One of our favorite things to cook on the grill in the summertime is Marinated Flank Steak. It’s quick and easy and great for just the family or for entertaining a crowd. But as I was making it this past weekend I began to think about maybe mixing it up with a different marinade. I’ve always used Mr. Yoshida’s Marinade and Cooking Sauce for this dish…and while it is completely DELICIOUS, I thought it would be fun to try something new.
I started doing some research and came up with some delicious sounding ideas and then I remembered something that was posted as a comment in our most recent “One Good Thing By YOU Giveaway” back in January! (How I remembered that I will never know! lol) It was from a reader by the name of Amy B and she shared with us her Dad’s California Marinade. It took some time to track it down amongst all the great ideas that were shared, but I eventually did and today I’m going to share it with you!
But FIRST, let’s talk a little bit about marinades in general. Marinades not only add flavor to your favorite meat, it makes it more tender and juicy. All you is need is three basic components.
1) An acid such as lemon juice, vinegar, yogurt, or wine. The acid breaks down the meat, tenderizing it.
2) The oil. This protects and preserves the food while it is marinating and when it’s being cooked.
3) Any herb and/or spice. This is what gives a marinade its unique flavor.
By experimenting with these 3 basic components of marinade, you can come up with some tasty combinations!
Here are some general guidelines for marinating:
- Meat and poultry are generally marinated for 2 hours up to 2 days.
- Seafood and fish should be marinated for no longer than one hour.
- Use a nonreactive container such as plastic or glass. Stay away from aluminum, copper, or cast iron.
- Wait for your marinade to cool down before pouring over the meat of your choice.
- Always refrigerate your meat while it’s marinating.
- Never reuse marinades! You can save any UNused marinade, but once it’s been poured over meat, it can’t be reused.
Now, back to Amy B’s marinade. Amy said her Dad made this marinade for almost every family gathering and after looking at it, I can see why! I can’t wait to make it myself!
Amy B’s California Marinade[amd-zlrecipe-recipe:49]
Mix everything together and marinate meat, chicken or pork at least 2 hours (overnight is best) Grill, broil or bake as usual and enjoy!
Here are a few MORE marvelous marinades that can be made in minutes!
You can marinate pork chops, chicken, steak, or any game meat in coffee. The coffee will give the meat a lovely smoky taste.[amd-zlrecipe-recipe:50]
In a medium non-reactive bowl, whisk the above ingredients until well blended. The marinade will keep, tightly covered, in the refrigerator for up to 2 days.
This traditional Japanese marinade is widely popular and simple to make. The basic ingredient is soy sauce which sweetens and caramelizes when cooked.[amd-zlrecipe-recipe:51]
Whisk soy sauce, sake (or mirin), brown sugar, garlic and ginger in a bowl until the sugar is dissolved.
Cover and refrigerate for up to 3 days.
With a touch of sourness, thanks to the lemon, this authentic Greek marinade is a must-try! The marinade suits any meat.[amd-zlrecipe-recipe:52]
Place all ingredients in a bowl, and then add meat.
Lemon and Rosemary Marinade
Cut lemons in half and squeeze out the juice into a nonreactive bowl or resealable plastic bag. Add in remaining ingredients, mix well. Great for chicken. Marinate for 2 hours.
Korean BBQ Marinade
In a medium bowl, mix together all of the ingredients. Place meat in the marinade, cover, and refrigerate for 30 minutes, or overnight.
This is a great marinade for any fish; start marinating at least 15 minutes and up to 1 hour before grilling.[amd-zlrecipe-recipe:55]
Combine all ingredients in a plastic food storage bag or marinade dish.
Add 4- 6 oz seafood fillets of your choice.
Refrigerate for at least 40 minutes.
Discard marinade and broil seafood for 3 to 4 minutes on on each side or until fish flakes easily with a fork.
Balsamic is one of the weaker vinegars, so you don’t have to worry about over-marinating. This works equally well for steak, pork, and chicken.[amd-zlrecipe-recipe:56]
Rub the meat with all the ingredients. This is more of a wet rub, but it will impart a lot of flavor. Leave the meat in the fridge for half an hour before cooking.
Sweet and Sour Chicken Marinade
Smoky Barbecue Chicken Marinade
The VERY strong natural flavoring of the liquid smoke adds delicious smokey flavor notes that substitute nicely for bacon and other smoked meats. A great vegetarian option.
Lime and Cilantro Chicken Marinade
Now…for MORE delicious stuff…A GIVEAWAY! Announcing VOLUME FIVE of “One Good Thing By YOU!” All you need to do to enter is leave a comment on this post telling us what YOUR “One Good Thing” would be if you were ME for a day! It can be a tip, technique, recipe, craft, etc! The possibilities are limitless!
Just leave it as a comment below, and myself and a “distinguished panel of judges” will pick ten finalists that will each receive a $15 Amazon gift card, and one winner who will receive a $150 Amazon gift card! PLUS, I will feature the winning ideas in a future post! :-)
- Follow me on Instagram @JillsGoodThings and post a PICTURE of your “One Good Thing” with the hashtag #MyOneGoodThing.
- Follow me on Pinterest and pin your one good thing to one of your boards with the hashtag #MyOneGoodThing.
So don’t delay! Put those thinking caps on and get busy commenting! There is no limit to the ideas you can post, just make sure they are each in a separate comment. The finalists and the winner (along with their winning ideas!) will be posted on Monday, July 29th! Good luck everyone!