Pork steaks in marinade recipe. Grilled pork steak in original marinade

• — Marinade with balsamic —

  Ingredients:

  flank steak
  2 garlic cloves, chopped
  1 tbsp rosemary leaves
  1 tbsp dried oregano
  2 tbsp whole grain mustard
  1/2 cup balsamic vinegar
  1 cup olive oil+ for grill
  Salt
  Freshly ground pepper

  Cooking:

  In a blender, combine garlic, rosemary, oregano, mustard and balsamic. With the engine running, add oil. Season to taste with salt and pepper. Place the meat in a glass or ceramic dish and pour over the marinade, reserving 1/4 cup. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

  Fire up the grill, grease the grate with oil. Remove the steak from the marinade, allow excess liquid to drain, and bring the meat to room temperature. Season with salt and pepper. Grill the steak over moderate heat, turning occasionally, until it begins to char slightly; a thermometer inserted into the thickest part will show 52°C. Transfer the meat to a cutting board and let rest 5 minutes. Serve along with the remaining marinade.

• — Mediterranean-style marinade —

  Ingredients:

  Flat iron steak
  2 tbsp olive oil
  6 garlic cloves, minced
  4 green onions, finely chopped
  4 bay leaves, broken into pieces
  2 lemons, very thinly sliced
  Vegetable oil

  Cooking:

  Put the steak in a glass dish, salt, pepper and rub with olive oil. Distribute over the steak green onion, Bay leaf and garlic. Close the steak on both sides with lemon slices. Cover the form and put in the refrigerator for a day.

  Prepare the grill and grease the grate with vegetable oil. Remove the seasonings from the steak, let the meat come to room temperature. Season with salt and pepper and sauté over moderately high heat until medium rare. Let the meat rest for 5 minutes before serving.

• — Marinade with soy sauce —

  Ingredients:

  flank steak
  1/4 cup soy sauce
  3 tbsp olive oil
  1 tbsp Sahara
  1 garlic clove, minced
  1 tsp sesame oil

  Cooking:

  In a small bowl, mix soy sauce with 2 tablespoons of olive oil, sugar, garlic and sesame oil. Pour the marinade into a resealable plastic bag, put a steak in it. Close the package, marinate at room temperature within 1 hour or in the refrigerator up to 8 hours.

  Heat up the grill. Remove steak from marinade and pat dry. Rub the meat on both sides with 1 tablespoon of oil. Fry over high heat until medium rare. Leave the steak to rest for about 5 minutes on a cutting board, then slice and serve.

• — Spicy Thai marinade —

  Ingredients:

  Skert steak
  1/4 cup basil leaves
  1/4 cup cilantro leaves
  8 garlic cloves, peeled
  2 tbsp sambal sauce or other Asian sauce based on chili
  2 tbsp Asian fish sauce
  1 tsp finely grated lemon zest
  1 tsp finely grated lime zest
  1/2 cup vegetable oil

  Cooking:

  In a food processor, combine the basil, cilantro, garlic, sambal and fish sauces. Add lemon and lime zest, oil and mix everything until smooth. Rub the marinade over the steak, leave at room temperature for at least 30 minutes, or refrigerate for up to 24 hours.

  Fire up the grill. Grill steak over moderately high heat, turning occasionally, until medium rare. Let the meat rest for 5 minutes, then slice thinly across the grain and serve.

  The marinade is also suitable for shrimp and chicken.

• — Cuban style marinade —

  Ingredients:

  6 sirloin steaks, about 230 gr. every
  1/2 cup fresh juice lime
  1/3 cup water
  1/4 cup freshly squeezed orange juice
  1 + 1/2 tsp salt
  1/2 tsp oregano
  1/2 tsp ground pepper
  1/2 cup olive oil
  8 large garlic cloves, thinly sliced ​​across
  1 tsp ground cumin
  3 tbsp chopped fresh cilantro
  Vegetable oil for grilling
  2 sweet onions, cut into small pieces

  Cooking:

  Mix lime juice, water, Orange juice, salt, oregano and pepper. Heat olive oil in a deep skillet over moderate heat. Add the garlic, cumin and cook until the garlic is golden, about 2 minutes. Carefully add juice mixture and bring to a boil. Remove from heat and let cool to room temperature.

  Arrange the steaks in glass form. Add cilantro to the marinade and pour half of the mixture over the steaks. Turn over a few times to evenly coat the meat with the marinade. Cover and refrigerate for 1-2 hours.

  Prepare the grill by lightly oiling the grate. Remove steaks from marinade, pat dry. Brush the onion with the marinade. Saute the onion in indirect heat until soft and scorched. Fry the steaks over high heat for 2 minutes on each side. Transfer the steaks and onions to a serving dish, drizzle the rest of the marinade over the top and serve.

• — Spicy marinade with Coca-Cola —

  Ingredients:

  flank steak
  1 tbsp rapeseed oil

  For marinade:

  4 glasses of coke
  2 tsp Thai green curry paste
  2 jalapeno peppers

  For chilaquiles:

  1 jar with a volume of about 450 gr. green salsa
  230 gr. corn chips
  1/2 cup chopped cilantro
  2 Hass avocados
  3 tbsp grated cheese cat

  Cooking:

  In a glass bowl, mix cola, curry paste and finely chopped pepper. Immerse in marinade steak and leave at room temperature, turning occasionally, for 15 minutes.

