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Marinade keeps grilled steak juicy

Marinades are a great way to add flavor before grilling meat. This steak is topped with olives and feta cheese as well.
Susan M. Selasky Detroit Free Press

Red meat has made limited appearances on the menu in my household lately. But once in a while I get a craving for a good steak with a nice sauce, served with some tasty potatoes. Of course, the steak should be grilled.

A steak recipe from several years ago recently came to mind, one that had a tasty marinade and a chopped olive topping. Marinades are a great way to add flavor and help tenderize meats.

Marinades are usually made up of an acidic ingredient (wines, vinegars and citrus juices); an oil (just about any kind will do, you don’t need a pricey olive oil); and seasoning. You also can use liquids such as beer and soy sauce (I always use the reduced-sodium soy sauce). Try not to use too much oil because it will cause flare-ups.

You can marinate steaks for as little as one hour or up to 12 hours, depending on the size and cut. Marinades do not penetrate all the way through the steak, just mainly the surface. You can place steaks in a marinade and freeze them, too.

Don’t marinate strip steaks too long because the acidic ingredients start to break down fibers and the meat will become mushy. Larger and tougher cuts of meat, such as briskets, roasts and skirt steak, need longer marinating time so they become tender.

I marinate steaks in plastic sealable bags because the meat is completely covered. The bag also takes up less room in the refrigerator.

When you’re ready to grill, remove the steak from the marinade and discard the marinade. Never reuse marinade that’s been used on raw meat, unless you boil it for at least 3 to 5 minutes.

Let the excess marinade drip off, and grill the steak as desired. It’s best to start the steak on medium-high to high heat so you can get a nice, crusty sear. Once seared, turn it over and move it to a cooler part of the grill to finish cooking.

The key to keeping a steak juicy is to not cut into it right away. Give it a good five minutes to rest. This allows the juices to seep back and settle into the steak.

The balsamic vinegar in the marinade makes this recipe super. The steaks get a nice salty finish topped with the olive sauce and optional feta cheese.

Grilled Strip Steak with Olives and Feta

Adapted from “Grilling Basics: A Step-by-Step Guide to Delicious Recipes” by Linda Johnson Larsen (Larsen, $19.95).

4 strip steaks (or other favorite steak), about 6 ounces each

Marinade:

1/2 cup canola or olive oil

3 tablespoons balsamic vinegar

1 tablespoon red wine vinegar

1 tablespoon minced or crushed garlic

1 teaspoon kosher salt

1/2 teaspoon black pepper

Topping:

2 tablespoons unsalted butter

3 cloves garlic, peeled, minced

1 small onion, finely chopped

1/4 cup chopped sun-dried tomatoes

1 teaspoon fresh oregano leaves

1/2 cup sliced mixed green and kalamata olives

1/2 cup crumbled feta cheese (optional)

Cut several slits on the fat side of the steaks so they don’t curl when grilling. Place the steaks in a plastic bag. In a small bowl whisk together all the marinade ingredients. Pour half of the marinade over the steaks in the bag. Seal the bag and refrigerate at least 3 hours or overnight. Cover and refrigerate the other half of the marinade.

Preheat the grill to medium-high. Remove the steaks from the marinade and discard the marinade. Let steaks sit at room temperature while you make the topping.

In a small skillet, melt the butter over medium heat. Add the garlic and saute 1 minute. Add the onions and saute until soft. Stir in the sun-dried tomatoes, oregano, olives and feta and saute 2 minutes. Remove from heat and set aside.

Oil the grill grate. Place the steaks on the grill and grill 5 minutes or until you get good grill marks (if desired, turn on an angle and cook 1 to 2 minutes to get nice cross-hatch marks).

Turn and continue grilling until the steak is cooked to the desired degree of doneness. Cover with the topping and drizzle with remaining marinade, if desired.

Yield: 4 servings

Nutrition per serving: 422 calories (49 percent from fat), 23 grams fat (9 grams saturated), 7 grams carbohydrates, 45 grams protein, 641 milligrams sodium, 112 milligrams cholesterol, 1 gram fiber