Steak is ever so much better marinated. Memorial Day 2010 is next weekend, so it's time to plan those cookouts. What's better on the grill, but a big juicy steak?
Below are a few recipes for doctoring up your steaks, so even if you are using an economical cut of steak, they are sure to give you a thumbs up.
My Favorite Marinade for steaks:
4 good steaks
1 c. bottled balsamic vinaigrette salad dressing
2 cloves garlic, minced
Place all ingredients in a zip lock bag and marinate for 30 minutes to 4 hours. The cheaper the cut of meat, the longer the marinade time.
** This is awesome with chicken too!
Remove from marinade and grill to your desired tastes.
My Second Favorite Marinade:
**I know this one sounds weird, but it is absolutely fabulous!
1 cup Catalina or other red french dressing
1/4 c. Hot pepper rings,
4 Tbs. hot pepper brine (juice)
1/4 c. bottled barbecue sauce
Marinate for 2-4 hours, or longer is so desired. Remove from marinade and grill to desired wellness.
This can be used with any cut of beef. If a round steak, or other tough cut is used, merely wrap the beef, with the marinade in foil, and slow grill for about an hour. This will even make tough stew beef chunks come out tender as butter.
And lastly, for those of you who don't like to be too far from the Caribbean:
Caribbean Marinade with Rum:
1/2 c. spiced rum (like Captain Morgan)
1c. Pineapple juice (Orange Juice is good too)
1/4 c. soy sauce
1 clove garlic, minced
1/2 tsp. cayenne pepper
1/4 tsp ground ginger
2 Tbs. brown sugar or honey
Mix all ingredients in a ziplock bag, and marinate for at least 4 hours. Grill as desired. Tasty on chicken too, and baby back ribs are just yummy in this concoction.
You can leave out the rum, but it ain't the same...just sayin'.
Disclaimer: No cookbooks were plagiarized in the writing of these recipes. They are mine, mine mine, all mine, except for the Balsamic Recipe, everyone does that, I just add garlic to mine.
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Comments: 10
1) Orange Juice won't really sub for Pineapple. Although they're both citrus (both contain high levels of citric acid), only the Pineapple juice contains papain, a digestive enzyme that actually tenderizes rapidly...
2) DON'T skip the rum. If you're T-total anti-alcohol - don't worry. The heat of cooking (especially on a grill) will evaporate the alcohol, leaving just the spiced rum flavor.
OJ can certainly be used in this recipe as a substitute for pineapple. No, it does not contain papain, but the soy will act as the tenderizer. Take my word for it, or, better yet, try it yourself.
As for the rum, I recommend it, but it CAN be left out completely. While the alcohol does cook off, those with alcoholics in the family may not want to run the risk.
Thanks for the suggestions...and a little science lesson to boot!