One-For-All Marinated Beef
This marinade is perfect for any grilled meat, from beef to pork to chicken. The main ingredient, orange juice, is low in calories and a good tenderizer.
This marinade is perfect for any grilled meat, from beef to pork to chicken. The main ingredient, orange juice, is low in calories and a good tenderizer.
- Carbohydrate 12.3203596666667 g
- Cholesterol 42.65435 mg
- Fat 12.1438018333333 g
- Fiber 0.536223332837721 g
- Protein 25.5496066666667 g
- Saturated Fat 3.86287315 g
- Serving Size 1 1 (179g)
- Sodium 1666.51963333333 mg
- Sugar 11.7841363338289 g
- Trans Fat 1.38016795 g
- Calories 263 calories
Step-by-step
- In a large resealable plastic bag, combine the first six ingredients; add steak. Seal bag and turn to coat; refrigerate for 4 hours or overnight.
- Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing.
Acidic Tenderization and Refrigeration Mechanics
Proteins exposed to low pH environments undergo structural changes that soften tough cuts over extended contact periods. Submerging the meat for at least 4 hours allows the marinade to penetrate the outer millimeter of tissue, though extended soaking past 24 hours can turn surface proteins mushy due to excessive acid hydrolysis. When transferring the protein to a grill heated to medium, wipe the rack with an oiled paper towel to prevent sticking. Cook the steak for 6 to 8 minutes per side, monitoring internal temperatures with a reliable digital thermometer. Pull the meat at 145 degrees Fahrenheit for medium-rare results.
Resting and Slicing Physics
Allowing the cooked beef to rest undisturbed for 10 minutes permits internal juices to redistribute evenly throughout the muscle fibers. Slicing the steak strictly across the grain shortens the remaining muscle strands, yielding a tender bite. Pair this protein with starches or roasted root vegetables that can absorb excess surface moisture and complement the savory umami notes from the soy component.
