Garlic Thyme Steak Marinade

Yield: 1/2 cup marinade

Ingredients

2 pounds beef flank or skirt steak OR 2 pounds to round steaks, cut 1- inch thick

Salt

Pepper

Marinade:

1/4 cup vegetable or olive oil

3 Tablespoons red wine vinegar

3 Tablespoons chopped fresh thyme OR 1 Tablespoon dried thyme leaves

2 Tablespoons sweet or smoked paprika

3 cloves garlic, minced

1/4 teaspoon ground red pepper

Add To

Directions:

1. Combine Marinade ingredients in medium bowl. Place beef steak(s) and marinade in food-safe plastic bag; turn steak(s) to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

2. Remove steak(s) from bag; discard marinade. Place steak(s) on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare (145 degrees F) to medium (160 degreesF) doneness, turning occasionally. [Grill top round steaks to medium rare (145 degrees F) doneness.]

3. Serve half of steak(s) immediately, as desired. Cover and refrigerate remaining steak(s) for later use. Before serving, carve steak(s) into thin slices; season with salt and pepper, as desired.

Recipe courtesy of The National Cattlemen's Beef Association
Photo courtesy of The Beef Checkoff

Please note that some ingredients and brands may not be available in every store.

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