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Garlic-Thyme Steak Marinade: Date Added: 31 Jul 2011
Listed in: Rubs & Marinades

2 pounds beef flank or skirt steak or 2 pounds top round steaks, cut 1-inch
Salt and pepper

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

Cooking Instructions

Makes 1/2 cup marinade

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 to 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 and photo used with permission by The Beef Checkoff. For more beef information and recipes visit

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Garlic-Thyme Steak Marinade
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