Steak Marinade With Marinating Times For Different Kinds Of Steaks & Roasts
September 08, 2015
Categories: North American, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, One-Pot Meal, Entertaining, Fall/Autumn, July 4th, Picnic, Romantic Dinner, Summer, Sunday Dinner, Winter, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Marinate, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Make it from scratch, Spices, Oil, Marinades & Brines, Spring more
"Tougher cuts of beef need a strong marinade, and time for it to work. Tender cuts of beef may not need to be marinated for tenderness but the flavor and healthy benefits are still there. Plan on about 1/4 cup of marinade per pound of beef. This is a general rule and largely depends on what you are putting the beef and marinade into. Use 1 gallon Ziploc bag for marinating, but larger cuts may need to be placed in a large container. Make sure that you turn the beef periodically so that the marinade works evenly. For the sake of this chart, steaks have a thickness of 1 inch, and roasts are thicker than 2 inches. If you have a cut somewhere in between, average the times. Yield 3/4 cup"
- Serving Size: 1 (190.6 g)
- Calories 544.2
- Total Fat - 54.2 g
- Saturated Fat - 7.5 g
- Cholesterol - 0 mg
- Sodium - 7480.1 mg
- Total Carbohydrate - 14 g
- Dietary Fiber - 1.6 g
- Sugars - 5.3 g
- Protein - 0.7 g
- Calcium - 113.8 mg
- Iron - 4.2 mg
- Vitamin C - 8.9 mg
- Thiamin - 0 mg
Combine all ingredients in a glass or plastic bowl.
Place steak in resealable plastic bag, pour marinade over top, making sure all surfaces are coated well.
Seal bag and place into the refrigerator.
Chuck (Steaks)- Chuck Arm Steak, Chuck Eye Steak, Mock Tender Steak, Chuck Shoulder Steak, Top Blade Steak (4-6 hours)
Chuck (Roasts) - 7-Bone Roast, Arm Roast, Chuck-Eye Roast, Cross Rib Roast, Shoulder Pot Roast (8-10 hours)
Rib (Steaks) - Rib-Eye Steak, Rib Steak (30 minutes to 1 hour)
Rib (Roasts) - Rib Roasts, Rib-Eye Roast (1-2 hours)
Short Loin (Steaks) - T-Bone Steak, Tenderloin Steak, Top Loin Steak (30 minutes to 1 hour)
Short Loin (Roast) - Tenderloin Roast (1-2 hours)
Sirloin (Steak) Sirloin Steak, Tri-Tip Steak (2-4 hours)
Sirloin (Roast) Tri-Tip Roast, (4-6 hours)
Round (Steak) Round Steak, Round Tip Steak, (4-6 hours)
Round (Roast) Bottom Round Roast, Eye Round Roast,Round Tip Roast, Rump Roast, Tip Roast, (8-10 hours)
Plate (Steak) Hanger Steak, Skirt Steak (4-6 hours)
Flank (Steak) Flank Steak (4-6 hours)
Brisket Trimmed (10-12 hours)
Brisket Untrimmed (16-18 hours)
Take out of Ziploc bag when marinating time is complete, and grill until desired doneness.
Tips & Variations
No special items needed.