Foodie Friday: Marinades

Easy Steak Marinade
Via Chelsea's Messy Apron

Grilling-out for dinner is one of the best parts of summertime.  Are you looking for some new marinade recipes to spice up your meats?  We've found some great recipes to add to your rotation.  Let us know which is your favorite!

Easy Steak Marinade
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 4 large steaks
Author: Chelsea, adapted from All Recipes

1/2 cup olive oil
1/3 cup low-sodium soy sauce
2 large lemons (1/4 cup freshly squeezed lemon juice, 1/2 teaspoon lemon zest)
1 tablespoon minced garlic
1/4 cup Worcestershire sauce
3 tablespoons dried basil
1 and 1/2 tablespoons garlic powder  Coupons
1 and 1/2 tablespoons dried parsley
1 tablespoon dried oregano
1 teaspoon ground white pepper
Coarse sea salt, optional
Steaks of your choice
Canola oil, for grill grates

In a medium-sized bowl, add in the olive oil, soy sauce, lemon juice and lemon zest, minced garlic, Worcestershire sauce, dried basil, garlic powder, dried parsley, dried oregano, and white pepper.  Whisk until ingredients are combined and incorporated.

Pour the mixture over steaks of your choice (the pictures show a NY Strip Steak; read the post for the "best grilling steaks")

Cover (or seal the bag) and place in the fridge for up to 6 hours (too much longer than that and the acidity starts to "cook" the meat).

About 20 minutes before grilling, remove the steaks and let sit (still covered) at room temperature (not outside).

Heat the grill to high heat. Once the grill is hot, clean it with a wire brush. Roll up a few paper towels and drench them in canola oil. Using tongs, rub the paper towel wad along the grill grates generously.

Remove the steaks from the marinade and sprinkle coarse salt over the top (Optional. Don't add salt if you didn't use a low sodium soy sauce or are sensitive to salt). 

Place the steaks on the grill and cook about 4-5 minutes (rotate 90 degrees at 2 and 1/2 minutes for diamond grill marks)

Using tongs, flip the steak over and continue to grill for 3-5 minutes for medium-rare (internal temperature of 135 degrees F).

The grill time will GREATLY vary based on your actual grill, your steak (thickness), and the actual temperature of your grill. For best results, use a meat thermometer and remove the meat when it is 5 degrees below your desired internal temperature. (It will cook a bit more after being removed from the grill.)

Once the steaks are cooked to your desired doneness, remove them to a plate or cutting board and tent loosely with foil for 5-10 minutes to give the juices chance to re-distribute (juicier steaks!)

Marinated Grilled Pork Chops
Via Love to be in the Kitchen

Marinated Grilled Pork Chops
Author: Becky

4 to 6 pork chops
1/4 cup low sodium soy sauce
3 tablespoons Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon cider vinegar
1 tablespoon brown mustard or gourmet mustard blend
2 tablespoons brown sugar, packed
1 clove garlic finely minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Wash chops and pat dry. Put in a large food storage bag. Combine the remaining ingredients and pour over the chops. Seal the bag and turn to coat the pork chops. 

Refrigerate for 3 to 6 hours, turning occasionally.

Grill the chops over high heat for 5 to 7 minutes on each side or until the chops register about 160° on an instant read thermometer.

Tuscan Chicken Marinade
Via The Seasoned Mom

Tuscan Chicken Marinade
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Author: The Seasoned Mom
Yield: 1 cup

1/4 cup sundried tomatoes packed in oil, plus ¼ cup of the oil from the jar
1/4 cup warm water
1/4 cup red wine vinegar
1 tablespoon grated Parmesan cheese
2 teaspoons Dijon mustard
2 teaspoons minced garlic
1/4 cup loosely packed fresh basil leaves
1 tablespoon fresh oregano leaves
1/4 cup extra virgin olive oil
Salt and pepper, to taste
Chicken for marinating (I used about 1 lb. boneless, skinless chicken breasts)

Place all marinade ingredients in a blender or food processor and puree until thick and completely combined.

Pour 3/4 cup of the marinade into a large zip-top bag. Reserve about ¼ cup of marinade for serving. Add chicken pieces to the bag and marinate for at least 30 minutes (or overnight).

You can grill, bake, or roast the marinated chicken. I prefer a grill (especially when the weather is nice).

To grill the chicken, preheat a grill or indoor grill pan over medium-high heat.
Remove the chicken from the bag and discard the marinade.

Place chicken on the hot grill and allow to cook (without moving) for about 5 minutes. Once you can see that the chicken is starting to cook through and turn opaque, flip the meat over and cook on the other side for another 3-4 minutes. Cooking time will vary depending on the size of your chicken.

Remove the chicken from the grill when it reaches an internal temperature of between 150-160 degrees F. Allow the meat to rest for about 5 minutes before slicing. The temperature will rise as the meat rests, which is exactly what you want!

Cooking for Two? Prepare this marinade in advance and just use a portion of it to marinate 2 chicken breasts. You can save the extra marinade to use on salads or on sandwiches throughout the week!

Prepping ahead? This marinade will keep in an airtight container in the refrigerator for up to one week. You can also cook the chicken in advance so that you have cooked protein on hand to slice and serve in sandwiches, wraps, or on salads throughout the week.

Tip: Double the marinade recipe and set aside half of it in the refrigerator to use as salad dressing throughout the week.

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