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Grilled Filet Mignon with Vanilla-Lime Marinade
Recipe by:
ChefLuigi
A tender steak flavored with vanilla, the original Mexican food--it was the favored spice of the ancient Aztecs. Inspired by Wolfgang H.'s "Zesty Grilled Flank Steak And Buff Potato Salad."
Ready in 1 hour 15 mins
Ingredients
Makes: 1 steak
- 2 cloves garlic, minced
- 1 vanilla bean, sliced horizontally and scraped
- 1 teaspoon lemon zest (skin of the lemon, scraped off)
- 3 tablespoons steak sauce
- 3 tablespoons olive oil
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
- 1 filet mignon steak (or more)
Preparation method
Prep: 5 mins | Cook: 10 mins | Extra time: 1 hour, marinating1.
Mix the first six ingredients in a large, resealable plastic bag. Shake. Season the steak with salt and pepper, then add the meat to the bag. Seal, turn to coat, and refrigerate for 1 hour.
2.
Heat your gas or charcoal grill to high (Here's how to tell if it's high: Hold your hand about four inches above the cooking surface. After 2 to 3 seconds, the heat will force you to pull your hand away.)
3.
Oil the grill grate, using an oiled rag.
4.
Place the steak on the grill. Use these cooking times to cook your steak to medium: 2 to 3 minutes per side for a 1/2-inch thick steak, 4 to 6 minutes per side for a 1-inch thick steak, 6 to 9 minutes per side for a 1 1/2 to 2-inch thick steak.
5.
Take the steak off the grill. Let it rest 2 to 3 minutes to allow the juices to reabsorb into the steak. Serve.
Note
Recipe makes about 1/2 cup marinade, enough for 1 pound of steak.
Last updated:
Mar 27 2013
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