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Lemon-Oregano Marinated Steaks
Description
For more grilling ideas see Grill Once, Dine Twice
Ingredients
Makes about 1/2 cup marinade
2 pounds beef flank or skirt steaks
OR
2 pounds top round steaks, cut 1 inch thick
Marinade:
1/3 cup olive oil
1/4 cup fresh lemon juice
1/4 cup chopped fresh oregano or 1 tablespoon dried oregano leaves
1 tablespoon freshly grated lemon peel
4 cloves garlic, minced
1 teaspoon pepper
2 pounds beef flank or skirt steaks
OR
2 pounds top round steaks, cut 1 inch thick
Marinade:
1/3 cup olive oil
1/4 cup fresh lemon juice
1/4 cup chopped fresh oregano or 1 tablespoon dried oregano leaves
1 tablespoon freshly grated lemon peel
4 cloves garlic, minced
1 teaspoon pepper
Methods/steps
Combine marinade ingredients in medium bowl. Place beef steak(s)
and marinade in food-safe plastic bag; turn steak(s) to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
and marinade in food-safe plastic bag; turn steak(s) to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Remove steak(s) from bag; discard marinade. Place steak(s) on grill over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill top round steaks to medium rare (145°F) doneness.
Serve half of steak(s) immediately, as desired. Cover and refrigerate remaining steak(s) for later use.
Before serving, carve steaks(s) into thin slices; season with salt and pepper, as desired.
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