The fresh, piquant combo of lemon and parsley calls chimichurri -- a multipurpose Argentinian condiment/marinade/sauce -- to mind. The addition of soy sauce gives the steaks an umami boost, too. The flavor mix means these steaks play well with a wide variety of international cuisines, including South American, Asian, and Mediterranean.
Tips: Steak isn't the only thing that tastes good with this marinade! Try it on poultry, fish, veggies, or even tofu.
Need help on the grilling front? Check out Barbecues & Grilling Expert Derrick Riches' helpful step-by-step instructions for achieving steak perfection.
- 1/2 cup olive oil
- 1 large lemon (juiced, freshly squeezed)
- 4-5 tablespoons soy sauce
- 3 cloves garlic (peeled, smashed, and finely chopped)
- 1/4 cup parsley (fresh, finely chopped)
- 3-4 rib eye steaks (or other favorite cut)
- Place the steaks in a deep dish large enough to hold them in a single layer. Or place them in a large zipper-lock plastic bag.
- In a small bowl or liquid measuring cup, whisk together the olive oil, lemon juice, soy sauce, garlic, and parsley.
- Pour over the steak.
- Marinate steak, covered or sealed, in the refrigerator for at least two hours or overnight.
- Preheat the grill.
- When grill is very hot, barbecue the steaks to the desired degree of doneness.
- Serve immediately.
|Nutritional Guidelines (per serving)|