Marinades

Marinades enhance flavor and may be used to tenderize as well. Allow 1 to ½ cups marinade for 1 lb. steak. In non-metallic container only, cover as much of the meat as possible with the marinade; turn occasionally for even tendering and flavoring. Tender steaks marinated for added flavor should be marinated no more than 2 hours. Longer marinating can make the meat mushy. Marinades containing commercial tenderizers, beer, lemon juice, wine or vinegar are used to tenderize meat. Marinate less tender steaks at least 2 to 3 hours or overnight in the refrigerator. To cook, remove meat from marinade; broil or grill.

BURGUBDY MARINADES

½ tsp salt

¼ tsp pepper

1 garlic clove, minced

½ cup oil

½ cup dry red wine

2 tbsp catsup

2 tbsp molasses

In small bowl, combine all ingredients. Mix well. 1 ¼ cups

SOY MARINADES

½ tsp ginger

1 green onion, chopped

1 garlic clove, minced

¾ cup oil

¼ soy sauce

3 tbsp honey or sugar

2 tbsp vinegar or lemon juice

In small bowl, combine all ingredients. Mix well. 1 1/3 cups

LEMON-LIME MARINADES

2 limes

1 lemon

½ cup oil

Cut limes and lemon into ½ inch slices. In medium saucepan, combine all ingredients. Cool over medium heat about 5 minutes or until hot, pressing fruit back of spoon as it heats. Pour hot mixture over steak. 1 cup