Enjoy Steaks All Winter Long
This fall, with marinating and simmering steaks in plentiful supply, the Beef Information Centre suggests you buy lean cuts from the round, sirloin tip or blade. These economical steaks can be tenderized by marinating or simmering in a liquid.
Marinating takes a little preplanning, but not much extra effort. A steak placed in a marinade in the morning will be ready to broil or panfry for dinner. The tenderizing ingredient in a marinade can be a juice – such as orange, lime, tomato or pineapple juice – or other acidic foods such as wine, beer, soy sauce or vinegar. Add garlic, onion and your favourite seasonings and the flavour opportunities are endless.
If prep time is at a premium, there are a wide variety of bottled marinades available, and in a real crunch, you can even use your favourite vinegrette salad dressing as a marinade. Too late to marinate – pick up a quick-acting marinade mix at the grocery store along with your steak. These products, usually sold at the meat counter, contain natural enzymes that quickly tenderize steaks in less than 30 minutes.
With so many options at the meat counter, it is great to know that any steak, with a little preparation, can result in a deliciously tender meal.
HOW TO MARINATE A STEAK:
In a sealable freezer bag, combine marinade ingredients. Pierce steak numerous times with a fork. Place steak in bag with marinade; refrigerate 12-24 hours. Discard marinade. Broil or pan-fry steak to desired doneness, turning only once.
MARINADE IDEAS:
Island Marinade
Combine 1/4 cup (50 mL) EACH Worcestershire sauce and strong-brewed coffee, 3 tbsp (45 mL) EACH balsamic vinegar and dark rum, 2 tbsp (30 mL) EACH soy sauce and vegetable oil, 1 tbsp (15 mL) minced gingerroot, 2 garlic cloves (minced) and freshly ground pepper.
Best Brew Marinade
Combine 1/2 cup (250 mL) beer, 2 tbsp (30 mL) EACH balsamic vinegar, brown sugar and cornstarch, 1 tbsp (15 mL) EACH Dijon mustard and chili powder, 1/4 cup (50 mL) ketchup, and 2 garlic cloves (minced).
Teriyaki Thai Marinade
Combine 1/4 cup (50 mL) EACH soy sauce and pineapple juice, 2 tsp (10 mL) EACH grated fresh ginger and minced garlic, 2 tbsp (30 mL) chopped cilantro, 1/4 tsp (1 mL) crushed hot red pepper flakes (optional).
Indian Style Marinade
Combine 1 cup (250 mL) plain yogurt, 1 onion (diced), 1 garlic clove (minced), 1 tbsp (15 mL) EACH lemon juice and curry powder and 1 tsp (5 mL) EACH chili powder and salt.
Canadiana Marinade
Combine 1/4 cup cider vinegar, 2 cloves garlic (minced), 2 tbsp (30 mL) EACH maple syrup, chopped green onions and vegetable oil, 1 tbsp (15 mL) Canadian rye whiskey and 1/2 tsp EACH ground cloves, salt and pepper.
MARINATING TIPS:
- Allow 1/2 to 1 cup (125 to 250 mL) marinade for each 1 to 2 lbs (500 g to 1 kg) of beef.
- Pierce beef with a fork so that the marinade can penetrate into the meat.
- For easy clean-up, use sealable freezer bags. Mix the marinade ingredients right in the bag, add meat, squeeze out the air; and refrigerate. No turning of the meat is required.
- Buy extra steaks and freeze one, with the marinade, in a sealable freezer bag. The meat will marinate as it freezes and will marinate still more as it defrosts.
- For a quick marinade, use your favourite salad dressing – Greek, Italian or sun-dried tomato. If there is insufficient time for conventional marinating, pick up a quick marinade mix at the grocery store along with your steak.
- ALWAYS marinate in the fridge NEVER at room temperature.
- Discard marinade that has been in contact with uncooked meat. If you plan to use it as a basting or dipping sauce either reserve a portion before adding to meat, or bring the marinade that has been in contact with the uncooked meat, to a full rolling boil for 1 minute.
