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Yesterday we presented four different marinades for grilled fish. A quick recap:
Marinades are the easiest way to add flavor to foods, and to make chewier foods more tender. Mix a few simple ingredients, place them in a plastic storage bag and marinate the food overnight, turning it once or twice.
No time to marinate? Use a FoodSaver Quick Marinator and your food will be ready to grill in 30 minutes or less, instead of several hours or overnight.
All cuts of beef can benefit from marinating, but you definitely want to marinate a tougher cut and an in-between cut (not all of the following would be grilled).
CUTS OF BEEF BY LEVEL OF TENDERNESS
Tough cuts: brisket, chuck roast, rump, shank, shoulder roast, short ribs, round (top, bottom, eye).
In-Between: chuck steak, flank steak, skirt steak, top blade steak.
Tender cuts: Porterhouse/T-bone steak, rib-eye steak, sirloin steak, standing rib roast, strip loin, strip steak, tenderloin/filet mignon, tri-tip.
RECIPE #1: SPICY GARLIC-SERRANO MARINADE
This marinade gives steak with a fiery bite, with just the right balance of garlic and spice. You can go light on the chiles or add extra chiles, depending on how much you like heat.
Ingredients
2 pounds of flank steak (London Broil)
For The Marinade
1-1/2 tablespoons Worcestershire sauce
4 cloves garlic, minced
2 teaspoons red pepper flakes
1/2 teaspoon paprika
1/4 cup red wine vinegar
3/4 cup Tabasco or other hot sauce
1 teaspoon crushed pepper
1/3 cup brown sugar
1-1/2 tablespoons horseradish
1 Serrano chile, seeded and chopped
Dash salt
Preparation
1. WHISK all the marinade ingredients together and pour over the steak. Marinate for several hours or overnight; or for a least 20 minutes in a FoodSaver Quick Marinator.
2. USE the remaining marinade for basting.
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Top: A marinade gives more tenderness to sirloin kabobs (photo courtesy Sur La Table). Center: Hot off the grill, a flatiron steak (photo courtesy LifesAmbrosia.com). Bottom: Even a Porterhouse, one of the tenderest cuts, gets a bit of marinade for flavor (photo courtesy Omaha Steaks).
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RECIPE: SOY GINGER MARINADE
This recipe is a perfect match for steak kebabs with pineapple.This recipe is a perfect match for steak kebabs with pineapple.
If you’ve never used fresh ginger in your marinade before, you’ll be delighted.
Ingredients
2 pounds of flank steak (London Broil)
Optional: 2 limes for garnish
For The Marinade
1-1/2 tablespoons fresh ginger, minced
1/2 cup soy sauce
1 tablespoon honey
1 teaspoon salt
1 teaspoon black pepper
1/4 cup sesame oil
1 teaspoon lime juice
Preparation
1. WHISK all the marinade ingredients together and pour over the steak. Marinate for several hours or overnight; or for a least 20 minutes in a FoodSaver Quick Marinator.
2. SQUEEZE the optional limes on the steaks as they grill (you can pre-squeeze the juice and lightly baste with it).
KNOW YOUR CUTS OF BEEF
Check out our Beef Glossary.
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