  Prepare the grill. Oil the grate. Remove steak from marinade and pat dry. Meat grease rapeseed oil and season generously with salt and pepper. Grill the steak over moderately high heat. Transfer the steak to a cutting board and let rest 10 minutes.

  In a large frying pan, heat 1 tbsp. oil, add green salsa and bring to a boil. Cook, stirring, over moderate heat for about 4-5 minutes. Add the chips to the salsa and continue cooking until the chips are soft but not falling apart. Cooking will take approximately 2-3 minutes. Add 1/4 cup cilantro and transfer the chilaquiles to a serving dish.

  Slice the steak thinly across the grain. Put the meat on top of the chilaquiles, sprinkle with cheese and diced avocados. Serve with lime slices.

• — Marinade with papaya —

  Ingredients:

  flank steak
  2 green onions, chopped
  1 tbsp dry English mustard
  1 tsp chopped thyme leaves
  3/4 tsp ground pepper
  1/4 tsp ground ginger
  2 medium papaya, cut in half lengthwise
  2 tbsp vegetable oil
  Salt

  Cooking:

  In a small bowl, mix onion, mustard, thyme, pepper and ginger. Rub it evenly on both sides of the steak. IN glass dish put 2 halves of papaya with skin, flesh up, put a steak on them, and on top of the meat again 2 halves of papaya with skin, pulp down. Cover the dish and refrigerate for 1-1.5 hours.

  Fire up the grill, remove the skin from the papaya. Lightly grease buttered steak, season with salt. Cook the steak, turning once, until medium rare. Let the meat rest for about 5 minutes and serve.

• — Korean style marinade —

  Ingredients:

  Flank steak, cut across the grain into pieces about 0.6 cm thick.
  1/4 cup soy sauce
  2 tbsp Sahara
  2 tbsp dry white wine
  2 large garlic cloves, very finely chopped
  1 tbsp sesame oil
  2 tsp crushed red pepper
  16 onions
  Vegetable oil
  Salt

  Cooking:

  IN big platter mix soy sauce with sugar, white wine, garlic, sesame oil and crushed red pepper; stir until sugar dissolves. Place the steak in the marinade, cover and refrigerate for at least 4 hours or overnight.

  Prepare the grill. Brush the onion with vegetable oil and fry, turning once, for about 1-2 minutes. Season with salt. Sear the meat in batches over high heat, about 30 seconds per side, until browned. Transfer the steak to a platter and serve with the fried green onions.

Pre-marination is used not only for barbecue. Do not forget about it in other recipes with pork. The marinade favorably sets off the taste of this meat and even changes the structure, making it more juicy and soft. The aroma becomes richer ready meal. Most delicious ways how to marinate pork are presented in the recipes with the photo below.

How to make pork marinade

Any marinade has three main components. They can be grouped into the following list:

1. Acid base. As it can be used citric acid, citrus fruits, beer, kefir or yogurt, kiwi, wine, tomato paste. Recipes with mayonnaise, tomatoes or vinegar are suitable. This environment softens the meat fibers
2. Seasonings. You can add any to your liking. Nutmeg, ginger, curry, garlic, pepper, thyme, marjoram, rosemary, and cumin have proven themselves. All of them give the dish a finished taste and look.
3. Oil or fat. They envelop the meat, thanks to which it remains juicy during cooking, because all the moisture is “locked” inside. IN oriental recipes more often use sesame oil, and in the Mediterranean - olive oil.

The specific way how to prepare the marinade also depends on the specific cuisine. For example, the French often use vegetables with wine, Mexicans use sauces with hot pepper, which are considered optimal for smoking. Orange, lingonberry, pomegranate, with kiwi, onion or apple marinades great for pork meat too. Here are some more really delicious options:

• "Night" pickling compositions are very tasty on a soy basis;
• pork skewers it is recommended to marinate in tomato juice or kefir;
• for the escalope, i.e. boneless pork tenderloin, it is recommended to use a mustard or tomato-mustard composition;
• like all types of meat, pork is combined with white wine;
• for entrecote, i.e. meat on the bone, soy or ginger-soy marinade is suitable.

Pork Marinade Recipes

The very first recipe for pickling was proposed by the ancient Egyptians, who soaked meat in a brine of water and sea salt. Then the latter was often replaced with vinegar. The pork marinade recipe includes all kinds of seasonings. Especially fragrant are dried herbs - thyme, oregano, cumin and sage. There are a lot of options for marinating pork. They are united by several simple tips, following which, the meat will turn out even tastier. The main recommendations are:

1. In recipes based on mayonnaise, it is better to use homemade. To do this, mix egg yolk with salt, a spoonful of vinegar and mustard and half a glass of vegetable oil.
2. For more quick pickling meat should be pierced with a fork in several places and cut into smaller pieces. In addition, you need to leave the product to soak at room temperature - this will speed up the process.
3. When using a tomato or vinegar composition, it is recommended to add one egg to the meat. The protein film will protect from drying out.

For baking in the oven

• Cooking time: 3 hours.
• Servings: 4 persons.
• Calorie content of the dish: 110 kcal.
• Cuisine: Russian.

If you have ever experienced roasting pork in foil or in a sleeve, then you already know that it can turn out to be harsh, especially if the meat is on the bone. This can be easily avoided if the product is marinated beforehand. fit different formulations. The soy-lemon marinade for pork in the oven turns out to be especially fragrant. It belongs to the universal, so it is suitable even for chicken or fish.

