my best marinate:

i do warm up to 50° celsius some oliveoil
add rosemarin, thyme, sage, garlic in slices, pepper seeds broken, do heat all to about 90° celsius and cool down,
but the chunck into a vaccum bag add the mixture and vacuum it porporly!
place it to 1° celcius in the fridge, let it there for 7- 10 days.

take it out, salt it and trow it on the grill.
I pretty much onl;y marinate flank steak and skirt steak. I use evoo and a differing selection of spices, usually including garlic and rosemary, sometimes including coriander, cilantro, dill, taragon, ancho or chipotle, and a little balsamic vinegar.
The only cut of steak I marinate is Flank steak.

A catch-all marinade I use (I eye it, so I don't know the exact proportions):
- Whiskey (generally Maker's Mark Bourbon)
- Soy sauce
- Worstchestire sauce (tiny bit)
- Onions
- Scallions
- Garlic
- Dijon mustard
- Brown sugar
- Salt
- Pepper

If I'm grilling the steak to become part of steak burritos...

- Whiskey (Maker's)
- Worstchestire sauce
- Lime juice
- Chipotle sauce
- Scallions
- Dijon mustard (tiny bit)
- Garlic
- Salt
- Pepper
I never marinate my steak (I've never done any flank or skirt steak though).
I use some homemade rubs and/or herbs and spices.

I got Steve Raichlen's book on BBQ sauces,rubs and marinades. Great book full of recipes. We've tried quite a few of them. Most are great as is, some I found had too much cayenne pepper (overpowered the other aromas).
Originally posted by Bella Donna:
Skirt steak marinade to make fajitas:

Big can of Budweiser (I was smart enough not to use light beer)
Chopped cilatro

Bella Donna,

I have used beer on steaks before and it usually makes the whole thing taste like alchohol only. Am I leaving it on for two long.
tomato juice
pepper-flavored vodka
tablespoons fresh lime juice
Worcestershire sauce
freshly grated or prepared horseradish
hot sauce
celery salt
freshly ground pepper

Mix everything up in a bowl, put the steaks in in the am., refrigerate untill it's dark out, fire up the grill, brush the steaks with olive oil, cook and eat.
spo check this link.

As others have said, we only marinade flank and skirt steaks. However, we also marinade chicken, pork, fish, veggies, etc.

As others suggested in the thread, salad dressing is good to use also. We just found Ken's "Greek Cesar" and "Lite Italian" (w/ basil, tomatoes, romano). I have some chicken breasts bathing in the Italian dressing as we speak. Smile

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