#marinade

Calling all wine lovers. Barilla Executive Chef Lorenzo Boni recently shared his tips for cooking with wine with Business INSIDER.

Chilled marinated shrimp appetizer

BEST STEAK MARINADE

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INGREDIENTS:

• ½ cup olive oil
• 1/3 cup low-sodium soy sauce
• 2 large lemons (¼ cup freshly squeezed lemon juice, ½ teaspoon lemon zest)
• 1 tablespoon minced garlic
• ¼ cup Worcestershire sauce
• 3 tablespoons dried basil
• 1 and ½ tablespoons garlic powder

• 1 and ½ tablespoons dried parsley
• 1 tablespoon dried oregano
• 1 teaspoon ground white pepper
• Coarse sea salt, optional
• Steaks of your choice
• Canola oil, for grill grates

INSTRUCTIONS:

• In a medium-sized bowl, add in the olive oil, soy sauce, lemon juice and lemon zest, minced garlic, Worcestershire sauce, dried basil, garlic powder, dried parsley, dried oregano, and white pepper.
• Whisk until ingredients are combined and incorporated.
• Pour the mixture over steaks of your choice (the pictures show a NY Strip Steak; read the post for the “best grilling steaks”)
• Cover (or seal the bag) and place in the fridge for up to 6 hours (too much longer than that and the acidity starts to “cook” the meat).
• About 20 minutes before grilling, remove the steaks and let sit (still covered) at room temperature (not outside).
• Heat the grill to high heat. Once the grill is hot, clean it with a wire brush. Roll up a few paper towels and drench them in canola oil. Using tongs, rub the paper towel wad along the grill grates generously.
• Remove the steaks from the marinade and sprinkle coarse salt over the top (Optional. Don’t add salt if you didn’t use a low sodium soy sauce or are sensitive to salt).
• Place the steaks on the grill and cook about 4-5 minutes (rotate 90 degrees at 2 and ½ minutes for diamond grill marks)
• Using tongs, flip the steak over and continue to grill for 3-5 minutes for medium-rare (internal temperature of 135 degrees F).*
• The grill time will GREATLY vary based on your actual grill, your steak (thickness), and the actual temperature of your grill. For best results, use a meat thermometer and remove the meat when it is 5 degrees below your desired internal temperature. (It will cook a bit more after being removed from the grill.)
• Once the steaks are cooked to your desired doneness, remove them to a plate or cutting board and tent loosely with foil for 5-10 minutes to give the juices chance to re-distribute (juicier steaks!)
• Enjoy!