Great Steak Marinade
When it comes to boosting the flavor of grilled beef or pork, nothing ca beat a marinade. Marinades are generally liquids, but some can be as thick as paste.
Marinades only penetrate the meat about 1/4 inch or slightly more, so marinades are better suited to thinner cuts of 3/4 inch and less. Longer marinating times will not give deeper penetration, but instead will simply impart a stronger marinade taste to the outer portion of the meat.
This will work great with any meat marinade recipe. Nine out of ten will love the flavor and how well it tenderizes any cut of meat just the way it is. You can experiment by substituting a balsamic vinegar for the red wine vinegar, adding more garlic, onions or make any adjustments to suit your taste. If you're looking for a flank steak marinade, tri tip marinade or any grilling or bbq steak marinade you will not be disappointed.
This really is a good marinade but not just for beef, it is very versatile and will also work with pork, lamb, chicken, duck and seafood, such as shrimp and fish fillets.
Combine all of the ingredients in a bowl.
Combine the marinade and meat in a resealable plastic food bag, press out as much air as possible. Refrigerate for 2 to 8 hours or overnight, turning the bag occasionally to distribute marinade evenly.
More Great Marinade Recipes
|Beef Rib Marinade
|Simple Steak Marinade
|Great Steak Marinade
|Pork Roast Marinade