Charcoal Grilled Steaks
Juicy charcoal-grilled steaks infused with a savory soy and garlic marinade, perfect for outdoor gatherings and meat lovers seeking bold, smoky flavors.
Ingredients
Instructions
- Combine soy sauce, olive oil, lemon pepper, seasoning salt, and garlic powder in a bowl.
- Pour the marinade over the steaks and marinate for 2 to 3 hours, turning occasionally.
Tips & Substitutions
For the best flavor, marinate the steaks overnight if possible. If you don't have lemon pepper, a mix of black pepper and lemon zest can work well. For a sweeter marinade, consider adding a tablespoon of honey or brown sugar. Always let the steaks rest for about 5 minutes after grilling for juicy results.
Serving Suggestions
Serve these grilled steaks with a side of Orange Rice for a refreshing contrast, or pair them with a light salad to balance the flavors. Grilled vegetables or baked potatoes also make excellent sides. Consider serving with a tangy sauce or pickles, such as Sue Hammer'S Bread And Butter Pickles, for extra zest.
Storage & Reheating
Leftover grilled steaks can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the steaks in a preheated oven at 350°F (175°C) for about 10-15 minutes, or sear them in a skillet over medium heat for a few minutes on each side to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Charcoal Grilled Steaks contains roughly 38 calories, with 4g protein, 2g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 1682mg per serving (73% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of oil for the marinade?
Yes, you can substitute olive oil with canola oil or avocado oil, which both have high smoke points and mild flavors. This allows the other marinade ingredients to shine. Just be mindful that the flavor profile will slightly change.
What type of steak works best for this recipe?
Cuts like ribeye, sirloin, or flank steak are ideal for grilling. They have enough fat and tenderness to absorb the marinade well and develop a nice char. For a leaner option, consider using tenderloin, but be careful not to overcook.
Can I make this recipe in advance for a gathering?
Absolutely! Marinate the steaks a day ahead and store them in the refrigerator. This not only saves you time on the day of your gathering but also enhances the flavor. Just remember to bring them to room temperature before grilling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).