marinade_fleisch

How to Marinate a Steak

Marinades are used to make steak more tender and flavorful. The sweet and salty flavors of the marinade meld with the meat as it marinates in the refrigerator. When it's time to cook the steak, the results will be juicy and fragrant. Read on for information on how to marinate a steak and three delicious marinade recipes.

Steps Edit

Method One of Two:

Method Two of Two:

Making Steak Marinades Edit

Community Q&A

• It can stay for three days uncooked, covered of course or wrapped in aluminum foil. It can stay there for three days after you cook it as well, and must stay refrigerated.

• If the marinate dries up while it's covered in the fridge, then that means the steak soaked it up. That is a good thing because it means all the flavor from the marinade is in the steak.

• Remove steak from your marinade container, place on tinfoil or paper towel, and pat your steak lightly with a paper towel, leaving very little marinade on the steak.

• Technically not, it is advised to slowly thaw the meat at a chilled temperature (-2 to 4C) so that the moisture and juiciness of the meat will not extract.

• As long as it does not undergo temperature abuse, it will last up to two months in a freezer.

• You could, but it would have a different result. Once the meat has been thawed, it may taste a little bit bland due to the extraction of moisture plus the ice crystals that have been present during the freezing stage.

• Inside round steak is more tender than outside round steak mainly because outside round steak has more fibrous muscle and less amount of marbling.

Related wikiHows Edit

Marinate a Rib Eye Steak with Sriracha Sauce

Make a Jack Daniel's Marinade

Make and Use Your Own Sirloin Steak Seasoning

Amazing Ginger-Garlic Steak Marinade

Recipe by SilverOpera

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Amazing Ginger-Garlic Steak Marinade

SERVES:

Ingredients Nutrition

• 4 steaks, any cut
• 1 ⁄₂ cup soy sauce
• 1 ⁄₄ cup rice vinegar
• 2 tablespoons garlic powder
• 1 teaspoon ground ginger or 1 tablespoon fresh ginger, minced
• 1 teaspoon toasted sesame oil
• 1 teaspoon Worcestershire sauce
• 1 teaspoon black pepper

Directions

1. Throw all ingredients in a Ziplock bag with your steaks.
2. Refrigerate overnight (tastes best), or for at least two hours.
3. Cook your steaks however you want.
4. Some people will probably scream unsanitary, but I like to boil down the marinade until it thickens in the same pan I cook my steaks in, and serve it as a pan sauce. I'm not dead yet!
5. Enjoy!

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Nutrition Info

Serving Size: 1 (150 g)

Servings Per Recipe: 4

Amt. Per Serving % Daily Value Calories 229.7 Calories from Fat 63 28% Total Fat 7.1 g 10% Saturated Fat 2.4 g 12% Cholesterol 79 mg 26% Sodium 2089 mg 87% Total Carbohydrate 6.5 g 2% Dietary Fiber 0.9 g 3% Sugars 0.9 g 3% Protein 34.1 g 68%

Ancho Chile Marinade

Recipe by cervantesbrandi

Ancho Chile Marinade

SERVES:

Ingredients Nutrition

• 1 (2 ounce) package dried ancho chiles (or dried pepper of choice)
• 1 teaspoon black pepper
• 2 teaspoons cumin powder
• 2 tablespoons fresh oregano, chopped
• 6 garlic cloves
• 1 ⁄₂red onion, quartered
• 1 ⁄₄ cup vegetable oil
• 2 lbs skirt steaks

Directions

1. Soak dry chiles in water overnight or until soft. Remove seeds. Add all ingredients except meat in food processor. Puree until smooth.
2. Spread mixture over meat and refrigerate at least one hour, up to 24 hours.
3. Heat grill to about 400 degrees, or if cooking inside heat small amount of oil in skillet or grill pan over high heat. Salt meat to taste. Grill meat about 4 minutes per side, depending upon thickness, until done.

