Garlic-Lime Steaks With Roasted Vegetables Recipe (2024)

FAQs

How long should you marinate meat in lime juice? ›

Place beef steak(s) and marinade in food-safe plastic bag; turn steak(s) to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours for tender steaks; 6 hours or as long as overnight for less tender steaks, turning occasionally.

Mushrooms are a natural partner. And you also can't go wrong with broccoli, Brussels sprouts, or asparagus. Tender baby spinach, mixed in a flavorful cream sauce, makes one of the best and easiest side dishes for steak. Perfectly seasoned broccoli florets roasted until crisp and caramelized.

Steak Marinade Ingredients

Lime Juice: Including an acid, in this case lime juice, in the marinade helps to tenderize the meat and also adds flavor. Lemon juice will work equally well in this recipe if you need a substitute. Olive Oil: The oil helps to transfer flavor from the other marinade ingredients to the meat.

Lime juice has previously been shown to break down connective tissues and affect tenderness in a positive manner (Hinkle, 2010).

However, don't leave your meat in lime or lemon juice for too long, or else it'll get too soft. Anywhere between 30 minutes and an hour is a good time frame for acidic marinades.

Equivalents: If a recipe calls for a specific measurement of fresh lime juice, you can generally substitute an equal amount of bottled lime juice.

But if you add the veggies in alongside it, they'll soak up plenty of oil too and become soggy. This is especially true of mushrooms and eggplant, which are particularly porous and will likely absorb oil right away. So for a crisper flavor and texture, wait until your beef or pork is done cooking to sauté your veggies.

Baked on a single sheet pan, this meal is easy to prepare and clean up. Lean Bottom Round is roasted alongside hearty sweet potatoes and beets. Baked on a single sheet pan, this meal is easy to prepare and clean up.

Pomegranate or cranberry juices are two of the the best beverages that can clean your palate and cut through the heaviness of a steak. If you do not like the tart flavor of these juices, you can dilute them a bit with water. Another palate cleanser to enjoy with steak is club soda, with either lime or lemon.

Recipe blog One Good Thing notes that the vinegar in Worcestershire sauce tenderizes steak, its sugar and molasses bring both sweetness and sheen, and ingredients such as onion, garlic, tamarind, and anchovy pack a wallop of umami flavor.

What's the secret to a juicy steak? ›

As is the case with so much to do with cooking steaks, there is a key temperature involved in resting a steak. The idea with resting is basically allowing the hot steak to cool to about 120 F to 125 F. At that temperature, the cells have relaxed enough so that the juices can flow back in.

Soaking steak in orange juice the night before will not add extra taste. But it will tenderize the steak.

How does Texas Roadhouse tenderise their steaks? Season each side of the steak well with the seasoning and set aside to rest for about 40 minutes. This causes the salt to infiltrate the surface (through osmosis) and actually aids in the breakdown of muscle fibres, resulting in more tender meat.

Make a marinade with acidic components—such as citrus juice, buttermilk, yogurt, wine, vinegar or soda—to help break down tough connective tissue and muscle fibers.

Just as you would with dry brining, rinse your meat until it's (mostly) free of all the baking soda.

Marinating time - Lime juice will make the surface of skin white with 24 hour marinating time but it won't break down the surface. 12 hours minimum to really get the lime flavour into the chicken. 48 hrs is the max marinating time - after this, chicken will start to break down.

Citrus-based marinades are too high in acid for long marinating times. You should marinate the steaks for 1 hour to 1 hour 30 minutes and absolutely no longer than two hours. Any longer in the marinade will start to break down the fibers in the meat turning it to a mushy texture.

Even 30 minutes in a marinade can make a difference in the taste of the final dish; the flavors just won't be as present as they would be if the chicken had been allowed to marinate for a bit longer.

Information. Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.