Ingredients:

• lemon - 1 pc.;
• soy sauce - 50 grams;
• salt and spices - to taste;
• onion - 2 pcs.

Cooking method:

1. Cut the peeled onion into half rings.
2. Combine soy sauce with lemon juice, salt, add spices to taste.
3. Pour the onion with the resulting solution, let stand for about 40 minutes.
4. Marinate the meat in the resulting solution for 3-4 hours.

For pan frying

• Cooking time: 30 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 90 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Marinade for pork in a pan can be varied in taste - spicy, tender, sour or sweet. Any option is chosen depending on personal preferences. One of the simple homemade meat pickling recipes is prepared according to the classic recipe based on vegetable oil and vinegar. Honey with mustard and garlic gives it a special aroma. This great way how to marinate pork for frying in a pan.

Ingredients:

• honey - 2 tablespoons;
• mustard - 1 tbsp;
• vegetable oil- 0.5 st.;
• garlic - 5 cloves;
• salt - to taste;
• vinegar - 0.25 tbsp.

Cooking method:

1. Peel the garlic, push through a press.
2. Combine vinegar with oil, and honey with mustard. Next, mix both masses.
3. Add crushed garlic, salt and stir.
4. Pour the mixture over the meat, let it brew for at least half an hour.

For boiled pork

• Cooking time: 2 hours.
• Servings: 4 persons.
• Calorie content of the dish: 134 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The classic marinade for pork tenderloin is vinegar. He is the easiest to prepare. It is only necessary to dissolve a spoonful of strong bite in a liter of water. Wine is the second most popular. It is prepared according to different recipes. And it doesn’t matter what kind of wine it will be - both white and red will do. For taste, you can add a stalk of celery. Seasonings are suitable for any that you like.

Ingredients:

• red dry wine- 0.5 st.;
• coriander, thyme, pepper, salt - to taste;
• sweet mustard- 1 tbsp;
• vegetable oil- 1 tbsp;
• garlic - 2 cloves;
• celery stalk - 1 pc.

Cooking method:

1. Pass the garlic through the press along with the celery.
2. Pour this mass with wine, mix.
3. Then add mustard, oil, season with spices, salt. Let stand for about half an hour.
4. Soak the meat in the resulting composition for about 2-3 hours.

For steak

• Cooking time: 3 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 105 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

In the very first steak recipes, they were prepared without any additives. Just big piece meat was roasted on coals. Any marinade for pork steaks makes them more juicy and appetizing, and it doesn’t matter if they are fried on the grill or in a pan. You can cook it according to a variety of recipes - with onions, mayonnaise, wine or even mineral water. One of the classic recipes uses kefir and sour cream. They should not be too fatty - so the steak will be tastier.

Ingredients:

• onion - 1 kg;
• ground red and black pepper - to taste;
• rosemary, coriander, zira, oregano, paprika - 0.25 tsp each;
• powdered ginger - 2 tablespoons;
• dried herbs - 2 tablespoons;
• sour cream and kefir - 0.5 l each;
• vegetable oil - 1 tsp;
• salt - to taste.

Cooking method:

1. In a separate container, mix all the spices, separately rub the meat with them.
2. Peel the onion, chop into half rings.
3. Combine kefir with sour cream. Add vegetable oil to them.
4. Steaks, onions and sour cream sauce lay in layers large saucepan. Done, the meat is marinated. Leave the product for 3-4 hours.

With soy sauce

• Cooking time: 3 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 112 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Marinade for pork with soy sauce has a rich flavor bouquet. This recipe good because it doesn't have strict restrictions. Spices can be easily changed by adding new ones and removing those listed in the list of products. The only thing left to do is soy sauce. Complement it in this recipe with garlic and sugar. The result is meat in exquisite oriental flavor.

Ingredients:

• garlic - 5 cloves;
• sugar - 5 tablespoons;
• onions - 2 pcs.;
• black pepper, salt - to taste;
• thick soy sauce - 1 tbsp.;
• curry, nutmeg, basil, powdered ginger, rosemary, marjoram - a pinch each;
• vegetable oil - 4 tbsp.

Cooking method:

1. Finely chop the garlic. Add diced onion to it.
2. Next, pour in soy sauce, salt, add sugar, mix.
3. Fill the base with spices. Mix well again.
4. Keep meat in ready-made 3 hours.

Quick marinade

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 79 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

If the meat needs to be cooked within 3-4 hours, it will help out quick marinade for pork. This the recipe will do in all cases, whether it is baking in the oven, frying in a pan or grilling. A special taste is given to the composition fragrant basil And juicy tomatoes. With them, the meat acquires a fresh summer flavor. As a result of pickling, after 2 hours you will receive a treat for real gourmets.

Ingredients:

• bay leaf - 2 pcs.;
• white onion - 3 pcs.;
• tomato - 3 pcs.;
• ground black and red hot pepper, salt, herbs - to taste;
• fresh basil - 1 bunch;
• dried grass- 1 tbsp.

Cooking method:

1. Pour boiling water over the tomatoes so that the skin is removed more easily. Clean, then randomly cut.
2. Chop the onion into rings, mix them with slices of tomatoes. Knead the food with your hands until the juice is released.
3. Rinse fresh herbs, dry, finely chop.
4. Spice the meat separately, then transfer to a large bowl.
5. Then salt, sprinkle with basil, pour tomato sauce, mix.
6. Leave for 1 hour.

