Best Steak Mari­nade in Ex­is­tence

Allrecipes - - From The Editor -

½ cup olive oil

⅓ cup fresh lemon juice

⅓ cup soy sauce

¼ cup Worces­ter­shire sauce 3 ta­ble­spoons dried basil 1½ ta­ble­spoons minced fresh gar­lic 1 tea­spoon black pep­per

½ tea­spoon hot sauce or crushed

red pep­per flakes

1 (1½-pound, 1-inch-thick) sir­loin

steak, cut into 4 pieces 2 ta­ble­spoons but­ter

1. Blend oil, lemon juice, soy sauce, Worces­ter­shire, basil, gar­lic, black pep­per, and hot sauce in a blender on high speed un­til well com­bined, about 30 sec­onds.

2. Put steak in a 1-gal­lon zip-top plas­tic bag; add mari­nade. Seal bag and turn to coat. Chill at least 2 hours or up to overnight.

3. Pre­heat oven to 400°F. Re­move steak from bag, dis­card­ing mari­nade, and pat steak dry with pa­per tow­els.

4. Heat a large, oven-safe skil­let over medium-high heat. Add but­ter; re­duce heat to medium. Add steaks; cook, turn­ing once, un­til browned, about 2 min­utes per side. Trans­fer skil­let to oven. Roast un­til an in­stant-read ther­mome­ter in­serted into thick­est part reg­is­ters at least 135°F for medium-rare, about 5 min­utes, or 145°F for medium, about 7 min­utes. Trans­fer steak to a serv­ing plat­ter; cover with foil and let rest 5 min­utes. Driz­zle with pan juices.

“You don’t have to blend the in­gre­di­ents in a food pro­ces­sor, but I rec­om­mend it. It al­lows the fla­vors to mix and grinds the herbs (which in­creases the flavor of any herb).” – CHRISTIE ar­magazine.com/ best-steak-mari­nade-in-ex­is­tence PER ⅓-POUND...

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