The Cook's Illustrated Cookbook (227 page)
Read The Cook's Illustrated Cookbook Online
Authors: The Editors at America's Test Kitchen
Tags: #Cooking
MAKES ABOUT 1 CUP, ENOUGH TO MARINATE 4 TO 6 INDIVIDUAL STEAKS OR ONE 2-POUND STEAK
Use with less expensive steaks such as flap meat, boneless shell sirloin, or skirt steak. This marinade is similar in flavor to the bottled variety but much fresher tasting.
¹⁄ | cup soy sauce |
¹⁄ | cup vegetable oil |
¹⁄ | cup Worcestershire sauce |
2 | tablespoons packed dark brown sugar |
2 | tablespoons minced chives |
4 | garlic cloves, minced |
1¹⁄ | teaspoons pepper |
2 | teaspoons balsamic vinegar |
1.
Combine soy sauce, oil, Worcestershire, sugar, chives, garlic, and pepper in bowl. Transfer ¹⁄
4
cup marinade to bowl and stir in vinegar; set aside.
2.
Place remaining marinade and steaks in 1-gallon zipper-lock bag; press out as much air as possible and seal bag. Refrigerate for 1 hour, flipping bag after 30 minutes to ensure that steaks marinate evenly.
3.
Remove steaks from marinade, letting any excess marinade drip back into bag. Discard bag and marinade. Grill steaks as desired.
4.
Transfer steaks to shallow pan and pour reserved marinade over top. Tent loosely with aluminum foil and let rest for 10 minutes, turning meat halfway through resting. Slice steaks or serve whole, passing reserved marinade if desired.
MAKES ABOUT 1 CUP, ENOUGH TO MARINATE 4 TO 6 INDIVIDUAL STEAKS OR ONE 2-POUND STEAK
Use with less expensive steaks such as flap meat, boneless shell sirloin, or skirt steak. Use less chipotle chile if you prefer a milder marinade.
¹⁄ | cup soy sauce |
¹⁄ | cup vegetable oil |
2 | tablespoons packed dark brown sugar |
2 | tablespoons minced canned chipotle chile in adobo sauce |
4 | teaspoons cocoa |
4 | garlic cloves, minced |
1¹⁄ | teaspoons dried oregano |
1 | teaspoon pepper |
2 | tablespoons lime juice |
1.
Combine soy sauce, oil, sugar, chipotle, cocoa, garlic, oregano, and pepper in bowl. Transfer ¹⁄
4
cup marinade to bowl and stir in lime juice; set aside.
2.
Place remaining marinade and steaks in 1-gallon zipper-lock bag; press out as much air as possible and seal bag. Refrigerate for 1 hour, flipping bag after 30 minutes to ensure that steaks marinate evenly.
3.
Remove steaks from marinade, letting any excess marinade drip back into bag. Discard bag and marinade. Grill steaks as desired.
4.
Transfer steaks to shallow pan and pour reserved marinade over top. Tent loosely with aluminum foil and let rest for 10 minutes, turning meat halfway through resting. Slice steaks or serve whole, passing reserved marinade if desired.
MAKES ABOUT 1 CUP, ENOUGH TO MARINATE 4 TO 6 INDIVIDUAL STEAKS OR ONE 2-POUND STEAK
Use with less expensive steaks such as flap meat, boneless shell sirloin, or skirt steak. This marinade also works well with pork.
¹⁄ | cup soy sauce |
¹⁄ | cup vegetable oil |
3 | tablespoons Dijon mustard |
2 | tablespoons chopped fresh tarragon |
4 | teaspoons honey |
4 | garlic cloves, minced |
1¹⁄ | teaspoons ground black pepper |
1 | teaspoon cider vinegar |
1.
Combine soy sauce, oil, mustard, tarragon, honey, garlic, and pepper in bowl. Transfer ¹⁄
4
cup marinade to bowl and stir in vinegar; set aside.
2.
Place remaining marinade and steaks in 1-gallon zipper-lock bag; press out as much air as possible and seal bag. Refrigerate for 1 hour, flipping bag after 30 minutes to ensure that steaks marinate evenly.
3.
Remove steaks from marinade, letting any excess marinade drip back into bag. Discard bag and marinade. Grill steaks as desired.
4.
Transfer steaks to shallow pan and pour reserved marinade over top. Tent loosely with aluminum foil and let rest for 10 minutes, turning meat halfway through resting. Slice steaks or serve whole, passing reserved marinade if desired.
MAKES ABOUT
1¹⁄
4
CUP, ENOUGH TO MARINATE 4 TO 6 INDIVIDUAL STEAKS OR ONE 2-POUND STEAK
Use with less expensive steaks such as flap meat, boneless shell sirloin, or skirt steak. Fresh parsley can be substituted for the cilantro.
¹⁄ | cup soy sauce |
¹⁄ | cup vegetable oil |
6 | garlic cloves, minced |
2 | tablespoons chopped fresh cilantro |
2 | tablespoons packed dark brown sugar |
1 | teaspoon grated orange zest plus 2 tablespoons juice |
1 | teaspoon pepper |
¹⁄ | teaspoon ground cumin |
¹⁄ | teaspoon dried oregano |
2 | teaspoons distilled white vinegar |
1.
Combine soy sauce, oil, garlic, cilantro, sugar, orange zest, pepper, cumin, and oregano in bowl. Transfer ¹⁄
4
cup marinade to bowl and stir in orange juice and vinegar; set aside.
2.
