Sprinkle fillets to liking with lemon pepper, garlic powder, and salt.
In a small bowl, mix together soy sauce, brown sugar, water, and oil. Place fish in a sealable plastic bag; pour soy sauce mixture over fish and seal. Marinate in fridge at least 2 hours. You can turn the bag once or twice while marinating to evenly distribute juices.
Remove fillets from marinade (and discard remaining liquid) and place them skin side down on a sheet of tin foil on top of a pre-heated grill. Grill salmon approximately 15 minutes or until done. When fish is done, it will be a solid bright pink color and separate easily with a fork.
If you do not have a grill, you can also cook the salmon on a baking sheet (I usually line with foil) in the oven at 400 degrees for about 25-40 minutes depending on the thickness of the fillets. This marinade can also work for chicken.
1 ½ lbs salmon fillets 1/3 cup soy sauce
½ tsp lemon powder 1/3 cup packed brown sugar
¼ tsp garlic powder 1/3 cup water
salt to taste ¼ cup vegetable oil
Sprinkle fillets to liking with lemon pepper, garlic powder, and salt.
In a small bowl, mix together soy sauce, brown sugar, water, and oil. Place fish in a sealable plastic bag; pour soy sauce mixture over fish and seal. Marinate in fridge at least 2 hours. You can turn the bag once or twice while marinating to evenly distribute juices.
Remove fillets from marinade (and discard remaining liquid) and place them skin side down on a sheet of tin foil on top of a pre-heated grill. Grill salmon approximately 15 minutes or until done. When fish is done, it will be a solid bright pink color and separate easily with a fork.
If you do not have a grill, you can also cook the salmon on a baking sheet (I usually line with foil) in the oven at 400 degrees for about 25-40 minutes depending on the thickness of the fillets. This marinade can also work for chicken.
Wednesday, January 14, 2009
Great on fish!
WILLIAMS-SONOMA
Citrus Marinade
Citrus juice gives a clean, satisfying flavor to chicken, veal and fish. Use an herb that is compatible with the food you are marinating, such as thyme or tarragon for veal, sage for pork, dill or tarragon for fish. Let steaks, chops and fish fillets marinate for at least 1 hour in the refrigerator, or all day if you wish. Large cuts can marinate for 1 to 2 days.
INGREDIENTS:
1⁄2 cup olive oil
1⁄4 cup fresh lemon juice
1 garlic clove, minced
2 Tbs. finely chopped shallots or green onions
2 tsp. grated lemon zest
2 tsp. chopped fresh thyme, tarragon, dill or sage, or 1 tsp. dried herb of choice
1⁄2 tsp. salt
1⁄2 tsp. freshly ground pepper
DIRECTIONS:In a small bowl, whisk together the olive oil, lemon juice, garlic, shallots, lemon zest, thyme, salt and pepper. Use immediately or refrigerate in a tightly covered jar for up to 2 days. Makes about 1 cup, enough for 2 to 3 lb. veal or pork chops, steaks or fish fillets.
*Note: You can also substitute lime juice/zest for the lemon
Citrus Marinade
Citrus juice gives a clean, satisfying flavor to chicken, veal and fish. Use an herb that is compatible with the food you are marinating, such as thyme or tarragon for veal, sage for pork, dill or tarragon for fish. Let steaks, chops and fish fillets marinate for at least 1 hour in the refrigerator, or all day if you wish. Large cuts can marinate for 1 to 2 days.
INGREDIENTS:
1⁄2 cup olive oil
1⁄4 cup fresh lemon juice
1 garlic clove, minced
2 Tbs. finely chopped shallots or green onions
2 tsp. grated lemon zest
2 tsp. chopped fresh thyme, tarragon, dill or sage, or 1 tsp. dried herb of choice
1⁄2 tsp. salt
1⁄2 tsp. freshly ground pepper
DIRECTIONS:In a small bowl, whisk together the olive oil, lemon juice, garlic, shallots, lemon zest, thyme, salt and pepper. Use immediately or refrigerate in a tightly covered jar for up to 2 days. Makes about 1 cup, enough for 2 to 3 lb. veal or pork chops, steaks or fish fillets.
*Note: You can also substitute lime juice/zest for the lemon
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