|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 88g||113%|
|Saturated Fat 22g||112%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 0g||1%|
|Total Sugars 24g|
|Vitamin C 1mg||5%|
|*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 use, and it's a flavorful shortcut to perfectly juicy and flavorful steaks. The combination of oil and vinegar with herbs and spices makes it a delicious and powerful tenderizer. The dressing is especially handy when you're dealing with tough cuts of beef. Although there is an endless array of great marinades, you can't beat this recipe for simplicity, as you just need a bottle of nice Italian dressing, your beef of choice, and seasonings.
Try this excellent trick to perfect meat: place the steaks in the marinade in the morning and grill them at dinner time for an unbeatably simple dinner. A marinade helps prevent the formation of unhealthy chemicals when the meat is grilled. So, besides good texture and flavor, marinating meats is a better way to grill. Our recipe includes grilling instructions, but the Italian dressing marinade works perfectly with any other cooking method.
Because this dressing usually lacks sugar, it won't burn at the high temperatures of the grill. Double-check the label and choose a sugar-free dressing, or make it yourself if you have a few minutes to spare. Serve with a pasta or potato salad and some greens, or grill some vegetables at the same time for a one-grill meal. Although we use strip steak for this dish, use whichever cut of beef you have at hand.
1 pound strip steak, or steak of choice
1 (16-ounce) bottle favorite Italian dressing
1/2 teaspoon kosher salt
1/2 teaspoon lemon pepper seasoning
Freshly ground black pepper, to taste
Steps to Make It
Gather the ingredients.
Place meat into a resealable plastic bag and pour in Italian dressing. Release air from bag and seal. Place bag into refrigerator for 4 to 12 hours.
Remove bag from refrigerator and let stand at room temperature at least 30 minutes before grilling.
Preheat grill to medium-high heat.
Remove steaks from the bag and discard marinade.
Season steaks with salt, lemon pepper, and black pepper.
Place steaks onto the grill and cook for 6 to 7 minutes per side, depending on thickness and desired doneness.
Once steaks have reached preferred doneness, remove from heat onto a warmed plate and let rest for 5 to 7 minutes before serving so juices can be evenly distributed. Serve with your choice of sides.
Can I Use the Marinade for Basting?
Yes and no. If you plan to use the marinade left in the bag know that raw meat has been there and the chances of food-borne illness increase when consuming undercooked meats. But if you cook and boil the marinade you can use it for basting:
- Place the marinade in a pan and bring it to a boil for at least 5 minutes. This process ensures that all potentially harmful bacteria are killed. Only then you can use it for basting, or you can transform it into a serving sauce by adding other ingredients like butter or heavy cream and seasonings, and reducing it to concentrate flavors.
Here is a helpful guide to doneness temperatures in steak. Use an instant-read thermometer to check your preferred doneness:
- For a rare, pull off the grill between 120 to 130 F.
- For a medium-rare, serve at 130 or 135 F.
- For a medium, wait until the thermometer reads between 140 to 150 F.
- For a medium-well steak, the inner temperature should be 155 to 165 F.
- For a well done, grill up to 170 F or higher.