Marinated Grilled Steak

If you want to cook a marinated grilled steak, you have to pay attention to two factors. First, how long do you marinate your meat for? And second, how long do you grill it for?

Marinating meat can enhance the flavour or totally ruin your meat. Some authors recommend marinating meat for up to 24 hours, yet some others recommend keeping your meat in marinara sauce for no longer than 3 hours, as this may make the meat tougher, and overwhelm it with flavor.

Personally, I like marinating my meat for short periods only, and that's what I've done in this marinated grilled steak recipe. Mind you! It still takes 3 hours to have this meat ready.

Sometimes, however, marinating your meat for about 8 hours is almost inevitable and even convenient. For instance, you may want to prepare your meat the evening before your barbecue, leave it in the fridge, and use it the following day for lunch or late lunch.

I guess, at the end of the day, it is a matter of personal choice and preference. Experiment and see which way you like this marinated grilled steak.

Ingredients:

1/2 cup of lite soy souce

1/2 cup vermouth

2 Tbsp olive oil

2 Tbsp brown sugar

1 Tbsp Worcestershire sauce

1 tsp crushed garlic

1 Tbsp crushed ginger

1 kg (about 2 lb) top round or eye of round steak

This is what you do:

Mix the soy sauce, vermouth, olive oil, brown sugar, garlic, ginger, and Worcerstershire sauce in a bowl.

Cut your meat in 8 steak sauces (or equivalent), and marinate in the sauce for about 3 hours in the fridge.

Start up your grill or barbecue and let the plate go very hot. You could spread a bit of olive oil and a half chopped onion on the plate before heating it up.

Grill your meat for 6 minutes each side. You may leave it longer or shorter depending on how you and your family like your meat.

You can have this with a nice low fat salad recipe. And you could even go for a nice low fat dessert recipe after that.

Source: I found this marinated grilled steak recipe in a book called "Controlling your Fat Tooth", by J Piscatella.

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