SouthWest Marinade

Southwest Marinade

A very easy steak marinade recipe that will add great flavor to tender cuts of steak. This is a great rib steak, loin and sirloin marinade.

  • Ingredients

  • 1 tablespoon dark brown sugar
  • 3 medium garlic cloves, minced or pressed
  • 1/3 cup soy sauce
  • 1/3 cup vegetable oil
  • 1 tablespoon tomato paste
  • 1 tablespoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons ground pepper
  • Instructions
    SouthWest Marinade

    Combine the marinade and meat in a resealable plastic food bag, press out as much air as possible. Refrigerate for 1 hour, turning the bag after 30 minutes to distribute beef steak marinade evenly. This is a great beef marinade


    Marinating Tips

  • Best to marinade in resealable plastic food bag, a bag will help to cut down on clean up and allow you to turn, to evenly distribute the marinade.
  • You can marinade in plastic, glass, or stainless steel containers, covered with lid.
  • Don't marinade in aluminum containers or foil, a chemical reaction could spoil the meat.
  • Don't reuse leftover marinade for other food.
  • Don't use marinade from raw meat unless its boiled first for several minutes.
  • Always marinade in the refrigerator, never at room temperature.
  • Tenderizing marinades penetrate about 1/4 inch into the surface of the meat.
  • See More Great Marinade Recipes

    Less tender cuts, benefit from a marinade with tenderizing ingredients (food acids or enzymes) and marinating times of 6 to 24 hours, more than 24 hours and the meat becomes mushy.

    They work best on thinner cuts, under 3/4 inch, if you are marinating a large or thick piece of meat you will end up with a mushy exterior and an unaffected center. Thicker cuts can be marinated if you puncture with a fork to penetrate the meat, but this may give uneven results, with further undesirable side effects of allowing meat juices to be lost while cooking.

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