Basil and garlic mixed with olive oil, lemon juice, and Worcestershire sauce make the perfect steak marinade for summer (and winter) grilling.
It’s week three of Barbecue Month here on Baking Mischief. After Strawberry Limeades to get us started and a side dish of Loaded Baked Potato Salad With Yogurt , we have reached the main course! Obviously, it had to be steak.
What says summer barbecue like a perfectly grilled steak? Nothing. Nothing at all.
If I could eat any steak from anywhere in the world, prepared any way I wanted, I would choose today’s recipe nine times out of ten (the tenth time I would eat a steak that cost as much as my car just for giggles).
It’s delicious. It’s life-changing. It’s my favorite. Okay, basically it’s just a good steak in really good marinade.
Yup, that’s right. Today’s recipe is for grilled steaks made with my favorite marinade. Whip up this quick marinade, pour it over your favorite grilling steaks, and grill up some of the best damn steaks you’ve ever tasted.
The marinated steak is slightly tangy, garlicky, with the deep flavor of basil throughout. You don’t need to add anything to it. No salt, no steak sauce. It’s seriously a steak game-changer.
And unlike many a marinade I’ve made in my lifetime, this one is super quick to throw together. There isn’t a mile-long list of spices here, just basil and pepper. If you have dried parsley, great, throw it in. If not, you don’t have to buy any–your steaks will still taste spectacular.
Mix that with equal parts lemon juice, Worcestershire sauce, and soy sauce. Drizzle in a bit of olive oil, crush a couple cloves of garlic and done! I make mine in a big two-cup liquid measuring cup * so you don’t even have to get a bowl and multiple cups dirty.
My preferred steak is a big, beautiful rib-eye, but they can be perilous to grill on a charcoal grill as the fat can drip down and cause flair ups. So use whatever steak you like best/feel most comfortable cooking! And if you don’t grill, I’ve also used this marinade on steaks I cook in a pan and it’s still delish!
Next week we finish up our Barbecue Month Menu with dessert and it’s such a good one. Stay tuned!
Ingredients
Steaks
- ▢ 4 of your favorite grilling steaks
Marinade
- ▢ 1/3 cup soy sauce
- ▢ 1/3 cup fresh lemon juice
- ▢ 1/3 cup Worcestershire sauce
- ▢ 1/2 cup olive oil
- ▢ 3 tablespoons dried basil
- ▢ 3 large garlic cloves minced or pressed
- ▢ 1 tablespoon dried parsley flakes*
- ▢ 1 teaspoon pepper
Instructions
- Combine marinade ingredients in a liquid measuring cup and pour into a large plastic bag. Give it a little shake.
- Add steaks and marinate for at least two hours, preferably overnight, up to 24 hours, flipping once halfway through so that the steak is evenly flavored.
- On your grill or using a griddle, cook steaks until they reach your preferred level of doneness.
- Allow steaks to rest for at least 5 minutes before serving.
Notes
Adapted From AllRecipes
This small batch of light and tangy cream cheese whipped cream is quick and easy to make. Serve over fruit for a light dessert or pile high over baked goods for something truly decadent.
Cream cheese whipped cream is one of my favorite dessert toppings. Plain whipped cream is delicious, but adding a little cream cheese to the mix gives the light and fluffy topping a tang that just can’t be beat. It can really catipult desserts with a simpler sweetness to something amazing
I used a variation of this recipe in my Captain America Cheesecake Parfaits . This version is a little lighter, perfect for serving over already sweet desserts or, as we will see next week, over breakfast.
I also played with the ratios a bit so this recipe is easier to cut down, because as delicious as it is, short of party days, we rarely need 5 cups of the mixture. The recipe as written makes a bit over a cup, which makes 3 to 4 pretty generous servings.
Depending on the method you use, it takes less than 10 minutes to make (not including chilling time for your bowl) and is so simple that I often whip it up by hand just so I don’t have to go through the effort of cleaning my stand mixer.
