Recipe: Beef Marinating Tips

A WORD ABOUT MARINADES

Grilling is a form of dry heat cookery (along with broiling, oven roasting, pan-broiling and stir-frying).

Although more suitable for tender cuts of beef, less tender cuts can be cooked with dry heat if marinated first in a tenderizing marinade.

Less tender beef cuts include those from the chuck and round, such as beef top round and flank steak. A flavoring marinade is used with tender beef cuts for a short time -15 minutes to 2 hours.

Popular in many grilling recipes, marinades can add unique flavors from around the world.

- A tenderizing marinade contains a food acid or a tenderizing enzyme. Acidic ingredients include lemon or lime juice, vinegar, Italian dressing, salsa, yogurt and wine. Tenderizing enzymes are present in fresh ginger, pineapple, papaya, kiwi and figs.

- Allow 1/4 to 1/2 cup of marinade for each 1 to 2 pounds of beef.

- Marinate in a food-safe plastic bag or a non-reactive glass or stainless steel container. Turn steaks or stir beef strips occasionally to allow even exposure to the marinade.

- ALWAYS marinate in the refrigerator, NEVER at room temperature.

- Less tender steaks should be marinated at least 6 hours, but no more than 24 hours. Marinating longer than 24 hours will result in a mushy texture.

- If a marinade will also be used later for basting, or served as a sauce, reserve a portion of it before adding the raw beef. Marinade that has been in contact with uncooked meat MUST be brought to a full rolling boil for at least 1 minute before it can be used as a sauce.

Source: Cattlemen's Beef Board