Hot Pepper Steak Marinade Recipes

GRILLED STEAK WITH GARLIC AND HOT PEPPER MARINADE WITH ROASTED TOMATOES WITH CABRALES BLUE CHEESE

Steps:

• For the Marinade:
• Combine all ingredients in a mixing bowl.
• For the steaks:
• Place the steaks in a large shallow baking dish. Pour 1/2 of the marinade over the steaks and turn to coat. Cover and let marinate in the refrigerator at least 4 hours or overnight. Cover the remaining marinade and place in the refrigerator. One hour before cooking the steaks, remove marinade from the refrigerator and allow it to come to room temperature. Heat a grill pan over high heat until smoking or heat up an outdoor grill Remove steaks from the marinade, discard marinade, and season with salt and pepper, to taste. Grill for 4 minutes on each side for medium rare doneness. Use the other 1/2 of the marinade to serve with the steaks.
• For the Roasted Tomatoes:
• Preheat oven to 400 degrees F. Place tomatoes in a baking dish, drizzle with olive oil and season with salt and pepper to taste. Roast until soft, about 15 to 20 minutes. During last 5 minutes of cooking sprinkle the blue cheese over the tomatoes.

THE BEST PEPPER STEAK

Steps:

• Freeze the flank steak until the meat is slightly frozen and firm enough to thinly slice with ease, 45 minutes to 1 hour.
• Finely grate 2 cloves of the garlic into a large bowl. Peel the ginger and cut it in half. Finely grate one of the ginger halves into the same bowl; reserve the remaining ginger. Whisk in 3 tablespoons of the soy sauce, 2 tablespoons of the Shaoxing wine, 1 1/2 teaspoons of the sugar and several large grinds of pepper to combine. Set aside.
• Thinly slice the flank steak against the grain on a very slight bias into 1/4-inch-thick strips. Cut any extra-long pieces in half; the strips should be no longer than 3 to 4 inches. Add to the bowl with the marinade and stir to combine. Cover with plastic wrap or a lid and refrigerate for at least 1 hour and up to overnight.
• About 30 minutes before finishing the dish, use tongs to transfer the steak to a large baking sheet lined with several layers of paper towels and arrange in a single layer. Lay additional paper towels on top to help absorb any excess marinade. Set aside to take the chill off the meat.
• Whisk together the beef broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar and a couple large grinds of pepper in a medium bowl; set aside.
• Finely mince the remaining 2 cloves garlic and add to a small bowl. Finely mince the remaining ginger and add to the same bowl. Set aside.
• Heat 1 tablespoon of the canola oil in a large skillet over high heat. When the oil starts to shimmer, add a third of the steak strips in a single layer and cook until well-browned on the first side, about 1 minute. Flip and cook until browned on the second side, about 1 more minute. Transfer to a large plate. Cook the remaining steak in 2 additional batches, adding 1 1/2 teaspoons of canola oil per batch. Transfer to the plate.
• Lower the heat to medium high. Add the onion and a splash of water to the empty skillet and cook, scraping up any browned bits and stirring constantly, for 2 minutes. Add the red and green bell peppers and cook, stirring frequently and adding another splash of water if the skillet starts to get too brown on the bottom, until the vegetables are crisp-tender, 5 to 7 minutes. Add the garlic and ginger and cook, stirring constantly, until softened, about 1 minute.
• Return the steak to the skillet and stir to combine. Whisk the cornstarch into the sauce, then pour it into the skillet. Cook, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Transfer the pepper steak to a large serving platter and top with sliced scallions and toasted sesame seeds. Serve immediately with a side of steamed rice.

EASY PEPPER STEAK

Steps:

• Sprinkle meat with paprika. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes. , Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened. Gently stir in tomatoes and heat through. Serve over rice.

SPICY PEPPER STEAK

Steps:

• Sprinkle beef with salt and pepper. In a large skillet, cook beef in oil until no longer pink; remove and keep warm. In the same skillet, saute green pepper and onion until tender. Add garlic; cook 1 minute longer., Dissolve bouillon in hot water; stir into skillet with tomatoes. Return beef to the pan; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat is tender., Combine cornstarch and cold water; stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles if desired.

HOT PEPPER STEAK MARINADE

Steps:

• Roast jalapeno, cayenne, green pepper, and banana peppers (oven roasted method or on the grill. I do both and then wrap them in in foil and put them in a brown paper bag to sweat). They are roasted enough when the skins start to pucker all over and blacken!
• Peel and deseed roasted peppers, wearing plastic gloves.
• Peel tomatoes and garlic. I blanch my tomatoes til the skins crack and cool in cold water, then peel off the skin.
• In a food processor, process tomatoes and garlic until they're almost smooth.
• In a medium pot, combine pepper mixture and all other ingredients.
• Over medium heat, cook mixture until it reaches the consistency you want. (It thickens as it cooks).
• Let cool and pour into air tight storage containers.
• A little mix goes a long way, but the marinade keeps well in the fridge for a good long time, so this 3 cup batch is likely to last a while.
• If you are planning to use this for venison, add some Italian dressing to the mix!

BEST STEAK MARINADE IN EXISTENCE

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.

PEPPER STEAK

Steps:

• Cut steak into 2-1/2-in. x 1/2-in. x 1/4-in. strips. In a medium bowl, combine the soy sauce, sugar and garlic. Add meat; toss lightly to coat. Cover and refrigerate 3-4 hours. , Discard marinade. In a skillet or wok, stir-fry meat in oil for 5-6 minutes or until no longer pink. Add peppers and onion; stir-fry for 3-4 minutes. Combine water and cornstarch until smooth. Add to meat and vegetables; stir-fry for 2-3 minutes or until thickened. Serve with rice.

THE BEST STEAK MARINADE

Steps:

• Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.

MARINADE FOR STEAK II

Steps:

• In a medium bowl, mix molasses, ketchup, ground ginger, thyme, black pepper, distilled white vinegar, hot pepper sauce and garlic powder. Place desired meat in mixture. Marinate in the refrigerator 3 hours or longer before grilling.