This Secret Is The Best Way To Marinate Your Steak

Most of us love a good steak, but what is the best way to marinate it? Celebrity Chef Chadwick Boyd was happy to come on The Jersey Shore Morning Show with Lou and me to share his pro tips!

Here is Chadwick's appearance on our show telling us all about marinating the PERFECT steak! This tip is awesome for this weekend!

Here is more from Chadwick: When it’s time for a summer party with friends and family, I love to grill steak and put together a big board with lots of topping options for everyone to build their own sandwiches. While I do love to make my own marinade, I have a fresh trick that imparts great flavor to my steaks super-fast: salsa! I like to use a container of freshly prepared salsa most often found in the deli section of the grocery store, though any jarred salsa will do. I let the steak soak up the flavor for a bit while I get the grill hot and put the sandwich board accoutrements together. The zesty lime, garlic and cilantro in salsa meld with the beef and tenderize it a bit. The natural sugars in the salsa allow the steak to caramelize well on the grill, too.

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Steak is flash-marinated (30 minutes - 4 hours) while the grill heats and sandwich ingredients are prepped
You'll also need an oversized cutting board or a couple cutting boards lined up together for laying out all the sandwich board fixins
See the Fixins list below to pick what you want to feature on your board
SERVING SIZE: 4-6 PREP TIME: 15 mins TOTAL TIME: 1 hour

Photo credit: Chadwick Boyd

Ingredients

1 2-pound sirloin steak

¾ tablespoon Kosher salt

2 tablespoons olive oil

4 whole, peeled garlic cloves, finely chopped, divided

2½ tablespoons coarsely ground black pepper, divided

1 cup restaurant style salsa + more for the fixins board

Juice of 1 medium lime

See Fixins list below

Directions

Place the steak in a 9”x13” baking dish. Salt the steak on both sides. Coat both sides with the oil.

Evenly scatter half of the black pepper on one side. Press into the meat. Scatter half the garlic on top of the pepper and press into the meat also. Using tongs, flip the meat over and repeat with the pepper and garlic.

Pour the salsa over the steak; use the back end of a large spoon to make sure it’s fully coated. Cover tightly with plastic wrap and refrigerate 30 minutes or up to 4 hours. Meanwhile, prepare the fixins and place them on an extra large cutting board.

Preheat the grill or a grill pan to medium high.

Gently lift the steak out of the baking dish with the tongs, letting the remaining salsa fall into the dish. Place on the hot grill/grill pan. Discard the marinade.

Grill 8-10 minutes. Flip and grill 3-4 minutes more. The steak should be medium.

Remove the steak from the heat and transfer to a cutting board. Let rest 5-10 minutes. Slice thinly and place on the board with all the fixins.

Serve.

Fixins (On the board)

Brioche steak rolls

1 container of restaurant style salsa

¼’ thick cut fresh mozzarella slices

Charred cherry tomatoes on vine

Fresh avocado slices

Fresh oregano branches and leaves

Roasted red peppers, sliced longways

CHADWICK’S CHANGEUPS
Switch things up. Have some fun! Do more.

Turn your sandwich board into a taco bar by changing your bread and toppings (cotija cheese, pickled jalapeños, etc.) or keep it light and serve lettuce cups instead of rolls.
Put assembled sandwiches back on the grill with a cast iron skillet on top for panini.
The salsa marinating technique also works well with grilled chicken or swordfish.
Don't have a grill? A grill pan or cast iron also works well.