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For more marinade ideas, try our marinade recipes!
- The key functions of a marinade are to tenderize moderately tender cuts of beef, or cuts that tend to be variable in tenderness, and/or to add a distinctive flavor.
- Always marinate under refrigeration, never at room temperature.
- For tenderization, marinate at least 6 hours, but never more than 24 hours, as the meat will become mushy.
- For flavor enhancement only, marinate from 15 minutes to 2 hours.
- Marinades contain various herbs or spices, sometimes oil, and always an acidic ingredient.
- Depending on the type of cuisine, the following liquid ingredients are often used in meat marinades:
- Red Wine Vinegar
- Balsamic Vinegar
- Olive or Vegetable Oil
- Lime Juice
- Lemon Juice
- Orange Juice
- Pineapple Juice or Fresh Pineapple
- Soy Sauce
The deliciously bold flavors of the marinades below will add a kick to beef.
To begin, place 2 pounds of beef and 1 cup of marinade in a zipper locking, plastic bag. Squeeze the air out of the bag and seal. Refrigerate shoulder and round steaks for up to 8 hours to fully develop both flavor and tenderness.
Top blade, ribeye, strip, tenderloin and T-bone steaks can be marinated for flavor in 30 minutes. For even more flavor, reserve and refrigerate ¼ cup of the sauce before marinating. Use it to baste the beef while grilling.
1/3 cup olive oil
1/3 cup lemon juice
2 cloves garlic, crushed
1/4 tsp. salt
1/4 tsp. pepper
1 cup beef broth
2 Tbsp. red wine vinegar
1 Tbsp. Worcestershire sauce
1 Tbsp. vegetable oil
1 tsp. dried Italian seasoning
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
1/3 cup dry white wine
1/2 cup Dijon-style mustard
2 Tbsp. vegetable oil
2 Tbsp. lemon juice 1 tsp. dried basil