Steak Marinades

Marinades are seasoned liquid mixtures that add flavor to beef steaks and may help tenderize depending on the ingredients.

Ingredients

• Always marinate in the refrigerator, never at room temperature.
• Allow 1/4 to 1/2 cup of marinade for ach 1 to 2 pounds of beef.
• Marinate in a food-safe plastic bag or in a nonreactive container such as glass or plastic.  Turn or stir the beef occasionally to allow even exposure to the marinade.
• Never save and reuse a marinade.  Marinade that has been in contact with uncooked meat must be brought to a full rolling boil for at least one minute before it can be used as a sauce.
• Before cooking, remove beef from marinade and pat dry with paper towel to promote even browning and prevent steaming.

Flavor Marinades:
Tender beef cuts only need to be marinated 15 minutes to 2 hours for flavor.

Tenderizing Marinades:
Less tender cuts should be marinated at least 6 hours, but no more than 24 hours.  Overmarinating will result in a mushy texture.  The marinate must contain an acidic ingredient, such as lemon juice, vinegar, yogurt, wine or a natural tenderizing enzyme found in papaya, ginger, kiwi, pineapple or figs. 

Instructions

Sesame-Soy Marinade - Flavor Marinade

1/4  cup finely chopped green onions
1/4  cup soy sauce
2  tablespoons packed brown sugar
2  tablespoons water
1-1/2  tablespoons dark sesame oil
1  teaspoon minced garlic
1/4  teaspoon pepper

Combine all ingredients in small bowl; stir until sugar is dissolved.
Makes about 1/2 cup.

Tangy Lime Marinade - Tenderizing Marinade

1/4 cup fresh lime juice
2  tablespoons brown sugar
2  tablespoons vegetable oil
1  tablespoon Worcestershire sauce
3  large cloves garlic, crushed

Combine all ingredients in small bowl; mix well.
Makes about 1/2 cup.

Zesty Southwestern Marinade

1/4  cup olive oil 
3  tablespoons fresh lime juice 
1  tablespoon packed brown sugar 
2  teaspoons ground cumin 
2  large cloves garlic, minced
3/4  teaspoon dried oregano leaves, crushed
Combine all ingredients in small bowl.
Makes about 1/3 cup.

Caribbean Jerk-Style Marinade

3/4  cup prepared Italian dressing 
1  tablespoon Worcestershire sauce 
1  tablespoon packed brown sugar 
1  large jalapeno pepper, seeded and finely chopped 
1  teaspoon ground allspice 
1  teaspoon ground ginger

Combine all ingredients in small bowl.
Makes about 3/4 cup.

Balsamic Marinade

1/2  cup balsamic vinegar
1/4  cup olive oil 
2  tablespoons chopped fresh basil 
1  tablespoon Dijon-style mustard 
2  cloves garlic, minced 
1  teaspoon sugar

Combine all ingredients in small bowl.
Makes about 2/3 cup.