Marinating before cooking is essential to tenderize tougher cuts of pre-cubed beef, and even if you purchase a higher-end cut and cube it yourself, you will want to marinate to add flavor and prevent drying while cooking. For lean cuts of meat, use a basic marinade ratio of two parts of oil to one part of acidic ingredient, plus seasonings to taste. For beef with more fat marbling you can use equal parts of oil and acid. Marinate for at least a few hours; marinating overnight will develop a deeper flavor.
Sweet
Sweet, fruity flavors enhance beef well, particularly if you're grilling on a warm day. Grapeseed oil is mild and pairs nicely with tropical flavors. Mix the oil with pineapple juice and a little soy sauce. Add brown sugar to a marinade with lime juice to sweeten the tartness of the juice. Sesame oil with orange juice, freshly grated ginger and raw sugar stands up well to strongly flavored beef. One tablespoon of sugar for each cup of marinade is adequate, but it's easy to adjust to your desired level of sweetness.
Savory
A combination of vinegar and herbs makes an excellent marinade that won't overpower beef. Experiment with flavored vinegars and use fresh sprigs of herbs for the best flavor. Balsamic and red-wine vinegars complement aromatic herbs, such as rosemary and tarragon. A garlic-infused vinegar adds a subtle garlic flavor without the bite and pairs well with olive oil, lemon juice and sage. White-wine vinegar with olive oil and thyme is light and refreshing.
Spicy
Give your meat a little kick with hot spices and fresh chili peppers. Use diced jalapenos with your choice of citrus juice and oil. For a quick and easy marinade, add crushed red pepper flakes, pre-packaged chili powder or a few drops of hot sauce to a basic oil-and-vinegar mixture. Canola oil and white-wine vinegar are mild enough to let the spices shine through. Worcestershire sauce and paprika add smokiness to a spicy marinade made with habanero peppers.
Alcohol-Based
Substitute alcohol for the traditional acidic ingredients of juice and vinegar for a tangy and rich marinade. Red wine is a traditional cooking ingredient for beef and works well in marinades. Mix with olive oil and aromatic herbs, such as oregano, thyme and basil. Beer adds flavor and helps tenderize beef cubes. Anything from a light ale to a dark stout works, depending on the richness you're striving for. Hard liquor also makes a simple marinade. Combine olive oil with salt, pepper, garlic and alcohol, such as vodka or whiskey. The alcohol evaporates out during cooking, leaving the flavor behind.
References
- "Daily Herald"; Love Me Tender: Marinades are Crucial for Moist, Tasty Barbecued Meat; Natalie Hollingshead; May 21, 2007
- Food Network; Beer-Marinated Grilled Skirt Steak; Marcela Valladolid; 2009
- Nigella.com; Vodka Marinated Steak; Nigella Lawson
- "Eating Well" magazine; Red Wine Marinade; May/June 2007
- "Taste of Home" magazine; Hot 'n' Spicy Flank Steak Recipe; June/July 2007
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