It’s always nice when dead easy produces damn delicious. This little marinade — equal parts Worcestershire sauce and olive oil combined with a healthy sprinkling of lemon pepper — is a good one to have on hand this time of year. While you’re busy scraping off your grill grates, refueling your propane tank, perusing your various grill-time-cooking guides, worry not about how you’re going to add flavor to those steaks. This marinade is it. What’s more, it produces just about the best tasting leftovers, though I can’t promise there will be any.
<img loading=“lazy” src=“https://alexandracooks.com/wp-content/uploads/2012/05/steaks1.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“steaks from our “cowpool” cow - 2”>
Description
Note: Adjust the quantities based on how many steaks you are cooking. The below quantities yield enough marinade roughly for 2 t-bones, ribeyes, New York strips, etc. or for a large flank steak or for a couple of skirt steaks.
for the marinade:
- 1/4 cup Worcestershire sauce
- 1/4 cup extra-virgin olive oil
- salt-free lemon pepper*
just before grilling:
- kosher salt
- Whisk together Worcestershire sauce and olive oil in a bowl or in a vessel in which you plan on using to marinate the steaks. (Alternatively, pour ingredients into a ziplock bag.) Liberally sprinkle steaks on both sides with salt-free lemon pepper. (Note: If you are using lemon-pepper containing salt, do not add any during the marinating process.) Place steaks into bowl with marinade or into ziplock bag and submerge with marinade. Let sit for 20 minutes and up to 24 hours.
- Just before grilling, remove steaks from marinade and place on a plate. Discard marinade. Season steaks on both sides lightly with kosher salt — Worcestershire sauce is salty, so you just need a light sprinkling here. (Note: If you are using the lemon-pepper containing salt, season steaks with it on both sides in this step and don’t add any kosher salt.)
- That’s it. Fire up that grill.
Notes
Salt-free lemon pepper can be hard to find. If you only can find the lemon-pepper containing salt, don’t add it to the steaks until just before grilling. And omit the kosher salt (see steps below).
You can always make your own lemon pepper, too: For 1 teaspoon lemon pepper substitute 1/2 teaspoon lemon zest + 1/8 teaspoon fine ground pepper
Prep Time: 5 minutes
Category: Marinade
Method: Whisk
Cuisine: American
Description
Note: Adjust the quantities based on how many steaks you are cooking. The below quantities yield enough marinade roughly for 2 t-bones, ribeyes, New York strips, etc. or for a large flank steak or for a couple of skirt steaks.
for the marinade:
- 1/4 cup Worcestershire sauce
- 1/4 cup extra-virgin olive oil
- salt-free lemon pepper*
just before grilling:
- kosher salt
- Whisk together Worcestershire sauce and olive oil in a bowl or in a vessel in which you plan on using to marinate the steaks. (Alternatively, pour ingredients into a ziplock bag.) Liberally sprinkle steaks on both sides with salt-free lemon pepper. (Note: If you are using lemon-pepper containing salt, do not add any during the marinating process.) Place steaks into bowl with marinade or into ziplock bag and submerge with marinade. Let sit for 20 minutes and up to 24 hours.
- Just before grilling, remove steaks from marinade and place on a plate. Discard marinade. Season steaks on both sides lightly with kosher salt — Worcestershire sauce is salty, so you just need a light sprinkling here. (Note: If you are using the lemon-pepper containing salt, season steaks with it on both sides in this step and don’t add any kosher salt.)
- That’s it. Fire up that grill.
Notes
Salt-free lemon pepper can be hard to find. If you only can find the lemon-pepper containing salt, don’t add it to the steaks until just before grilling. And omit the kosher salt (see steps below).
You can always make your own lemon pepper, too: For 1 teaspoon lemon pepper substitute 1/2 teaspoon lemon zest + 1/8 teaspoon fine ground pepper
Prep Time: 5 minutes
Category: Marinade
Method: Whisk
Cuisine: American
Find it online : https://alexandracooks.com/2012/05/16/dead-easy-steak-marinade/
I learned to make salad dressing from Chez Panisse Vegetables . This simple recipe calls for macerating shallots in lemon juice and vinegar for about 20 minutes. Once you master this simple recipe, you can alter it as you wish — use orange juice, lime juice, or any number of vinegars in place of the lemon juice and champagne vinegar. I often add sugar to taste as well.
Note: The original recipe appears below, but this is what I have been doing recently:
Finely dice a shallot or two . Place in a bowl and cover with the juice of one orange . Add 1 tablespoon white balsamic vinegar . Season with a pinch of kosher salt and a pinch of sugar . Let macerate for 15 minutes, if you have the time, or less, if you don’t. Whisk in about 1/3 cup extra-virgin olive oil . It’s ok if the dressing is not totally emulsified. Just give it a stir when you’re ready to use it and spoon it, making sure to scoop out some of those delicious shallots, over your greens in a large salad bowl.
2 small shallots, peeled and diced 2 tablespoons champagne vinegar or white balsamic vinegar* 2 tablespoons lemon juice* ¼ teaspoon sugar (optional — this is not in the original recipe, but I always like a pinch of sugar) ½ teapoon kosher salt 1/3 cup extra-virgin olive oil freshly ground pepper
*As I noted above, you can substitute what you wish for the vinegar or citrus. You also could use only vinegar or only citrus juice. Use whatever you have on hand or whatever you like best.
To make the dressing, place the shallots in a bowl with the vinegar, lemon juice, sugar and salt. Stir and let the mixture sit for 20 to 30 minutes. Slowly drizzle in the olive oil, whisking constantly to make an emulsified dressing. Set aside.
