lady marinade.

Sometimes the preparation of a dish is more important than actually cooking it. Steak is one of those- it needs some TLC via marinade before grill time.

For those of you who have just heard that word tossed around, the fabulous Epicurious.com defines it as: A seasoned liquid in which foods such as meat, fish and vegetables are soaked (marinated) in order to absorb flavor and, in some instances, to be tenderized. Most marinades contain an acid (lemon juice, vinegar or wine) and herbs or spices. The acid ingredient is especially important for tough cuts of meat because it serves as a tenderizer. Because most marinades contain acid ingredients, the marinating should be done in a glass, ceramic or stainless-steel container — never in aluminum.

You may be overwhelmed if you go to the grocery store at all the different kinds of ready-made marinade. However, the fun part is making your own- blending the flavors you most enjoy with your protein!

Some people also tenderize meat before marinade but I like really thick steaks, so I marinade mine overnight. Here’s a really easy recipe I kind of threw together, have really liked and am proud of!

Need:
1 Ziplock gallon freeze bag
2 tablespoons yellow mustard
Worcestershire sauce
Freshly cracked pepper

Hollyized Steps:

Remove meat from butcher paper and place into Ziplock bag with a fork so you don’t have to touch the raw meat.

Add mustard into the bag with beef.

Add Worcestershire sauce to your liking- I use about 10 shakes worth. You can always add more later.

Then grate fresh pepper to add an extra punch. (I use a lot because I LOVE pepper so don’t be overwhelmed/disgusted.)

Seal the bag, shake and massage in marinade so that your meat is fully coated. This is when you can add in extra ingredients if you were more conservative the first time.

Place bag into a Tupperware you can seal (to prevent cross contamination) and stick into the fridge for 24 hours. Your meat will be full of flavor and juicy when it’s time to eat!

Print Recipe

lady marinade

Course: Main Course

Equipment

• 1 Ziplock gallon freeze bag

Ingredients

• 2 tbsp yellow mustard
• Worcestershire sauce
• Freshly cracked pepper

Hollyized Steps:

• Remove meat from butcher paper and place into Ziplock bag with a fork so you don’t have to touch the raw meat.
• Add mustard into the bag with beef.
• Add Worcestershire sauce to your liking- I use about 10 shakes worth. You can always add more later.
• Then grate fresh pepper to add an extra punch. (I use a lot because I LOVE pepper so don’t be overwhelmed/disgusted.)
• Seal the bag, shake and massage in marinade so that your meat is fully coated. This is when you can add in extra ingredients if you were more conservative the first time.
• Place bag into a Tupperware you can seal (to prevent cross contamination) and stick into the fridge for 24 hours. Your meat will be full of flavor and juicy when it’s time to eat!