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Nutrition Info

Serving Size: 1 (274 g)

Servings Per Recipe: 4

Amt. Per Serving % Daily Value Calories 644.5 Calories from Fat 341 53% Total Fat 37.9 g 58% Saturated Fat 10.1 g 50% Cholesterol 133.7 mg 44% Sodium 183.9 mg 7% Total Carbohydrate 11.3 g 3% Dietary Fiber 3.8 g 15% Sugars 0.7 g 2% Protein 63.1 g 126%

Marinade fleisch

• Alabama
• Avignon
• Bombay
• Garlic Butter
• Las Vegas
• Mediterranean
• Red Chilli
• Spicy Lemon
• Tomato Salsa
• BBQ Garlic Grill
• Lamb
• Mango Chilli
• Pepper
• Rhodos
• Mustard (Heidelberg)
• Texas
• Piri Piri
• Roasted Jalapeno
• 4 Pepper

Keep meat juicy and tender

AVO Marinades are flavour-packed marinating oils containing visible herbs and spices.

The range is a truly mouth watering addition to all types of meat, fish, poulty and more.

Select Supplies are suppliers of AVO Lafiness Marinades. We also supply the full AVO list including: AVO Marinades, AVO Sauces, AVO Stir Fry Sauces, AVO Oils, AVO dry rubs and much more.

AVO Marinades | AVO Sauces | AVO Products | AVO Oils | Meat Marinades | Butchers Marinades

Select Foods Ltd.

Company Registration Number: 4376261

Telephone Number: 01262 228286

Vat Registration Number: 602124110

Select Foods Ltd © All rights reserved 2016.

A Really Good Tri-Tip Marinade

My friend Bill shared his tri-tip marinade recipe with me, and recently I gave it a try. It was delicious! The marinade was garlicky and peppery, sweet and savory, and just wonderful. The meat was tender and succulent.

A Really Good Tri-Tip Marinade

1/4 cup plus 2 tablespoons sugar

2 tablespoons salt

1 tablespoon ground black pepper

1 tablespoon onion salt or garlic salt

2 tablespoons parsley flakes

1/4 cup malt vinegar

1/4 cup soy sauce

1 tablespoon fish sauce

2 tablespoons finely minced garlic

A nice piece of trip-tip, anywhere from 1.5 to 4 lbs.

In a saucepan, mix together 1/4 cup of the sugar and 1/4 cup of the water and bring to a boil, stirring all the while. When the sugar gets a dark color, add the spices and stir. Bring back to a boil for a minute, and then add the vinegar, the other 1/4 cup of water, the soy sauce, and the fish sauce. Mix well and taste. If you feel like it needs more "balance," add a little more salt. Add the garlic and the 2 tablespoons of sugar. Bring back to a boil, stirring, until the sugar dissolves. Let cool.

Place the tri-tip roast in a shallow baking dish or a Ziploc bag and pour the cooled marinade over. Place in fridge and let marinade for a hour or overnight. (I did this overnight.)

This can be cooked on the grill or roasted in the oven. If roasting in the oven, do it at 425 degrees F and stick a meat thermometer in. When it reaches an internal temperature of 128 degrees, remove from the oven and let it rest for 10 minutes before carving.

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Translations for „marinade“ in the English » German Dictionary (Go to German » English)

mari · nade [ˌmærɪˈneɪd, Am esp ˌmerɪˈ-] NOUN GASTR

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Examples from the PONS Dictionary (editorially verified)

Examples from the Internet (not verified by PONS Editors)

Possible complaints about smoked and fresh food must be notified within 24 hours after receipt, complaints about chilled products (e.g. marinades , special marinades and coalfish products) within 3 days. General terms and conditions of "Deutsche See" GmbH, Bremerhaven

Eventuelle Beanstandungen sind bei Frisch- und Räucherware innerhalb von 24 Stunden nach ihrem Eintreffen, bei kühlbedürftigen Produkten (wie z. B. Marinaden , Feinmarinaden und Seelachserzeugnissen) innerhalb von 3 Tagen anzuzeigen.

The submerging process contributes to shorten the frying up to 40 %.

The machine can instead of oil also be used with water, soup, broth, sauce, marinade , syrup etc.

Durch das untergetauchte Frittieren verkürzt sich die Frittierzeit dabei um bis zu 40 %.

An Stelle von Fett oder Öl kann die Anlage auch mit Wasser, Suppe, Fleischbrühe, Soße, Marinade usw. betrieben werden.

As a marinade - take the grinded spice blend and mix it with liquid (e.g. oil).

Marinade fish, meat or vegetables at least 12 hrs.

Als Marinade - das Pulver mit Flüssigkeiten, z.B. Öl mischen.

Fisch, Fleisch oder Gemüse mind. 12 h darin einlegen.

