Marinade for beef steak

By Admin | Cooking Recipes
11 July 2016

Beef steak is known in a variety of cuisines.Aromatic and juicy meat, which is comparable to restaurant peers on taste characteristics, you can prepare in your own kitchen, if you approach the process competently.

Preparing meat for steak tenderloin perfect red or dark red color, but in any case, not pink or burgundy.A good choice would be part of a mature carcass devoid of powerful muscles and tendons.Harsh sidewall and fillets are best for marinating.Ready meals exclusively of chilled fresh beef which before frying brought to room temperature.You must also carefully washed pieces dry with paper towel.

Do not cut into the meat too thin or thick pieces.In the first case Steak risks collapse, and in the second - too acid marinade to soak the outside and remain "untouched" inside.Also, it does not need to pre-cut beef, or steak will turn out tough and dryish.

Marinade: best recipes

Purchase marinade has a right to a place, but far nepochetnoe every kitchen.Where better to create your own spice ble

nd of quality products.Ingredients for it is in the cabinets each family, but even if something is at hand, the component can be found in the shop.

Balsamic marinade

It is a mixture of mashed 2 medium onions, a tablespoon of thyme, two tablespoons of balsamic vinegar, three tablespoons of dark sugar, half a cup of soy sauce and one-third of olive oil.You can also add chopped garlic and ground black pepper to taste.

Honey-lemon marinade

consists of the juice of one lemon, finely chopped citrus pulp, half a cup of honey, salt and pepper added to taste.

sweet-sour marinade

It is also possible to prepare the other ingredients.It should be about 2 cm chop chili, add a couple of tablespoons of olive oil, 50 ml of soy sauce and brandy hundred.For the spicy sweetness will meet the 30 grams of fresh ginger root, garlic and a couple of tablespoons of honey light.Provide half of the average acidity of lemon and lime.To taste the marinade can be supplemented with rosemary, coriander, paprika.

Keep the meat in the marinade must be at least a couple of hours.The pieces should be abundantly rubbed and oiled and then folded in a ceramic or glass dish.Acceptable meat folded in a plastic sleeve.Prepared pieces need to fry in hot skillet or cook until ready to grill.