“Did you ever see the customers in health-food stores? They are pale, skinny people who look half dead. In a steak house, you see robust, ruddy people. They’re dying, of course, but they look terrific.”–Bill Cosby
Knowing how to marinate steak can be an important life skill, and here’s why:
In this generation with a family’s schedule, cooking on a regular basis can become mundane and repetitive. A boring meal can turn into a exciting adventure everyone will run home to and enjoy. Marinating adds flavor and tenderizes the meat to be a mouth watering experience for everyone.
A variety of foods can be marinated, from beef, to chicken, poultry, seafood, or even vegetables. Its fast and easy, and inexpensive. Most can be done the evening before then be ready when folks get home.
To start with, if you choose to marinate vegetables, make sure they are washed first. The vegetables don’t need much time in the marinated juice and then are ready to be grilled.
The length of time to marinate depends on the selection of meat or vegetables, and portion. Most red meats and chicken take approximately 4-24 hrs to soak up the juices and spices used.
It is best to trim the meat of excess fat before doing the process, the meat can be cut into desired pieces, if desired. A meat injector can be found in the local grocery store for the poultry. Many different spices can be used, such as: rosemary, sage, citrus, peppers, thyme, or if you prefer, wine can also be used.
Once the meat is finished being covered in the marinate juice and spices. It is best to place the meat in a plastic bag or a covered plastic dish. When the process is complete, the meat is ready to be grilled, baked, or pan fried. To serve with a bake potatoes, salad, or sliced into a garden salad.
With the Thanksgiving holiday right around the corner, this is an awesome opportunity to try something different. Instead of the same way of baking the turkey, how about marinating it first? It can be done the evening before, and then in the oven the next morning. A meat injector would be needed for this poultry.
TIPS: Be sure not to use non-reactive metal pan, plastic is best.
Discard any leftover marinad.
Never leave marinated meat at room temperature.
No more boring meals to cook. Pick the favorite meat of your choice and marinate. It will add excitement and flavor to cooking.
Prep Time: 15 minutes
Cook Time: 15 minutes
- 1/2 cup red wine
- 2 Tbsp. chopped fresh thyme OR 2 tsp. dried thyme leaves
- 2 Tbsp. olive oil
- 3 tsp. minced garlic
- 1/2 tsp. salt
- 1/4 tsp. peppers
- 1-2 lbs boneless steak, 1″ thick
In a large plastic dish, combine wine, thyme, oil, garlic, salt and pepper. Add steak and turn to coat. Cover with plastic wrap and marinate in refrigerator for 8-24 hours, turning steak occasionally to coat with marinade.
Prepare and heat grill. Place steak on greased grill over hot coals; brush with marinade to coat. Cover grill and cook steak for 7 to 8 minutes per side or until medium. Remove from grill, cover, and let stand for 5 minutes before carving.