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Sizzling Summer Beef Steak

Russ Myers


The key to a good marinade is to combine an acid, a fat and spices. Vinegar, lemon juice, fruit juice, milk, yogurt and wine are excellent acids. Use any cooking oil for the fat (remember, olive oil tends to congeal in the refrigerator). Then add your favorite seasonings – be generous because the flavor will diminish considerably.


★★★★★ 1 vote

8 Servings
30 Min


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(3 lb.) beef top round steak, cut 1-1/2 inches thick


1/2 c
fresh lime juice
3 Tbsp
minced green onions
2 Tbsp
vegetable oil
1 Tbsp
minced fresh ginger, optional
3 clove
garlic, minced
1 Tbsp
1/2 tsp

How to Make Sizzling Summer Beef Steak


  • 1Combine marinade ingredients. Marinate beef steak in marinade in refrigerator 6 hours or as long as overnight.
  • 2Remove steak; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 25 to 28 minutes for medium rare doneness, turning occasionally. (Do not overcook.) Let steak stand 10 minutes. Carve into thin slices.
  • 3To Broil:
    Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 27 to 29 minutes for medium rare doneness, turning once. (Do not overcook.)

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About Sizzling Summer Beef Steak

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy

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