Tenderizing Steak Marinade Apple Cider Vinegar
If you want to make a really tasty steak marinade, apple cider vinegar is a nice ingredient to use. Not only does it feature in plenty of easy steak marinade recipes but also it gives the meat a sweet and sour flavor. Teaming this ingredient with wine, soy sauce, onion, garlic, and cayenne pepper makes a delicious marinade and your beef will taste amazing because of it.
You should marinate your steak in the refrigerator, unless you are only using a thirty or forty minute marinade, in which case it will be fine at room temperature unless your kitchen is very hot. The reason for this advice is that bacteria grows at a rapid rate on warm meat, so leaving it out for hours is not a good idea.
Refrigerating it will not destroy any of the flavor, and you can allow the steak to come back to room temperature after marinating, so you can slap it on the grill and it will not take too long to cook. A chilled steak can ‘seize up’ on the grill, when the cold meat comes into contact with the heat from the grill, so to avoid this fibre-tensing and meat-toughening, do let it warm up a little between marinating and cooking.
- ¼ cup soy sauce
- ¼ cup apple cider vinegar
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- 3 cups dry white wine
- 1 finely chopped onion
- Combine the soy sauce, apple cider vinegar, cayenne pepper, garlic, wine, and onion and marinate your steak in this mixture for up to 6 hours.
- If you are using a tough cut of steak, leave it on for up to 12 hours to make the meat super tender.
This juicy steak is served with colorful mixed vegetables and you can see how juicy and delicious it is. The longer you leave the steak to marinate the stronger the end flavor will be. You can reserve some of the marinade to baste the meat while it cooks, if you like, to keep it juicy and add even more flavor. This recipe uses flavorful ingredients which go together perfectly and contrast cleverly to make the most of your steaks. Use this to tenderize a tough chuck, flank or skirt steak, or leave it on a T-bone or rib-eye for an hour before cooking.
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