This secret is the best way to marinate your steak
Most of us love a good steak, but what’s the best way to marinate it? Celebrity chef Chadwick boyd was happy to come to the Jersey Shore Morning Show with Lou and I to share his pro tips!
Here’s Chadwick’s appearance on our show telling us all about the PERFECT steak marinade! This tip is awesome for this weekend!
Here’s more from Chadwick: When it’s time for a summer party with friends and family, I love grilling steaks and putting together a big board with lots of topping options so everyone can make their own sandwiches. . Although I love making my own marinade, I have a fresh tip that gives my steaks great flavor super-fast: salsa! I like to use a container of freshly made salsa that is most commonly found in the deli section of the grocery store, although any jarred salsa will do. I let the steak soak up a bit of its flavor as I heat up the grill and assemble the sandwich board accessories. The tangy lime, garlic, and cilantro in the salsa blend into the beef and tenderize it a bit. The natural sugars in salsa also allow the steak to caramelize well on the grill.
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The steak is marinated quickly (30 minutes – 4 hours) while the grill heats up and the ingredients for the sandwich are prepared.
You will also need an oversized cutting board or a few cutting boards lined up together to arrange all the fasteners for the sandwich boards.
Check out the list of fixes below to choose what you want to display on your board
SERVING: 4-6 PREPARATION TIME: 15 minutes TOTAL TIME: 1 hour
1 2-pound sirloin steak
¾ tablespoon of kosher salt
2 tablespoons of olive oil
4 whole garlic cloves, peeled, finely chopped, divided
2½ tablespoons coarsely ground black pepper, divided
1 cup restaurant-style salsa + more for the fixin board
Juice of 1 medium lime
See the list of fixes below
Place the steak in a 9 “x13” baking dish. Salt the steak on both sides. Coat both sides with oil.
Spread half the black pepper evenly on one side. Press into the meat. Spread half the garlic over the pepper and press it evenly into the meat. Using tongs, turn the meat over and repeat with the pepper and garlic.
Pour the salsa over the steak; use the back end of a large spoon to make sure it is well coated. Cover tightly with plastic wrap and refrigerate for 30 minutes or up to 4 hours. Meanwhile, prepare the fixins and place them on an extra large cutting board.
Preheat the grill or grill pan to medium-high heat.
Gently lift the steak from the baking dish with the tongs, dropping the rest of the salsa into the pan. Place on hot grill / pan. Discard the marinade.
Grill 8 to 10 minutes. Flip and grill 3-4 minutes more. The steak must be average.
Remove the steak from the heat and transfer it to a cutting board. Let stand 5-10 minutes. Thinly slice and place on the board with all the fixins.
Fixins (on the board)
Brioche steak rolls
1 container of restaurant-style salsa
Thick cut fresh mozzarella slices of ‘
Grilled cherry tomatoes on the vine
Fresh avocado slices
Fresh oregano branches and leaves
Roasted red peppers, sliced lengthwise
Change things. Have a little fun! Do more.
Turn your sandwich board into a taco bar by swapping out your bread and toppings (cotija cheese, pickled jalapeños, etc.) or keep it light and serve lettuce cups instead of buns.
Return the assembled sandwiches to the grill with a cast iron pan on top for the panini.
The salsa marinade technique also works well with grilled chicken or swordfish.
Don’t have a grill? A grill or cast iron pan will also do the trick.
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