Marinades are basically a mixture of spices, herbs and liquid that add flavor, and even tenderize less tender cuts of beef. Part of the magic mix typically includes an acid, like citrus juice, wine, or vinegar. Since they can help tenderize some cuts, they are great to use on bargain cuts like those from the chuck, round, or flank.
- ¼ cup Red Wine
- ½ cup Olive Oil 8 Cloves Garlic – peeled & crushed
- 3 Shallots – sliced thin
- 3 Sprigs of Rosemary – stripped off the stem
- 8 Sprigs of Thyme
- 2 tablespoons Coarse Cracked Black Peppercorns
- 1 tablespoon Coarse Sea Salt
- Mix everything well in a bowl and marinate steaks in a covered container for 6 hours or up to 2 days in the refrigerator.
- Brush off the herbs, shallots, and garlic lightly (some herbs still on the steak are good) and grill.
- - Ribeye, Strip, Sirloin, Flat Iron, Hanger work well)
Here are some hints for using marinades:
- Allow ¼ to ½ cup of marinade for each one to two pounds of beef
- If using to help tenderize, marinate for at least six hours but no more than 24 hours.
- Tender cuts such as tenderloin or top sirloin need no more than 15 minutes to 2 hours to soak up the flavor – going beyond this can affect the texture of the meat.
- An easy marinade is a vinaigrette – just remember that most contain a higher percentage of oil than a true marinade would, so you might want to add more acid such as vinegar, lime, lemon, or orange juice.
- After placing the beef in the marinade, turn or stir it occasionally to allow even exposure to the marinade.
- After removing the marinade, it is a good idea to take a paper towel and pat the meat to remove some of the oil on the surface. This helps prevent flare ups on the grill.