Grilled Rump Steak In A Simple Ginger Marinade Recipes

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GRILLED RUMP STEAK IN A SIMPLE GINGER MARINADE



Grilled rump steak in a simple ginger marinade image

Grilled rump steak in a simple ginger marinade

Provided by Stephanie Alexander

Categories     Main-course

Time 1h30m

Number Of Ingredients 7

1 x 800g thick slice of rump steak
2 bundles bok choy, washed
Title:Marinade
2 cloves garlic, finely chopped
1 x 4cm piece fresh ginger, peeled and finely chopped
2 tbsp vegetable oil
2 tbsp soy sauce

Steps:

  • Mix all the ingredients for the marinade in a shallow dish and turn the steak in it. Leave for 1-3 hours.Grill the steak over hot coals or under a very hot griller for 4 minutes on each side. Transfer to a warm plate.Stir-fry the bok choy leaves in a wok. Slice the steak diagonally and serve on top of the bok choy, drizzling any juices from the meat over.

AMAZING GINGER-GARLIC STEAK MARINADE



Amazing Ginger-Garlic Steak Marinade image

This marinade tenderizes the steaks and makes them absolutely delicious. You won't need steak sauce for this one! I will sometimes use it on a big London broil which I'll slice against the grain. The result is tender and really delicious. I never measure anything for this. It's hard to mess up. Prep time doesn't include time marinating in the fridge.

Provided by SilverOpera

Categories     Steak

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

4 steaks, any cut
1/2 cup soy sauce
1/4 cup rice vinegar
2 tablespoons garlic powder
1 teaspoon ground ginger or 1 tablespoon fresh ginger, minced
1 teaspoon toasted sesame oil
1 teaspoon Worcestershire sauce
1 teaspoon black pepper

Steps:

  • Throw all ingredients in a Ziplock bag with your steaks.
  • Refrigerate overnight (tastes best), or for at least two hours.
  • Cook your steaks however you want.
  • Some people will probably scream unsanitary, but I like to boil down the marinade until it thickens in the same pan I cook my steaks in, and serve it as a pan sauce. I'm not dead yet!
  • Enjoy!

Nutrition Facts : Calories 229.7, Fat 7.1, SaturatedFat 2.4, Cholesterol 79, Sodium 2089, Carbohydrate 6.5, Fiber 0.9, Sugar 0.9, Protein 34.1

THE BEST STEAK MARINADE



The Best Steak Marinade image

We use this marinade for rib steaks, but can be used for almost any cut of beef.

Provided by SweetCravings

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 5m

Yield 4

Number Of Ingredients 7

¼ cup olive oil
¼ cup balsamic vinegar
¼ cup Worcestershire sauce
¼ cup soy sauce
2 teaspoons Dijon mustard
2 teaspoons minced garlic
1 pinch salt and pepper to taste

Steps:

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

Nutrition Facts : Calories 155.5 calories, Carbohydrate 7.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 1135.4 mg, Sugar 4.2 g

GINGER GARLIC STEAK AND NOODLE SALAD



Ginger Garlic Steak and Noodle Salad image

One of our favorite restaurants makes a beef and noodle dish, and I had to make it my own. I created this salad using some of my favorite ingredients: I love what the heat of the Fresno adds against the sweetness of the mango. I even got my kale in there, too!

Provided by Katie Lee Biegel

Categories     main-dish

Time 6h

Yield 6 to 8 servings

Number Of Ingredients 30

1/4 cup avocado or vegetable oil
1/4 cup low-sodium soy sauce
1/4 cup dark brown sugar
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1 tablespoon toasted sesame oil
1 pound skirt steak
Kosher salt and freshly ground black pepper
1 lime
4 ounces udon noodles (see Cook's Note)
1/2 cup avocado oil or vegetable oil
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
2 teaspoons sesame oil
1 teaspoon grated garlic
1 teaspoon grated fresh ginger
1 teaspoon kosher salt
Juice of 1 1/2 limes
2 cups finely shredded napa cabbage
1 bunch Tuscan kale, stemmed and finely shredded
1 cup carrot ribbons
1 cup whole fresh cilantro leaves
1/2 cup whole fresh mint leaves
4 scallions, thinly sliced
1 Fresno or jalapeño chile, sliced into thin rings
1 cup thinly sliced mango
1/2 cup chopped roasted, salted peanuts
Lime wedges, for serving

Steps:

  • For the steak: In a wide, shallow container with a lid, add the avocado or vegetable oil, soy sauce, sugar, ginger, garlic and sesame oil. Whisk to combine. Add the steak and coat in the marinade. Cover and refrigerate for 4 to 6 hours. Remove the steak from the refrigerator to come to room temperature before cooking, about 1 hour.
  • Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade, pat dry and sprinkle with salt and pepper. Cook for 2 to 3 minutes per side for medium-rare with an internal temperature of 125 degrees F. Remove from the heat and set aside to rest, about 10 minutes. Squeeze the juice of the lime on the rested steak and slice against the grain.
  • For the salad: Cook the udon noodles according to the package instructions.
  • In a small bowl, combine the avocado or vegetable oil, soy sauce, vinegar, honey, mustard, sesame oil, garlic, ginger, salt and lime juice. Whisk thoroughly to combine and set aside.
  • In a large bowl, combine the cabbage and kale. Add the carrots, cilantro, mint, scallions, chiles and noodles and toss to combine. Add the dressing and toss to coat. Add the mango and gently toss. Sprinkle the salad with the peanuts. Arrange the steak over the salad.
  • Divide the salad and steak among plates. Serve with lime wedges.

GRILLED FLANK STEAK WITH GINGER MARINADE



Grilled Flank Steak with Ginger Marinade image

Provided by Aida Mollenkamp

Categories     main-dish

Time 1h5m

Yield 3 to 4 servings

Number Of Ingredients 8

1 (5-inch) piece ginger, sliced thinly
1/4 cup sesame oil
8 medium garlic cloves, smashed
2 teaspoons freshly squeezed lime juice
1 tablespoon honey
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 1/2 pounds flank steak, trimmed of fat and sinew

Steps:

  • In a nonreactive dish or large resealable plastic bag, combine all ingredients except steak and mix thoroughly. Add steak and turn to thoroughly coat. Cover dish or close bag and allow to marinate at room temperature for 30 minutes. (If you are making ahead, cover, and place in refrigerator. Can be marinated up to 24 hours in refrigerator.)
  • Once steak has marinated, remove from refrigerator and bring to room temperature for at least 15 minutes. Heat a lightly oiled grill pan to medium-high heat. When pan is heated, remove steak from marinade, shake off excess, add to pan and cook for about 6 to 8 minutes per side for medium rare.
  • Transfer to a cutting board, season with additional salt and freshly ground black pepper and let rest for 10 to 15 minutes. Slice thinly across the grain and serve.

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