Steven Raichlen: The Only Marinade You’ll Ever Need Recipe from: Barbecue! Bible : Sauces, Rubs, and Marinades by Steven Raichlen All rights reserved. Used by permission of Workman Publishing.

After creating and perfecting the ultimate grilling menu, relax and try something simple. Perfect with everything: poultry, seafood, beef, veal, pork, lamb, and vegetables. If Steven Raichlen could use only one marinade for the rest of his life, it would be this one. Redolent with garlic, piquant with fresh lemon juice, and fragrant with extra-virgin olive oil, this marinade instantly transports you to the Mediterranean. He can’t think of a single food that doesn’t taste better bathed in it. You can use it as both a marinade and a basting sauce. If marinating poultry, meat, or seafood, simply set aside a portion for basting. Marinade Ingredients 1/4 cup fresh lemon juice 1/2 tsp hot pepper flakes 1/2 tsp cracked black pepper 1/2 tsp coarse salt (kosher or sea), or to taste 4 strips of lemon zest 3 cloves garlic, crushed with the side of a cleaver or minced 1/4 cup coarsely chopped fresh parsley 1/4 cup coarsely chopped fresh basil, cilantro, dill, oregano, or a mix of all four 1/2 cup extra-virgin olive oil Marinade Directions 1. Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. 2. Add the lemon zest, garlic, parsley, and basil. Stir or whisk in the olive oil. Note: The virtue of this marinade is its freshness: Use it within 1 to 2 hours of making. Stir again before using.

Popularity: 7% [?]

Weight Watchers: 4 WW points

Serves 6.

1 1/2 pounds beef boneless top sirloin steak, about 1 inch thick
1/4 cup soy sauce
2 tablespoons lemon juice
1 tablespoon vegetable oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 clove garlic, finely chopped

Pierce beef with fork several times on both sides. Mix remaining ingredients in shallow nonmetal dish or heavy-duty resealable plastic bag. Add beef, turning to coat with marinade. Cover dish or seal bag and refrigerate, turning beef occasionally, at least 6 hours but no longer than 24 hours.

Heat coals or gas grill. Remove beef from marinade; discard marinade. Cover and grill beef 4 to 6 inches from medium heat 15 to 18 minutes for medium doneness, turning once. Cut beef cross grain into 1/2-inch slices.

Per serving: 188 Calories (kcal); 8 g Total Fat; (39% calories from fat); 26 g Protein; 2 g Carbohydrate; 66 mg Cholesterol; 755 mg Sodium

Food Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Written on August 13th, 2009 by Recipe Lady. Continued here:


Weight Watcher Recipes Blog Archive Southwestern Grilled Sirloin

Popularity: 2% [?]

Oh my lord I just cant get enough of this bourbon steak! If you dont want to use actual bourbon whiskey in the recipe you can substitute it with Worcestershire sauce or a bit of your favorite barbecue sauce. Any way you cook it, this recipe will have you smacking your lips for sure!

Ingredients

1 and a 1/2 pounds steak
1 teaspoon sugar
1/4 cup bourbon
2 tablespoons soy sauce
2 tablespoons water
1 garlic clove, crushed
1 cup Apple Wood Chips

Preparation and cooking

Mix all ingredients (except chips) together, place in sealable plastics bag and marinate steak 4 hours or over night.

Soak wood chips in water for 30 minutes, and add to hot coals just before commencing to grill. Grill steak to desired doneness.

Popularity: 14% [?]

Here is a quick, down and dirty steak marinade with great flavor.

Put generous amount of extra virgin olive oil into a ziplock bag.
Add a generous amount of Grillmate’s Montreal Steak Seasoning into a ziplock bag. Insert your favorite cut of steak, seal the bag, and rub steak for a few minutes.

Set aside and let sit while you start your grill.

By the time the grill is at the correct temperature, the meat will be ready to cook.

Popularity: 8% [?]