Mustard

• Cooking time: 1 hour.
• Servings: 5 persons.
• Calorie content of the dish: 98 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Tender and moderately spicy in taste, mustard marinade for pork is obtained. It can also be attributed to recipes "for hastily". The composition quickly not only prepares, but also impregnates - just an hour is enough for marinating. It doesn’t matter whether you later fry or bake the meat in the oven, because the delicious mustard crispy crust will definitely remain on the pieces.

Ingredients:

• olive oil - 2 tbsp;
• mustard - 5 tablespoons;
• soy sauce - 4 tablespoons;
• garlic - 3 cloves;
• lemon - 1 pc.;
• parsley or cilantro - 1 bunch.

Cooking method:

1. In a large bowl, mix oil with sauce and mustard.
2. Next, squeeze in the lemon juice. Can be replaced with a solution of water with lemon.
3. Rinse greens, dry and finely chop. Peel the garlic, pass through a press.
4. Combine the remaining ingredients, mix.
5. Done, you can marinate the meat - place it in the same bowl, cover with cling film and send for an hour in the refrigerator.

Grilled

• Cooking time: 6 hours.
• Servings: 9 persons.
• Calorie content of the dish: 183 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.

TO special recipes refers to meat cooked on open fire eg on the grill. It turns out more juicy, fragrant, with the smell of smoke. If the product is pre-marinated correctly, it will be even more appetizing. Grilled pork marinade you can cook according to the recipe with a photo. The products used are simple, but the composition is very unusual taste- sour, spicy and refined due to the addition of Burgundy wine.

Ingredients:

• soy sauce - 1 tbsp.;
• lime juice - 1 tbsp.;
• sea ​​salt- 1.5 st.;
• water - 5 l;
• rice vinegar- 1 tbsp.;
• lime zest - 2 tbsp;
• garlic - 8 cloves;
• Burgundy wine - 1 tbsp.;
• peppercorns - 5 pcs.

Cooking method:

1. Peel the garlic, pass through the garlic press.
2. Mix soy sauce with vinegar, lime juice, wine and water.
3. Add remaining ingredients, mix thoroughly.
4. Introduce meat into the resulting solution, withstand for 6 hours.

With vinegar

• Cooking time: 3 hours.
• Servings: 5 persons.
• Calorie content of the dish: 113 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

A classic recipe is pork marinade with vinegar. Its pungent smell makes the meat not so bland, giving it a special taste expressiveness. Moreover, the aroma can be easily changed by adding spices at your discretion. Favorite spices or a mixture of herbs according to the season - it turns out sweet, sour or more delicate and mild taste. In the classic recipe, vinegar is combined with butter and onions. Instructions on how to prepare such a marinade are described in detail in the recipe with a photo.

Ingredients:

• salt - to taste;
• onions - 2 pcs.;
• sunflower oil- 4 tablespoons;
• weak vinegar 6% - 100 ml;
• dried seasoning for meat - 1.5 tbsp.

Cooking method:

1. Peel the onion from the husk, chop into half rings.
2. Take a bowl and pour in the oil and vinegar. Add dried seasoning to them, mix.
3. Lastly add the onion. Mix again, pour the resulting composition over the pork, spread over the entire surface of the meat.
4. Leave for 3-4 hours.

Simple

• Cooking time: 2 hours.
• Servings: 3 persons.
• Calorie content of the dish: 48 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Even a simple pork marinade can give excellent result. It is suitable for any form of meat - for carbonade, neck, ribs, schnitzel, chop, etc. Even the most ordinary pork cutlet will turn out tastier if the base is marinated pork. You can use champagne, kefir, lemon, vinegar, tomato or onion juice. The last ingredient is the easiest to find, because onions are in every home. White is suitable - it has a richer bitter taste.

Ingredients:

• salt - 0.5 tbsp;
• onions - 3 large fruits;
• vegetable oil - 1 tbsp;
• freshly ground black pepper - 1 pinch;
• bay leaf - 3 pcs.

Cooking method:

1. Using a blender, process the peeled onions into gruel.
2. Salt the resulting pulp, season with pepper, salt.
3. Next, pour in the oil, add the lavrushka.
4. If there is not much time left for marinating, it is worth pouring hot marinade over the meat.
5. Withstand 2 hours.

From kefir

• Cooking time: 3 hours.
• Servings: 4 persons.
• Calorie content of the dish: 93 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Lovers over tender meat it is worth using a marinade for pork from kefir. Thereby fermented milk product the dish will turn out with light creamy sour. Kefir perfectly emphasizes the sweetness pork meat, so it is considered classic ingredient for pickling. Having only this product at hand, you can easily and quickly prepare the product for baking in the oven, frying in a pan, grill or grill.

Ingredients:

• pepper, salt - to taste;
• spices for pork - 1 tsp;
• kefir - 0.5 l;
• onion - 2 pcs.

Cooking method:

1. First of all, peel the onion, chop it into half rings. Fill them with meat, distributing evenly over the entire surface.
2. Then sprinkle with spices, pour in kefir and mix well.
3. Keep for 3 hours in the refrigerator under a lid or cling film.

