Cover both sides of the steak, first with the salt, followed by the pepper, and finally the olive oil.
Cook on an outdoor grill, or a hot cast iron pan, for 5 minutes per side.
Allow to rest for an additional 3 minutes on the plate. Enjoy.
Preheat broiler (or grill).
Place in oven safe baking dish (I have a special glass one). Pour garlic oil over top of steak, coating the top. Sprinkle on the spices, any order.
Broil about 20-25 minutes, depending on the thickness of your steak. I start mine at the same time as my Spicy Cuban Yellow rice and when the rice cooker is done, so is the steak, about 25 minutes.
tove top.
Slice the steak across in half, forming two
over both sides of the steak with the salt and pepper
Combine onion, parsley, vinegar, oil, mustard, garlic and thyme.
Place beef chuck shoulder steak in plastic bag; add onion mixture, spreading evenly over both sides.
Close bag securely; marinate in refrigerator 6 to 8 hours, turning at least once. Pour off marinade, discard.
Place steak on rack in broiler pan so surface of meat is 3 to 5 inches from heat source.
Broil about 16 minutes for rare and about 18 minutes for medium, turning once. Carve steak diagonally across grain into thin slices.
Garnish as desired.
ver medium-high heat. Season steak with 1 teaspoon salt and
f required.
PREPARE THE STEAK:
Take the finely sliced
Rub both sides of the steak, first with the pepper, and
Bring the steak to room temperature.
Mix
f the rib eye steak with soy sauce and steak seasoning. Cover and
edium-high heat. Add the steak and sear on each side
lank steak marinade ingredients together in a large bowl. Cover flank steak and
b>chuck roast or steak in a gallon size zip-loc bag. Add marinade
Prepare grill.
In small bowl, combine steak sauce, brown sugar, lime juice and red pepper; reserve 2 tablespoons marinade; set aside.
Place beef steaks in plastic bag with marinade, turning to coat.
Close bag securely and marinate 10 minutes; do not chill. Pour off marinade and discard.
Place steaks on grid over medium coals.
Grill 14 to 20 minutes for rare to medium, turning once. Brush with 2 tablespoons reserved marinade during last 2 minutes of cooking.
Salt to taste.
Combine steak sauce, brown sugar, lime juice and red pepper (reserve 2 tablespoons marinade).
Place beef steaks in plastic bag and add remaining marinade, turning to coat.
Close bag securely and marinate for 10 minutes.
Pour off marinade.
Remove the steaks from the marinade and pat dry. Reserve 1
Mix Marinade Mix, water, oil and cinnamon in small dish. Place steak in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 15 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.
Grill over medium-high heat 5 to 7 minutes per side or until desired doneness.
Mix all ingredients and put with steak in plastic bag.
Let marinade for 1 hour to overnight.
Combine all ingredients except steak and onions.
Place steak in plastic zip lock bag and pour marinade over.
Marinate in refrigerator 4 hours or overnight-- turning the bag and smushing the herbs into the meat.
Pour excess marinade into skillet; add onions and cook until tender while grilling steaks.
f the steaks with the marinade paste, and refrigerate, covered, for