Assorted Beef Steaks with Five Marinades
Assorted Beef Steaks with Five Marinades
Ingredients
For the Beef
- 2 pounds beef steaks, such as sirloin, flank, or skirt, cut into 4 equal portions
For the Garlic Soy Marinade
- 1/4 cup soy sauce
- 2 tablespoons water
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon ginger, grated
- 1/4 teaspoon black pepper
For the Lemon Herb Marinade
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Spicy Chili Lime Marinade
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/2 teaspoon salt
For the Balsamic Dijon Marinade
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Coffee Rub Marinade
- 1/4 cup strong brewed coffee, cooled
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Prepare the beef: Pat the beef steaks dry with paper towels. If using a larger cut like flank or skirt steak, cut it into 4 equal portions. If using individual steaks, ensure they are roughly the same thickness for even cooking.
⏱️ 5 min
- 2
Prepare the marinades: In separate bowls, whisk together the ingredients for each of the five marinades (Garlic Soy, Lemon Herb, Spicy Chili Lime, Balsamic Dijon, and Coffee Rub). Label each bowl clearly.
⏱️ 15 min
- 3
Marinate the beef: Place each portion of beef into a separate vacuum-sealable bag. Pour one prepared marinade into each bag, ensuring the beef is fully coated. Seal the bags, removing as much air as possible. If you don't have a vacuum sealer, use heavy-duty freezer bags and press out the air before sealing.
⏱️ 10 min
- 4
Refrigerate: Place the sealed bags in the refrigerator and allow the beef to marinate for at least 12 hours, or preferably 24 hours. For tougher cuts like flank or skirt, marinating for up to 48 hours is beneficial.
⏱️ 1440 min
- 5
Bring to room temperature: About 30-60 minutes before cooking, remove the marinated beef from the refrigerator to allow it to come closer to room temperature. This promotes more even cooking.
⏱️ 5 min
- 6
Preheat grill or pan: Preheat your grill to medium-high heat (around 400-450°F) or a heavy-bottomed skillet (cast iron works great) over medium-high heat until hot.
⏱️ 10 min•🌡️ 425
- 7
Cook the steaks: Remove the steaks from their marinade bags, discarding the excess marinade. Place the steaks on the preheated grill or in the hot skillet. Cook for 4-6 minutes per side for medium-rare (internal temperature 130-135°F), or longer for desired doneness. Adjust cooking time based on steak thickness and desired doneness. Cook each steak separately or in batches if using a pan, to avoid overcrowding.
⏱️ 10 min
- 8
Rest the steaks: Once cooked, transfer the steaks to a cutting board and tent loosely with foil. Let them rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min
- 9
Slice and serve: Slice the steaks against the grain and serve immediately with your favorite sides.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Assorted Beef Steaks with Five Marinades
For the Beef
- 2 pounds beef steaks, such as sirloin, flank, or skirt, cut into 4 equal portions
For the Garlic Soy Marinade
- 1/4 cup soy sauce
- 2 tablespoons water
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon ginger, grated
- 1/4 teaspoon black pepper
For the Lemon Herb Marinade
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Spicy Chili Lime Marinade
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/2 teaspoon salt
For the Balsamic Dijon Marinade
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Coffee Rub Marinade
- 1/4 cup strong brewed coffee, cooled
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Prepare the beef: Pat the beef steaks dry with paper towels. If using a larger cut like flank or skirt steak, cut it into 4 equal portions. If using individual steaks, ensure they are roughly the same thickness for even cooking.
⏱️ 5 min - 2
Prepare the marinades: In separate bowls, whisk together the ingredients for each of the five marinades (Garlic Soy, Lemon Herb, Spicy Chili Lime, Balsamic Dijon, and Coffee Rub). Label each bowl clearly.
⏱️ 15 min - 3
Marinate the beef: Place each portion of beef into a separate vacuum-sealable bag. Pour one prepared marinade into each bag, ensuring the beef is fully coated. Seal the bags, removing as much air as possible. If you don't have a vacuum sealer, use heavy-duty freezer bags and press out the air before sealing.
⏱️ 10 min - 4
Refrigerate: Place the sealed bags in the refrigerator and allow the beef to marinate for at least 12 hours, or preferably 24 hours. For tougher cuts like flank or skirt, marinating for up to 48 hours is beneficial.
⏱️ 1440 min - 5
Bring to room temperature: About 30-60 minutes before cooking, remove the marinated beef from the refrigerator to allow it to come closer to room temperature. This promotes more even cooking.
⏱️ 5 min - 6
Preheat grill or pan: Preheat your grill to medium-high heat (around 400-450°F) or a heavy-bottomed skillet (cast iron works great) over medium-high heat until hot.
⏱️ 10 min•🌡️ 425 - 7
Cook the steaks: Remove the steaks from their marinade bags, discarding the excess marinade. Place the steaks on the preheated grill or in the hot skillet. Cook for 4-6 minutes per side for medium-rare (internal temperature 130-135°F), or longer for desired doneness. Adjust cooking time based on steak thickness and desired doneness. Cook each steak separately or in batches if using a pan, to avoid overcrowding.
⏱️ 10 min - 8
Rest the steaks: Once cooked, transfer the steaks to a cutting board and tent loosely with foil. Let them rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min - 9
Slice and serve: Slice the steaks against the grain and serve immediately with your favorite sides.
⏱️ 5 min