Steak marinade is used for two purposes; to tenderize or to flavor. Of course, you can tenderize and flavor at the same time. Knowing how to marinate steak is important.
If you are marinating a tougher cut of meat and want it more tender to eat you will want an acidic base. This would be lemon or other fruit juices, vinegar or wines. Punch holes into the meat with a fork allowing the marinade to saturate the meat. The longer you marinate, the more tender the meat will become; be careful not to over tenderize or the meat will fall apart and loose flavor.
If you are cooking a tender cut of meat you will not want the tenderizing effects of the marinade. Steak marinade for these cuts needs only to be for flavor; actually most of these very tender meats do not need much added flavor. These cuts can be flavored by sprinkling herbs over them or by steaks rubs and letting them stand in the refrigerator for 1 to 1 1/2 hours. I often like the flavor of alcohols like burgundy on my tender cuts of steak; this can be done by marinating but limiting to a very short time or serving the steak with a sauce made with the alcohol.
I learned at a very early age from my mother how to tenderize tough cuts of meat by the preparation and cooking method. One in particular is round steak. I actually like the flavor of round steak this way much better than I do by steak marinade recipes. I pound this steak by hand to tenderize it; you can have the butcher run it through the machine to tenderize it. After tenderizing, I coat it with seasoned flour (salt, pepper, garlic, any favorite spices). I then brown the pieces in a large heavy skillet; add a little water, cover with a lid, reduce heat to low and simmer until tender about 30 to 35 minutes. Watch that it doesn’t cook dry; add more water if low.
STEAK RUB RECIPE
Mix all together and evenly coat the steak. Cover and refrigerate for 1 ½ hours before cooking.
STEAK MARINADE RECIPE(for tenderizing)
Drop hot pepper sauce
Mix all ingredients together. Pour over steak, cover and marinate in refrigerator. Depending on the toughness of the cut of steak, marinate from 2 hours to overnight.
BEER MARINADE FOR STEAKS (Great for grilling steaks, pork or chicken)
Combine all ingredients; marinate 3 to 12 hours in refrigerator.
Use leftover marinade for basting; leftover marinade can be cooked down for a sauce.
ITALIAN DRESSING MARINADE
This is one of the steak marinade recipes which is more for flavor than for tenderizing.
Combine all ingredients and mix well; spear meat with fork and refrigerate 8 hours in refrigerator.
STEAK KABOBS RECIPE
One of the delicious steak marine recipes for grilling or broiling.
Combine and blend all ingredients; marinate 1 ½ inch cubes of steak 3 hours.
Alternate steak on skewers with pieces of fresh onion, strips of green bell peppers and cherry tomatoes.
Grill or broil until desired doneness.