California Marinade Recipes

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ALL-PURPOSE CALIFORNIA BEEF RUB



All-Purpose California Beef Rub image

A good rub makes grilling or roasting easy. This one combines the best of the salt-pepper-garlic notes of Santa Maria-style barbecue with the depth of coffee and clove. Diners will be hard-pressed to place its complex flavor until you tell them the components. The rub is easy to double and keeps for a long time in a jar or a zipper-lock bag. It should stay on the meat for at least two hours, but overnight is best.

Provided by Kim Severson

Categories     easy

Time 5m

Yield About 1/3 cup

Number Of Ingredients 8

2 tablespoons finely ground coffee
1 1/2 tablespoons kosher salt
1 1/2 tablespoons granulated garlic
1 heaping teaspoon black pepper
1 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon

Steps:

  • Combine all ingredients and store in an airtight container.

Nutrition Facts : @context http, Calories 58, UnsaturatedFat 0 grams, Carbohydrate 13 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 40 milligrams, Sugar 5 grams, TransFat 0 grams

SAN DIEGO STYLE CARNE ASADA



San Diego Style Carne Asada image

San Diego Style Authentic Carne Asada Recipe loaded with Mexican flavors and taste. Perfect for carne asada tacos or burritos.

Provided by Darcey Olson

Categories     Main Course

Time P1DT30m

Number Of Ingredients 15

2.5 lb Flank Steak or Flap Meat
1/4 cup Red Wine Vinegar
1/4 cup Water
2 tbsp Vegetable Oil
2 tbsp Lime Juice
2 tbsp Orange Juice
2 tbsp Chopped Cilantro
1 tbsp Minced Garlic
3/4 tbsp Garlic Salt
1/2 tbsp White Pepper
1/2 tbsp Cumin
1/2 tbsp Chili Powder
1/2 tbsp Mexican Oregano
1/8 tsp Ground Cloves
1 Orange (Sliced)

Steps:

  • Add all the ingredients (except the meat and orange slices) to a medium size bowl and stir until blended. Transfer to a large Ziploc Bag.
  • Add the steak and shake to coat the entire piece of meat evenly.
  • Lay the bag flat and add the orange slice directly to the meat - half on top and half on bottom.
  • Refrigerate overnight or at least 2 hours. (*Note 1)
  • Before grilling, remove from the refrigerator up to an hour in advance. (*Note 2)
  • Ten minutes before grilling, add meat tenderizer (optional)
  • Pre-heat grill to medium high.
  • Place meat directly on greased grate for 6-8 minutes. (*Note 3)
  • Flip and grill for an additional 6-8 minutes, until your desired doneness is reached.
  • Let rest for 10 minutes before slicing against the grain and serving.

Nutrition Facts : Calories 321 kcal, Carbohydrate 5 g, Protein 41 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 113 mg, Sodium 986 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CALIFORNIA MARINADE



California Marinade image

Every time we use this, the meat always comes out great. I always have the meat marinade over night.

Provided by Dakota1980

Categories     < 15 Mins

Time 15m

Yield 2 3/4 cups

Number Of Ingredients 7

1 cup salad oil
3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup Worcestershire sauce
1/4 cup prepared mustard
1 -2 teaspoon coarsely cracked pepper
2 garlic cloves, minced

Steps:

  • Mix all the ingredients.
  • Place meat in marinade.
  • Place in refrigerator overnight.
  • Cook the meat and ENJOY!

CALIFORNIA MARINADE



California Marinade image

An easy marinade that adds a nice spicy taste to your chicken or vegetables for the grill or the oven.

Provided by Geema

Categories     Vegetable

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup oil
1/4 cup lemon juice
2 tablespoons Worcestershire sauce (To make this recipe vegetarian, use vegetarian Worcestershire.)
1 -3 dash Tabasco sauce
2 tablespoons apple cider vinegar
2 teaspoons salt
2 teaspoons sugar
2 cloves of crushed garlic

Steps:

  • Blend all ingredients together by either shaking thoroughly in a jar, or whirling in a blender.
  • Pour over chicken or vegetables several hours prior to grilling or broiling.

CALIFORNIA MARINADE



CALIFORNIA MARINADE image

Categories     Marinate     Quick & Easy     Dinner

Number Of Ingredients 8

1 cup salad oil
3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup worcestershire sauce
1/4 cup prepared mustard (yellow mustard)
2 tbsp salt
1 tbsp pepper
2 cloves minced garlic

Steps:

  • Place over steak and chicken 24 hours before grilling.

CALIFORNIA MARINADE



CALIFORNIA MARINADE image

Categories     Marinade     Herb     No-Cook

Number Of Ingredients 7

3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup mustard
1/4 cup Worcestershire sauce
1/4 cup onion, chopped (optional)
1-2 teaspoons peper
2 cloves garlic, minced

Steps:

  • Mix ingredients and store in refrigerator until ready to use

LISA'S FAVORITE CARNE ASADA MARINADE



Lisa's Favorite Carne Asada Marinade image

I've tried many marinade recipes for carne asada, and this is our family favorite!

Provided by Lisa Arlotti

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time P1DT40m

Yield 12

Number Of Ingredients 14

¾ cup orange juice
½ cup lemon juice
⅓ cup lime juice
4 cloves garlic, minced
½ cup soy sauce
1 teaspoon finely chopped canned chipotle pepper
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon dried oregano
1 tablespoon black pepper
1 bunch fresh cilantro, chopped
½ cup olive oil
3 pounds flank steak

Steps:

  • Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
  • Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
  • Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.

Nutrition Facts : Calories 206.7 calories, Carbohydrate 5.7 g, Cholesterol 25.3 mg, Fat 14 g, Fiber 1 g, Protein 15 g, SaturatedFat 3.2 g, Sodium 640.4 mg, Sugar 2 g

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