With lemon

• Cooking time: 4 hours.
• Servings: 4 persons.
• Calorie content of the dish: 154 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Another classic recipe- marinade for pork with lemon. This fruit is added in the form of slices, completely crushed, or its juice is simply used. In any case, the meat is obtained with a slight sourness. Unusual combination- lemon and kiwi. With them, the pickling composition acquires a certain freshness. Complement these two fruits again with any spices of your choice.

Ingredients:

• pepper - 1 tsp;
• spices, spices - to taste;
• kiwi - 2 pcs.;
• salt - 1 tsp;
• lemon - 0.5 pcs.

Cooking method:

1. Peel the kiwi, process into a puree using a blender.
2. Season the resulting mass with lemon juice.
3. Grate the pieces of meat with spices, salt, pepper, and only then pour the resulting composition.
4. insist in cool place 4 or more hours.

With honey

• Cooking time: 1 day.
• Servings: 4 persons.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

In most recipes, marinated pork turns out sour. Such it becomes after aging in wine, acetic, kefir, onion or lemon formulations. Lovers of sweet flavors should take note honey marinade for pork. The meat comes out soft, tender, fragrant, has a not so sharp and sour taste. In addition, such a marinade can be classified as useful, because honey has big amount healing properties.

Ingredients:

• salt - 1 pinch;
• mustard - 1 tbsp;
• fragrant spices - to taste;
• liquid honey - 1 tsp;
• garlic - 6 cloves.

Cooking method:

1. Combine honey in a separate container with mustard, mix until uniform consistency.
2. Leave the mass for 10 minutes.
3. Grate the meat itself with spices and salt separately, insert the garlic cloves into it.
4. Then top with a mixture of honey and mustard.
5. Leave the product for a day for pickling.

Video

A steak is a weighty and fried piece of meat that no man will refuse. Although, many women will also not mind tasting. Cooking steaks different ways, but most often from pork and grilled.

Grilled pork steak - general principles cooking

Meat. used pork tenderloin, neck, lumbar cut, costal, sirloin. In general, any piece without veins, bones, there are a lot of options, in fact, about 100 species and this is a whole science, but for homemade dish it is not necessary to master it and delve into all the subtleties. Pork is always cut across the fibers with a thickness of about 1-2 cm. Thin steaks do not need to be made, as they will turn out to be dry chops.

Spices. Full scope for creativity. You can add any seasonings and even fragrant herbs, pork loves it all.

Marinades. Prepared on the basis of spices with the addition of soy sauces, honey, citrus and other juices. But they are not always used. Often a natural piece of meat is prepared, lightly seasoned with spices.

Grill. Extensive topic. The steak can be cooked on a natural grill - a brazier with coals. Or use an electrical alternative. There are also grill pans. The oven also has a grill that you can use. All recipes with different cooking methods are below.

Grilled pork steak with lemon

An easy steak recipe that will require minimum set products. The meat is cooked on a conventional grill, but you can take an electric grill. In the second case, follow the instructions, based on their power of the device. Usually a steak is cooked at 200 degrees for 5 minutes. Then the temperature is reduced to 150 and the meat is kept for another 5-7 minutes so that it is baked inside.

Ingredients

1 kg of pork;

1 spoon of olive oil;

4 sprigs of thyme;

Salt, seasoning for meat.

Cooking

1. Rinse a piece of pork and be sure to dry it with napkins. You can leave for a while to dry the meat.

2. We take a large and sharp knife, cut the pork across the grain to make thick pieces of about 2 cm. Do not make thin steaks.

3. Squeeze the juice from one medium lemon. Add a teaspoon of seasonings for meat or barbecue, stir, put a little olive oil and salt the marinade.

4. Rub the steaks with the prepared mixture on all sides.

5. Thyme sprigs are mashed in hands so that they release juice and aroma. We shift the steaks with thyme.

6. Pour the leftovers on top lemon marinade, if they are. We pull on a dish cling film leave for a couple of hours. If you marinate pork longer, then put it in the refrigerator.

7. Now it remains to remove the meat from the bowl, shake off the marinade and place on a wire rack. We put over the coals and fry until crusty on both sides. Or use an electric grill.

Grilled pork steak in the oven

A recipe for amazing grilled steaks in the oven, which are in no way inferior to meat on the grill. But for this to be true, you need to know something about cooking technology. Georgian adjika is used for the sauce, you can just take a chopped chili pepper in the same amount.

Ingredients

1 kg of pork;

1 tsp. hops-suneli and paprika;

A pinch of hot pepper;

coarse salt;

4 spoons of tomato paste;

3 cloves of garlic;

0.25 tsp natural adjika.

Cooking

1. Cut the meat into pieces for steaks, but not very thick. 1 cm is enough.

2. Mix paprika with hot pepper and suneli hops.

3. Rub the meat first coarse salt, then a mixture of spices. You can leave to marinate for the whole day or cook right away, but the meat still needs to stand for an hour, otherwise it will not be tasty and salted.

4. We heat the oven to 220 degrees.

5. We prepare a baking sheet and boiling water. Lay the marinated meat on the grill. We put a baking sheet with boiling water on the bottom.

6. Cook the steaks on the second level from the top for 20 minutes. Then we turn over. Cook on the second side for another 25-30 minutes, look at the meat. If the water in the pan runs out, add more boiling water.

