"The Supreme Guide to Beef Marinades"

What to Marinate: Less tender cuts of beef should be marinated to enhance tenderness.  These cuts include:  top round steak, eye round steak, chuck shoulder steak, skirt steak, and flank steak.  Tender cuts of beef can be marinated for flavor.

If it's Round or Loin, it's Lean Beef:  Cuts from the round are the leanest cuts you can select.  Two ways to insure their tenderness are:

1. Use a moist heat cooking method (braising or cooking in liquid).
2. Marinate before using a dry heat cooking method (grilling, stir-frying, pan-frying, etc.)

Cuts from the Loin are lean cuts of beef, yet they are very tender.   Marinating these cuts if for flavor enhancement, not tenderizing.

How to Marinate: 

1. Marinate in the refrigerator, NEVER at room temperature.
2. Marinate in a food-safe plastic bag or glass utility dish.
3. Turn meat occasionally during marinating so that all sides are equally exposed to marinade.
4. Allow 1/4 to 1/2 cup marinade for each 1 to 2 pounds of beef.   (Listed recipes will yield approx. 1/2 cup)

When to Marinate:

• For Flavor only, marinate for 15 min. to 2 hrs.
• For Tenderizing, marinate at least 6 hours.
• Marinating longer than 24 hours can result in a mushy surface texture

Marinating Food Safety:

• If a marinade is to be used later for basting or served as a sauce, reserve a portion of it before adding the beef.
• Marinade that has been in contact with uncooked meat must be brought to a full rolling boil before it can be used as a sauce.
• Never save and reuse a marinade.

Cook onion and brown sugar in oil in small saucepan over medium heat until onion is tender, about 3 minutes.  Add remaining ingredients and continue cooking over medium heat 3 to 4 minutes, stirring occasionally.  Remove from heat; cool thoroughly before adding to beef.

Citrus Marinade
1/2 cup orange juice
1/4 cup soy sauce
1 clove garlic, crushed
2 dashes ground cloves

Comine all ingredients and mix well.

Lemony Oriental Marinade
1/4 cup fresh lemon juice
3 Tbsp. chopped green onion
1 1/2 Tbsp. reduced-sodium soy sauce
1 1/2 Tbsp. vegetable oil
3/4 tsp. grated fresh ginger
1/4 tsp crushed red pepper pods

Combine all ingredients, stirring until well blended.

Red Wine Marinade
1/3 cup red wine vinegar
2 Tbsp. vegetable oil
1 Tbsp. Dijon-style mustard
2 cloves garlic, minced
3/4 tsp. dried Italian seasoning
1/4 tsp. coarse ground black pepper

Combine all ingredients, stirring until well blended.

Savory Marinade
1/4 cup steak sauce
2 Tbsp. brown sugar (packed)
2 Tbsp. lime juice
1/4 tsp. ground red pepper

Cobine all ingredients and mix well.

Southwestern Marinade
1/4 cup prepared salsa
2 Tbsp chopped cilantro
2 Tbsp. fresh lime juice
1 Tbsp vegetable oil
1 clove garlic, minced
1/4 tsp ground cumin

Combine all ingredients, stirring until well blended.

Teriyaki Marinade
1/2 cup soy sauce
1 glove garlic, minced
2 Tbsp. brown sugar
1/2 tsp. ground ginger
2 Tbsp Worcestershire sauce
1 Tbsp. lemon juice

Combine all ingredients and mix well.

For more information on marinades and rubs, click here

For great grilling tips, click here.