Steak Marinade why & Recipe

April 22, 2014

Marinating meat can improve the taste and tenderness of any steak. Before we get into recipes it is also important to understand why and how this works the chemistry of marinating works.



1. Slice to save time. Marinade travels cell-by-cell through osmosis, which requires physical contact between two surfaces (the meat and the marinade), it takes time for the marinade to travel to the inner layer of thick-cut meat, so if you don’t have the time to marinate steak overnight in the fridge, slice the meat thin


2. Score your protein with a knife before marinating. This will create greater surface area for the marinade to have contact with the meat but don’t cut too deep—just drag the tip of a sharp knife also the meat with enough pressure to cut the surface. Score diagonally in opposite directions on each side for maximum effect.


3. Add fruit juice. It contains protease—an enzyme that helps break down the peptide link of protein, resulting in more tender meat for a tropical summer BBQ Add pineapple, kiwi or mango apple, pear, or peach are more traditional flavors. Fresh fruit and fruit juice both have the same effect while adding subtle flavors to the meat.


Here is one recipe we tried the other day and liked quite a bit




· 1/2 cup orange juice

· 1/4 cup fresh lime juice

· 3 cloves garlic, chopped

· 1/4 cup finely chopped fresh cilantro

· 1 teaspoon salt

· 1 teaspoon cumin

· 1/2 teaspoon dried oregano

· 1/4 teaspoon crushed red pepper

And of course your choice of steak




1. Combine orange juice, lime juice, garlic, cilantro, salt, cumin, oregano and crushed red pepper in a large ziplock bag. Add steak, seal bag and turn to coat with marinade. Put in fridge overnight


2. Preheat a gas grill to high. Oil grill. Remove steak from bag, discarding excess marinade. Grill steak to desired doneness, about 2 minutes per side for medium-rare. Transfer steak to a cutting board and allow to stand for 5 minutes before slicing and serving.





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