Fast Marinade For Beef Or Pork Recipes

FAST MARINADE FOR BEEF OR PORK

Steps:

• Put soy sauce in a 1 cup measure.
• Add lemon juice to make 1/2 cup.
• Add water to make one cup. Place beef steaks or pork flat in a non-metallic dish.
• Pour marinade over.
• Marinate for at least 1/2 hour or up to 3 hours.
• If marinade doesn't completely cover meat, turn half way through.
• If I am marinating for 3 hours, I turn every half hour.

EASY MEAT MARINADE FOR BEEF, CHICKEN OR PORK

Steps:

• Start with some BBQ sauce as the base.
• Add all ingredients as you would like, taste along the way. That is the fun part.
• When you have the right marinade for you, place meat in 9x13 pan and marinate.
• Marinate meat as long as you like depending on the type of meat you are using.
• I cook my meat in the same pan with the marinade. Usually on the grill. But can be done in the oven as well.
• Doing this makes the meat very flavorful and extremely tender.

QUICK-AND-EASY STEAK MARINADE

Steps:

• Place steaks in a flat baking dish or container. Cut slits at 1-inch intervals in the fat around the edges of the steaks. Gently pierce both sides of each steak a few times with a fork.
• Sprinkle each steak with salt, pepper, garlic powder, and Montreal steak seasoning. Pat seasonings into steaks.
• Whisk olive oil, Worcestershire sauce, soy sauce, balsamic vinegar, Dijon mustard, garlic, and liquid smoke together in a bowl. Pour marinade over steaks to coat. Cover container or baking dish with plastic wrap and marinate steaks in the refrigerator for 2 hours. Turn steaks over and marinate for another 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook the steaks on the preheated grill until they start to firm, and are reddish-pink and juicy in the center, 8 to 10 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

MARINATED PORK ROAST

Steps:

• In a large resealable plastic bag, combine the first six ingredients; add pork roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times. , Preheat oven to 350°. Drain and discard marinade. Place roast on a rack in a shallow foil-lined roasting pan. Bake, uncovered, 25 minutes. , In a small bowl, combine the wine or broth, honey and brown sugar. Brush half over the meat. Bake 15 minutes longer. Brush with remaining honey mixture. Bake 10-20 minutes longer or until a thermometer reads 160°. Let stand 10 minutes before slicing.