Pineapple orange juice steak marinade recipes - Marinades and sauces

Author: Charles Ryder  

After the marinade time, the steak can be frozen in meal-sized portions for quick meals later. Get T-Bone Tom's Choice Steak Marinade Recipe from Food Network Carne Asada Marinade for grilled flank steak to make tacos, burritos, etc.

T-Bone Tom's Choice Steak Marinade

Get T-Bone Tom's Choice Steak Marinade Recipe from Food Network
Provided by: Food Network
Total time: 10 minutes
Cook time: 10 minutes
Yields: 4 servings
Number of ingredients: 7
  • 2 cups vegetable oil
  • 1 cup soy sauce
  • 1 cup Worcestershire sauce
  • 1/2 cup pineapple juice
  • 2 tablespoons granulated garlic
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons dry mustard
How to cook:
  1. Mix the oil, soy sauce, Worcestershire, pineapple juice, granulated garlic, pepper and dry mustard in a bowl. Use to marinate steaks overnight or for 10 hours in the refrigerator. Makes enough marinade for 4 steaks.
Notes: PINEAPPLE MARINATED RIBEYE > Call Me PMc, Add pineapple juice, soy sauce, ginger, salt, and pepper to a gallon ziptop bag. Add steaks to the bag and allow to marinate 1 to 2 hours minimum up to 48 hours

Orange & Pineapple Marinade Tenderizer New York Strip

Pineapple contains an enzyme (bromelain) that tenderizes the meat. Papaya also contains an Duration: 11:50

Carne Asada Marinade

Carne Asada Marinade
Carne Asada Marinade for grilled flank steak to make tacos, burritos, etc.
Provided by: Rhwilson
Total time: 30 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 6 servings
Cuisine: Mexican
Number of ingredients: 15
  • 1/2 cup Orange juice
  • 1/2 cup Pineapple juice
  • 1/4 cup Fresh lemon juice ; (2 lemons)
  • 1 Fresh Lime ; squeezed
  • 1/2 cup Reduced-sodium soy sauce ; (Yamasa brand)
  • 4 cloves Garlic ; minced
  • 1 pepper Chipotles, canned in adobo sauce ; minced
  • 1 bunch Fresh Cilantro ; chopped
  • 1 tablespoon Chili powder
  • 1 tablespoon Ground cumin
  • 1 tablespoon Paprika
  • 1 teaspoon Dried oregano ; mexican
  • 1 tablespoon Black pepper
  • 1/2 cup Olive oil
  • 3 pounds Flank Steak
  • Calories: 440 calories
  • Fat: 21.3916059578407 g
  • Carbohydrate: 10.5846552659723 g
  • Cholesterol: 79.37866475 mg
  • Fiber: 1.50504478434744 g
  • Protein: 50.1538249870539 g
  • Saturated Fat: 7.45087028827384 g
  • Serving Size: 1 1 Serving (318g)
  • Sodium: 632.809966354468 mg
  • Sugar: 9.07961048162489 g
  • Trans Fat: 2.49851546729249 g
How to cook:
  1. Combine juices, soy and spices in a large bowl then whisk in olive oil until well combined. Stir in cilantro.
  2. Lay Flank Steak between two sheets of plastic (split freezer bags) on a hard surface, use flat meat mallet and pound to 1/4 inch thick. Use fork and poke holes through steak all over. Place steak in large ziplock bag, add marinade and evacuate air; marinate in refrigerator 24 hours.
  3. Preheat grill to medium heat and lightly oil grate.
  4. Remove steak from marinade and pat dry, discard marinade, cook to desired temperature (about 5 minutes per side for medium-rare).
  5. Cut steak across grain and serve immediately.
Notes: Pineapple Marinade Recipe, Ingredients · 1 cup (240 milliliters) crushed pineapple · 1/3 cup (80 milliliters) soy sauce · 1/3 cup (80 milliliters) honey · 1/4 cup (60

