The best steak to grill is one which has been tenderized (if necessary) and flavored to perfection. Although steak has a naturally great flavor, adding a little more does not hurt. There are two main types of steak marinades. First you have wet marinades, which always begin with an acidic ingredient to break down any tough fibers. This ingredient can be wine, citrus juice, flavored vinegar, yogurt, mustard, tamari sauce, beer, apple juice, or something else.
A wet marinade might also contain garlic, vegetables, aromatic fruits or other ingredients. It mellows and tenderizes your steak, and gives the meat a more pronounced flavor. If you want to try something different, what about making a dry marinade recipe? A dry marinade can be used when you do not want to tenderize the meat, just add a bit of flavor.
Herbs and spices are popular in dry marinades, as well as a little oil or alcohol. The meat is marinated for an hour or two at most, since a long marinating time is great for tenderizing meat but not beneficial for meat which does not require tenderization. Once you have selected the best steak to grill (we recommend sirloin, filet mignon, T-bone, or New York strip in particular) then you can use the following dry marinade to bring out its incredible flavor to the max. There are fewer flavors in this marinade when compared to some of our other marinades. As well as the paprika you have lemon, pepper, cilantro and a touch of salt, so you can expect the most incredible taste as a result. Continue reading
When making a steak marinade recipe, beer might not be the first ingredient you think of, but it can actually work well in such recipes. Beer will flavor the steak without giving it an overwhelming ‘beer’ flavor. Instead the beer will complement the natural flavor of the steak. The following recipe also features soy sauce, garlic, mustard and rosemary, all of which are bold flavors which will stand up to both the taste of the meat and the beer.
A hanger steak is a delicious cut but it can be rather tough, which is why we recommend leaving the meat in the marinade overnight or better still for a whole day. Do not worry about the steaks going mushy because that will not happen. Instead the rich marinade flavor will permeate right into the steaks, giving them a big flavor and plenty of character.
The marinade is wiped off the meat before you cook it but the rich flavor will have taken hold by then. The steaks in this recipe are pan-fried instead of being grilled, but feel free to grill them instead if you have the grill on. If not, use a ridged grill pan so you will still get grill marks on the meat. That always looks appealing. These ingredients are all easy to find and combine to offer a hearty flavor to your meat, so if you are in the mood for steak and you want to be sure of a delicious result, consider this appealing marinade. Continue reading
The best steaks for grilling, according to many home cooks, are sirloin, although rump also does well on the grill. This recipe uses mandarin oranges, although you can use any kind of orange. Just make sure you look out for the pips. It is a good idea to salt the steaks before adding the marinade, both for seasoning the meat and to help with the tenderizing. Rinse this off before you marinate the meat.
If there is no griddle on your grill then use an ovenproof baking sheet for any vegetables you want to cook alongside the steak, such as tomatoes, onions or mushrooms. These are optional of course, but they are lovely with the steaks and being able to grill them means you can watch everything at the same time. Although this recipe is designed for the grill, you could broil the meat if you prefer.
When you grate the ginger to make the mandarin orange marinade you will be left with a mushy piece from the end. Just throw this into the marinade because you cannot grate that part. It adds just as much flavor added whole. Serve the finished steak with fries or potato salad. It is also great with a salad if you do not want to grill veggies. Learning new marinade recipes for steak is always worthwhile because you can change some of the ingredients and come up with something totally new, to add flavor to your steak. The following recipe is especially delicious thanks to its eclectic combination of flavors. Continue reading
If you have some venison tenderloin, this marinade is sure to bring out its natural flavor without masking any of the gamey taste. When marinating deer, it is important that you know a few details about the meat, such as where the deer came from and what it was eating. Although you can buy venison in the grocery store, or at least in some grocery stores, some people prefer to hunt their own, which is why you need to know more about the particular animal you are using.
