ITALIAN BEEF MARINADE
This makes even a tough cut like London Broil moist, tender and flavorful! Great for the grill or for the broiler! (Note: cook time is marinating time)
Provided by MrsSnax
Categories Steak
Time P1DT10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine dressing mix with both vinegars.
- Add oil, mix well, and then add seasonings and garlic.
- Add meat and marinate in Pyrex container or ziplock 4 hours to overnight, turning occasionally.
- Please note that this*will* congeal in the fridge.
- Grill or broil to desired doneness.
- Let meat rest 5 minutes before cutting.
- Enjoy!
ITALIAN MARINATED SIRLOIN STEAK
Provided by Food Network Kitchen
Categories main-dish
Time 5h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk the olive oil, vinegar, garlic, rosemary, parsley, oregano, honey, red pepper flakes and 1/2 teaspoon each salt and pepper in a medium bowl. Transfer 3 tablespoons of the vinaigrette to a small bowl; cover and refrigerate until ready to serve.
- Combine the remaining vinaigrette with the steak in a large resealable bag; turn the bag several times to coat the meat. Refrigerate at least 4 hours or overnight, turning the bag occasionally.
- Preheat a grill to high. Transfer the steak to a plate or baking sheet, letting the excess marinade drip off; season the steak with salt and pepper. Let stand at room temperature, 30 minutes. Grill the steak until a thermometer inserted into the thickest side reaches 130 degrees F, 16 to 20 minutes for medium rare, flipping every 4 to 5 minutes. Transfer the meat to a cutting board and let rest 10 minutes. Thinly slice the meat against the grain; serve with the reserved vinaigrette.
CLASSIC ITALIAN BEEF POT ROAST
This is a classic Italian pot roast, or in Italian known as 'stracotto', which basically means over-cooked. Quite possibly the worst translation ever (despite being true), because this dish couldn't be more flavorful or hearty. Serve this classic Italian pot roast with mashed potatoes or soft polenta!
Provided by Laura / A Beautiful Plate
Categories Beef and Pork
Time P1DT3h
Number Of Ingredients 16
Steps:
- Prepare Marinade (24-36 hours in advance): Heat oil in a large saucepan over medium heat. Add celery, onions, and carrot and saute for 7 to 8 minutes, or until they are lightly caramelized. Add garlic, bay leaves, rosemary sprigs, and whole peppercorn, pour in wine, and bring mixture to a boil. Reduce heat and simmer liquid for 5 minutes to infuse wine. Remove from heat and allow to cool to room temperature.
- Season the meat, on all sides, generously with salt. Place in a large gallon size freezer bag, and carefully pour the room-temperature red wine marinade into bag, along with all of the aromatics. Place on a small baking sheet and refrigerate for 24 to 36 hours. Turn meat a few times during the marinade process.
- Preheat the oven to 300°F (150°C) and place a rack in lower third of oven. Remove the pot roast from the marinade, place on a rack on top of a baking sheet to drain (you want to save any marinade that drips from the meat for cooking later). Pat the meat thoroughly with paper towels, you want it to be relatively dry in order for it to brown well.
- Heat the oil in a large skillet over medium heat. Add meat, and sear on all sides, using large kitchen tongs to turn it. It will take anywhere from 12 to 20 minutes total. It should be a relatively dark sear (especially due to the wine marinade). Transfer meat to a 3 or 4-quart Dutch oven.
- Discard any fat in the skillet, and wipe it with a clean paper towel. Return skillet to medium-high heat and add the brandy-be extremely careful and stand back, as alcohol can ignite. Bring brandy to a boil, scraping bottom of skillet to deglaze any brown bits on bottom of pan. Reduce liquid to roughly 2 tablespoons. Strain the marinade into the skillet (reserve vegetables), and bring to a boil. Boil marinade until it is reduce to about a cup. Add stock, and boil again to reduce by half. Remove from heat.
- Place pancetta (or bacon, if using) under or next to the seared pot roast in the Dutch oven pot. Place the reserved vegetables from the marinade around the meat (you can also push some under the meat too). Pour over the reduced braising liquid, cover with a sheet of parchment paper so that it nearly touches the meat, and cover tightly with lid.
- Place pot into the oven, checking after 15 to 20 minutes to ensure it is very slowly simmering (not simmering too quickly). Reduce heat by 10°F to 15°F if simmering too quickly. Braise the roast for 2½ to 3½ hours, turning it once halfway through the braising time.
- To finish: Lift pot roast carefully and place on platter to catch juices. Strain braising liquid into a saucepan (reserve pancetta and garlic)-discard any other vegetables. Skim and discard most fat from the braising liquid, and bring to a boil. Simmer for about 10 minutes, tasting as you go. Season to taste with salt and pepper.
- Meanwhile, squeeze the garlic cloves out of the head of garlic, and smash into a paste using a fork. Pull apart the pancetta. Tear into small shreds, and add this to the sauce along with the smashed garlic.
- Remove kitchen string from pot roast, and carve on an angle to produce ½-thick slices, and serve with sauce and mashed potatoes.
Nutrition Facts : ServingSize 1 serving, Calories 593 kcal, Carbohydrate 10 g, Protein 21 g, Fat 40 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 80 mg, Sodium 355 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 25 g
ITALIAN MARINADE
Spiedies, grilled skewers of meat marinated in what amounts to Italian dressing, are a culinary mainstay of bars and roadhouses in and around Binghamton, N.Y. What follows is a recipe for the marinade used to prepare them for the fire. I have used fresh herbs, though dried ones are more traditional, and have upped the flavor slightly with the use of lemon zest. Once you've got the marinade made, simply cut the meat - chicken or beef, lamb or pork - into 1- or 2-inch cubes, and submerge it in the liquid for a couple of days (10 to 12 hours for chicken), covered, in the refrigerator. All that lemon and vinegar does some work on the meat, and the result, when grilled over charcoal for four or five minutes a side, is a fantastical taste of upstate New York, and a very simple and excellent dinner besides. (Here are instructions for cooking them.) Serve with torn mint and an additional drizzle of lemon juice and olive oil, on top of Italian bread or alongside rice.
Provided by Sam Sifton
Categories sauces and gravies
Time 5m
Yield Enough for 2 to 3 pounds meat
Number Of Ingredients 13
Steps:
- Whisk together all the ingredients in a large bowl. Add cubes of chicken, pork, lamb or beef to the marinade and cover tightly, or place into large, re-sealable plastic bags and refrigerate for 24 to 36 hours (or 10 to 12 hours for chicken).
Nutrition Facts : @context http, Calories 256, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 27 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 4 grams, Sodium 170 milligrams, Sugar 1 gram
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