You make a marinade which is used to marinate meat.
This is primarily about beef marinades, but they often work for other meat.
- 1 How To Marinade
- 2 Cooking Your Steak
- 3 Marinade and Beef Recipie Resources
- 4 Recommended Marinade Recipes
- 5 Other marinades
- 6 Un-tried marinades
- 6.1 Beef Marinade
- 6.2 Southwestern Marinade (b)
- 6.3 Spicy Marinade
- 6.4 Garlic and Hot Pepper Marinade
- 6.5 All Purpose Marinade
- 6.6 "Burned At The Steak" Marinade
- 6.7 Cumin 'n' Lime Marinade
- 6.8 Grilled Marinated London Broil
- 6.9 Ginger Lime Marinade
- 6.10 Parisian Pizzazz
- 6.11 Steak Marinade
- 6.12 Lemon Pepper Marinade
- 6.13 Grilled Flank Steak
- 6.14 Deliciously Bold
- 6.15 Marvellous Marinade
- 6.16 Spicy Herb Marinade
- 6.17 Tomato and Chili Marinade
- 6.18 Garlic and Honey Marinade
- 6.19 Sunkissed Marinade
How To Marinade ∞
Always marinate in the refrigerator. Bacteria breeds like crazy when nice and warm.
- Don't listen to recipes which ask you to leave your meat unrefrigerated!! Take the time and use the fridge. Plan ahead..
- Turn meat occasionally during marinating so that all sides are equally exposed to the marinade.
The longer you marinate, the stronger the flavour
- Minimum of 15 minutes for flavour. 2 hours for strong flavour.
- Minimum of 6 hours for tenderizing.
Remaining marinade may be used
- to baste (brush on) the meat during grilling
- as a sauce, provided it is brought to a rolling boil for at least one minute prior to serving.
- Remember that the marinade mix is dangerous. It's got the juice of raw meat in it. Be very careful what you touch and how you dispose of the stuff. Don't think you can simply pour this on a cooked steak for a little juice, the stuff has to be cooked!
- Do I drain the marinade after and not re-use it?
- What kind of container should I store the meat in?
How should the marinade be applied?
Re-using marinade ∞
If you have more meat the marinade, it is possible for you to re-use that same marinade for multiple batches of meat. If you have a clean working environment (obviously), you can use the marinade for the same length of time as though you had one single batch of meat sitting in it.
For example, I have done 24-hour marinades. I would be confident in using that same marinade liquid for three separate batches of meat each with 8 hours each.
Although people say you can use marinade for as long as you could have kept meat in the fridge, I wouldn't trust that at all, since marinade has come into contact with many more things and has many more vectors for bacteria to enter into the mix. High salt helps of course, but I play it safe.
Cooking Your Steak ∞
- Tips for cooking grass-fed beef
https://www.allrecipes.com/recipes/200/meat-and-poultry/beef/ -- Beef in general
Marinade and Beef Recipie Resources ∞
- Individual Recipes:
Vegetable Marinade - Wow, neat.
Recommended Marinade Recipes ∞
These are recipes which I have personally tried and can recommend. These are generally in order of preference.
Storebought Marinades ∞
I like meditating over my steaks though.. and prefer to hand-make the marinades just to add a little love to the meal.
I haven't tried enough storebought to really recommend anything.
Diana's Steak Spice is good. It isn't particularly special, and doesn't really tenderize the meat as much as a "wet" homemade marinade.
- 2017-11-18 -- I see they were bought by Kraft, and I have no idea what's happened to this brand.
Southwestern Marinade ∞
Makes about 1/2 cup (for 1-2 pounds of meat)
- 1/4 cup Extra Hot Salsa
- 2 Tbs. fresh cilantro, chopped
- 2 Tbs. fresh lime juice
- 1 Tbs. vegetable oil
- 1 clove garlic, minced
1/4 tsp. ground cumin
This is an excellent marinade. It is very easy to prepare and gives an excellent flavour to the meat. If you can get the cilantro and some very good salsa, then this is definitely a winner.
The cilantro is a bit difficult to get, but is amazingly cheap and easy to use.. so it's really not much extra work. I don't like relying on someone else's salsa, so one day I'll have to learn to make my own just for this marinade.
I never got to try this out myself, but got rave reviews. This is a keeper.
Lynn's Meat Marinade ∞
- 1/2 cup soy sauce
- 1/2 cup water
- 2 tbsp lemon juice
- 1 tbsp brown sugar
- 2 tbsp vegetable oil
- 1/4 tsp ground black pepper
1 clove garlic, pressed
The ingredients are simple and this recipe is easy to make. I find this marinade to be surprizingly good.. I really enjoyed it. This is not "spiced", as such (ooh, pepper.. heh), so is definitely an excellent addition to a collection of recipes. This brings out the flavour of the meat and really makes it tender, when you give it some good time.