Deer which are harvested in the North will have a stronger flavor than deer in the South which are fed on foodstuffs such as soybeans and corn. Bucks shot during the rut will be tough and very strong-tasting. The amount of time you leave the marinade on the venison depends on the deer’s age and how tough or tender the meat is. The tougher or older the meat, the longer you should marinate it. Once the meat has been marinated you can either grill or roast it. Boil up the marinade to make a wonderful sauce to serve with the deer.
In this steak marinade, red wine vinegar, red wine, garlic and four types of herbs are combined for a rich flavor, which really complements the venison taste. Plan to marinate your venison well in advance, since you might have to leave the marinade on for more than a day. Serve the finished meat with roasted or baked potatoes and your favorite vegetables. Continue reading
All steak is great on the grill, but some cuts need a bit more help than others, either to improve their flavor or their texture, or both. Filet mignon is already tender and succulent, so it does not need to be marinated in an acidic mixture, but some people find the flavor too mild and choose to marinate this cut of steak in something to boost its flavor.
At the other end of the spectrum you have tough cuts like skirt, flank and chuck, and these are richly flavored but very tough. A marinade will tenderize these, as long as it contains something acidic such as citrus juice or vinegar, as well as adding flavor. The best steak for grilling is the steak which you personally prefer, whether that is a top quality piece of tenderloin, a couple of strip steaks or even a skirt steak.
As long as you match the marinade with the cut of meat, you will end up with a great-tasting piece of steak. The following recipe shows you how to make an orange and ginger marinade for sirloin steaks. Sirloin is a favorite because it is not too expensive, yet it offers plenty of lean meat as well as enough fat to keep it juicy, and it boasts a naturally rich and meaty flavor. This marinade boasts Eastern flavors like soy sauce and ginger along with Western ones like Worcestershire sauce, sugar and garlic salt. The result is something that adds so much flavor to your steak and you will definitely want to make this again and again. Continue reading
One of the best things about a low carb diet is you can eat plenty of red meat like steak, and you do not have to skimp on the cheese, cream or butter either. The enemies of low carb dieters tend to be things like bread, potatoes and pasta, so serve your steak with low carb side dishes instead, such as onion rings or fried mushrooms, for a delicious meal which will satisfy you completely.
The following low carb steak marinade combines a variety of fragrant ingredients for a great result. The thyme, rosemary, garlic and other ingredients will add plenty of mouthwatering flavor to your meat without overpowering the natural taste of the beef. These ingredients might already be in your cupboards, but if not they are easy to obtain from any grocery store.
This marinade offers a classic Italian flavor, which is beautiful with any cut of steak. Try this with rib-eyes or a piece of sirloin. This recipe makes just over a cup of marinade, which is plenty for marinating four to six steaks. Marinate them in a Ziploc bag or in a glass dish with a lid. Tough steaks like chuck or skirt can be left in the marinade overnight, while more tender pieces can be left in it for a few hours. The flavors combine so nicely and you can be sure of tasting every single one in the finished recipe and also the steak taste because it will not be overwhelmed. Continue reading
This marinade recipe is simple to make and one of our very easiest options. Such recipes do not have to be difficult and you can even get great results from a 3-ingredient one. It is a myth that the best marinades contain a lot of different ingredients because keeping the flavors simple always works best and every flavor you add will shine through, complementing your meat perfectly.
The following recipe is suitable for different cuts of meat and you should choose a tender steak such as tenderloin, strip, T-bone or rib-eye because this marinade is to give flavor rather than tenderize. Two steaks, about an inch and a half thick and weighing one pound each are great for this easy recipe but you could use it on three small steaks or one very big one instead. Of course, you can also double the recipe if you are cooking for more people.
Garlic is a classic flavor, when it comes to marinating, and actually garlic goes with most meat, poultry, and fish dishes. The garlic in the following recipe is combined with thyme for an herby taste, red wine for a bold flavor, olive oil and some salt and pepper. This might sound very basic but you will be amazing just how much flavor it is going to give your meat. For a juicy finish and a simple yet undeniably wonderful result, try this deliciously simple garlic and thyme delicacy. Continue reading
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