Additives, spices, flavors and marinades for excellent meat

Gütezusätze, Gewürze, Aromen und Marinaden für exzellente Fleischwaren

s hard graft, as a refreshment while out walking or simply as a digestif after a meal, an Appenzeller Alpenbitter can be enjoyed as part of many occa-sions.

Be it neat, on the rocks, in a fine cocktail, in a cake or even as a marinade for a good piece of meat, its taste is completely natural; you know what you're drinking or eating, whatever the case may be.

Sei es in einer Runde mit Arbeitskollegen zum Feierabend, als Erfrischung während einer Wanderung oder ganz einfach als Verdauer nach dem Essen, ein Appenzeller Alpenbitter lässt sich bei vielen Gelegenheiten geniessen.

Ob pur, mit einem Eiswürfel, in einem feinen Cocktail, in einem Kuchen oder auch in einer Marinade für ein gutes Stück Fleisch, sein Geschmack ist unverfälscht natürlich, da weiss man, was man trinkt, respektive isst.

Add the strips to the marinade and toss to coat.

Cover and put into the fridge for 30 mins or leave overnight.

Schneide das Fleisch in dünne Streifen - ungefähr 2,5 x 10 cm.

Lege die Streifen in die Marinade , so dass das Fleisch damit bedeckt ist.

Decke die Schüssel mit Klarsichtfolie ab und stelle sie für mindestens 30 Minuten in den Kühlschrank.

We also recommend ‘ tuna bars ’ - previously sliced fillets of tuna fish.

For the marinade , heat the soy sauce and dissolve the cane sugar in it. Add the remaining ingredients and allow to cool at room temperature.

Put the tuna fish in the marinade and leave in the refrigerator for 6 to 8 hours.

Zu empfehlen sind auch Tuna-Bars, bereits zugeschnittene Thunfischfilets.

Für die Marinade die Sojasauce erhitzen und den Rohrzucker darin auflösen, die restlichen Zutaten nun beifügen und bei Raumtemperatur auskühlen lassen.

Den Thunfisch in die Marinade legen und im Kühlschrank ca. 6 – 8 Stunden gut marinieren.

Over 100 recipes of salad dressing are produced at its Los Angeles site under the name GFF Inc.

These are in turn complemented by a range of sauces such as dips, marinades , barbecue sauces and mayonnaises.

The company has around 100 employees.

Unter dem Namen GFF Inc. werden über 100 Rezepturen von Salatsaucen am Standort in Los Angeles hergestellt.

Dazu kommen weitere Saucen wie Dips, Marinaden , Barbecue-Saucen und Mayonnaise.

Das Unternehmen beschäftigt rund 100 Mitarbeitende.

What makes this Arzberg bowl so special is the spout which allows the contents to be poured out precisely without any spillage.

Great for whisking meringues, quark and sweet dishes as well as for mixing salad dressings and marinades .

Schüssel mit Sieb

Das Besondere an dieser Arzberg Schüssel ist die Schnaupe zum perfekten, punkt- und zielgenauen Ausgießen des Inhalts.

Für das Zubereiten von Eischnee, Quark- und Süßspeisen mit dem Schneebesen ebenso geeignet wie für das Anmachen von Salat-Dressings und Marinaden .

Schüssel mit Sieb

This delicious spice blend is excellent for preparing veggie roasts and for seasoning marinades .

12 spices and herbs lend a wonderfully typical aroma to this classic mixture.

Die leckere Gewürzmischung eignet sich hervorragend zur Zubereitung von Veggie-Braten und zum Würzen von Marinaden .

12 Gewürze und Kräuter verleihen dieser klassischen Mischung ein herrlich typisches Aroma.

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RAPS MARINADES - HIGHEST MEAT PROCESSING

RAPS seasoned marinades – Aside from meat itself, marinades represent the supreme discipline when it comes to creating a unique flavour at a barbeque buffet. Raps marinades combine diversity with outstanding taste.

RAPS seasoned marinades: diverse flavours and a longer lasting glaze

Marinades represent a major convenience factor in handmade and industrial production processes and have also become a permanent fixture in consumer kitchens. Meat, fish or tofu – customers are on the lookout for marinades that are spicy, hot, subtle, fully flavoured, and simply different.

