Soy Sauce Marinade

Here are some amazing steak marinades to make your next cookout even juicier!

Ingredients

• 1/4 cup low-sodium soy sauce
• 3 tablespoons olive oil
• 1 tablespoon sugar
• 1 garlic clove, minced
• 1 teaspoon Asian sesame oil
• One 1 1/2 to 2 pound flank steak

Preparation

1. In a small bowl, combine the soy with 2 tablespoons of the olive oil, sugar, garlic and sesame oil.
2. Transfer the marinade to a zippered plastic bag and add the flank steak, turning to coat.
3. Seal the bag and marinate at room temperature for 1 hour or in the refrigerator for up to 8 hours.
4. Preheat a grill or grill pan.
5. Remove the steak from the marinade and pat dry.
6. Rub both sides with 1 tablespoon of the oil and grill over high heat for 4 to 5 minutes per side for medium-rare meat at the thickest part.
7. Transfer to a cutting board and let rest 5 minutes.
8. Thinly slice the meat against the grain and serve.

Lemon-Garlic Marinade

Ingredients

• One 1-pound beef flat iron steak
• Salt
• Freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 6 garlic cloves, minced
• 4 scallions, chopped
• 4 bay leaves, broken into pieces
• 2 lemons, very thinly sliced
• Vegetable oil, for brushing

Preparation

1. In a glass baking dish, season the steak with salt and pepper and rub with the olive oil.
2. Spread the garlic, scallions and bay leaves all over the steak.
3. Cover both sides of the steak with lemon slices.
4. Cover and refrigerate for 24 hours.
5. Light a grill and brush with vegetable oil.
6. Scrape off the seasonings and bring the steak to room temperature.
7. Season with salt and pepper and grill over moderately high heat until medium-rare within, 3 1/2 minutes per side.
8. Transfer to a carving board and let rest for 5 minutes.
9. Thinly slice across the grain and serve.

Chipotle With Avocado & Corn Relish

Ingredients

• One 1 1/2-pound flatiron steak, about 3/4 inch thick
• 1/4 cup fresh orange juice
• 1 canned chipotle in adobo, plus 1 tablespoon adobo sauce from the can
• 1 large garlic clove
• 2 tablespoons extra-virgin olive oil
• 2 Hass avocados, cut into 1/2-inch dice
• 1/2 cup fresh corn kernels
• 1/4 cup minced red onion
• 1 small jalapeño, seeded and minced
• 1 tablespoon fresh lime juice
• Kosher salt and freshly ground pepper

Preparation

1. Light a grill or heat a grill pan.
2. Set the steak flat on a work surface. Using a sharp knife, carefully cut through the center of the steak (parallel to the work surface), leaving 1/2 inch of the meat attached at the side so it can be opened like a book.
3. Set the butterflied flatiron steak in a medium bowl or baking dish.
4. In a blender, combine the orange juice with the chipotle, adobo, garlic and 1 tablespoon of the olive oil and puree until smooth.
5. Pour the marinade over the steak and let stand for 10 minutes.
6. Meanwhile, in another medium bowl, gently mix the avocados with the corn, red onion, jalapeño, lime juice and the remaining 1 tablespoon of olive oil.
7. Season with salt and pepper.
8. Remove the steak from the marinade, letting the excess drip back into the bowl; do not wipe off the marinade.
9. Season the steak with salt and pepper.
10. Grill the butterflied steak flat over moderately high heat, turning once, until medium, about 6 minutes on each side.
11. Transfer the steak to a cutting board, cover with foil and let rest for 5 minutes.
12. Thinly slice the steak across the grain and serve with the avocado-corn relish.

Mojo Marinade

Ingredients

• 1/2 cup fresh lime juice
• 1/3 cup water
• 1/4 cup fresh orange juice
• 1 1/2 teaspoons salt
• 1/2 teaspoon oregano
• 1/2 teaspoon freshly ground pepper
• 1/2 cup olive oil
• 8 large garlic cloves, thinly sliced crosswise
• 1 teaspoon ground cumin
• 6 thin sirloin steaks (8 ounces each)
• 3 tablespoons chopped fresh cilantro
• Vegetable oil, for the grill
• 2 sweet onions, sliced 1/4 inch thick

Preparation

1. Mix the lime juice, water, orange juice, salt, oregano and pepper in a bowl.
2. Heat the olive oil in a deep saucepan over moderate heat.
3. Add the garlic and cumin and cook until the garlic is fragrant and golden, about 2 minutes.
4. Very carefully add the juice mixture and bring to a boil.
5. Remove from the heat and let the mojo cool to room temperature.
6. Arrange the steaks in a large glass baking dish.
7. Add the cilantro to the mojo and pour half of it over the steaks; turn several times to coat evenly.
8. Cover and marinate in the refrigerator for 1 to 2 hours. Reserve the remaining mojo.
9. Light a grill. Lightly brush the grate with oil.
10. Remove the steaks from the marinade and pat dry. Brush the onion slices with some of the reserved mojo.
11. Grill the onion slices over the cooler part of the grill, until lightly charred and tender, about 4 minutes per side.
12. Grill the steaks over high heat until medium rare, 2 minutes per side.
13. Transfer the steaks and onions to a platter; spoon the remaining mojo on top and serve.

Cola Marinade

Ingredients

• 4 cups cola, preferably made with cane sugar
• 2 teaspoons jarred Thai green curry paste
• 2 chiles or jalapeños, thinly sliced crosswise
• One 1 1/2-pound flank steak, cut lengthwise and crosswise to make 4 steaks
• 1 tablespoon canola oil, plus more for brushing
• Kosher salt
• Freshly ground black pepper
• One 16-ounce jar salsa verde
• 8 ounces Fritos
• 1/2 cup chopped cilantro
• 2 avocados, diced
• 3 tablespoons freshly grated Cotija cheese
• Lime wedges, for serving

Preparation

1. In a 9-by-13-inch glass or ceramic baking dish, whisk the cola with the green curry paste and sliced chiles.
2. Add the flank steaks and turn to coat thoroughly.
3. Let the steaks stand at room temperature for 15 minutes, turning occasionally.
4. Light a grill or preheat a grill pan and oil the grate.
5. Remove the flank steaks from the marinade and pat them dry.
6. Brush the steaks with canola oil and season generously with salt and pepper.
7. Grill over moderately high heat, turning once, until the steaks are medium-rare, about 8 minutes total.
8. Transfer the steaks to a work surface and let rest for 10 minutes.
9. Meanwhile, in a large skillet, heat the 1 tablespoon of canola oil.
10. Add the salsa verde and bring to a simmer.
11. Cook over moderate heat, stirring, until slightly reduced and thickened, about 4 minutes.
12. Add the Fritos to the salsa and cook, stirring, until the chips are soft with some crunchy bits but not falling apart, about 2 minutes.
13. Stir in 1/4 cup of the cilantro and transfer the chilaquiles to a platter.
14. Thinly slice the steaks across the grain.
15. Top the chilaquiles with the sliced steak and any accumulated meat juices.
16. Scatter the avocados, Cotija cheese and remaining 1/4 cup of cilantro on top and serve immediately with lime wedges.