How To Marinate Steak To Tenderize Recipes

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KITTENCAL'S BEEF OR PORK MARINADE AND TENDERIZER



Kittencal's Beef or Pork Marinade and Tenderizer image

This is a teriyaki style marinade ---who ever said that marinades are only for flavor and not tenderizing has never tried this recipe! this marinade produces the most fabulous tasting beef and pork and tenderizes like nothing you have ever had before! I developed this recipe almost 20 years ago and still use it to this day, this works fabulous on a London Broil, it makes the best kabobs and pork tenderloins!--- the longer the meat marinades the more tender and juicy it will be, so plan ahead the meat needs to stay in the fridge for a minimum of 8 hours to 24 hours (even better if left for 24 hours!) the amounts listed are enough for 2 pounds beef or pork so you might want to double or even triple the ingredients, if I am doubling or tripling I usually cut back on the soy sauce and still only use 2-3 tablespoons fresh garlic, you can add in 1 teaspoon dry mustard powder also, the powdered meat tenderizer is only optional you do not have to use it this works great even without it! don't forget to allow the meat to come down to almost room temperature before cooking, this will relax the meat fibers and create a more tender meat --- DO NOT substitute the honey for anything else but pure maple syrup, and if possible I recommend using honey that is what works as the tenderizer

Provided by Kittencalrecipezazz

Categories     Steak

Time 10m

Yield 2 pounds meat

Number Of Ingredients 9

1/3 cup soy sauce
1/4 cup red wine vinegar or 1/4 cup cider vinegar
3/4 cup olive oil or 3/4 cup vegetable oil
2 -3 tablespoons fresh minced garlic
1 teaspoon black pepper
1/2 teaspoon ginger powder (if you prefer a stronger ginger flavor then add in more)
4 tablespoons liquid honey (or 4 tablespoons maple syrup, DO NOT substitute brown sugar or white sugar or pancake syrup)
3 tablespoons Worcestershire sauce
2 teaspoons powdered meat tenderizer (optional)

Steps:

  • In a large bowl combine all ingredients except the meat; mix/whisk until very well combined.
  • You may now transfer the marinade to a large resealable plastic bag if desired or leave in a large bowl.
  • Pierce the meat all over with a fork.
  • Add the meat to the marinade then turn to coat.
  • Refrigerate for at least 8 hours or overnight.
  • Remove meat and discard the marinade.
  • Leave the beef or the pork sit out on the counter and bring almost room temperature, this will relax the meat fibers and make for a more tender juicy steak or cut of beef or pork (this is a very important step!).
  • Grill or oven-broil to desired doneness.

Nutrition Facts : Calories 914.9, Fat 81.2, SaturatedFat 11.2, Sodium 2936, Carbohydrate 46.1, Fiber 1, Sugar 38, Protein 5.9

MARINADE FOR STEAK I



Marinade for Steak I image

This here's a great marinade for any cut of beef, but I like to use it on steak. It contains basic ingredients that, when combined and allowed to blend, will give you a tender, juicy piece of meat every time.

Provided by STEVESKAT

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 10m

Yield 20

Number Of Ingredients 9

1 cup vegetable oil
½ cup soy sauce
⅓ cup red wine vinegar
¼ cup fresh lemon juice
3 tablespoons Worcestershire sauce
1 tablespoon freshly ground black pepper
2 tablespoons Dijon-style prepared mustard
1 onion, sliced
2 cloves garlic, minced

Steps:

  • In a medium bowl, combine the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, ground black pepper, mustard, onion, and garlic. Mix together well, and use to marinate your favorite meat.

Nutrition Facts : Calories 106.3 calories, Carbohydrate 1.9 g, Cholesterol 0 mg, Fat 11 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 1.4 g, Sodium 423.9 mg, Sugar 0.4 g

THE BEST STEAK MARINADE



The Best Steak Marinade image

We use this marinade for rib steaks, but can be used for almost any cut of beef.

Provided by SweetCravings

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 5m

Yield 4

Number Of Ingredients 7

¼ cup olive oil
¼ cup balsamic vinegar
¼ cup Worcestershire sauce
¼ cup soy sauce
2 teaspoons Dijon mustard
2 teaspoons minced garlic
1 pinch salt and pepper to taste

Steps:

  • Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 7.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 1135.4 mg, Sugar 4.2 g

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Top Asked Questions

What makes a steak tender in a marinade?
Marinades are made from acidic or enzyme components like wine, vinegar, lemon juice, or any combination of them. The acids change the consistency of the meat, making it tender. Marinades usually contain salt herbs & bold flavors which in turn flavor the meat.
How long do you cook steak in a marinade?
Refrigerate steak in marinade for at least 1 hour, but no longer than 24 hours. 3. Remove meat from marinade; set marinade aside. Cook steak as desired, brushing occasionally with marinade.
How to tenderize steak with salt in the best possible way?
1 Take your steaks and rinse them off. 2 Now, pour half of your salt you set aside on one plate. ... 3 Start massaging the salt into the meat, ensuring that the salt stays on the meat. ... 4 After you are done massaging the steak on salt, place your meat in the refrigerator for about an hour. ...
Is it OK to marinate steak in pineapple?
Yes! Many marinades have an acidic base, which can toughen beef if it soaks for too long. Never go over 24-hours with a steak marinade. If using a recipe with tropical fruit like mango, pineapple or kiwi, only marinate for an hour or less or the meat will turn mushy. In addition, there are food-safety reasons to avoid letting meat over-marinate.

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