7. Prepare the sauce. Mix the tomato paste with a few tablespoons of water so that it acquires a consistency. thick ketchup. Refueling Georgian adjika and chopped garlic, salt to taste. Or dilute the pasta with soy sauce, it will also be delicious.

8. Put the hot pork on plates, pour over the tomato sauce, which will soften the meat.

Grilled pork steak with soy sauce

A version of the famous and simply amazing marinade for steak on an electric grill. But you can cook it on coals, in the oven.

Ingredients

600 g pork;

150 ml soy sauce;

1 tsp sweet ground paprika;

3 cloves of garlic;

A pinch of black pepper.

Cooking

1. This amount of meat makes 2 large steak. Actually, we cut.

2. Since soy sauce is salty, just add paprika and black pepper to it. Nothing else is needed. We stir.

3. We clean the garlic, cut each clove into several parts and carefully, so that the pieces do not look out, stuff the meat.

4. Now pour the steaks on top with soy sauce and spices. Leave for at least 2 hours. Of course, you can pickle less, but it is better to withstand this time, it will be much tastier.

5. We heat the grill to 200 degrees. Or prepare a barbecue.

6. Take out the steaks. Put on the grill, cover with a top lid. Hold for five or six minutes.

7. Now the temperature needs to be reduced to 150-160 degrees.

8. We bring the meat to the desired readiness. If you like a steak with blood, 3-4 minutes is enough. If you want the meat to be baked, cook for at least another 5-7 minutes.

Grilled pork steak (in a pan)

The recipe for the simplest grilled pork steaks, which are cooked in a special frying pan. But you can take the simplest one, if there is no vessel with a figured bottom.

Ingredients

2 steaks;

1 spoon of oil;

Salt, pepper or other dry seasonings.

Cooking

1. Lubricate the pieces with oil. You don't need much, just to moisten the surface and "seal" the juices inside.

2. Rub the meat with spices that you like. For natural version We only use salt and black pepper.

3. Cooking a frying pan. You don't need to lubricate it with anything. We put on the strongest fire and heat until the fallen drop of water begins to evaporate instantly.

4. It's time to lay out the pork. Fry the steaks on maximum heat for 4 minutes. Then reduce to medium and cook for another 5 minutes on each side.

5. Spread the meat, quickly decorate with herbs and serve.

Grilled pork steak with rosemary

You can cook such meat on any grill. Pork turns out unusually fragrant and juicy. The marinade is also suitable for veal.

Ingredients

800 g pork;

0.5 cups of balsamic vinegar;

3 cloves of garlic;

Salt and black pepper;

2 tbsp. l. brown sugar;

1 tablespoon chopped rosemary.

Cooking

1. Combine balsamic vinegar with sugar, pepper and salt.

2. Peel the garlic cloves, chop and add to the marinade.

3. Grind rosemary and grind a little so that it gives off the aroma as much as possible. If using dry rosemary, use a little less than a teaspoon. Combine with marinade.

4. Cut the pork, coat with sauce, put the pieces in a bag with a zipper.

5. Pour the rest of the marinade on top, if any.

6. Close the package. We leave for 2 hours. Every 30 minutes we come up and shake vigorously.

7. We bring steaks to readiness on any grill!

Grilled pork steak with honey

Another a win-win marinade for pork steaks. We cook on any grill, but we make the marinade according to all the rules.

Ingredients

4 tablespoons of soy sauce;

2 steaks;

1 spoon of honey;

1 spoon of grainy mustard;

1 clove of garlic;

0.5 tsp seasonings for barbecue.

Cooking

1. Carefully stuff the steaks with pieces of garlic. It can also be added to the marinade, but during grilling, the particles will burn, spoiling the look.

2. Mix honey with mustard and spices. If the honey is thick and candied, then it is better to melt it immediately.

3. Dilute with soy sauce. If there is no salt in the spices, then we throw a small pinch.

4. Rub the stuffed pork with the prepared mixture, marinate for an hour. You can leave longer.

5. We take out the pork and shake off the excess marinade.

6. Put the steaks on the grill, bring to readiness.

Grilled pork steak original marinade

Another variation of the marinade for a juicy and ruddy grilled steak. If you don't have sesame oil, you can use olive oil.

Ingredients

1.5 spoons lemon juice;

2 steaks;

3 tablespoons of sesame oil;

Black, red pepper to taste;

3 tablespoons of tomato paste;

3 cloves of garlic;

2 sprigs of dill.

Cooking

1. Dissolve salt in lemon juice. Approximately 2/3 teaspoon for two large steaks. Add sesame oil.

2. We rub the meat with this mixture, put it in a bag, pour the rest on top, tie it. We send it to the refrigerator for 3 hours.

3. Mix all other ingredients except dill. Mince the garlic.

4. We take out the meat, rub it again with tomato marinade, leave it warm for an hour.

5. We take out the steaks, shake off the surface tomato juice, send the pork to the grill.

6. We bring to readiness. We shift to plates, decorate with sprigs of dill and immediately send to the table.

Grilled pork steak - helpful tips and tricks

Steaks should be eaten immediately after cooking "hot, hot". This dish does not tolerate storage and reheating.

If the pork is dry, the piece was held on fire, it should immediately be poured with ketchup or other tomato sauce while the meat is hot. It will move away a little, soak, become softer.