Ingredients
- ▢ 1/2 cup heavy whipping cream
- ▢ 2 ounces cream cheese room temperature
- ▢ 1/4 cup ( 30g ) powdered sugar sifted
- ▢ 1/2 teaspoon lemon juice or vanilla extract
- ▢ Pinch of salt
Instructions
- Chill your mixing bowl and whisk in the refrigerator for 15 minutes. Add whipping cream and beat until stiff peaks form.
- In a separate bowl, combine remaining ingredients and whisk until well-combined. Fold in whipped cream, and mix gently until completely incorporated.
Classic crepes for two stuffed full of whipped cream, strawberries, and blueberries and topped with strawberry syrup make a perfect patriotic breakfast.
Hey, are you a crepe person? I really wasn’t until I started making them myself (full disclosure, that was about a month ago) and now I’m like all crepes all the time.
It’s been fun trying different sweet ways of eating them–until recently, I had only eaten crepes in savory dishes, but my favorite is still the way I made them the very first time I cooked them myself, stuffed with strawberries, blueberries, and cream cheese whipped cream.
Crepes are a fantastic base for so many flavors, but they really shine when topped with the tart fresh taste of strawberries and cream. Oh man, my mouth is watering just writing about them.
These red, white, and blue crepes for two are super easy, make the perfect amount and would be one heck of a patriotic breakfast any national holidays we might have coming up here in the States…
More Small-batch Breakfast Recipes
- Pancakes for One
- Fluffy Buttermilk Pancakes for Two
- Banana Pancakes for Two
- Small-batch Cinnamon Rolls
Ingredients
Crepes
- ▢ ½ cup ( 60 g) all-purpose flour
- ▢ 1 large egg
- ▢ ⅓ cup milk any percentage
- ▢ ¼ cup water
- ▢ 1 tablespoon unsalted butter melted, plus more for greasing
- ▢ 1 tablespoon sugar
- ▢ ¼ teaspoon vanilla
- ▢ ⅙ teaspoon salt
Toppings
- ▢ ½ cup strawberries thinly sliced
- ▢ ¼ cup blueberries
- ▢ 1 cup cream cheese whipped cream (optional) or
- ▢ 1 cup whipped cream (optional)
- ▢ Strawberry syrup store bought or homemade
Instructions
- Combine all crepe ingredients in your blender and blend until mixed, about 10 seconds. Let the batter rest in the refrigerator for 1 hour.
- Heat an 8-inch skillet over medium heat and grease surface by running a stick of butter over it.
- Using a 1/4 cup measuring cup, pour batter into hot pan while gently rotating it so that the batter coats the surface evenly.
- Cook until the edges start to curl and the crepe loosens from the pan. Use a thin spatula to flip and cook on the other side for about 10 seconds until just done.
- Place on a parchment paper-lined baking pan and repeat with the rest of the batter (you don’t need to re-grease the pan between), stacking the crepes gently as you go.
- Take a warm crepe from the pile and spread whipped cream (or cream cheese whipped cream) over half of it. Add sliced strawberries and blueberries and fold in half and then quarters. Drizzle with strawberry syrup. Serve 2 stuffed crepes per person.
Notes
Basil and Garlic Steak Marinade
Ingredients
Steaks
- 4 of your favorite grilling steaks
Marinade
- 1/3 cup soy sauce
- 1/3 cup fresh lemon juice
- 1/3 cup Worcestershire sauce
- 1/2 cup olive oil
- 3 tablespoons dried basil
- 3 large garlic cloves minced or pressed
- 1 tablespoon dried parsley flakes*
- 1 teaspoon pepper
Instructions
- Combine marinade ingredients in a liquid measuring cup and pour into a large plastic bag. Give it a little shake.
- Add steaks and marinate for at least two hours, preferably overnight, up to 24 hours, flipping once halfway through so that the steak is evenly flavored.
- On your grill or using a griddle, cook steaks until they reach your preferred level of doneness.
- Allow steaks to rest for at least 5 minutes before serving.
