Harris Teeter - Marinating Steaks

Marinating Steaks

Marinating Steaks

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.

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.

BEEF CUT	THICKNESS/WEIGHT	TOTAL COOKING TIME
Top Round	3/4-inch 1-inch	12 to 13 minutes 17 to 18 minutes
	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