Savor and share: Marinated grilled meat

Raw marinated chicken breasts with spices
It may not be the start of summer, but, as the first warm weather holiday, Memorial Day is the unofficial start of our grilling season. So fire us a copy of your favorite marinated grilled meat recipe for the Recipe Box of May 23.

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Remember spinach recipes for May 16. And it’s not too early to think about recipes for something fresh from the farmers market for May 30.

Categories: Reader favorites
Joe Stalvey

2 Responses

  1. Eileen Fischer says:

    From Nancy Schulze of Danbury, this week’s cookbook winner:
    Flank Steak Bordelaise
    Serves 4-6
    1 pound beef flank steak
    1/3 cup red wine vinegar
    1/4 cup chopped onion
    2 tablespoons cooking oil
    1 tablespoon Worcestershire sauce
    2 cloves garlic, minced
    1/4 teaspoon dry mustard
    1/4 cup chopped green onions
    4 tablespoons margarine or butter
    1 tablespoon all-purpose flour
    1/2 teaspoon dried thyme, crushed
    1 (14.5-ounce) can beef broth
    1/4 cup dry red wine
    2 1/2 cups coarsely shredded zucchini
    1 cup coarsely shredded carrot
    1 clove garlic, minced
    1/3 cup coarsely chopped walnuts
    Salt and pepper, to taste
    Fresh thyme sprig, optional
    Score meat in a diamond pattern on both sides, cutting about 1/4-inch deep. Place meat in a large plastic bag set in a shallow dish. In a small mixing bowl, combine wine vinegar, onion, oil, Worcestershire sauce, 2 cloves minced onion and dry mustard. Pour over meat. Seal bag and turn to coat. Marinate in the refrigerator for six to 24 hours, turning the bag occasionally. For sauce, in a medium saucepan cook the green onions in 2 tablespoons butter until tender. Stir in the flour and dried thyme. Stir in broth and wine. Bring to a boil, stirring occasionally; reduce heat. Boil gently, uncovered, for 15 to 20 minutes or until reduced to 1 cup. Keep warm.
    Meanwhile, remove steak from marinade; pat dry with paper towels. Place steak on unheated rack of a broiler pan. Discard marinade. Broil steak 3 to 4 inches from the heat for 13 to 15 minutes for medium rare, turning steak halfway through cooking time. Slice flank steak thinly across the grain.
    Combine zucchini, carrot and the 1 clove garlic; put in a steamer basket over boiling water. Steam for 3 to 4 minutes or just until tender. Stir in remaining butter and the walnuts. Season with salt and pepper to taste. To serve, spoon some of the sauce over meat slices; pass remaining sauce. Serve the zucchini and carrot mixture with the meat. If desired, garnish with fresh thyme.

    From Phyllis and Jim Best:
    Serves 4-6
    2 pounds turkey tenders
    1/4 cup soy sauce
    1/4 cup corn oil
    1/4 cup dry sherry
    2 tablespoons lemon juice
    1/4 cup dry onion flakes
    1/2 teaspoon grated ginger
    Black pepper, to taste.
    Marinate the tenders over night turning once or twice. Grill or broil 5-8 minutes.

    From Rose Sagliano of Bridgeport:

    Marinated Sauce
    Covers 2 London broil
    3/4 cup olive oil
    1/4 cup lemon juice
    1/4 cup red wine vinegar
    1/4 cup soy sauce
    1 teaspoon salt
    1 teaspoon coarse pepper
    1 tablespoon Worcestershire sauce
    1 teaspoon dry mustard or regular mustard
    2 cloves garlic, minced
    Parsley flakes
    Mix all ingredients and marinate meat for 1 to 3 hours before cooking. Works best the longer you leave meat marinating.