Orange and Pineapple Beef

Get Orange and Pineapple Beef Recipe from Food Network
Provided by: Giada De Laurentiis
Total time: 75 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 6 servings
Number of ingredients: 13
  • Vegetable oil cooking spray
  • 3 tablespoons vegetable oil
  • 1 (4 to 5-pound) beef tenderloin, trimmed
  • Kosher salt and freshly ground black pepper
  • 1 (20-ounce) can pineapple chunks in heavy syrup
  • 1 cup orange juice
  • 1/4 cup fresh lemon juice (from 1 large lemon)
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons sugar
  • 1 tablespoon arrowroot
  • 3 cloves garlic, coarsely chopped
  • 1 (1-inch) piece fresh ginger, peeled and coarsely chopped
  • 1/2 teaspoon kosher salt, plus extra for seasoning
How to cook:
  1. Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Set aside.
  2. In a large skillet, heat the oil over high heat. Season the beef with salt and pepper and brown on all sides, for about 5 minutes. Transfer the beef to the prepared baking sheet and roast until an instant-read thermometer inserted into the thickest part of the meat registers 125 degrees F for medium-rare, about 40 to 45 minutes. Remove the beef from the oven to a cutting board. Cover the meat loosely with foil and let rest for 20 minutes.
  3. Sauce: In a blender, combine the pineapple chunks and syrup, the orange juice, lemon juice, soy sauce, sugar, arrowroot, garlic, ginger, and 1/2 teaspoon salt. Blend until smooth. Heat the same skillet used for the beef over medium-high heat. Add the sauce and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer until the sauce thickens, about 5 minutes Season with salt, to taste.
  4. Cutting across the grain, slice the meat into 1/4-inch thick slices and arrange on a platter. Garnish with orange slices, if using. Pour the sauce into a serving bowl and serve alongside the beef.
  5. Garnish: orange slices, optional.
Notes: Marinated Tuna Steak Recipe, I didn't have orange juice so substituted pineapple juice. It turned out fabulous. Great recipe even with the change.

Citrus Carne Asada Marinade

Citrus Carne Asada Marinade
I have used this recipe for a number of years, and most often marinate enough steak for a few meals. After the marinade time, the steak can be frozen in meal-sized portions for quick meals later. The flavor of this carne asada is much better, and the meat much more tender, than any I have had in Mexican restaurants. If cut in strips, this meat also works very well for fajitas. Serve with tortillas, Mexican rice, and beans.
Provided by: judy2304
Total time: 25 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 2 servings
Number of ingredients: 17
  • 1 medium onion, thinly sliced
  • ¼ cup soy sauce
  • ¼ cup lime juice
  • ¼ cup lemon juice
  • ¼ cup orange juice
  • 1 small bunch cilantro, chopped, or to taste
  • 2 tablespoons chili powder
  • 4 cloves garlic, crushed
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons dried oregano
  • 1 ½ teaspoons crushed coriander seeds
  • 1 teaspoon hot pepper sauce (such as Tabasco®)
  • 1 teaspoon finely chopped chipotle pepper
  • 1 teaspoon ground black pepper
  • ½ teaspoon white sugar
  • 2 pounds flank steak
  • 2 tablespoons olive oil, or as needed
  • Calories: 158.3 calories
  • Carbohydrate: 6.8 g
  • Cholesterol: 27.3 mg
  • Fat: 8.1 g
  • Fiber: 1.6 g
  • Protein: 15.2 g
  • Saturated Fat: 2.3 g
  • Sodium: 521.2 mg
  • Sugar: 2.2 g
How to cook:
  1. Combine onion, soy sauce, lime juice, lemon juice, orange juice, cilantro, chili powder, garlic, cumin, oregano, coriander, hot sauce, chipotle pepper, black pepper, and sugar in a 1-gallon plastic zip-top bag. Add steak and seal. Marinate in the refrigerator, turning and massaging meat frequently, for up to 24 hours.
  2. Heat olive oil in a large frying pan over high heat. Add steak and marinade. Cook steak until medium-rare to medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 to 140 degrees F (54 to 60 degrees C).
Notes: That Red Meat Marinade For Carne Asada, The vibrant red color is from the achiote used in the recipe. You can also substitute the sour orange juice for fresh pineapple juice. This marinade is great on
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