Not everyone likes steaks with blood. If a piece is not baked inside, do not try to bring it to readiness in microwave oven. Just ruin everything. Heat a frying pan until smoky, grease the pork with a drop of oil and heat for a few minutes on each side.

Glorious ribeye steaks, porterhouse and filet mignon are not everyday meals for most of us. But what if you want excellent meat right today? If you want a serving of excellent beef without spending a lot of money, try less popular but equally delicious steak alternatives and use one proven recipe: marinating.

Marinating is a tricky thing that allows the meat to get better while in the aromatic liquid. Marinade adds flavor, juiciness and tenderness to beef (acid in marinades weakens muscle tissue and increases its ability to retain moisture.) When marinating for a long time, brines penetrate the tissue slowly, which can give the meat overly sour or salty taste. For this reason, opinions differ, and some argue that you need to marinate the meat overnight for maximum effect, while others that long marinating will not do any good.

There is also a third special opinion that to achieve the greatest taste effect, you should marinate the steak already cooked. So what's the best method?

Marbled beef steak. Marinating recipes. Ways and time.

I decided to test all the ways. I chose a relatively inexpensive and tender alternative Flank steak for testing. For the marinade, I used everything that was at home:

1/2 cup soy sauce
2 tablespoons Worcestershire sauce
3 tablespoons minced white onion
2 tablespoons of sugar
4 cloves minced garlic
1 tablespoon Dijon mustard
2 teaspoons balsamic vinegar

I marinated each steak differently.

Steak #1: marinade 12 hours

Steak #2: marinade 3 hours

Steak #3: marinade 45 minutes

Steak #4:

Salt, pepper and sugar before cooking; immediately after frying, I made small holes in the steak and poured the marinade on top, wrapped it in foil and left it for the meat to absorb the liquid for 5 minutes.

The result surprised me.

The most extreme methods won, while the intermediate results did not impress me.

Steak #1 was with bright taste marinade with a touch of soy sauce. All fears about the falling apart and loose texture were not confirmed. The meat turned out to be juicy, soft and quite dense, but a little salty.

Steak №2 absorbed everything best qualities marinade, but lost to the first steak in flavor. The meat was tougher.

Steak #3- marinates in just 45 minutes. It boasts an attractive crust, but compared to the first two steaks, the meat was less aromatic and lacked a rich taste.

Steak №4- The fresh aromas of garlic and onion were very noticeable in the taste and texture of the meat. The steak didn't have the deep caramel color and flavor that comes with pre-marinated steak. However, instead, a pleasant sweetness and saltiness awaits you, and then a light, fresh fragrance marinade, opened after frying.

Conclusion

Let's summarize: the 12 hour marinated steak had the richest taste and aroma, the post-fried marinated steak had the lightest and mild taste of all. Therefore, if you are going to marinate meat marbled beef before cooking overnight, but if you don’t like salt, then try marinating an already cooked steak.

Don't worry about the marinated steak being stewed instead of grilled. Marinated meat has a crust and beautiful drawing. Don't worry that long marinating will destroy all the connective tissue and the meat will be soft like cotton wool. The steak will only be more tender and juicy. The only thing I would like to warn against is a very strong acidic solution of lemon juice, wine or vinegar. IN this case I would recommend marinating for about 3-4 hours.

Steak... The mere mention makes you salivate. But even such a simple and unpretentious dish in preparation can be easily spoiled by overcooking on fire or using not the right marinade.

Since steaks are cooked from various kinds meat, then for each type you need to choose your own marinade.

So how to marinate a steak to experience pleasure, not disappointment from the dish?

Types of meat marinades

Before you marinate a steak, you need to choose the right marinade for it. After all, it not only forms the taste of the dish, but also performs a number of other functions, for example, softens meat fibers, etc.

Each marinade has a base - a liquid component. In addition to it, there are spices that give taste. Here is what is most often taken to prepare a marinade for a steak:

1. Soy sauce. It not only salts the meat, but also softens its muscle fibers. For this reason, it is most often used for beef steak. Soy sauce pairs well with grated ginger, onion and garlic, or lime juice.
2. Olive oil. Envelops steaks, preventing them from burning, and also opens well true taste spices.
3. Balsamic vinegar. The main thing with him is not to overdo it, otherwise the meat will turn out sour. Perfectly softens meat, and also combines with many types of spices.
4. Mustard softens meat, gives it piquancy and sharpness of taste. Combined with soy sauce and honey.
5. Red wine. Requires correct proportions and certain types of spices. But, if you do everything right, the marinade will turn out great.
6. Mineral water used to make meat juicier and softer.

The secret to a delicious steak

Having chosen meat for a steak, it must be properly marinated. Those who have marinated meat more than once have identified several subtleties of this process, allowing them to achieve best result.

1. It is better to soak the steak in the marinade in a glass, ceramic or clay bowl. Many cooks believe that aluminum cookware spoils the taste of meat.
2. If onion is supposed to be used, then it must be cut not large so that it gives away its juices as much as possible.
3. As for the marinating time, it depends on the quality of the meat, as well as on the chosen marinade. As a rule, only 60 minutes is enough. But some stretch the process for several days.
4. You should not combine wine with vinegar and lemon juice in one marinade. It is better to choose one of the above.
5. You need to choose a steak like this: the meat should be fresh and have fatty streaks, which, when fried, will give juiciness.