Benefits at a glance

• Outstanding finely seasoned taste
• Guaranteed fulsome, full-strength spice flavours
• High-quality seasoning for an intense flavour experience

• Herbs and spices perfectly mixed in the marinade
• Prevents meat from drying out
• Colouring remains stable for a long period for the end application
• Perfect for processing in every area

Appearance

• Bright, luminous colours
• Highly transparent
• Keeps meat looking glazed for longer

‘Free-of’ products as part of responsible clean labelling

• No colouring
• Allergen-free (product-specific exceptions)
• No e-numbers that require labelling
• No additional flavour enhancers
• Keeps pace with social trends by promoting the sustainable (i.e. environmentally gentle) harvesting of palm oil, as well as the provision of palm-oil-free alternative products

Progress with Raps

RAPS is the original pioneer, innovator and active leader in seasoned marinade and is still considered a leader in flavour and function. We develop specialised, innovative and successful products that correspond with the latest market trends, food law requirements and customer demands. We help serve what everyone loves: food for hearts and minds.

Seasoned marinades help create new, unusual foods. Make use of our broad range of marinades to add quality features to your product range.

TOP-TREND: AMERICAN BBQ

American Barbecue – American Barbecue is currently taking Europe by storm and bringing with it a completely new kind of taste. We can show you how to offer your customers this unique flavour.

OUR STAR MARINADES

Hot and smoky, sour and aromatic, startlingly peppery: the new Raps Magic marinades are our leading new marinade products.

RAPS RAZART FZ – QUALITY YOU CAN TASTE

Amaze your deli counter customers: with RAPS RaZart FZ you can quickly refine your meat and arrive at the selling point that always wins people over: quality you can see and taste.

Marinade fleisch

Steak-Marinaden: Auf die richtige Würze kommt es an

Das i-Tüpfelchen für jeden Steak-Genuss ist eine würzige Marinade. Aber Marinade ist nicht gleich Marinade. Erst der gekonnte Einsatz von Gewürzen, Essig oder Wein bringt das volle Aroma des saftigen Rindfleisches hervor, ohne den Eigengeschmack zu überlagern. Mit ein paar einfachen Tipps und Tricks lässt sich eine professionelle Marinade ganz einfach zu Hause zubereiten. Meist reichen schon zwei bis drei Zutaten aus um das Beste aus dem Steak heraus zu holen. Ob eine süße Marinade oder doch lieber herb mit Öl und Knoblauch, selbst Steak-Muffeln wird mit der richtigen Würze das Wasser im Mund zusammenlaufen. Also worauf warten Sie noch; sorgen Sie für den “hmmmmmmm lecker”–Faktor und marinieren Sie was das Zeug hält.

Auf die richtige Marinade kommt es an

Die Marinade: mehr als nur Salz und Pfeffer

Marinaden haben bei Steak-Liebhabern schnell einen schlechten Ruf weg, denn vorgefertigte Soßen überlagern den Eigengeschmack und vermiesen jedes Premium-Steak. Zum Glück gibt es jedoch noch Alternativen zu Fertigprodukten aus dem Supermarkt oder der langweiligen Salz/Pfeffer-Kombination. Die perfekte Marinade besteht aus wenigen Zutaten und muss immer auf das Fleisch abgestimmt werden. Neben der gewissen Würze, sorgt die passende Marinade auch dafür, dass das Steak saftig und butterweich wird. Aus diesem Grund weist das Marinieren eine lange Tradition auf, da es schon seit hunderten von Jahren dazu genutzt wird um zähes Fleisch zu erweichen. Die Enzyme in der Marinade machen das Steak zart und halten es auch während der Zubereitung saftig. Aus diesem Grund sollten Sie nur Rindfleisch marinieren, das eine zähere Struktur aufweist. Teure Filets oder Porterhouse-Steaks, die schon zart sind, werden durch eine reichhaltige Marinade nur ruiniert.

Marinieren für Anfänger

Zu aller erst sollten sie das Fleischstück gründlich waschen. Anfänger sollten mit wenigen Zutaten beginnen: Salz, Pfeffer, Gewürze und Öl eignen sich als Grundlage. Mit Zitronensaft oder Essig wird das Fleisch besonders zart, da die Säure jedes Steak butterweich bekommt. Auch Eiweiß ist ein Geheimtipp: Es sorgt für zartes Fleisch ohne den Geschmack zu beinträchtigen. Um den Eigengeschmack gekonnt zu unterstreichen sollten Sie zu Kräutern oder Honig und Zucker greifen. Probieren Sie einfach ein paar Varianten aus und schauen Sie was am besten zu Rumpsteak und Co. passt. Wichtig ist jedoch, dass das Fleisch gänzlich mit Marinade bedeckt ist. Darüber hinaus kommt es auch die Marinierzeit an. Diese sollte nicht weniger als zwei Stunden betragen. Bei einem sehr zähen Stück können Sie die Marinade auch bis zu 24 Stunden einwirken lassen. Besonders bietet es sich an das marinierte Fleisch über Nacht im Kühlschrank zu lagern.

