Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Black Diamond Steak
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The marinade for the steak is a unique blend of sweet, salty, and savory. It won't overpower the natural steak flavors but rather it enhances them. So even those steak purists who shun marinades will find this one appealing!
serves/makes:
ready in:
over 5 hrs
over 5 hrs
5 reviews
2 comments
ingredients
4 New York strip or rib-eye steaks
2 tablespoons oil
1/4 cup lite soy sauce
1/4 cup honey
2 tablespoons brown sugar
2 tablespoons vinegar
1 1/2 teaspoon ground ginger
1 pinch garlic powder
directions
Score the steaks on both sides and set aside.
Combine the oil, soy sauce, honey, brown sugar, vinegar, ginger, and garlic powder in a zip-top plastic bag. Mix well.
Add the steaks to the marinade, seal the bag, and turn to coat them evenly in the marinade. Place in the refrigerator and let marinate for 8-10 hours.
When ready to cook, preheat the grill to medium-high heat.
Remove the steaks from the marinade (discard the marinade). Place the steaks on the grill and cook over direct heat for 6-8 minutes per side or until desired doneness (actual cook time will depend on the thickness of the steaks).
Remove the steaks from the grill and let sit covered lightly with foil for 5 minutes before serving.
recipe tips
For a stronger flavor, marinate the steaks overnight in the refrigerator.
Let the steaks rest at room temperature for 30 minutes before grilling for even cooking.
To prevent flare-ups on the grill, pat the steaks dry with paper towels before grilling.
Adjust the sweetness and saltiness of the marinade to taste by adjusting the amount of honey and soy sauce used.
For a smokier flavor, add a sprinkle of smoked paprika or liquid smoke to the marinade.
Try different herbs and spices in the marinade, such as rosemary, thyme, or cumin, for added flavors.
For a more tender steak, try using a meat tenderizer or scoring the steaks more deeply before marinating.
common recipe questions
What is the purpose of scoring the steaks?
Scoring the steaks helps the marinade penetrate deeper into the meat and helps prevent the steak from curling up while cooking.
Can I use a different type of steak for this recipe?
You can use different cuts of steak. We like New York strip or rib-eye for this recipe, but any quality cut of steak will work.
Do I have to marinate the steaks for 8-10 hours?
For the best flavor, it's recommended to marinate the steaks for at least 8-10 hours to allow the flavors to fully infuse into the meat.
Can I grill the steaks on a stovetop grill pan instead of an outdoor grill?
You can use a stovetop grill pan if you don't have access to an outdoor grill. Make sure the grill pan is preheated before cooking the steaks.
How do I know when the steaks are done cooking?
The steaks are done cooking when they reach your desired level of doneness. Use a meat thermometer to check the internal temperature - 120 degrees F for rare, 130 degrees F for medium-rare, 140 degrees F for medium, 150 degrees F for medium-well, and 160 degrees F for well-done.
Can I reuse the marinade?
No, it is not safe to reuse the marinade that the raw meat was in. Discard any leftover marinade after marinating the steaks.
How should I serve the Black Diamond Steak?
Serve the steak sliced thinly against the grain on a warmed plate. This dish pairs well with roasted vegetables, mashed potatoes, or a fresh green salad.
Can I freeze the marinated steaks for later use?
Yes, you can freeze the marinated steaks in a freezer-safe container for up to 3 months. Thaw the steaks in the refrigerator before grilling.
nutrition data
511 calories, 23 grams fat, 24 grams carbohydrates, 51 grams protein per serving.
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reviews & comments
Told a friend of mine below the canal in Delaware about this recipe. Said his family rarely finished their steak until this kind. Nothing was left at the end
What kind of vinegar is used
You can use any kind you like but the flavor may change a little if you use something like balsamic versus white vinegar.
May 10, 2016
Amazing flavor! I tried two steaks, both Delmonicos. I scored them deeply and cooked one after marinating for about 6 hours and it was delicious. I cooked the other the next evening and it was even better. It wasn't sweet at all and tasted fantastic! The recipe is very easy and quick to put together. I would double the recipe to ensure you have enough marinade. We liked it so much were going to try it on fish & chicken.
August 30, 2015
BEST MARINADE EVER!!!! (minus the honey, i think that makes it too sweet). I always DOUBLE the recipe because since I marinate my steaks overnight, they really suck up the marinade. Have made this DOZENS of times, and used it for chicken too.
January 9, 2014
I've been looking for this recipe for ages! I use to cook them in restaurants before, but they already came in marinated! I'm so thrilled to have this recipe now. They use to also sell them 4 to a pak in BJ's wholesale club. Then they stopped carrying them. I'm a Chef and very excited to have this back in my life. I only hope this recipe has the taste I'm looking for in the "Old Black Diamond Steaks I use to eat". Which was always my favorite!!! Thank You!
May 11, 2013
Excellent marinade!@
March 2, 2013
I love black diamond steak and this recipe is amazing I even used marinade to make beef jerky too