Place remaining marinade and steaks in 1-gallon zipper-lock bag; press out as much air as possible and seal bag. Refrigerate for 1 hour, flipping bag after 30 minutes to ensure that steaks marinate evenly.
3.
Remove steaks from marinade, letting any excess marinade drip back into bag. Discard bag and marinade. Grill steaks as desired.
4.
Transfer steaks to shallow pan and pour reserved marinade over top. Tent loosely with aluminum foil and let rest for 10 minutes, turning meat halfway through resting. Slice steaks or serve whole, passing reserved marinade if desired.
MAKES ABOUT 1 CUP, ENOUGH TO MARINATE 4 TO 6 INDIVIDUAL STEAKS OR ONE 2-POUND STEAK
Use with less expensive steaks such as flap meat, boneless shell sirloin, or skirt steak. Red curry paste and fish sauce are commonly found in the Asian foods section at most supermarkets.
¹⁄ | cup soy sauce |
¹⁄ | cup vegetable oil |
2 | tablespoons fish sauce |
2 | tablespoons packed dark brown sugar |
2 | tablespoons red curry paste |
2 | tablespoons grated fresh ginger |
4 | garlic cloves, minced |
2 | tablespoons lime juice |
1.
Combine soy sauce, oil, fish sauce, sugar, curry paste, ginger, and garlic in bowl. Transfer ¹⁄
4
cup marinade to bowl and stir in lime juice; set aside.
2.
Place remaining marinade and steaks in 1-gallon zipper-lock bag; press out as much air as possible and seal bag. Refrigerate for 1 hour, flipping bag after 30 minutes to ensure that steaks marinate evenly.
3.
Remove steaks from marinade, letting any excess marinade drip back into bag. Discard bag and marinade. Grill steaks as desired.
4.
Transfer steaks to shallow pan and pour reserved marinade over top. Tent loosely with aluminum foil and let rest for 10 minutes, turning meat halfway through resting. Slice steaks or serve whole, passing reserved marinade if desired.
WHY THIS RECIPE WORKS
As we set out to find a simple spice rub to dress up steaks, we wondered how many spices we’d need for the best rub. We found that because relatively few spices taste better when heated, a five-ingredient spice rub (made with carefully chosen ingredients) was preferable to a pantry-emptying rub. Many proponents of spice rubs swear by the benefits of toasting whole versions of all spices and grinding them fresh. To our great surprise, the flavor of steaks rubbed with freshly toasted and ground spices was indistinguishable from that of steaks rubbed with preground, untoasted spices.
MAKES ABOUT
¹⁄
3
CUP; ENOUGH FOR 4 TO 6 INDIVIDUAL STEAKS OR ONE 2-POUND STEAK
This recipe can be doubled or tripled. Unused rub can be stored in an airtight container for up to 1 month.
3 | tablespoons dried tarragon |
2 | tablespoons yellow mustard seeds |
1 | tablespoon salt |
2¹⁄ | teaspoons black peppercorns |
Grind all ingredients in spice grinder until no whole peppercorns remain. Pat steaks with rub, pressing to adhere, no more than 2 hours before grilling.
MAKES ABOUT
¹⁄
3
CUP, ENOUGH FOR 4 TO 6 INDIVIDUAL STEAKS OR ONE 2-POUND STEAK
This recipe can be doubled or tripled. Unused rub can be stored in an airtight container for up to 1 month.
2 | tablespoons black peppercorns |
2 | tablespoons coriander seeds |
1 | tablespoon dill seeds |
2¹⁄ | teaspoons salt |
1¹⁄ | teaspoons red pepper flakes |
Grind all ingredients in spice grinder until no whole peppercorns remain. Pat steaks with rub, pressing to adhere, no more than 2 hours before grilling.
MAKES ABOUT
¹⁄
3
CUP, ENOUGH FOR 4 TO 6 INDIVIDUAL STEAKS OR ONE 2-POUND STEAK
This recipe can be doubled or tripled. Unused rub can be stored in an airtight container for up to 1 month.
4 | teaspoons black peppercorns |
4 | teaspoons ground cumin |
1 | tablespoon cocoa |
2 | teaspoons salt |
2 | teaspoons ground allspice |
Grind all ingredients in spice grinder until no whole peppercorns remain. Pat steaks with rub, pressing to adhere, no more than 2 hours before grilling.
MAKES ABOUT
¹⁄
3
CUP, ENOUGH FOR 4 TO 6 INDIVIDUAL STEAKS OR ONE 2-POUND STEAK
This recipe can be doubled or tripled. Unused rub can be stored in an airtight container for up to 1 month.
6 | star anise pods |
2 | tablespoons whole coffee beans |
1 | tablespoon black peppercorns |
2 | teaspoons salt |
1 | teaspoon sugar |
Grind all ingredients in spice grinder until no whole peppercorns remain. Pat steaks with rub, pressing to adhere, no more than 2 hours before grilling.
MAKES ABOUT
¹⁄
3
CUP, ENOUGH FOR 4 TO 6 INDIVIDUAL STEAKS OR ONE 2-POUND STEAK
This recipe can be doubled or tripled. Unused rub can be stored in an airtight container for up to 1 month.
3 | dried chipotle chiles, stemmed, seeded, and cut into rough pieces |
2 | dried ancho chiles, stemmed, seeded, and cut into rough pieces |
1 | tablespoon ground cumin |
1 | tablespoon salt |
2 | teaspoons sugar |
Grind chiles in spice grinder until powdery. Whisk ground chiles, cumin, salt, and sugar together in bowl. Pat steaks with rub, pressing to adhere, no more than 2 hours before grilling.