A Guide To Grilled Beef
Marinades And Rubs
Marinades are seasoned
liquid mixtures that add
flavor and in some cases
help tenderize beef

A tenderizing marinade must contain an acidic ingredient (lemon juice, yogurt, wine, vinegar) or a natural tenderizing enzyme found in fresh papaya, ginger, pineapple and figs.

A rub is a blend of seasonings, such as fresh or dried herbs and spices, used to flavor the surface of uncooked steaks or groun beef patties. Paste-type rubs often contain some oil, crushed garlic or mustard.
  • Marinate in the refrigerator, never at room temperature.
  • Tender beef steaks canbe marinated briefly for flavor, 15 minutes to 2 hours. These include riveye, rib, top loin, Porterhouse, T-bone, tenderloin, sirloin, chuck top blade and chuck eye steaks.
  • Less tender beef steaks should be marinated 6 hours or as long as overnight in a mixture containing a food acid or enzyme (see above). These cuts include flank, top round, eye round and chuck shoulder steaks.
  • Marinating longer than 24 hours in a tenderizing marinade can result in a mushy surface texture.
  • If a marinade is to be used later for basting or as a sauce, reserve a portion of it prior to adding the beef. Marinade that has been in contact with uncooked meat must be brought to a full rolling boil before it can be used as a sauce.

Pepper-Herb Rub
Total preparation time: 5 minutes

1

 teaspoon dried basil leaves
1/2

 teaspoon lemon pepper
1/2

teaspoon onion powder
1/2

teaspoon dried oregano leaves
1/4

 teaspoon rubbed sage

1.
Combine all ingredients; mix well. Use to season tender beef steaks or roasts
(see above)
Makes enough to season 2 pounds of beef

 
Salsa Marinade
Total preparation time: 5 minutes

1/3

cup prepared slasa
2

tablespoons fresh lime juice
1

clove garlic, crushed
1

teaspoon dried oregano leaves
1/4

teaspoon ground cumin

1.
Combine all ingredients; mix well. Use to tenderize and flavor less tender beef steaks (see above).
Makes approx. 1/2 cup.

 
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