2013 – Gluten Free Living
This is a really fabulous gluten free marinade for steaks! It’s so simple to make up, too. This recipe uses balsamic vinegar, soy sauce, honey, garlic, olive oil, Worcestershire sauce, liquid smoke, onion powder, salt, pepper, and cayenne pepper. Toss the steaks in the marinade for up to 2 full days and then throw them on the grill! I thought the steaks were tender and juicy, and had just the right amount of savory flavors blended with lots of garlic. Just be careful not to overcook the steaks. About 3-5 minutes per side will probably do it–especially if these are over direct heat. I used an indoor grill and because I didn’t have the grill on the highest setting, the steaks cooked between medium rare and medium in about 12 minutes. Just watch your fire or grill because thinner meat cuts will cook much quicker, obviously.
I’ve been trying to clean out my freezers and this recipe for steaks has been on the menu twice in the past week and a half! I made it again last night. The recipe notes that you can marinate the steaks for 24 to 48 hours in the marinade before cooking. The first time I made this recipe I marinated the steaks for 3 hours (because I forgot to prepare them any farther in advance), and yesterday I marinated them for about 8 hours. I really liked the flavor better when I marinated the steaks for a longer period of time.
I also cooked these with two different thicknesses of New York Strip Steaks. The one’s pictured are the thinner steaks. The ones I made last night were much thicker and larger pieces. The recipe makes enough marinade for at least 4 steaks (I think it’s enough for six or even eight steaks), although I only had three steaks that I cooked last night. This easy-to-make marinade is low calorie, gluten free and adds a very succulent taste to the steak.
If you’re looking for a tasty way to grill steaks then consider this garlicky-balsamic marinade the next time you get ready to have steaks for dinner. If you plan in advance and allow the steaks to marinade 12-24 hours before grilling you will have one of the tenderest, tastiest steaks you’ve ever sunk your teeth into! These are great to prepare for backyard barbecues because you can make the marinade in advance and then just put the steaks on the grill once you’re ready to go! We enjoyed all the delicious flavors this steak and marinade had going for them and think you will too!
Savory Garlic Marinated Steaks are fantastic!
You can marinate the steaks for 24-48 hours. I marinated mine about 8 hours and they had quite a nice savory flavor by that time.
Here’s a close up so you can see all the flecks of minced garlic on top of the steak. I didn’t discard all the marinade until I’d scooped out some of the garlic and spread it around on each side of the steaks while grilling for additional savory taste.
Don’t Savory Garlic Marinated Steaks look wonderful?
Here’s what I did.
These are the ingredients you will use for the marinade.
Measure out balsamic vinegar and place in an oblong or rectangular plastic container.
Measure out soy sauce and add to the container.
Add minced garlic from a jar.
Add olive oil.
Add Worcestershire sauce.
Add liquid smoke.
Add black pepper.
Add onion powder.
Add kosher salt.
Add cayenne pepper. This is what a pinch looks like for me!
Stir well to combine.
Add steaks and turn over a few times. Place lid on top of container and shake a little to circulate the juices. Turn upside down (make sure you have a tight-fitting lid!!!) and then place in refrigerator for up to 48 hours. Shake a few times if possible during that time period to marinate the steaks.
When ready to grill, heat the grill and place steaks over direct heat. I scooped some of the remaining garlic from the marinade and spread it around over top of each steak. Depending on the thickness of the meat and how you like your steaks cooked and how hot your fire is, you will cook in the range of approximately 3-6 minutes per side. Mine took 12 minutes total to get to the medium rare-medium level of doneness for us.
Turn the steaks over, spread more garlic over top if desired and grill until finished. Using a sharp knife, cut into the meat to determine doneness.
Here’s a close up so you can see the texture of the meat as it was cooking.
This marinade is enough for 4-6 steaks easily, although you may want to put the steaks in separate plastic containers if you have 6 steaks.
I served my steaks with Butternut Squash, Sweet Potato and Peach Bake.
These tasty steaks were tender and juicy with a nice garlicky-balsamic taste.
I really liked the addition of minced garlic on top of the steaks rather than discarding all of it in the marinade.
Here’s the recipe.
SAVORY GARLIC MARINATED STEAKS
4 bone-in New York strip steaks
½ cup balsamic vinegar
¼ cup soy sauce
3 tbsp. minced garlic from a jar
2 tbsp. honey
2 tbsp. extra virgin olive oil
1 tsp. Worcestershire sauce
½ tsp. mesquite-flavored liquid smoke
1 tsp. onion powder
1 tsp. black pepper
½ tsp. kosher salt
pinch of cayenne pepper
Mix balsamic vinegar, soy sauce, minced garlic, honey, olive oil, Worcestershire sauce, liquid smoke, onion powder, black pepper, salt and cayenne pepper and stir until well combined. Pour marinade into a narrow plastic container. Dredge the steaks on each side in the marinade. Cover with plastic lid. Shake a few times to circulate the marinade over the steaks. Refrigerate 24 hours or up to 48 hours. To grill steaks: Remove steaks from marinade. Discard marinade. Place steaks on hot grill and grill over high heat about 5 minutes per side depending on the thickness of the meat and how done you like the meat. Serves 4.
NOTE: Before discarding the marinade, I spooned out some of the garlic and spread it around on each side of the steaks to add more garlicky flavor.
If you’re having company over for steaks this is a great recipe for a backyard barbecue.
Here’s an individual serving of Savory Garlic Marinated Steaks. We loved the flavorful, savory tastes that the marinade infused into the steaks.
Be careful to cook each steak depending on its thickness and where it is in location to the fire on the grill. Some steaks may be done sooner than others and you don’t want tough, overcooked steak!
Here’s a close up so you can see what the steaks looked like on the meat platter.
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