Best 4 Andreas Steak Marinade Recipes

Andreas steak marinade is a flavorful and versatile marinade that can be used to enhance the taste of any steak. Made with a combination of herbs, spices, and liquids, this marinade not only tenderizes the steak but also infuses it with a delicious and savory flavor. Whether you're grilling, pan-frying, or roasting your steak, Andreas steak marinade is sure to create a juicy, flavorful, and unforgettable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

BEST STEAK MARINADE IN EXISTENCE

Best Steak Marinade in Existence image

This is a family recipe that has been developed only over the last 5 years. In this short time it's made me famous in our close circle, but until now I've never shared it with anyone.

Provided by Kookie

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Time 15m

Yield 8

Number Of Ingredients 10

Ingredients

⅓ cup soy sauce
½ cup olive oil
⅓ cup fresh lemon juice
¼ cup Worcestershire sauce
1 ½ tablespoons garlic powder
3 tablespoons dried basil
1 ½ tablespoons dried parsley flakes
1 teaspoon ground white pepper
¼ teaspoon hot pepper sauce
1 teaspoon dried minced garlic

Steps:

Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Nutrition Facts : Calories 145.2 calories, Carbohydrate 5.6 g, Fat 13.6 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 688 mg, Sugar 1.7 g

ANDREA'S STEAK MARINADE

Andrea's Steak Marinade image

If all is prepared with the exact types of everything written here, including the wood, then this is the best tasting steak I've ever had!!

Provided by Chef Kiddle

Categories Steak

Time 20m

Yield 3 steaks, 6 serving(s)

Number Of Ingredients 7

Ingredients

2 (12 ounce) bottles yuengling lager beer
3 sirloin steaks
8 tablespoons light brown sugar
2 teaspoons seasoning salt
1 teaspoon black pepper
1 teaspoon msg
1 teaspoon adolph's meat tenderizer

Steps:

Poke holes in the steaks. Lay them in a large bowl. Pour the 2 bottles of beer on top. Marinate overnight, turning over once.
Take steaks out of marinade. Discard marinade.
Combine all spices to make the "rub". Put the dry rub on both sides of steaks, rubbing in well. Leave the dry rub on for at least 1 hour.
Cook the steaks on a fire pit over oak wood till done.

Nutrition Facts : Calories 619.4, Fat 35.1, SaturatedFat 13.7, Cholesterol 150.4, Sodium 119.3, Carbohydrate 22.2, Fiber 0.1, Sugar 17.7, Protein 43.7

ADEL'S RED WINE STEAK MARINADE

Adel's Red Wine Steak Marinade image

Granddaddy's favorite steak marinade. Can be used with all cuts of beef. I usually reserve 1/2 cup of the marinade, then simmer it down to a syrup, and use it as a sauce for the steaks.

Provided by Adel Blake

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Time 5m

Yield 4

Number Of Ingredients 12

Ingredients

1 cup dry red wine
⅓ cup soy sauce
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon minced garlic
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon onion powder
½ teaspoon ground black pepper
½ cup canola oil

Steps:

To make the marinade, whisk together the red wine, soy sauce, lemon juice, Worcestershire sauce, mustard, honey, garlic, cumin, coriander, onion powder, pepper, and canola oil in a bowl until smooth.
To use the marinade, pour over 4 steaks in a resealable plastic bag. Squeeze out the air, and massage the bag to coat the meat with the marinade. Refrigerate at least 8 hours before cooking to desired degree of doneness.

Nutrition Facts : Calories 361.5 calories, Carbohydrate 16.5 g, Fat 28.1 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 2.1 g, Sodium 1477.1 mg, Sugar 10.5 g

ANDREAS VIESTAD'S VODKA MARINATED SIRLOIN

Andreas Viestad's Vodka Marinated Sirloin image

This was prepared on Andreas Viestad's cooking show, "New Scandinavian Cooking", and it's a bit different than you may expect of the cuisine... it's definitely more garlicky than I would have thought. And despite all the vodka, it's not boozy at all. In fact, I actually used aquavit in place of the vodka and it added even more interesting flavor. If you use a smaller roast, be sure to adjust the oven time accordingly; sirloin roast can go from perfect to too dry very quickly.

Provided by EdsGirlAngie

Categories Roast Beef

Time P3DT1h15m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

4 lbs boneless sirloin tip roast
1 tablespoon coarse sea salt
2 tablespoons crushed black peppercorns
3 tablespoons parsley, finely chopped
2 tablespoons fresh thyme, finely chopped
1 teaspoon fresh thyme, finely chopped
3 garlic cloves, crushed
1/3 cup grain vodka (I used aquavit)
1/4 cup olive oil
2 tablespoons vegetable oil
4 tablespoons unsalted butter

Steps:

Rub the roast with the salt and pepper and place in a plastic zipper bag. Add the parsley, 2 tablespoons of the thyme, and the garlic, then pour in the vodka and olive oil. Seal the bag and refrigerate for 2 to 3 days, turning the bag twice a day.
Before cooking, let the meat stand at room temperature for 1 or 2 hours.
Preheat the oven to 425 degrees F.
Remove the meat from the bag and reserve the marinade. Heat the vegetable oil in a large nonstick skillet over high heat and sear the roast on all sides, about 4 to 6 minutes.
Transfer the meat to a roasting pan and roast in the middle of the oven, turning once, for 1 to 1-1/4 hours or until a meat thermometer registers 130 degrees F; and before the roast is done, pour the reserved marinade over it (you can do it when you turn the roast over, as I did -- ).
When done, transfer the meat to a cutting board and let it rest, uncovered, for at least 20 minutes; set the roasting pan aside.
Just before serving, pour the cooking juices into a saucepan and heat gently. Stir in the butter, season with salt and pepper and the remaining 1 teaspoons thyme. Strain the sauce and discard the herbs.
Carve the roast and arrange on a platter with the sauce on the side.

Nutrition Facts : Calories 537.2, Fat 35.4, SaturatedFat 12.2, Cholesterol 162.8, Sodium 992.2, Carbohydrate 0.6, Fiber 0.2, Protein 47.1

Tips:

Use a flavorful cut of steak, such as flank steak, skirt steak, or ribeye steak.
Tenderize the steak before marinating by pounding it with a meat mallet or using a fork to poke holes in it.
Use a flavorful marinade that will enhance the flavor of the steak. Some popular marinade ingredients include olive oil, lemon juice, garlic, herbs, and spices.
Marinate the steak for at least 30 minutes, but no longer than 24 hours.
Bring the steak to room temperature before grilling or cooking.
Grill or cook the steak over high heat to sear the outside and keep the inside juicy.
Let the steak rest for a few minutes before slicing and serving.

Conclusion:

Andreas' steak marinade is a delicious and easy way to add flavor to your steak. With just a few simple ingredients, you can create a marinade that will tenderize and flavor your steak to perfection. Whether you're grilling, pan-frying, or roasting your steak, Andreas' steak marinade is sure to make it a hit.