This grilled marinated steak recipe is exquisite. The marinade adds a ton of flavor. The apple cider vinegar presents the main theme of the marinade and its tangy flavor shines through distinctly.
For this grilled marinated steak recipe, I opted to use oyster sauce instead of soy sauce. You can choose to use them together if you like. Oyster sauce is a southern Chinese condiment that is both sweet and savory with a strong earthy flavor.
Vinegar softens the meat fibers. While it draws out the liquid in the meat, it also changes the texture of the meat. So make sure you baste the meat regularly while you grill. Find the recipe for the Chimichurri sauce here.
I marinated the meat for 12 hours and it was sublime. However, the longer you marinate, the more intense the flavors.
- 1/2 a kilo beef steak
- 3 cloves of crushed garlic
- 2 table spoons of apple cider vinegar
- 2 table spoons of oyster/soy sauce
- 1 table spoon olive/vegetable oil
- 1 tea spoon sage
- 1/2 a tea spoon of black pepper
Mix all the ingredients together and pour over the steak in a zip lock bag. Remove any excess air from the zip lock bag and refrigerate. If you do not have a zip lock bag available, you can use a bowl and cover the bowl with cling film.
When you are ready to grill, remove the meat from the fridge and drain out all excess marinade. Do not throw away the marinade. It shall come in handy for basting.
Fire up your grill and cook the steak for 10 minutes on each side. Break it up into 5 minute stints for each side. Use the left over marinade to baste continually.
Place the steak in aluminum foil and WRAP around the meat. Let it stand for ten minutes before serving.
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