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Great Grilling Marinade
Posted By GKC On July 21, 2013 @ 12:00 am In Recipes of the Week,Weekly Recipes | 1 Comment
I am so glad to be back at the grill this week. It’s easy, tasty, and for me, the smoky smell just makes me feel summertime happy. My mom shared this recipe for a great grilling marinade. She’s been making it for years and found the original on America’s Test Kitchen, which is amazing resource for recipes. As their name states, they “test” and test recipes until they find the perfect combination of ingredients in whatever they are making.
I like to use it on tender, somewhat thin cuts of meat, like a Del Monico steak (this is what kosher butcher’s call sirloin), or a flank steak. America’s Test Kitchen recommends tri-tip which is the triangle piece of the sirloin but you won’t find it in a kosher butcher because its very difficult to cut around the sciatic nerve to get to this tender cut of meat. Ask your butcher for a tender cut if you don’t see a Del Monico or flank steak and he can recommend something that works well on the grill. This marinade is terrific and comes together in minutes. Thanks mom!
My Mom’s Steak Grilling Marinade
3 pounds Del Monico steak or flank steak
1/3 cup olive oil
1/3 cup soy sauce
1 tablespoon brown sugar
1 tablespoon tomato paste
1 - 2 teaspoon dried rosemary
1 – 2 teaspoon dried thyme
3 cloves garlic, crushed
Marinate for a minimum of 3 hours or up to overnight.
Heat your grill or grill pan over medium-high heat. Let the grill reach an internal temperature of about 450 degrees (use your thermostat on the grill to check the temperature). Turn down the burners to medium. Place the steaks on the grill. Close the grill. Do not disturb for 5 – 6 minutes. Turn steaks over and grill until desired doneness, about 5 – 6 minutes more for rare (or 145 degrees internal temperature), 7 – 10 minutes for medium (150 to 155 degrees), and a few more for well-done meat but seriously, why bother spending money on steak for well-done meat, just make a burger. Just my two cents J
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