Minestrone Soup
(Knife Skills)
..where teens can learn to cook restaurant quality meals for the family
Grilled Marinated Steak
If you want a great steak dinner, buy the best steak you can. A good steak deserves minimal tampering with (well, make it how you like it, but we think really good steaks should be served rare with minimal sauce, but some butter, salt and pepper).But often you won't have the best steaks to hand, in which case marinating it and cooking it through a little more might be just what you want. That's what we'll do in this recipe. And it's best to start the day before, so you benefit from marinating the steaks overnight. Failing that, marinate them at least for 2 hours before cooking. The longer the better.
ADJUST SERVINGS
Most of our recipes are for 4 people. You can check and adjust the serving size by clicking on the red number above.
GET SHOPPING!
This is a reminder to check what ingredients you need to buy and add them to your shopping list. It’s good to do your own food shopping, but at the very least, you’re head chef, so send a family member out to the shops for you!
GET ORGANISED
Remember ‘Skill 2’ of the Big 5: Become super-organised.:
Add your own private notes:
Equipment
- Grill (BBQ, gas or the grill/broiler in your oven)
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Garlic press (optional)
- Plastic wrap or resealable plastic bag
- Tongs
- Serving platter
- Salad bowl
- Knife (for optional garnishes)
Ingredients
- 4 steaks such as ribeye, sirloin, or flank. The rule is, approx 220g per person (adult)
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 tbsp Worcestershire sauce
- 2 cloves garlic minced
- 1 tsp black pepper
- 1 bag of mixed salad greens
- 4 bread rolls
Instructions
Prep in Advance:
- Mince 2 cloves garlic either with your knife as you have been doing so far, or using a garlic press if it's time to cheat and speed things up! Set it aside in a bowl
- In the mixing bowl, whisk together 1/4 cup olive oil and 1/4 cup soy sauce
- Add the 2 tbsp Worcestershire sauce and your minced 2 cloves garlic
- Add 1 tsp black pepper and whisk to make sure it is all mixed well
- Place the 4 steaks in a resealable plastic bag or a dish that can be covered
- Pour the marinade over the steaks, ensuring they are well coated
- Seal the bag or cover the dish with plastic wrap
- Refrigerate the steaks to marinate for at least 2 hours, or overnight for best results
Let's Cook!
- Preheat your grill to a high heat (to get a good sear on the steaks) or get your BBQ on with some nice glowing coals (no flames)
- Remove the steaks from the marinade, and hold them by the end long enough to let excess marinade drip off
- Place the steaks on the grill.Grill time depends on steak thickness and desired doneness (rare, medium rare, medium or well done). A general guideline is 4-5 minutes per side for medium-rare on a 1-inch thick steak – but this can vary!Your best bet is to pay full attention, watch them, turn them over, and when you think they might be done after about 4 minutes on each side, cut into your one in it's thickest part to get a sense of how well it has cooked in the middle.There is a downside to this – you don't really want to release all the juices, but as you're getting a feel for timings, you're going to have to take this hit! Don't cut into the others though.
- Remove steaks from the grill to a platter
- Let the steaks rest for 5 minutes after grilling before serving to allow the juices to redistribute. This is really important when cooking meat! The juices and often the heat is not even across the meat. So when you 'rest' it, they distribute more evenly, and so the meat turns out juicier and nicer.
- While steaks rest, toss the mixed salad in a salad bowl
- Heat the pre-made dinner rolls as per package instructions if desired
- Serve the steak alongside the salad, bread rolls, butter and extra cracked black pepper/salt
Please share with us how you went!We need your feedback so we can improve the recipes and help others succeed! Please let us know by leaving a comment 🙂