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A steak recipe from several years ago recently came to mind, one that had a tasty marinade and a chopped olive topping. Marinades are a great way to add flavor and help tenderize meats.
Marinades are usually made up of an acidic ingredient (wines, vinegars and citrus juices); an oil (just about any kind will do, you don’t need a pricey olive oil), and any kind of seasoning. You also can use liquids such as beer and soy sauce, (I always use the reduced-sodium soy sauce.) Try not to use too much oil because it will cause flare-ups.
You can marinate steaks for as little as one hour and up to 12 hours depending on the steak’s size and cut. Marinades do not penetrate all the way through the steak, mainly the surface. You can place steaks in a marinade and freeze them, too.
I marinate steaks in plastic sealable bags because the meat is completely covered.
Don’t marinate strip steaks too long because the acidic ingredients start to break down fibers and the meat will become mushy. Larger and tougher cuts of meat, such as briskets, roasts and skirt steak, need longer marinating time so they become tender.
When you’re ready to grill, remove the steak from the marinade and discard the marinade. Never reuse marinade that’s been on raw meat, unless you boil it for at least 3 to 5 minutes.
Let the excess marinade drip off and grill the steak as desired. It’s best to start the steak on medium-high to high heat so you can get a nice, crusty sear. Once seared, turn it over and move it to a cooler part of the grill to finish cooking.
A key to keeping a steak juicy is to not cut into it right away. Give it a good five minutes to rest.
Grilled Strip Steak With Olives and Feta
Serves 4
Preparation time: 10 minutes
Total time: 35 minutes (plus marinating time)
4 strip steaks (or other favorite steak), about 6 ounces each
For the marinade:
1/2 cup canola or olive oil
3 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon minced or crushed garlic
1 teaspoon kosher salt
1/2 teaspoon black pepper
For the topping:
2 tablespoons unsalted butter
3 cloves garlic, peeled, minced
1 small onion, finely chopped
1/4 cup chopped sun-dried tomatoes
1 teaspoon fresh oregano leaves
1/2 cup sliced mixed green and kalamata olives
1/2 cup crumbled feta cheese (optional)
Cut several slits on the fat side of the strip steaks so they don’t curl when grilling. Place the steaks in a plastic bag. In a small bowl, whisk together all marinade ingredients. Pour half of the marinade over the steaks in the bag. Seal the bag and refrigerate at least 3 hours or overnight. Cover and refrigerate the other half of the marinade.
Preheat the grill to medium-high.
Remove the steaks from marinade and discard the marinade. Let steaks sit at room temperature while you make the topping.
In a small skillet, melt the butter over medium heat. Add the garlic and saute 1 minute. Add the onions and saute until soft. Stir in the sun-dried tomatoes, oregano, olives and feta and saute 2 minutes. Remove from heat and set aside.
Oil the grill grate. Place the steaks on the grill and grill 5 minutes or until you get good grill marks. If desired, turn on an angle and cook 1-2 minutes to get nice cross-hatch marks. Turn and continue grilling to desired degree of doneness. Cover with the topping.
Adapted from “Grilling Basics: A Step-by-Step Guide to Delicious Recipes” by Linda Johnson Larsen (Larsen, $19.95).
422 calories (49 percent from fat ), 23 grams fat (9 grams saturated fat ), 7 grams carbohydrates, 45 grams protein, 641 mg sodium, 112 mg cholesterol, 1 gram fiber. Analysis based on 5 ounces of beef.
