Lindas Beef Marinade Recipes

LINDA'S BEEF MARINADE

Steps:

• In a large jar with a tight-fitting lid, mix the dry red wine, teriyaki sauce, honey, spicy brown mustard, dried minced onion flakes, garlic powder, fines herbs and ground black pepper. Seal the jar, and shake until the ingredients are well-mixed.
• Place steak or beef tips in a resealable plastic bag. Pour dry red wine mixture into the bag. Place in the refrigerator and allow to marinate at least 8 hours, turning the bag occasionally, before grilling as desired.

LINDA'S BEST MARINATED CHICKEN

Steps:

• Place the first eight ingredients in a blender; cover and process until blended. Pour 2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 4 hours or overnight. Cover and refrigerate remaining marinade. , Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat 40-45 minutes or until juices run clear, turning occasionally and basting with reserved marinade during the last 15 minutes.

EASY TERIYAKI MARINADE AND SAUCE

Steps:

• In a saucepan, combine the dry ingredients. Include the cornstarch if you want a sauce to add to your stir-fry or if you want a basting sauce. For a marinade, leave out the cornstarch.
• Add soy sauce, water, and vinegar.
• Stir or whisk until all ingredients are thoroughly mixed.
• Set the saucepan on medium heat and bring to a boil. For a marinade, let cool and pour over meat. For stir-fry or basting, boil for one minute or until thickened.
• If using as a marinade, place meat in a shallow container and pour the sauce over all. Cover and refrigerate, turning meat occasionally. Marinate prawns for no more than 30 minutes, chicken or beef 4-8 hours.
• Unused sauce can be stored indefinitely in the refrigerator. Discard any leftover marinade, as the meat juices in it will spoil.

LINDA'S MARINATED SHRIMP

Steps:

• Mix sauce with electric mixer about 5 minutes before pouring over shrimp.
• Shell and devein shrimp. Cook shrimp in water until they just turn pink, 1-2 minutes. Don't overcook.
• Put cooked shrimp, raw onion slices, and Bay leaves in a container.
• Pour sauce over all. Fold gently to incorporate the sauce evenly.
• Cover the container, and let it remain in the refrigerator at least 24 hours. (It is not necessary, but I do stir them once or twice in the 24-hour period. It is an excuse to sample one).
• Before serving, drain the sauce. Put drained shrimp in serving dish.
• Sprinkle with parsley flakes, if desired.
• Serve with crackers.

STEAK MARINADE

Steps:

• Combine the soy sauce, vinegar, sesame oil, ginger, garlic, coriander and cumin in a large bowl or resealable freezer bag. (You should have 3/4 cup marinade.) Add the steak and massage the marinade into the meat, then chill in the refrigerator for at least 30 minutes, or preferably for at least 3 hours or up to 2 days. (The marinade will permeate the meat more powerfully over time, resulting in a more robust flavor.)
• Remove the meat from the refrigerator about 1 hour before cooking to bring to room temperature. Heat a large heavy skillet, grill or grill pan over high heat. If using a pan, add the neutral oil to the pan. (No oil is needed for the barbecue or griddle pan.) When the pan or grill is hot, use tongs to remove the steak from the marinade, allowing excess to fall away before placing the steaks on the pan or grill. Depending on the thickness of your steak (and the doneness you prefer), cook a 1-inch-thick steak for about 3 minutes per side until medium-rare. For thinner steaks or alternative cuts, reduce the cooking time to about 2 minutes per side, and increase the cooking time as needed for thicker cuts.
• Remove the steak and let rest for 5 minutes. Transfer to a cutting board and thinly slice the meat against the grain. Serve warm, room temperature or even cold, depending on your preference.