Grilled Marinated Steak
Succulent grilled steak bathed in a savory soy‑vinegar glaze with garlic and tenderizer for a quick, bold dinner that satisfies meat lovers and grill enthusiasts alike.
Ingredients
Instructions
- Rub steaks with garlic salt and meat tenderizer.
- Pierce steaks with a fork and let stand at room temperature for 30 minutes.
- In a bowl, combine soy sauce, 1/2 cup water, wine vinegar, and sugar; pour the mixture over the steaks.
- Marinate the steaks for 30 minutes.
- Preheat the grill and cook the steaks on each side until desired doneness is reached.
Tips & Substitutions
For added flavor, consider marinating the steaks overnight instead of the suggested 30 minutes. If you don't have soy sauce, tamari can be a gluten-free substitute. You can also use apple cider vinegar in place of wine vinegar for a different tang. Ensure your grill is properly preheated to achieve a good sear on the steaks and enhance their flavor.
Serving Suggestions
Serve the grilled marinated steak with a side of Cowboy'S Bean Salad for a hearty meal. It pairs well with grilled vegetables or a fresh garden salad. For a complete barbecue experience, consider adding Barbecued Mushrooms as a side. A light red wine or a cold beer complements the flavors nicely.
Storage & Reheating
Leftover grilled steak can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, slice the steak and warm it gently in a skillet over low heat, adding a splash of water or broth to keep it moist. Avoid microwaving, as it can lead to tough meat.
Nutrition & Diet Analysis (per serving)
Each serving of Grilled Marinated Steak contains roughly 233 calories, with 5g protein, 26g carbohydrates, and 10g fat. It is a good source of iron (13% of the Daily Value) and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 505mg per serving (22% 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 cut of meat for this recipe?
Yes, you can use cuts like flank steak or ribeye if you prefer. Just adjust the cooking time based on the thickness of the meat to ensure it reaches your desired doneness.
What can I use if I don't have wine vinegar?
You can substitute wine vinegar with apple cider vinegar or even lemon juice for a similar acidity. Each will add a unique flavor profile to the marinade.
How do I know when the steak is done cooking?
For a medium-rare steak, aim for an internal temperature of 135°F (57°C). Use a meat thermometer for accuracy. Remember that the steak will continue to cook slightly after being removed from the grill.
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).