Marinating meat is a process that is used to make it more tender and flavorful. During the rest phase in the refrigerator, the sweet and salty flavor of the marinade blends perfectly with that of the meat. Even after cooking the meat will be very juicy and fragrant. Continue reading this guide to find out how to marinate a steak using three different recipes.
Steps
Part 1 of 2: Marinating a Steak
Step 1. Choose your favorite piece of meat
The most suitable cuts for marinating are those that are a little hard or low in fat such as flank, sirloin steak, belly or neck cut, double fillet, trigger, rump and rump cuts. The marinade will penetrate the meat adding flavor and making it more tender.
- There is no need to spoil quality steaks with marinade, because the various cuts of the rib and loin (Florentine, fillet, etc.) are excellent to be enjoyed on their own.
- For more information, read this article.
Step 2. Cut the meat into thin slices
The acidic substances contained in the marinade soften the tissues, although it is a rather slow process. If your chosen piece of meat is too thick, it will take a long time for the marinade to penetrate the entire steak and, eventually, the outside may feel too sour on the palate.
In general, the greater the surface area of meat exposed to the marinade, the better the final result
Step 3. Prepare your marinade
The simplest method involves using an acidic liquid (which will make the tissues soft), oil and other flavors, such as sweeteners, herbs and spices. Try using your favorite ingredients to flavor your marinade to taste. Choose a ready-made one or use one of the recipes in this article to make it yourself.
- Most marinades contain one of the following acidic liquids: wine, vinegar, or lemon juice. In any case, do not overdo the doses; Although acidic marinades untie the protein bonds, leaving the steak in an acidic marinade (pH 5 or lower) for more than two hours would result in the opposite result: the protein bonds would strengthen, expelling the liquids and making the meat tougher.
- Some foods contain enzymes that make meat more tender, such as ginger, kiwi, papaya, and pineapple. Also in this case one should not overdo it, otherwise the meat could be reduced to mush.
- Dairy products, such as Greek yogurt and buttermilk, are also able to soften the meat, although the process is not yet fully understood. Probably, the effect is due to the lactic acid contained in these liquids.
Step 4. Put the meat in a container and add the marinade
You can use any type of plastic or ceramic food container. Make sure you pour in enough marinade to completely coat the meat. Don't worry about adding too much.
- Marinating a slice of meat using an airtight food bag is the best solution because it allows you to use as little marinade as possible to cover the entire surface of the meat.
- If you're short on time, you can massage the meat with the marinade, promoting faster absorption. Otherwise all the work will do on time.
Step 5. Place the container in the refrigerator for at least two hours, up to a maximum of 24 hours, depending on the acidity of the marinade
Step 6. Cook the meat
Remove the excess marinade, let the meat come to room temperature, then cook it on the grill, in a pan or according to the cooking method provided by your recipe.
Part 2 of 2: Prepare different types of marinade
Step 1. Make a balsamic marinade
It is a classic marinade that enhances the natural flavors of the meat. The combination of sweet and sour flavors will make your mouth water. Mix the following ingredients together:
- 2 medium shallots, chopped
- 1 tablespoon of dried thyme
- 3 tablespoons of brown sugar
- 1/4 cup of soy sauce
- 3 tablespoons of Worcestershire sauce
- 2 tablespoons of balsamic vinegar
- 1/3 cup of olive oil
Step 2. Try a spicy marinade
Marinating the meat using a mixture of salt and pepper will allow the flavors to penetrate deeply. This way you can savor the taste of meat in every single bite. Here are the ingredients needed for this marinade:
- 1 and a half tablespoons of salt
- 2 teaspoons of freshly ground pepper
- 1 teaspoon of garlic
- 1/4 cup of water
- 1/4 cup of extra virgin olive oil
- 2 tablespoons of white vinegar
Step 3. Italian marinade with honey
This type of marinade is perfect for a beef steak, but you can also use it with chicken or pork. The preparation is very simple, carefully mix all the ingredients and then pour the marinade over the meat:
- 1 and a half cups of brown stock
- 1 tablespoon of soy sauce
- 1/3 Italian salad dressing
- 1/3 cup of honey
- half a teaspoon of garlic powder
Advice
- You can use an airtight plastic container to marinate your meat. This will help you get results faster, reducing marinating times by 75%.
- If you want to use the leftover marinade as a sauce, you need to boil it first to avoid food poisoning.
- The secret to perfectly marinating meat is to completely cover it with the marinade. An airtight bag allows you to completely submerge the steak in the marinade, especially by removing all air from the bag. Otherwise, you can put the steak in a bag, then place it in a bowl, allowing the meat to be completely submerged in the liquid. You can also use marbles (outside the bag) to keep the steak stretched out.
