If you learn how to make steak marinade you can use it 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. When you learn how to make steak marinade, you will only need it for flavor for these cuts; 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 when I learned how to make steak marinade and used it. 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.
Mix all together and evenly coat the steak. Cover and refrigerate for 1 ½ hours before cooking.
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.
Combine all ingredients; marinate 3 to 12 hours in refrigerator.
Use leftover marinade for basting; leftover marinade can be cooked down for a sauce.
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.
One of the delicious steak marinade 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.
Combine and blend all ingredients; marinate 2 inch cubes of sirloin steak for 1 hour or longer.
Larger thicker steaks should be marinated longer.
Combine all ingredients and blend; (best to mix ahead and let stand for an hour before adding steak).
Marinate steaks for 1 hour or longer depending on type of steak and thickness.
Combine and mix all ingredients; place in zip lock freezer bag.
Add your choice of meat; place in refrigerator for 30 minutes.
NOTE: Turn bag over occasionally to marinate all sides. This will make steak, chicken and pork very tender.Painless Cooking › Beef › Marinades
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