Marinade for Steak
This marinade is perfect for steak and can be used for other meats as well. It is easy to make and only takes 10 minutes to prep.
This marinade is perfect for steak and can be used for other meats as well. It is easy to make and only takes 10 minutes to prep.
- Carbohydrate 6.33434906026654 g
- Cholesterol 0 mg
- Fat 8.38836901101679 g
- Fiber 1.62007500452504 g
- Protein 2.5909575073351 g
- Saturated Fat 0.631650750848767 g
- Serving Size 1 1 Serving (120g)
- Sodium 31.4314417009705 mg
- Sugar 4.7142740557415 g
- Trans Fat 0.194127750397101 g
- Calories 104 calories
Step-by-step
- In a medium bowl, combine the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, ground black pepper, mustard, onion, and garlic. Mix together well, and use to marinate your favorite meat.
Why does a cut of beef emerge from a liquid bath with a completely altered exterior texture? When proteins encounter acid like lemon juice or red wine vinegar, denaturation occurs. This process alters the structure of the outer muscle fibers. However, acid alone turns meat mushy if contact exceeds two hours. Oil suspends the aromatics uniformly across the surface while acting as a thermal conductor during the cooking process. Soy sauce and Worcestershire introduce sodium and glutamates, drawing moisture inward via osmosis while supplying savory depth. Fresh garlic releases allicin upon mincing, which mellows when combined with fats, whereas jarred minced garlic relies on citric acid preservatives that alter the flavor profile entirely. Freshly squeezed lemon juice yields brighter enzymatic action than bottled concentrates due to the absence of pasteurization heat. Dijon mustard functions as an emulsion stabilizer, preventing the vegetable oil and vinegar from separating into distinct layers inside the bowl. Black pepper should be coarsely ground rather than powdered to prevent the volatile oils from dissipating before contact with the meat. Submerge the beef completely in a non-reactive glass or stainless steel container to avoid metallic off-flavors caused by aluminum reactions with the acid. Discard any liquid that has contacted raw meat once the soaking window concludes.
