Marinades

Seasoned liquid mixtures that not only add flavor, but in some cases help tenderize a beef cut are known as marinades.

A tenderizing marinade contains an acidic ingredient such as lemon juice, yogurt, wine or vinegar, or a natural tenderizing enzyme found in fresh papaya, ginger, pineapple and figs.

Flavor-enhancing marinades do not contain a tenderizer but do add flavor through ingredients such as garlic, herbs and olive oil. Or, a tenderizing marinade can be used, but only for a short time frame

Which cuts to choose?

Tender beef cuts should be marinated for only 15 minutes or up to 2 hours to add flavor. These cuts include: Porterhouse/T-Bone, top loin, tenderloin, ribeye, rib, top sirloin, chuck eye and chuck top blade steaks.

Less tender cuts should be marinated for at least 6 hours and as long as overnight in a mixture containing a food acid or tenderizing enzyme. Avoid marinating for longer than 24 hours, as the beef can become mushy in texture rather than tender. Less tender cuts include: flank, skirt, top round and chuck shoulder steaks.

For great marinating results…

• Always marinate in the refrigerator, not at room temperature.

• Marinate for 6 hours to overnight to tenderize less tender beef cuts.

• Allow ¼ to ½ cup of marinade for each 1 to 2 pounds of beef.

• If a marinade is going to be used as a sauce as well, reserve a portion before adding the beef. If marinade has been in contact with uncooked meat it must be brought to a full rolling boil before using as a sauce.

• Never save and reuse a marinade.

• Marinate in a food-safe plastic bag or non-reactive container such as a glass dish. Select dishes in which the beef will fit snugly, but lie flat. Turn or stir the beef occasionally to allow even exposure to the marinade.

Chile-Cilantro Marinade

Total preparation time: 5 minutes
2/3 cup prepared Italian dressing
2 tablespoons coarsely chopped fresh cilantro
1 tablespoon chili powder

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

Sesame-Soy Marinade

Total preparation time: 10 minutes
¼ cup soy sauce
¼ cup finely chopped green onions
2 tablespoons water
2 tablespoons packed brown sugar
1 ½ tablespoons dark sesame oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
¼ teaspoon pepper

Combine all ingredients in small bowl; stir until sugar is dissolved.
Makes about ½ cup.

Looking for a flavor boost?

• Choose prepared rubs and marinades from the supermarket to save time.

• Use prepared dressings such as non-creamy Italian or Caesar, Oriental and Balsamic Vinaigrette, for easy no-fuss flavor and tenderizing marinades.