Mediterranian Melody ∞
- 1/3 cup olive oil
- 1/3 cup lemon juice
- 2 cloves garlic crushed
- 1/4 tsp salt
1/4 tsp pepper
This is a very simple and straightforward recipe. The ingredients are common and there aren't too many of them. While the flavour isn't a favourite because of it's simplicity, it does moisten and tenderize the meat. For those who like simplicity in a marinade, this is a winner. Some would find this too "tame" and should avoid it.
Other marinades ∞
These are marinades I've tried which aren't on my list of top-marinades.
Garlic, Lime and Pepper Beef Marinade (GLP) ∞
- 4 tablespoon fresh lime juice
- 3 tablespoon soy sauce
- 4 cloves garlic, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- 6 tablespoons of orange juice
- 1/2 teaspoon crushed red pepper flakes
zest of 1 lime (use a fork to take off some of the skin)
This is quite difficult to make because of the arduous amount of zesting that needs to be done, and there are a lot of ingredients here. After all the work, I wasn't very happy with the flavour. I did not find it to make a particularly engaging flavour. I'm going to put this on the back-burner. It does it's job, but I don't find it zesty or thrilling to eat.
Un-tried marinades ∞
Beef Marinade ∞
- 2 cups burgundy
- 1 bay leaf
- 3 tablespoons olive oil
- 1/2 teaspoon coriander
10 or 12 peppercorns
Meat should stay in marinade for 24 hours.
Southwestern Marinade (b) ∞
- 1/3 cup lime juice
- 1/3 cup olive oil
- 2 tablespoon tequila
- 2 tablespoon chopped fresh cilantro
- 1 medium clove garlic, minced
- 1 small jalapeño pepper, chopped
- 1/4 teaspoon salt
1/4 teaspoon pepper
Spicy Marinade ∞
- 1/4 cup chopped parsley
- 1/2 cup loosely packed and finely chopped basil leaves
- 2 tablespoons minced green onion
- 1 tablespoon minced garlic
- 1 teaspoon finely chopped oregano
- 2 teaspoons sea or kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon hot red chili pepper flakes
- 1/3 cup dry white wine or broth
3/4 cup olive oil
Combine all ingredients and allow flavours to meld for 2 hours before using. If you like a hotter flavour, add more chili pepper flakes or some minced fresh serrano chili peppers. Makes approximately 2 cups.
Garlic and Hot Pepper Marinade ∞
- 8 cups pure olive oil
- 1 head garlic clove, smashed
- 1 red bell pepper, roasted, quartered, peeled and seeded, coarsely chopped
- 1 yellow bell pepper, roasted, quartered, peeled and seeded, coarsely chopped
- 1 poblano pepper, roasted, quartered, peeled and seeded, coarsely chopped
- 1 bunch of parsley
- 4 whole New Mexico red chilli peppers, coarsely chopped
4 whole ancho chili peppers, coarsely chopped
Makes about 4 cups. -- I don't know where their math came from.. =/
All Purpose Marinade ∞
- 3 cups dry white wine
- 1/2 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1/2 cup soy sauce
1/2 teaspoon garlic powder
Also use the marinade as a basting sauce as the meat cooks on the grill.
"Burned At The Steak" Marinade ∞
- 2 large rib-eye steaks
- 4 ounces Italian dressing
- 2 Habanero chilli peppers dried
- 2 tablespoon Worcestershire sauce
- 1 tablespoon red wine vinegar
- 1 teaspoon pepper
1/4 teaspoon salt
In a small saucepan boil water and blanch (2 min.) the habaneros. Remove and cut off stems. remove seeds from one pepper but save seeds from one of the peppers. Place peppers in a blender and add all other ingredients. Blend well. Coat steaks generously. Marinate for 3-4 hours. Grill over hot charcoal fire. Look out, hot!
Cumin 'n' Lime Marinade ∞
- 2 pounds beef tri-tip
- 1/2 cup beef broth
- 1/3 cup fresh lime juice
- 2 tablespoon ground cumin
- 4 teaspoons ground coriander
- 2 large clove garlic, finely chopped
1/4 cup olive oil
Mix all ingredients except oil in blender. Slowly add oil with motor running. Cover and refrigerate until ready to use. Makes 1 1/2 cups. In glass dish, pour marinade over tri-tip, coating all sides. Cover and refrigerate 6 to 24 hours. Grill over medium coals, turning occasionally, about 35 to 40 minutes for rare (140 degrees) to medium (160 degrees). Brush with marinade during last 10 to 15 minutes of cooking. Makes 1 cup. Serve with salsa, French bread and green salad with ranch-style dressing.
