The Ultimate Guide to Marinating and Grilling Flavorful Meat

Marinated grilled meat is a delight in itself. With the right ingredients and a few tricks, you can enhance the flavor of beef or lamb, making it spicy, aromatic, and delicious. You don’t need many ingredients to prepare a tasty marinade, but there are essential rules to follow. Here’s the proper way to marinate meat, as recommended by Nadormagazine.

Stick to the Essential Ingredients for Any Marinade

Salt:

Salt is the foundation of any marinade. Use it generously to ensure all parts of the meat absorb the marinade’s moisture. This process, called osmosis, draws out the meat’s juices, which then reabsorb along with the flavors of the marinade. Salt also enhances flavors when combined with herbs and spices and helps break down protein structures, creating small gaps that retain moisture and make the meat juicier.

Oil:

Oil is essential, as most herbs and spices release their aromatic flavors only when mixed with oil.

Soy Sauce:

Soy sauce is a great alternative to salt or a complementary addition. It contains glutamic acid, which enhances meat flavor.

Sugar or Honey:

Used in meat marinades to tenderize tissue and speed up cooking, sugar helps form a brown, attractive crust and enriches flavor. It can be included in the marinade or applied directly to the meat before cooking.

Add Plenty of Herbs and Spices

The higher the salt concentration in the marinade, the more herbs and spices are needed for the meat to absorb flavor. Include plenty of garlic and fresh or dried herbs: at least 3–4 cloves of garlic and a tablespoon or more of chopped herbs.

Poke the Meat Before Marinating

Use a fork to pierce the meat so it absorbs the marinade better. A knife works too, especially for large cuts.

Cover the Meat in Marinade

Ensure the meat is evenly coated. Place it in a plastic bag and flip midway, or use a covered bowl and stir halfway through.

Refrigerate the Marinade

Since bacteria thrive between 5–40°C, always marinate meat in the refrigerator. Place a tray underneath to catch any drips.

Marinate for Several Hours

The longer the meat sits in the marinade, the more flavorful it becomes. Vacuum-sealing can shorten marination time while enhancing flavor.

Do Not Reuse Marinade

Marinade mixes with raw meat juices, so don’t reuse it. Make extra if you want to use some as a sauce for grilled meat.

Cook the Meat Properly

No matter how delicious the marinade, proper cooking is key to a perfect steak.

5 Marinades for Delicious Meat

1. Carne Asada Marinade

1 lb skirt or ribeye steak
¼ cup olive oil
Juice of 1 orange and 1 lemon
2 tbsp soy sauce
2 tbsp white vinegar
2 tsp smoked paprika
1½ tsp cumin
1 tsp thyme
1 tsp salt
1½ tsp garlic powder
½ tsp onion powder
¼ tsp cayenne pepper
½ tsp black pepper

2. Chimichurri Marinade

1–1.5 lb thin sirloin slices
⅓ cup finely chopped parsley
¼ cup finely chopped cilantro
1–2 red peppers, deseeded and chopped
2 tsp dried thyme
2 tbsp finely chopped fresh garlic
⅓ cup olive oil
½ tsp salt
½ tsp black pepper
1–2 tbsp red wine vinegar or lemon juice

3. Shawarma Steak Marinade

1 lb sirloin or rib slices, cut thin
2 tbsp olive oil
Juice of ½ lemon
2 tsp minced garlic
2 tsp mixed spices
1 tsp coriander
1 tsp paprika
1 tsp cumin
1 tsp salt
1 tsp sumac
¼ tsp black pepper
¼ tsp turmeric

4. Bulgogi Beef Marinade

1 lb ribeye or sirloin, thinly sliced
4 tbsp low-sodium soy sauce
3 tbsp brown sugar
¼ cup pear puree
1½ tbsp sesame oil
1 tbsp minced garlic
1 tbsp ginger paste
2 tsp chili powder
1 tsp red pepper flakes
½ tsp black pepper
1 tbsp olive oil
1 tbsp rice vinegar

5. Garlic and Herb Marinade

1 lb ribeye or New York strip, cubed
½ cup melted unsalted butter
2 tbsp finely chopped parsley
1 tbsp minced garlic
3 tbsp grated Parmesan cheese
1 tsp salt
½ tsp black pepper
1 tsp dried thyme