View Full Version : Beef marinade

Steve McMahon
07-18-2015, 10:13 AM
As beef prices continue to rise..... T bone or Prime Rib now over $30.00 a kilogram most of the time, I am looking for suggestions for a marinade recipe to use on lesser cuts of beef on the BBQ. Thanks in advance.

07-18-2015, 10:21 AM
Here is the best one in the known universe:


07-18-2015, 10:31 AM
I use this:

1/4 c Olive oil, 5 cloves of fresh Garlic crushed, Dash of Anchovy paste 1/2 inch from tube, 1/2 cup good Spanish red wine, Kosher rock salt 1 tbl spoon or more if your diet can take it, 2 tbl spoons fresh cracked pepper corns.

Very good and does not overwhelm the taste of the meat. Grill with Mesquite blocks and natural hard wood charcoal.

Chris Smith porter maine
07-18-2015, 10:38 AM
Flank steak that is awesome, marinate at least 6 hours even better overnight in 1/2 cup of soy, 1/2 cup brown sugar, 1/2 a cup of bourbon. Then grill.

1 1/2 lbs skirt steak, 1/2 cup of soy, 1/4 cup rice vinegar, 4 scallions, 2 tbs brown sugar, 1 tbs minced ginger, 1 1/2 tbs sesame oil, 2 tbs red pepper flakes, marinate overnight, great on fajitas.

Steve McMahon
07-18-2015, 10:52 AM
They all look good. Thanks very much.

Paul Pless
07-18-2015, 10:54 AM
barbecue or grilling?

a roast of some sort or steaks? what cuts of meat are you most interested in?

Steve McMahon
07-18-2015, 01:44 PM
barbecue or grilling?

a roast of some sort or steaks? what cuts of meat are you most interested in?

Steaks mostly. Grocery store (grain fed) sirloin, round, flank etc. as well as local grass fed (very little fat) T bone and rib. Marinade needs to be gluten free and sugar free.

Paul Pless
07-18-2015, 02:01 PM
In not reallg a fan of marinades on steaks. I'd start with flank. No marinade, coarse pepper, kosher salt, crushed garlic rub, a bit of olive oil. Refrigerate for four to six hours. Remove from fridge allow to come to room temp. Place directly over coals very hot fire for about ninety seconds per side to char. Remove to a cooler portion of the grill to finish to desired level of doneness. Allow to rest for five to ten minutes before slicing thin across the grain.

07-18-2015, 04:28 PM
Flank - with chimichurri sauce. Be sure to reserve some to top the meat with or for dipping bread. I'll post my recipe when I can find it.

cathouse willy
07-18-2015, 04:57 PM
Of course there's always brisket,a good rub and smoked low and slow for hours....food for the gods.