Grilled Marinated London Broil ∞
- 5 large garlic cloves
- 1 teaspoon salt
- 1/4 cup dry red wine
- 1/4 cup balsamic vinegar
- 1 tablespoon soy sauce
- 1 teaspoon honey
1-1/2 pounds London broil
Mince and mash garlic to a paste with salt and in blender blend with remaining marinade ingredients. In a sealable bag combine meat with marinade. Seal bag, pressing out excess air, and put in shallow baking dish. Marinate steak, chilled, turning occasionally, at least 4 hours and up to 24. Bring steak to room temperature before grilling, about 1 hour. Prepare grill. Remove steak from marinade, letting excess drip off, and grill on oiled rack 7 to 9 minutes on each side for medium rare. Transfer steak to a cutting board and let stand for 10 minutes. Holding a knife at a 45 degree angle, cut steak across grain into thin slices
Ginger Lime Marinade ∞
- 1 cup soy sauce
- 2/3 cup honey
- 2/3 cup oil
- 1 1/2 tablespoons white wine vinegar
- 3 garlic cloves, crushed
- 1 tablespoon fresh chopped ginger
juice of two limes
Place ingredients in a blender and mix until emulsified. Marinate for 24 hours.
Parisian Pizzazz ∞
- 1/3 c dry white wine
- 1/2 cup Dijon mustard
- 2 Tbsp veggie oil
- 2 Tbsp lemon juice
1 tsp dried basil
Steak Marinade ∞
- 1/2 cup chicken broth
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons ketchup
- 1/4 teaspoon ginger
1 clove garlic, minced
Mix hot chicken broth with honey and soy sauce in a 1 cup measure. Mix in ketchup, ginger and garlic.
Lemon Pepper Marinade ∞
- 2/3 cup lemon juice
- 6 tablespoons water
- 2 teaspoons chicken bouillon granules
- 2 cloves garlic, minced
1 teaspoon pepper
Makes about a 2/3 cup.
Grilled Flank Steak ∞
- 2 pounds flank steak
- fresh tomato salsa
- 1 cup dry red wine
- 3/4 cup balsamic vinegar
- 2 tablespoon olive oil
- 4 tablespoon coarsely chopped Italian parsley
- 2 large cl finely minced garlic
1 teaspoon coarse black pepper
Place flank steak in glass dish. Combine marinade ingredients in a bowl and pour over steak. Cover and refrigerate overnight. Cook 3-4 inches over hot coals until juicy and pink inside, 3-4 minutes per side. Baste with remaining marinade while steak is cooking. Remove from grill. Let rest for 5 minutes, then slice thinly on the diagonal. Arrange on a serving platter, topped with fresh tomato salsa.
Deliciously Bold ∞
- 1 cup beef broth
- 2 Tbsp red wine vinegar
- 1 Tbsp Worcestershire sauce
1 tsp dried Italian seasoning
Marvellous Marinade ∞
- 1/2 cup oil
- 1/2 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 Tbs. dry mustard
- 1 Tbs. pepper
- 1/3 Cup red wine vinegar
- 1-1/2 Tbls. dried parsley
- 2-3 cloves garlic, crushed
1/2 cup lemon juice
Spicy Herb Marinade ∞
- 1/2 c. lemon juice concentrate
- 1/3 c. vegetable oil
- 1 tbsp. minced onion, instant
- 1 clove garlic, finely chopped
- 1 tbsp. sugar
- 2 tsp. hot pepper sauce
- 2 tsp. chicken or beef instant bouillon
- 1 tsp. thyme leaves
1/4 tsp. oregano leaves
Marinate in refrigerator 4 hours or overnight, turning occasionally.
Remove meat from marinade and heat marinade. Grill or broil as desired, basting frequently with marinade.
Tomato and Chili Marinade ∞
- 2tblsp sunflower oil
- 2tblsp red wine vinegar
- 2tblsp tomato puree
- 2tblsp minced red chilli peppers from a jar
- 1tbsp Worcestershire sauce
- 2tsp caster sugar
Salt and black pepper
Garlic and Honey Marinade ∞
- 1 small onion, minced
- 1/4 cup fresh lemon juice
- 1/4 cup sesame oil
- 2 tbsp. light soy sauce
- 2 cloves garlic, crushed
- 1 tbsp. grated fresh ginger
- 2 tbsp. honey
2 tsp. chopped fresh parsley
Mix all together. Makes about 1 cup.
Marinate meat for several hours or overnight, turning at least once. This may be heated and brushed on while grilling meats.
Cover tightly and it will keep up to 1 week in the refrigerator. This marinade is good on chicken, beef or pork.
Sunkissed Marinade ∞
- 1 12 oz can frozen orange juice concentrate, thawed
- 1/2 cup soy sauce
- 1/2 cup light molasses or honey
2 tsp ground ginger