The BEST Steak Marinade EVER!

Absolutely the best homemade marinade for steaks. Make sure you allow your steaks to marinate for at least 60 minutes before throwing them on the grill AND always make sure they are just to room temperature by setting them out of the fridge at least a half hour before cooking. You can marinade up to eight hours in advance or freeze them with this marinade in the bag and allow to thaw the morning before cooking. Always allow steaks to rest for at least five minutes after cooking them to seal in juiciness before serving. 

Marinade Ingredients

• ½ cup extra virgin olive oil
• ½ cup balsamic vinegar
• ¼ cup low sodium soy sauce
• ¼ cup Worcestershire sauce
• ¼ cup pineapple juice
• 2 tablespoons brown sugar
• 2 tablespoons Dijon mustard
• 1 teaspoon ground black pepper
• 2 teaspoons garlic powder
• 3 to 4 pounds steak ribeye, strip, sirloin, filet mignon, etc.

Garlic Herb Butter (Optional)

• ½ cup unsalted butter room temperature
• 2 to 3 cloves garlic minced
• 2 tablespoons parsley finely chopped
• 1 teaspoon thyme finely chopped
• 1 teaspoon rosemary finely chopped

Instructions

• Combine all ingredients in a large Pyrex measuring cup or mixing bowl and whisk together.
• Place steak in a large, ziploc bag and pour marinade over the top. Close securely.
• Marinate for at least 4 hours and up to 24 hours. (A bare minimum of an hour.)

To grill

• Preheat grill to medium high heat and lightly oil the grates.
• Remove the steak from the marinade and pat dry to remove excess marinade and to prevent flare-ups on the grill.
• Grill steak to desired doneness.
• Remove steaks from grill and tent with foil. Let rest for at least 5 minutes before serving.

For the Garlic Herb Butter

• Cream softened butter with a spoon or mixer just until smooth. Stir in garlic and chopped herbs until combined.
• Spoon butter mixture onto a square or parchment paper, plastic wrap or wax paper and shape into a log (about 6 inches long). Pull the paper or plastic wrap tightly around it and roll up, twisting the ends tightly. 
• Chill in the refrigerator until the butter is solid again, about 2 to 3 hours. Slice and serve on bread, steak, potatoes, shrimp whatever you want!

Cilantro Lime Fajitas

My favorite fajita recipe. 💕 It is super simple to put together and soooo good!

 I threw this all on the Blackstone and cooked it all up in just minutes but you can also do this in a frying pan or cast-iron skillet on the stove top.   

Ingredients

• 2 pounds skirt, flank, or stir-fry steak sliced into 1/2 inch strips
• 1 red pepper deseeded and sliced into thin strips
• 1 green or yellow pepper deseeded and sliced into thin strips
• 1 medium onion peeled and sliced into thin strips (optional of course)
• 2 limes
• 1 bunch of Cilantro, slice off about 2 inches from top of bunch and finely chop. (You’ll need about a handful, maybe half a cup loosely placed in measuring cup if you’re unsure but you can just eyeball a handful, doesn’t need to be exact.)
• Fajita seasoning (I get mine from Hitchcock’s. It’s their brand of seasonings on a shaker but any fajitas seasoning packet or shaker will do)
• 2 cloves garlic minced or about 2 teaspoons minced garlic
• Flour tortillas wrapped in foil, about 4 per packet. (I use the small tortillas)
• One packet of Cilantro Lime Ready Rice (or whatever kind you prefer) 

Optional garnish:

• Sour cream
• Guacamole
• Salsa

Instructions

• 1. Slice the steak up into small strips. Place the steak into a sealable bag or container. Slice one lime and squeeze over steak, add cilantro and stir. Sprinkle on some fajita seasoning (about half the packet or several shakes to coat the meat mixture lightly) and mix well. Let it marinate for at least a half hour. (You can mix this up in the morning or even the day before and store in fridge. Just set it out and let it come to room temp before cooking.)
  
  
  2. Place the sliced peppers and onion into a separate bag or container. (You can do this in advance too)
  
  
  3. When ready to cook, heat up the Blackstone or skillet over medium-high heat. Throw down some oil, (about 2 or 3 tablespoons). 
  
  
  4. Toss the steak onto one side of the griddle and the veggies on the other. Sprinkle the rest of the fajita packet (or a few good shakes) over the meat and veggies. Toss, turn and spread out frequently until veggies are just becoming tender and meat is just cooked through. Combine meat and veggies and move to one side, turn burners to low. 
  
  
  5. Place wrapped tortillas somewhere onto griddle.
  
  
  6. Find a spot and throw down a few pats of butter, add rice and squeeze half the lime onto the rice. Turn frequently, cook about 5 mins on low. (don’t forget to toss your meat and veggie mixture and flip your tortillas occasionally.) 
  
  
  7. Plate it all up and serve hot.  
  
  
  (If you’re cooking this on the stove top, begin cooking your rice first then begin cooking the veggies up and set aside, finally, cook the meat up and combine together OR cook at the same time in several skillets and then combine.) Throw the wrapped tortillas into the oven at some point on about 300 until nice and hot. Maybe 5 to 7 minutes.)