Grill marinade

Properly marinating a steak for the grill means providing yourself with a fragrant and Tasty dinner. There are a lot of marinades for grilling: sour, spicy, sweet, etc. Here are a few of them:

1. 4 tbsp. l. sesame oil, 3 tablespoons of soy sauce, 2 tbsp. l. balsamic vinegar, 1 tbsp. l. brown sugar, dried basil and sesame seeds, a pinch of ground white pepper. Everything is mixed and the meat is soaked in the mixture. A couple of hours for the marinade will be enough. And then you can listen to the sizzling of a delicious piece of meat on the grill.
2. Kefir marinade good for pork. 0.5 liters of kefir of any fat content, salt and pepper to taste, a mixture of Provence herbs and other spices. First, the meat is rubbed on all sides with salt and spices. Then it is placed in a bowl and poured with kefir so that it covers the steak. Soak for 2 hours. After a couple of hours, sprinkle the meat provencal herbs and sent to the grill.
3. tomato marinade. 3 large tomatoes, 3 medium heads onion, mixture herbs, bundle fresh basil, ground red pepper, salt. Everything needs to be mixed. Steaks are soaked in the finished marinade for 4 hours. Then the meat is grilled.

Delicious marinade for pork steak

How to marinate a pork steak so that it turns out not only tasty, but also juicy? You need to choose the right marinade.

1. A simple marinade: finely chop fresh cilantro, parsley, basil, oregano, add a few rosemary needles and pressed garlic. The resulting mixture is poured with two tablespoons of olive oil or kefir / curdled milk / ayran. Add a teaspoon of lemon juice. The steak is immersed in the marinade for a couple of hours.
2. The second marinade option is for how to marinate pork steak for frying in a pan in a hurry. Mix 200 ml of dry red wine, 2 tablespoons of soy sauce, add a teaspoon of ground pepper mixture, bay leaf, a pinch nutmeg, 3 onions, cut into half rings. Pour in marinade pork steaks for an hour, and then fry in a pan.

How to marinate beef steak?

Beef is considered healthier than pork. However, its fibers are more rigid. Therefore, it will need a marinade that will soften the flesh of the meat.

1. wine marinade: 150 ml dry red wine, 55 ml olive oil, 80 ml soy sauce, salt and ground pepper to taste. Soak in the finished marinade for a couple of hours beef steaks and then fried.
2. Marbled beef steak lovers should use the following marinade for fine dining: mix half a cup of soy sauce, 2 tablespoons of Worcester sauce, 3 large spoons finely chopped white onion, 2 tablespoons sugar, 4 pressed garlic cloves, 1 tablespoon Dijon mustard, and 2 dessert spoons balsamic vinegar. Steaks are in the finished marinade for 12 hours - this time will allow you to achieve more rich taste.

How to marinate a turkey steak?

From turkey steak it will turn out no worse than beef or pork. And the right marinade will brighten up its taste.

1. Mix lemon juice (40 ml), olive oil (80 ml), cumin (5 g), lemon peel(10 g) and 3 cloves of garlic. IN fragrant marinade the turkey is soaked for 2 hours, and then fried in a pan or baked in the oven.
2. The second option: 150 ml of kefir, 3 garlic cloves, 20 grams of dried dill, 1 bay leaf and ground black pepper - to taste. Turkey steaks are soaked in the prepared sauce for 2 hours.
3. Third option: 3 tbsp. spoons of Dijon mustard, 80 grams of sour cream, 40 ml of lemon juice, a little coriander and ground white pepper. A couple of hours in the marinade - and turkey steaks can be safely fried.
4. Fourth option: 4 tbsp. l. olive oil, half a glass of dry white wine, a third of a glass of soy sauce, 10 grams of a mixture of different peppers, 2 garlic cloves and a head of red onion. All ingredients are mixed together, and then turkey steaks are placed in the finished marinade. It only takes 30 minutes to soak.

fish steaks

Fish steaks are the most delicate dish which can be assessed true gourmets. Having correctly marinated the fillet of red fish, namely this type of fish is considered the best for a steak, you can easily get a gourmet dish.

Here are some fish steak marinade recipes:

1. Easy marinade for fatty varieties fish is prepared from 3 tbsp. l. olive oil, a spoonful of lemon juice or lemon rings, ground white pepper and thyme sprigs - to taste. Soaking for 20 minutes will be enough to get a rich taste.
2. For lovers of sweet taste in dishes, the following marinade for salmon steaks is suitable as a dominant. It is prepared from a tablespoon of liquid honey, the same amount of vinegar or white wine, 3 cloves of garlic, passed through a press, herbs, dry peppers and a spoonful of olive oil. A 10-minute soak in the marinade is enough, and the dish will turn out delicious.
3. Another option: mix 3 tablespoons of Dijon mustard, 3 tablespoons of olive oil, 100 ml of white wine. ground paprika and salt is added according to individual preferences. Laid down for 20 minutes fish steaks in the marinade, and then fried. It can even be grilled.
4. The most popular marinade for salmon and other types of red fish is prepared from: grated ginger root, lemon juice and olive oil. 20 minutes of soaking, and you can send the steaks to the grill or oven.

Conclusion

So, the answer to the question of how to marinate a steak deliciously is the marinade. It is precisely the correctly selected, prepared and aged sauce for soaking meat that will reveal all of its taste qualities. And options for possible marinade sauces were presented in the article.