Marinating Steaks & Medallions

Marinating Steaks mean marvellous. Take the time to maximize tenderness by marinating for 8 to 12 hours. Cook by grilling, broiling or pan-frying.
Marinating Steaks & Medallions

  1. Pierce steak or medallions all over with fork.
  2. Place in sealable freezer bag with 1 cup (250 mL) marinade (such as teriyaki sauce or salad dressing); refrigerate for 8 to 12 hours.
  3. Discard marinade. Grill, broil or pan-fry using medium-high heat, turning only once with tongs.

Best cooked only to medium.

Marinating Cubes & Strips

  1. Combine 1/2 cup (125 mL) marinade plus 2 tbsp (30 mL) cornstarch.
  2. Add 1 lb (500 g) beef cubes/strips; refrigerate for 30 minutes.
  3. FOR CUBES: Discard marinade; thread onto skewers. Grill or broil for 4 to 5 minutes per side or until browned but pink inside.
  4. FOR STRIPS: Reserve marinade; cook strips using medium-high heat in hot lightly oiled non-stick skillet; remove from pan. Add stir-fry vegetables to pan and cook for 5 minutes. Add reserved marinade and meat; heat until sauce comes to boil and thickens.
Average Cook Time
  Minutes per Side
Thickness Med-Rare 145°F (63°C) Medium 160°F (71°C)
1/2-3/4 inch (1-2 cm) 3 – 4 4 – 5
1 inch (2.5 cm) 5 – 6 6 – 7
1 1/2 inches (4 cm) 9 – 10 10 – 14
2 inches (5 cm) 11 – 14 14 – 18

ALTERNATIVE NAMES

  • Inside Round = Top Round, London Broil
  • Flank = London Broil, Flank Steak Filet
  • Skirt = Fajita Steak

Source: Canada Beef Inc.