LINDA'S BEEF MARINADE
I created this over 20 years ago when I got tired of typical honey and teriyaki marinades. Red wine, brown mustard and herbs make this marinade unique. Play around with the ingredients to get the taste you want.
Provided by LINDA W.
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 8h10m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 126.2 calories, Carbohydrate 23.5 g, Cholesterol 0 mg, Fat 1 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 0.2 g, Sodium 887 mg, Sugar 20.6 g
LINDA'S BEST MARINATED CHICKEN
I have been using this grilled chicken recipe since I was 12 years old. That's 40-plus years! It is so moist and delicious, it will melt in your mouth. -Linda Pace, Lees Summit, Missouri
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 533 calories, Fat 38g fat (8g saturated fat), Cholesterol 131mg cholesterol, Sodium 299mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 42g protein.
MARINATED ROAST BEEF
Make and share this Marinated Roast Beef recipe from Food.com.
Provided by AngelicFantasia
Categories Roast Beef
Time P2DT1h45m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Pierce roast at 1 inch intervals with a meat fork, and place in a large zip lock bag.
- Combine vegetable oil and next 5 ingredients; pour over roast in zip lock bag.
- Seal and chill for 24-48 hours, turning roast occasionally.
- Bake at 325 degrees for 1 hour and 50 minutes or until a meat thermometer registers 145-160 degrees.
- Let stand for 5 minutes before slicing thinly across the grain.
- Roast beef will be rare.
STEAK MARINADE
Soy, coriander and cumin join ginger and garlic in this simple, umami-laden marinade. It's a perfect match for any tender cut of beef, such as bavette, rib-eye or flank steak which have a loose, visible grain primed for soaking up marinades. This recipe imparts its flavor in as little as 30 minutes, though the meat benefits from any additional marinating time - and can sit for up to two days. The steak chars as it cooks, and the exterior caramelizes to create a crisp, powerfully savory crust.
Provided by Lara Lee
Categories dinner, meat, main course
Time 45m
Yield About 4 servings
Number Of Ingredients 9
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.
LINDA'S BEEF MARINADE
I created this over 20 years ago when I got tired of typical honey and teriyaki marinades. Red wine, brown mustard and herbs make this marinade unique. Play around with the ingredients to get the taste you want.
Provided by LINDA W
Categories Marinades
Time 8h10m
Yield 4
Number Of Ingredients 8
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.n
- 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.n
Nutrition Facts : Calories 126.2 calories, Carbohydrate 23.5 g, Cholesterol 0 mg, Fat 1 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 0.2 g, Sodium 887 mg, Sugar 20.6 g
BULGOGI - MARINATED BEEF
This is so yummy, definitely a family favorite! It's fairly easy, the hardest part is slicing the meat thin. A slightly frozen cut of beef is easier to slice. If you want to make ahead of time, use any covered marinade container (or ziplock bag) and marinate in refrigerator up to 24 hours. Serve over calrose or jasmine rice as it is, or add stir-fry veggies toward the end of cooking for an extra healthy boost. Enjoy!
Provided by Linda Tschappat @LindaT
Categories Beef
Number Of Ingredients 9
Steps:
- Using large, sharp knife, slice slightly frozen beef across grain in thin strips, roughly a millimeter or two thickness. (Or have your butcher do it!)
- In a covered marinade container or large ziplock bag, add sesame oil, soy sauce, onion, garlic, sugar, and pepper. Mix well. Add beef, mix until all meat is coated. Marinate for at least 1 hr, or up to 24 hours, in the refrigerator. (Just a note: if the meat marinated for a long time, you might want to discard marinade and remake 1/2 of the recipe again fresh)
- If serving over rice, start the rice cooking according to package directions, letting it finish while meat is cooking.
- Add beef and marinade mixture to a large skillet, or wok, cook over medium high heat until meat is cooked through and tender. Can simmer covered to make meat more tender.
- If desired, add any type of stir-fry veggies in the last 5-7 minutes of cooking. Serve over fluffed rice.
PRIZE WINNING MARINADE FOR BEEF
I combined my sister-in-law's marinade recipe with my friend's barbecue cooking method. I then submitted this recipe into to a radio station as part of a contest and I ended up winning the grand prize of a Jenairre stove! It's so versatile that it works both with cheap cuts of beef and expensive too. I won't cook beef roast any other way. Enjoy!
Provided by Serendipity Elizabe
Categories Roast Beef
Time 3h15m
Yield 4-10 serving(s)
Number Of Ingredients 7
Steps:
- Using a food processor, crush peppercorns until fine.
- Add garlic to processor and crush.
- Add soy sauce, Worcestershire sauce and lemon juice and blend.
- Pour mixture into giant zip lock freezer bag and add the meat to be marinated (even the cheapest cuts of beef will taste like prime rib!).
- Seal bag.
- Refrigerate for 48 hours (turn bag every time you open the fridge door).
- Reserve the marinade for later use.
- Barbecue the meat as you would normally however, I prefer to cook the meat very VERY slowly using an indirect cooking method--only ONE side of the barbecue is lit and turned down to low.
- The meat is placed on the one side of the barbecue which is off, over a pan of water, which sits on the barbecue rocks.
- Note: Total barbecue time depends on the size of beef roast.
- Relax while your dinner cooks.
- Put marinade on the stove and bring to a boil.
- Add just enough marinade to some sour cream, to make a sauce to drizzle over the cooked meat.
- Sit back and enjoy the compliments.
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