Steak marinade is the perfect choice for a refreshing salad.

Sirloin tip steak is perfect if you want to marinate your meat before cooking. Remember that the meat must be fully preserved in order to ensure the operation of the real flavor and tenderizing the steaks off the bone in and bone.

Amount of time it takes to fully marinate the steak is mostly based on the cut. The purchase of most of the rib eye steak, and meats are just. It is fermented for about two hours, the liquid used to flavor soft on it. For the severe cuts of steak meat soak for several hours at least overnight to get the best results.

Grilled marinated flank steak is great for after they are cut of the meat is. But do not allow this type of steak on the grill too long, because it becomes very difficult and hard to chew.

Steak and tomato salad recipe overnight.

What you want.


• 5 cloves garlic, chopped
• 1/2 cup extra virgin olive oil.
• 1 teaspoon cracked black pepper.
• 2 medium skirt steak or flank size (about 12-14 ounces each), cut in half crosswise.
• 4 teaspoon dried thyme
Roquefort cheese, room temperature • 3 tablespoons crumbled.
• 2 tablespoons butter, softened.
• 2 tablespoons balsamic vinegar
• 2 teaspoons lemon juice.
Teaspoon sea salt • 1/4.
• teaspoon pepper 1/4 black.
• 3 cups bread, sourdough, torn into 1 inch pieces.
• 1 pound heirloom tomatoes.
• 3 cups tomato.
• 1/2 cup Nicoise olives, or black holes.
• arugula bunch 1, stemmed.
• teaspoon basil 1/4.
• Sea salt and black pepper to taste.

How to make it.

Start preparing the night before to make the recipe for marinated steak properly.

In mixing bowl, combine the garlic cloves, minced 1 tablespoon of olive oil and all of the pepper and mix well. Spread the slices of steak and garlic, all coated with dried basil. The steak, cut in half at the top of each other in a glass plate or dish and refrigerate overnight.

Allow the steak to reach room temperature before grilling the next day.

While the steak to reach room temperature Preheat oven to 350 degrees Fahrenheit.

Including Roquefort cheese, at room temperature with the softened butter in mixing bowl until smooth.

In another bowl add balsamic vinegar, lemon juice and salt and allow to stand for a few minutes until it is melted whisk in salt, 1/4 cup olive oil and sprinkle pepper on.

1 to 2 tablespoons of olive oil, toss a piece of sourdough bread and coat thoroughly. Arrange the pieces on a baking sheet and bake for 12 to 15 minutes or until they begin to turn golden brown. Do not overcook the bread.

While the bread to cool, scrape the mixture away from marinade and grill steak over medium high heat until tea, or about 3 minutes per side for medium rare and 5 minutes for it to do good.

After grilling steak, remove and let them sit for 5 minutes before cutting.

In a large bowl and add bread, heirloom cherry tomatoes, and olives and toss to mix well. Add sea salt, arugula, basil and pepper and toss again.

Steak, cut thin slices across the grain and arrange slices on bread and tomato. Each blade of the steak with a mixture of Roquefort cheese and serve while still warm.