Grilled Dill Steak
Submitted by HomeckyBecky
Grilled dill steak marinated overnight in dill pickle brine, sliced pickles, olive oil, and garlic. The tangy brine tenderizes thick-cut round steak and adds serious flavor.
YIELD
8 servingsPREP
15 minCOOK
30 minREADY
8 hrsPickle brine as a steak marinade sounds odd until you try it. The vinegar and salt in dill pickle liquid tenderize tough cuts like round steak while infusing a briny, garlicky tang that tastes incredible off the grill.
This is an overnight marinade, and the full soak is what makes it work. Round steak is lean and can be chewy, but 8 hours in pickle brine and olive oil breaks down the tough fibers. The sliced pickles in the marinade add extra dill flavor that penetrates the surface of the meat.
Grill or broil the steak thick, 1 ½ to 2 inches, and brush with reserved marinade as it cooks for a glossy, flavorful crust. Slice thin against the grain after resting. Cutting against the grain shortens the muscle fibers and makes each bite tender.
Chef Tips
- Don’t skip the overnight marinade. A few hours won’t cut it with round steak. The brine needs time to penetrate a thick cut.
- Slice thin and against the grain. This is a must for round steak. Thick slices will be chewy no matter how well you marinate.
- Season after grilling. The pickle brine is salty, so taste before adding extra salt. You may not need any.
- Save the broiler pan juices. If cooking indoors, those drippings are liquid gold for pouring over the sliced steak.
Variations
- Spicy pickle version: Use spicy dill pickle brine instead for a kick of heat without adding hot sauce.
- London broil style: Serve sliced on a cutting board with chimichurri and grilled vegetables on the side.
- Sandwich slices: Let the steak cool slightly and pile thin slices on crusty bread with mustard and arugula.
Ingredients
Directions
Combine olive oil, pickle liquid, sliced pickles and garlic in large shallow dish.
Add meat and turn until coated.
Cover and marinate.
overnight, turning meat once.
Remove meat to grill or broiler rack reserving marinade.
Cook 6 inches from source of heat for about 14 to 17 minutes per side for medium doneness.
Brush meat with additional marinade during grilling and sprinkle each side with salt and pepper after grilling.
(If cooked in broiler, catch pan juices and pour over meat before serving.) Cut meat diagonally across grain into thin slices.
Makes 8 servings.
Comments
