A great tasting tequila marinade combined with lemon juice, lime juice and orange juice for the acidic ingredients. Garlic, onions and black pepper provide the herbs and spices for this unique flavoured marinade.
The secret to marinating steak or a pork chop is not using a cut thicker than a 3/4 inch in thickness. Marinade only penetrates the meat about 1\4 inch per side of the meat. For best results 1\2 inch cuts of beef or pork from the hip or shoulder region will yield the best results when it come to marinating.
Combine all of the ingredients in a bowl for the steak marinade recipe.
Combine the marinade and meat in a resealable plastic food bag, press out as much air as possible. Refrigerate for 4 to 8 hours, turning the bag occasionally to distribute meat marinade evenly. This is a great beef steak marinade.
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.
|Tequila||Beef Rib Marinade|
|Simple Steak Marinade||Great Steak Marinade|
|Pork Marinade||Pork Roast Marinade|