Red meat has made limited appearances on the menu in my household lately. But once in a while I get a craving for a good steak with a nice sauce, served with some tasty potatoes. Of course, the steak should be grilled.

A steak recipe from several years ago recently came to mind, one that had a tasty marinade and a chopped olive topping. Marinades are a great way to add flavor and help tenderize meats.

Marinades are usually made up of an acidic ingredient (wines, vinegars and citrus juices); an oil (just about any kind will do, you don’t need a pricey olive oil), and any kind of seasoning. You also can use liquids such as beer and soy sauce, (I always use the reduced-sodium soy sauce.) Try not to use too much oil because it will cause flare-ups.

You can marinate steaks for as little as one hour and up to 12 hours depending on the steak’s size and cut. Marinades do not penetrate all the way through the steak, mainly the surface. You can place steaks in a marinade and freeze them, too.

I marinate steaks in plastic sealable bags because the meat is completely covered. The bag also takes up less room in the refrigerator.

Don’t marinate strip steaks too long because the acidic ingredients start to break down fibers and the meat will become mushy. Larger and tougher cuts of meat, such as briskets, roasts and skirt steak, need longer marinating time so they become tender.

When you’re ready to grill, remove the steak from the marinade and discard the marinade. Never reuse marinade that’s been used on raw meat, unless you boil it for at least 3 to 5 minutes.

Let the excess marinade drip off and grill the steak as desired. It’s best to start the steak on medium-high to high heat so you can get a nice, crusty sear. Once seared, turn it over and move it to a cooler part of the grill to finish cooking.

A key to keeping a steak juicy is to not cut into it right away. Give it a good five minutes to rest. This allows the juices to seep back and settle into the steak.

The balsamic vinegar in the marinade makes this recipe super. The steaks get a nice salty finish topped with the olive sauce and optional feta cheese.