|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Italian dressing is one of the best steak marinades you can buy. The combination of oil and vinegar with the herbs and spices makes it a flavorful and powerful tenderizer. This is one of the best shortcuts to marinating meats, especially tough cuts of beef.
You can certainly make a fancier marinade, but you can't beat this one for simplicity. Before heading off to work, you can quickly get the steaks marinating for a great dinner when you come home. You could mix up your own homemade Italian dressing with fresh herbs if you prefer.
A marinade helps prevent the formation of unhealthy chemicals when the meat is grilled. So, it not only gives your meat a good texture and flavor, but it also is a healthier way to grill.
This recipe includes grilling instructions, but if you choose another cooking method, the Italian dressing marinade is still a good choice. Because this dressing usually lacks sugar, it won't burn at the high temperatures used to grill steak.
Either serve the steaks whole, or slice and serve on top of pasta or fresh salad greens. This dish also works well with mashed potatoes or grilled vegetables.
Gather the ingredients.
Place the steak or steaks into a resealable plastic bag and pour the Italian dressing over the steaks, making sure meat is well coated. Release the air from the bag and seal. Place the bag into the refrigerator for 4 to 12 hours.
Remove the bag containing steaks at least 30 minutes before grilling. Let it stand at room temperature during this time.
Preheat the grill for medium-high heat.
Remove the steaks from the bag and discard the marinade.
Season the steaks with salt, lemon pepper, and black pepper.
Place the steaks onto the grill and cook for 6 to 7 minutes per side, depending on thickness and desired doneness.
Once the steaks have reached the preferred doneness, remove them from the heat onto a warmed plate and let the meat rest for 5 to 7 minutes before serving. This allows the juices to be evenly distributed. They will run out if you cut the meat too soon. Serve with your choice of sides and enjoy!
- Rare: 120 to 130 F
- Medium Rare: 130 to 135 F
- Medium: 140 to 150 F
- Medium Well: 155 to 165 F
- Well: 170 F or higher
- Don't be tempted to use the marinade for basting or to make a sauce you have used it on the raw steaks. The marinade would need to be boiled to ensure that all bacteria are killed.