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Marinating Steaks
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| Marinating Steaks |
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Marinating and Grilling Steak
Place fresh or thawed steaks in marinade (good choices include salsa, Italian dressing, lemon juice, lime juice or prepared marinades) in a resealable plastic bag and keep in refrigerator for 6 to 24 hours. Grill, uncovered, over medium, ash-covered coals per chart for medium-rare to medium, turning occasionally.
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| BEEF CUT |
THICKNESS/WEIGHT |
TOTAL COOKING TIME |
| Top Round |
3/4-inch
1-inch
1 1/2-inches |
8 to 9 minutes
16 to 18 minutes
25 to 28 minutes (covered) |
| Chuck Shoulder |
3/4-inch
1-inch |
14 to 17 minutes
16 to 20 minutes |
| Chuck Blade |
3/4 to 1-inch |
15 to 18 minutes |
| Flank |
1 1/2 to 2-pounds |
17 to 21 minutes |
Marinating and Broiling Steak
Place fresh or thawed steaks in marinade (good choices include salsa, Italian dressing, lemon juice, lime juice or prepared marinades) in a resealable plastic bag and keep in refrigerator for 6 to 24 hours. Broil on rack of broiler pan so that surface of beef is 3 to 4- inches from heat for 1-inch steaks; 2 to 3-inches for 3/4-inch steaks, 1-inch for top round and flank. Broil per chart for medium-rare to medium, turning occasionally.
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| BEEF CUT |
THICKNESS/WEIGHT |
TOTAL COOKING TIME |
| Top Round |
3/4-inch
1-inch |
12 to 13 minutes
17 to 18 minutes |
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1 1/2-inches |
27 to 29 minutes |
| Chuck Shoulder |
3/4-inch
1-inch |
10 to 13 minutes
16 to 21 minutes |
| Flank |
1 1/2 to 2-pounds |
13 to 18 minutes |
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