    From Rose Sagliano of Bridgeport

    Grilled Hamburgers au Poivre
    Makes 8 servings
    2 pounds best quality ground sirloin
    4 shallots, minced
    1 1/2 tablespoons capers, drained and chopped
    5 tablespoons dry red wine
    1 1/2 teaspoons salt
    5 tablespoons plus 1 teaspoon grainy Dijon mustard
    5 tablespoons plus 1 teaspoon coarsely ground mixed peppercorns (black, green, pink and white)
    For the tomato leek sauce:
    4 tablespoons unsalted butter
    2 leeks, rinsed, dried, quartered and minced
    5 ripe large plum tomatoes, seeded and diced
    3 tablespoons cognac
    2 1/2 tablespoons minced fresh tarragon
    3 tablespoons heavy cream
    Salt, to taste
    Mix sirloin, shallots, capers, wine and salt together in large bowl until well combined. Divide meat mixture into 8 equal parts and shape each part into a hamburger patty
    Spread each side of patties with 1 teaspoon of mustard and then press 1 teaspoon of the ground peppercorns lightly into each side of the patties (2 teaspoons mustard and peppercorns per patty). Let stand at room temperature for 30 minutes and prepare charcoal or woodchips for grilling.
    Meanwhile, prepare the tomato leek sauce. Melt butter in saucepan over medium-high heat. Add leeks and cook five minutes. Stir in tomatoes and cook five minutes longer. Stir in cognac, tarragon, cream and salt. Reduce heat and simmer five minutes. Keep warm until ready to serve.
    When coals are hot, grill hamburgers to desired doneness. Serve on a bed of tomato leek sauce.

    From Rose Sagliano of Bridgeport

    Grilled Soft Shell Crabs
    Makes 4 servings
    Juice of 4 limes
    2 tablespoons golden tequila
    1 clove garlic, minced
    1 fresh jalapeno pepper, seeded and minced
    1/4 cup chopped fresh coriander
    1/2 cup olive oil
    Salt and freshly ground pepper, to taste
    8 soft shelled crabs, dressed
    Three hours before you plan to grill the crabs, whisk the lime juice, tequila, garlic, jalapeno pepper and coriander together in a small bowl. Gradually whisk in the oil, then season to taste with salt and pepper.
    Place the crabs in a single layer in a shallow bowl. Pour marinade over crabs. Cover bowl and let marinate in the refrigerator for three hours.
    Prepare charcoal or woodchips for grilling. When the coals are hot, remove the crabs from the marinade and place them three to four inches from the heat. Grill just until cooked through, about two to three minutes each side.
    Transfer the crabs to a serving platter and drizzle with some of the marinade. Serve immediately.

    From Mary Ann Arlio of Trumbull

    Hearty Steak Marinade
    Makes 3 cups, enough for 8 steaks
    1/2 cup whiskey
    1 1/2 cups stout beer
    1/2 cup peanut oil
    3 tablespoons Worcestershire sauce
    1 tablespoon hot sauce
    3 tablespoons honey
    1 teaspoon fresh cracked white pepper
    2 cloves garlic, chopped
    Coarse salt, to taste
    1 tablespoon cinnamon
    In medium saucepan, mix the stout beer, whiskey and peanut oil. Add the Worcestershire and hot sauce. Bring to a slow boil. Add the honey and grind in the white pepper, garlic, salt and cinnamon. Mix well. Turn off heat and allow to cool to room temperature.
    Use immediately or refrigerate in a tightly sealed container for up to one week. Marinate steaks for at least two hours before grilling. Discard marinade after use. This works great on Kansas City strip steaks or filet mignon.

  2. Dawn Roy says:

    Garlic Soy Marinade for Steak
    1 – 1/2 lb of flank steak or London Broil
    1/2 cup of Low Sodium Soy Sauce
    1 Tablespoon Ground Ginger
    1 Tablespoon Minced Garlic (about one clove finely chopped)
    1/2 teaspoon sugar

    – Tenderize meat with either a meat mallet or rolling pin between 2 sheets of wax paper or plastic wrap
    – Sprinkle steak with salt and pepper
    – Place meat in a ziplock storage bag or glass baking dish (at least 1″ deep)
    – Combine the soy sauce, ginger, garlic and sugar in a small bowl or measuring cup and stir to combine
    – pour over steak. If using a ziploc bag, reseal bag and massage steak and juices to combine.
    – If using a baking dish, flip steak over to make sure its well covered with marinade.
    – place in refrigerator for at least 30 minutes or as long as overnight.
    – When ready to grill, turn the temperature on high.
    – Once the grill is ready, put the steak on the grill and immediately turn the temperature down to medium.
    – Grill on both sides for approximately 8 – 10 minutes depending on thickness and steak preference of doneness.
    – Once steak is done, remove to a plate and let it rest for at least 10 minutes.
    – Slice on the bias and ENJOY!