Tipps und Tricks für eine gelungene Marinade

Rezepte für Marinaden gibt es wie Sand am Meer. Wer die Grundlagen kennt, kann langsam anfangen zu experimentieren und verschiedenen Gewürze mischen. Besonders beliebt sind auch alkoholische Marinaden. Bier oder Wein können dem Steak eine rauchige Note verleihen und für viele sorgt diese Kombination für das wohl beste Steak, was es auf der ganzen Welt gibt. Um die Marinade nicht zu bitter werden zu lassen, sollte besonders bei Wein eine Prise Zucker zugeführt werden. Um Muskelfasern weicher zu machen eignen sich Zutaten, wie Joghurt, Papaya oder Knoblauch. Und natürlich gilt: Je länger die Marinade einwirkt, desto stärker wird der Geschmack.

Basic Balsamic Steak Marinade

I had forgotten how good a basic steak marinade could be. The depth of flavor that it could add to a simple meal. If you know ahead of time that you will be serving steak, I highly recommend marinating it first. This easy balsamic steak marinade seals in the steak’s juices for a tender and flavorful entrée.

The longer that the steak is allowed to soak up the marinade, the better. I recommend at least three hours. Better still, let it marinate overnight for a steak that is bursting with flavor. Serve it alongside some grilled vegetables and possibly some sliced avocado for a delicious steak fajita (minus the tortilla). You don’t need to be eating Paleo to appreciate this recipe. This one is for all steak-lovers out there.

I prefer my steak grilled. I know that sometimes in the winter the grill is put away, but there is still the counter-top George Foreman grill or grill pan. These are both great options for people (such as myself) in apartments without any outdoor space to call our own. Or there are the crazy people such as my lovely stepmother who sneak out onto the deck in below-freezing temperatures to fire up the grill to make some chicken or steak. For all those crazy people and apartment-dwellers, or those waiting for summer, this is a delicious recipe for steak marinade that will leave you with a steak that is juicy, tender, and infused with rich balsamic flavors.

1. 1 lb. flank steak
2. Salt and pepper
3. 2 cloves garlic, minced
4. 1/2 tbsp oregano
5. 1/2 tbsp rosemary
6. 1 tsp Paleo mustard
7. 1/4 cup balsamic vinegar
8. 1 tsp honey
9. 1/2 cup extra virgin olive oil

1. Stir together the garlic, oregano, rosemary, mustard, vinegar, honey, and olive oil.
2. Salt and pepper the steak and place in a shallow dish, then pour the marinade over the steak. Cover and place in the refrigerator for 3-12 hours.
3. To cook the steak, heat the grill to medium and cook each side approximately 4-5 minutes, or until desired doneness. Let stand for about 5 minutes before slicing and serving.

1. Servings: 3
2. Difficulty: Medium

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Rebecca Bohl is a freelance writer and photographer who specializes in food and travel. She currently resides in Washington, D.C. Rebecca became interested in the Paleo diet in 2012, focusing on natural, unprocessed foods, and has been hooked ever since. She loves to share new recipes that not only taste great but are also good for you.

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For those of without a grill can you suggest alternate methods? Would a sear and oven work? I’m loving your site! I’ve been moving over to paleo since last year and learning to cook at the same time (gotta learn sometime right?) and your instructions have been so easy to follow! Thank you

Apple Cider Steak Marinade

under 30 minutes

ingredients

1 part apple cider

1/2 part soy sauce

1 tablespoon oil (vegetable/olive/other)

directions

Marinade your favorite dense meat 24 hours in the combined ingredients.

cook's notes

This recipe is one I invented when I realized I had nothing else in my fridge to make a marinade; it turned out quite tasty, and I combined it with boiled vermicelli flavored with the sauce left in the pan.

rec.food.recipes Josh D.King jking

This [iconic whiskey] is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.

If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as [burgers, steaks, pasta, and seafood] then you'll love this collection of copycat recipes.

Love the [spinach dip] at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.

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