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Marinated Steak

 Marinated Steak
I took over the cooking when I retired, much to my wife's delight. Here's a marinade that's foolproof—I just dump all the ingredients into a container...and the steak comes out great every time! —Gordon Richardson of Spring Hill, Florida
6 ServingsPrep: 5 min. + marinating Grill: 20 min.


  • 3/4 cup unsweetened pineapple juice
  • 1/3 cup dry red wine or beef broth
  • 1/4 cup reduced-sodium teriyaki sauce
  • 1/4 cup reduced-sodium soy sauce
  • 4 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 1/4 teaspoon Worcestershire sauce
  • 2 pounds boneless beef top round steak (1-1/2 inches thick)


  • In a large bowl, combine the first seven ingredients. Pour 3/4 cup
  • marinade into a large resealable plastic bag; add the beef. Seal bag
  • and turn to coat; refrigerate for at least 4 hours. Cover and
  • refrigerate remaining marinade.
  • Drain and discard marinade. Using long-handled tongs, moisten a paper
  • towel with cooking oil and lightly coat the grill rack. Grill steak,
  • covered, over medium heat or broil 4 in. from the heat for 10-12
  • minutes on each side or until meat reaches desired doneness (for
  • medium-rare, a meat thermometer should read 145°; medium,
  • 160°; well-done, 170°). Baste with reserved marinade during
  • the last 5 minutes of cooking. Yield: 6 servings.
Nutritional Facts: 4 ounces cooked beef equals 242 calories, 6 g fat (2 g saturated fat), 94 mg cholesterol, 799 mg sodium,

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Marinated Steak (continued)

Nutritional Facts: 7 g carbohydrate, trace fiber, 37 g protein. Diabetic Exchanges: 4 lean meat, 1/2 fruit.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.