Why Marinades Work Magic!

Marinades are like magic! They transform a piece of meat from ordinary to extraordinary, so let’s talk about why and how this happens to skirt steak.

• Acid or Enzyme: All great marinades will contain either an acid or an enzyme. In the skirt steak marinade, the lemon juice is our acid. It will weaken the tough fibers of the meat and enhance flavor. Creating tender flavorful meat. Do not over marinate, however, If meat sits in a marinade too long the meat will become mushy, dry, and actually tough.
• Salts: Salt plays an essential role in getting the flavors to penetrate beneath the surface of the meat. Salt is not only add on its own, but the salt found in the soy sauce and Worcestershire sauce helps too. First, the salt draws out the moisture from the meat, then as the water is reabsorbed into the meat flavors from the spices and garlic are carried with it. This allows the flavor to get deep inside the meat while helping to break down muscle fibers helping it to tenderize.
• Oil: Oil is important because it helps carry fat-soluble flavors from the spices and pepper, past the surface of the meat, and into it.
• Put it all together: When you combine acid, salts, oils with seasonings, herbs, and even sugars you allow so much more to happen to meat than just a simple brine ever could. You can tenderize tough meat, add flavor deep within and create moist cuts of meat from normally dry ones. Yup, it’s like magic. And this skirt steak marinade has all those ingredients!

The Ins and Outs of Marinading

This marinade ticks all the boxes for a perfectly balanced marinade that will create the perfect flavor. Here are some know hows for the perfect marinade everytime.

• Keep it in the Fridge: When you marinate raw meat, it should be kept in the fridge to prevent bacteria from growing. Keep it tightly sealed in the fridge for the entire time. Remove when ready to cook.
• Do Not Reuse Marinade: Because the marinade has been sitting in raw meat it should be discarded immediately and not reused. If you want to baste your meat with more marinade while cooking, make a fresh batch that has not come in contact with raw meat. Never serve marinade that has come in contact with raw meat on the side.
• How Long to Marinate: Meat can be marinaded anywhere from 30 minutes to 24 hours. Be careful to not over-marinate as it can entirely break down your meat or make it tough.
• What cuts work best for Marinating: Thinner, flatter pieces of meat work better for marinating than large ones like a roast. You can slice up larger cuts into serving size or even bite-size to get better flavor and tenderization.
• What to use: I like to use a large enough zip-lock plastic bag to put the marinade and meat together. Remove as much air as possible from the bag. You want as much of the marinade to touch the meat as possible. Then place the bag in a shallow pan so that the meat can lie flat and place it in the fridge. Flip the bag over halfway through marinating to make sure all the meat is equally flavored.

I remember an old beef council advertisement that said “Beef! It’s what’s for dinner!” Be sure to say it with a deep western voice when you say it too. Beef has gotten a bad rap over the years as being bad for you. All things in moderation is what I say. Beef is a good source of protein, iron, and B vitamins. It is flavorful and I love it when it’s melt in your mouth tender. Beef is a great choice, especially with recipes like these.

Ingredients

Instructions