Lemon And Onion Marinated Beef Recipes

LEMON-MARINATED LONDON BROIL

Steps:

• Prick the London broil on both sides several times with a fork; place into a resealable plastic bag. Whisk together the lemon zest, lemon juice, olive oil, sugar, green onions, Worcestershire sauce, Dijon mustard, salt, and black pepper in a bowl. Pour into the bag with the meat, coat with the marinade, squeeze out excess air, and seal. Marinate in the refrigerator at least 3 to 4 hours, but overnight is best.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the beef from the marinade, and shake off excess. Discard the remaining marinade.
• Cook the beef until it is beginning to firm, and is hot and slightly pink in the center, about 17 to 20 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing thinly across the grain.

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.

BEST EVER BEEF MARINADE

Steps:

• Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, and garlic. Season with salt and pepper.

MARINATED BONELESS CHUCK STEAK

Steps:

• Place onion and bell pepper slices in a large resealable plastic bag. Add vinegar, olive oil, Worcestershire, soy sauce, garlic, rosemary, and pepper. Add steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours, or overnight.
• Remove steak from the marinade and shake off excess. Discard 1/2 of the liquid marinade.
• Pour the remaining liquid plus the onion and pepper slices into a large frying pan. Cook over high heat for 2 minutes. Move vegetables to the side of the pan and add steak. Reduce heat to medium-high and cook for 4 minutes. Remove vegetables to a plate and flip steak; cook until steak is beginning to firm and is hot and slightly pink in the center, about 3 to 5 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness.
• Drain liquid from the pan. Serve steak with onion and bell pepper.

LEMON AND ONION MARINATED BEEF

Steps:

• Preparation: Cut beef into 1 inch cubes. Grate onion inside gallon size zip-lock bag to save onion juice. Place beef chunks into bag with grated onion, pour lemon juice over beef. Seal bag and mix together to ensure even coverage. Place bag inside a large bowl and refrigerate overnight or up to 3 days (the longer the better, in my opinion).
• Cooking: drain juice from beef and onion and thread beef chunks onto metal or water soaked bamboo skewers. Place under broiler (with oven rack on the second from the top brackets) for 10-20 minutes or until edges are dark brown and crispy, turning every 5 minutes or so. Meat can also be cooked on a hibachi or regular grill. Meat does not need to be cooked to 160 degrees (and should not be!) as the lemon juice "cooks" the meat with enzymes while it marinates.