Tired of the steak next to hard and tasteless? This marinade is about to level your beef game. It is the key to unlocking the maximum flavor and tenderness from this economic cut.
We wanted to transform this economic cut of meat into something better, so we had to work perfecting this marinade. To balance the bold flavors and make it as simple and simpler possible that the steak remains as tender and juicy as possible. The results? We will leave you the judge.
So easy marinade of the steak next to It is the first step TOr the most tender and tasty results from your recipe, roasted in the oven or grilled. It is fast and simple will bring your dinner to a completely new level.
Why marinate the steak of the side?
A marinade not only adds flavor, but it is also science. Marinates contain acid, oil and flavor enhancers (spices, herbs, etc.). THE Acidity works to keep the meatAnd the entire combination also adds flavor depths. For this easy marinade of steak, we went with simple flavors that are good with the Latin -inspired meals and the summer grid, but our traditional marinade of steak will work even if you want to serve it differently.
The steak next to it is an incredibly tasty cut. It comes from the area of the side of the cow, behind the belly. However, it is a slender cut, which means that it has little fat and unique muscle fibers that run in long strips that can be a hard cut of meat if not cooked well.
A marinade of steak helps to keep the tasty cut of meat for its acidity. And it can increase the umami flavor of the recipe of the steak of the side. The steak of the side, just like a skirt steak or a bib, brings well to a warm and fast cook, and where an easy marinade is not an essential step for an extraordinary dinner of steak, if you have time, it can really raise the meal.
Ingredients for the marinade of the steak recipe next to it
- Salt – We use Kosher salt during cooking
- Oil – vegetable oil. Extra virgin olive oil has a distinct flavor, therefore if it is used, cut it with a more neutral oil such as avocado or rapeseed.
- Acid – Lime juice from fresh lime (lemon juice will also work)
- Worcestershire sauce – adds depth, soy sauce, ooomami girlcarnivore ooomami and even a pinch of fish sauce are excellent options to add even the salty flavor
- Cumin – This is optional, but we love it for our grilled steak recipe.
- Just ground black pepper
- Cloves of garlic -o pre-unconscious garlic
- Fresh coriander – And if you feel spicy, add a little jalapentos to slices or chilli flakes to heat the flavor of the marinade.
Carnivore test as a girl note: Even if we use it for the side steak of the side very often (Hi, Taco Tuesday), it works for any low -fat cut of thin scored goals of London shaved to the chicken for the Fajitas.
How to prepare the marinade of the steak next to
This recipe is incredibly simple, but such a great part of doing a steak that your whole family will love.
- Start beating the salt, oil, lime juice, Worcestershire sauce, cumin, fresh garlic and chopped coriander in a small bowl or pan.
- Then add the side steak of the side, turning upside down several times. Cover firmly with plastic casing.
- If to keep the steak of the side in a large reconstituted bag, pour the marinade over the steak and seal the bag, removing as much air as possible. Then rub the steak and marinated to cover.
- Place the steak of the marinade side in the refrigerator for at least 6 hours and up to 12 hours.
- When it is ready to cook, remove the steak of the side from the marinade and sweep away any garlic or coriander attached to the meat. Use this marinade immediately or keep it during the night without meat to use the next day.
Now that you have prepared the best marinade of the steak next to it, cooking it in a perfect medium rare steak is your next challenge.
How to cook the steak next to
- The steak next to it is perfect for a hot and fast cooking, 10-15 minutes on a coal grid or a gas grid, over high or medium-high heat at a rare average temperature of 135 degrees F. meat thermometer To check the internal temperature of the beef. He asks to be a grilled steak, thinly sliced for salads and sandwich or transformed into a grilled tacos tacos.
- The key to keep the steak of the side, however, after the delicious marinade, is the way you cut it. To guarantee the best results, look at the direction of the wheat. Make sure to cut thinly in the strips against the grain of the meat (and on a prejudice if you feel fantasy).
- The cut against wheat with a sharp knife is important due to muscle fibers in this beef cut. The long fibers are hint of, making the best feeling in the mouth and chewing, so that you can savor the flavors of the ingredients of the marinade of the steak next to the cut. Try to keep the slices of about 1/4 “.
What to serve with marinated steak next to
Once you married the side steak and you decided if you want to roast the oven or turn on the external grill, the next choice is the contours. This simple marinade can be used for various options for dinner, but we love grilled tacos tacos with fresh tortillas, grilled peppers and onions.
Try your steak marinated grilled with Rajas with cream, tasty smoked corn on the cob and a wire of homemade chimichurri. Or go home with potatoes of potatoes and sliced steaks above.
Savory steak recipes
Have you tried this recipe? Make us a favor e Evaluate the recipe card With ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐
Are you looking for a perfect marinade for the steak next to it that is easy and adds that perfect punch of flavor to your meat? This simple recipe is where you want to start for a juicy steak holding with tons of flavor!
Prevent the screen from going to sleep
Bang the ingredients of Marinata in a bowl; Salt, oil, lime juice, Worcestershire, cumin, pepper, cloves of garlic and coriander.
Add the meat and overturn to cover.
Alternatively, add the steak next to a large bag with zip closure and pour the marinade.
Seal the bag, removing as much air as possible.
Rub the bag to cover the steak.
Marinate the side steak for 6-12 hours.
When it is ready to cook, remove the steak of the side from the marinade, discard the marinade any garlic or herbs attached to the meat.
Pat dry and cook as desired.
To revive the marinade, add slices of flakes of jalapeno or chilli pepper.
This marinade is perfect for the grilled steak or the steak recipes with the side roasted in the oven.
Service: 1G | Calories: 44Kcal | Carbohydrates: 1G | Protein: 0.1G | Fat: 5G | Saturated fat: 0.3G | Polynsaturo fat: 1G | Monolysatuine fat: 3G | Trans fat: 0.02G | Sodium: 300mg | Potassium: 13mg | Fiber: 0.03G | Sugar: 0.1G | Vitamin A: 4Iu | Vitamin C: 1mg | Soccer: 3mg | Iron: 0.1mg
Frequent questions about the recipe
We recommend to marinate for 6-12 hours to transform this hard cut of meat into a variety of delicious recipes.
Yes, if the steak of the side is left in marinade for too long, it can lose the consistency and become soft. We like to marinate during the night, at most from 8 to 12 for the best flavor and chewing.
No, do not reuse your excess marinade. Once the meat has remained for a long period of time in any marinade, it is better to dispose of it and make a new lot for next time. If you are using it as a sauce for the finished dish, book the marinade, filter it and bring it to a boil before serving to avoid contamination.
The steak of the side is not a tender steak without a little TLC. We recommend a good marinade for steak next to it and then ensuring to cook it at the correct internal temperature for the best bite. But the real trick to make the steak next to it is to know how to cut the wheat. This little trick can also take the hardest bite and make it more tender.
