How To Make Tasty Flank Steak Marinade
Tasty Flank Steak Marinade - Preparing flank steak marinade is very simple. All you need to do is to combine all the ingredients and stir. Make sure that all the ingredients are distributed evenly for best results. I use this flank steak marinade recipe for flank steaks and for pork chops, as well. I ensure that the meat absorbs the marinade, which means marinating the meat for more than 6 hours.
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| Tasty Flank Steak Marinade |
Do you love grilled Flank Steak? Silly me for asking that question – – almost all meat lovers would like to a have sliced of tender juicy flank steak. For one, flank steak is one of the tastiest cuts of steak around, and it is tender as long as you do not overcook it. A great grilled flank steak won’t be that good without a nice tasting marinade – you know, something that will provide the steak more flavor with a little bit of kick into it. This Flank Steak Marinade Recipe is what I am talking about.
Tasty Flank Steak Marinade Ingredients
- 3 tablespoons red wine vinegar
- 5 tablespoons dark soy sauce
- 2 tablespoons Worcestershire sauce
- Juice from 1 lemon
- 1 1/2 tablespoon Dijon mustard
- 1 /2 teaspoon paprika
- 1/4 teaspoon cayenne pepper powder
- 1/2 cup canola oil
- 2 teaspoons minced garlic
- 1/2 teaspoon ground black pepper
Tasty Flank Steak Marinade Methods And Step For Cooking.
- Prepare the Flank Steak Marinade by combining vinegar, soy sauce, Worcestershire sauce, and lemon juice in a bowl. Stir.
- Add Dijon mustard, paprika, cayenne pepper powder, canola oil, garlic, and ground black pepper. Mix well until all the ingredients are well blended.
- Pour the flank steak marinade mixture on flank steaks. This can also be used as a marinade for other steak cuts for grilling.
Tasty Flank Steak Marinade Additional Trivia
Do You Know That Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (aqua marina) in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the 'marinade', can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya or kiwifruit). In addition to these ingredients, a marinade often contains oils, herbs, and spices to further flavor the food items.
It is commonly used to flavor foods and to tenderize tougher cuts of meat. The process may last seconds or days. Different marinades are used in different cuisines. For example, in Indian cuisine the marinade is usually prepared with a mixture of spices.
It is commonly used to flavor foods and to tenderize tougher cuts of meat. The process may last seconds or days. Different marinades are used in different cuisines. For example, in Indian cuisine the marinade is usually prepared with a mixture of spices.
Tissue breakdown
In meats, the acid causes the tissue to break down, which allows more moisture to be absorbed and results in a juicier end product however, too much acid can be detrimental to the end product. A good marinade has a balance of acid, oil, and spice. If raw marinated meat is frozen, the marinade can break down the surface and turn the outer layer mushy.
Often confused with marinating, macerating is a similar form of food preparation. Source: Marinade
In meats, the acid causes the tissue to break down, which allows more moisture to be absorbed and results in a juicier end product however, too much acid can be detrimental to the end product. A good marinade has a balance of acid, oil, and spice. If raw marinated meat is frozen, the marinade can break down the surface and turn the outer layer mushy.
Often confused with marinating, macerating is a similar form of food preparation. Source: Marinade
Source Recipe: Here