A Few Other Favorite Salads & Dressings:
- Aunt Phyllis’ Greek Salad Dressing This is the dressing my family uses when we make Greek salads, which are not Greek salads in the traditional sense — we use chopped Romaine lettuce, halved cherry tomatoes, thinly sliced red onion, crumbled feta cheese, snipped fresh dill and a few pinches of dried oregano. Cucumber, olives and peppers — whatever you like — of course can be added.
1 tablespoon dijon mustard 1 teaspoon sugar 2 tablespoons red wine vinegar 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper fresh snipped chives 1/2 cup extra virgin olive oil
Whisk together everything but the olive oil. Once nicely blended, slowly drizzle in oil, whisking constantly to form an emulsion.
- Jean Georges Balsamic Vinaigrette
2 tablespoons balsamic vinegar ½ tablespoon honey ¼ teaspoon very finely minced garlic freshly ground pepper big pinch kosher salt ¼ cup extra virgin olive oil or grapeseed oil
Whisk together everything but the olive oil. Once nicely blended, slowly drizzle in oil, whisking constantly to form an emulsion. Taste, adjust seasoning with more salt, pepper, etc.
- Caesar Dressing Adapted from Tartine Bread Serve dressing with this Addictive Kale Caesar Salad
This is my updated variation of the caesar dressing from Tartine Bread . If you wish to make the original, find it here .
3 cloves garlic 3 olive oil-packed anchovy fillets 1 large egg yolk kosher salt 1/4 cup white balsamic vinegar* or freshly squeezed lemon juice about 1 cup olive oil
*I have been making this dressing a lot — all winter and spring in fact — and I actually prefer making it with white balsamic vinegar than with lemon juice. It is so easy and delicious. I like the Colavita White Balsamic Vinegar .
Finely mince the 3 cloves garlic with the 3 anchovy fillets — I add a pinch of salt while I’m mincing and drag my knife across the mash to help make a paste. Whisk in the egg yolk and 1/4 cup white balsamic. Slowly drizzle in olive oil, whisking constantly until a thick dressing forms. I never measure the olive oil, so I can’t say exactly how much, but it’s probably about a cup or less.
Tarragon-Shallot Vinaigrette Serve this with a Prosciutto, Endive & Shaved Manchego Salad Yield = ½ cup (Make a double batch — It’s so nice to have on hand.)
4 teaspoons sherry vinegar 1 tablespoon finely chopped shallots ½ teaspoon Dijon mustard ¼ teaspoon sugar ¼ teaspoon kosher salt ¼ cup extra-virgin olive oil 2-3 tablespoons tarragon, finely chopped
In a small bowl, whisk together the vinegar, shallots, mustard, sugar and salt. Let mixture macerate for 20 minutes. Slowly drizzle in olive oil, whisking constantly until emulsified. Stir in tarragon. Taste, add more salt and pepper if necessary. Set aside.
- Orange & White Balsamic Vinaigrette Serve with some sort of wintry green endive, shaved fennel, apple, pear and/or oranges salad Yield = 1¾ cups
2 cups orange juice ¼ cup white balsamic vinegar, (regular is fine, too) kosher salt and pepper to taste 1 cup extra-virgin olive oil ¼ cup chopped scallions, green part only, cut on the diagonal (optional — I don’t add the scallions because I like to keep a jar of this in my fridge for a long time)
In a small saucepan, bring the orange juice to a simmer over medium-low heat and cook until it has reduced to ½ cup, about 10 minutes. Remove from heat, transfer to a medium-sized bowl and allow to cool to room temperature. Once cool, whisk in the vinegar and salt and pepper to taste. Slowly whisk in the olive oil. Transfer to a jar and store in refrigerator until ready to serve. Bring to room temperature before using.
Orange-Shallot Vinaigrette Especially nice with this Salt-Roasted Beet and Goat Cheese Salad
Dressing: 3/4 cup fresh-squeezed orange juice (store bought works fine, too) 1 T. rice vinegar or balsamic (I used rice vinegar) zest of an orange 1 small shallot, minced chives, minced kosher salt 1/3 cup extra virgin olive oil
Place the orange juice in a small saucepan over medium heat and reduce to 1/3 cup. Let cool. Add vinegar, zest, shallots, chives and a pinch of salt. Let sit for 15 minutes. Slowly whisk in the olive oil.
- Sally Schneider’s Blue Cheese Dressing Serve this with a simple Romaine Salad Perfect aside grilled steak, french fries and homemade bread — an all-time favorite meals Adapted from Sally Schneider’s A New Way To Cook Yield=1 1/2 cups
4 oz. blue cheese, such as Roquefort, Maytag Blue, Saga Blue — whatever you like 2/3 cup buttermilk 1/2 cup sour cream 1 1/2 tsp. sherry vinegar 1 tsp. olive oil or walnut oil (Schneider recommends) freshly ground black pepper
Combine all ingredients in a blender. Blend until smooth. Taste. Add more pepper if desired.
Cider Vinaigrette This is especially nice with any salad containing fruit, such as this Peach and Beet Salad Yield = 3/4 cup
1 tsp. Dijon mustard 1½ tsp. honey pinch of kosher salt freshly ground pepper to taste ¼ cup cider vinegar ½ cup extra virgin olive oil
Whisk mustard, honey, salt, pepper and vinegar. Drizzle in the olive oil, whisking to mix, but do not emulsify. Set aside.
- Mint Vinaigrette This is perfect with this melon and cucumber salad
½ cup of extra virgin olive oil ½ cup of best white wine vinegar (I used rice vinegar and loved it.) ½ teaspoon of dijon style mustard 3 tablespoons of finely minced fresh mint 1 tablespoon of finely minced parsley big pinch of sugar big pinch of salt
In a jar with a tight fitting lid, combine the dressing ingredients. Shake like crazy. Let stand a room temp for 40 minutes to meld the flavors.
