SOUTHWESTERN BEEF MARINADE - - Bismarck/Minot/Williston/Dickinson-KXNEWS,ND

Featured Beef Recipes

Provided courtesy of the North Dakota Beef Commission. Click here to view more great beef tips and recipes.



½ cup prepared Italian dressing

¼ cup fresh lime juice

1 tablespoon honey

1 ½ teaspoons ground cumin

Combine all ingredients, stirring until well blended. Makes about ¾ cup.

Select your favorite type of chuck or round steak. Place it in a food safe plastic bag with a zipper closure. Add the marinade and seal tightly, removing all the air from the bag and exposing all sides of the steak to the marinade. Since most chuck and round steaks are marinated to tenderize them, marinating should be done for at least 6 hours and no longer than 24 hours. Remove from the marinade and grill steaks over medium coals or heat until the steak is done to your liking. Throw the marinade and bag away and never reuse a marinade. Enjoy.


1/3 cup red wine vinegar

2 tablespoons vegetable oil

1 tablespoon Dijon-style mustard

2 cloves garlic, minced

¾ teaspoon dried Italian seasoning

¼ teaspoon coarse grind black pepper.

Combine all ingredients and mix well.


MARINADES are seasoned liquid mixtures that not only add flavor, but in some cases they can help to tenderize a less tender cut of beef. A tenderizing marinade must contain an acidic ingredient such as lemon juice, yogurt, wine or vinegar, or a natural tenderizing enzyme found in fresh papaya, ginger, pineapple and figs.

SELECTING THE BEEF TO MARINATE means knowing your steaks. Tender beef cuts can be marinated for only 15 minutes or up to 2 hours to add flavor. These cuts might include: Porterhouse/T-bone, top loin, tenderloin, ribeye, rib, top sirloin, chuck eye and chuck top blade steaks.

Less tender cuts should be marinated for at least 6 hours or as long as 24 hours in a mixture containing a food acid or tenderizing enzyme. These cuts would include: flank, skirt, top round, chuck shoulder and chuck mock tender steaks.

MARINATING BEEF SAFELY AND EFFECTIVELY means following a few simple steps.

•Always marinate in the refrigerator, NEVER AT ROOM TEMPERATURE!

•Marinate in a glass dish or food-safe plastic bag.

•Turn meat occasionally while marinating so all sides are equally exposed to marinade.

•Allow ¼ to ½ cup marinade for each 1 to 2 pounds of beef.

•If a marinade is to be used later for basting or served as a sauce, reserve a portion of it

before adding the beef. If a marinade has been in contact with raw beef, it must be

brought to a full rolling boil before using is as a sauce.

•Never save and reuse a marinade.

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