Just about any cut of meat will benefit from a soak in a well-seasoned marinade.
I don’t remember my family using the practice of marinading meats or other foods, but everything was seasoned to perfection. The main seasonings, besides salt and pepper, were garlic, parsley and olive oil, a sort of holy trinity in Italian cooking.
As an adult, I started collecting cookbooks and exploring as many different foods and methods as possible. After a while, I was always thinking of ways to improve some of the recipes and ideas I saw.
I came up with a recipe for a marinade that I have now been using for decades. I mostly use it with flank steak, sometimes skirt steak, but it can be utilized with many different meats. I have not tried it with veggies, so can’t give a recommendation one way or another in that department.
Here are some recipes I would like to share with you all, so I hope you find them to your liking. Take care and happy eating.
Fajita marinade
1/2 cup vegetable oil
1/3 cup lime juice2 packages Hidden Valley Ranch dressing mix
1 teaspoon cumin
1/2 teaspoon black pepper
1. Combine all ingredients and pour mixture over about 2 pounds of meat, such beef or chicken breast. (You will cut it into strips after cooking it.)
2. In a covered container, allow the meat to marinate in the refrigerator overnight.
3. Grill the meat until done, then slice it into strips. Serve with flour tortillas, along with caramelized green peppers, onions and some garlic. Also, provide add-ons such as chopped green onions, sour cream, avocado and shredded cheese.
Cat’s marinade for flank steak
1 1/2 teaspoons salt
1 teaspoon sugar
1 tablespoon minced onion (can use fresh or a little bit less of dried)
1/2 teaspoon dry mustard
1/2 teaspoon minced fresh rosemary
1 teaspoon powdered ginger
1/4 cup lemon juice
1/2 cup olive oil
1 or 2 cloves garlic, minced or pressed (more if you like)
1/4 cup soy sauce
1/4 cup honey
2 tablespoons vinegar (I use apple cider vinegar or rice vinegar)
Sea salt/garlic grinder
Peppercorn/garlic grinder
1. Blend all ingredients until smooth. Season both sides of flank steak (or other meat) with desired amount from both grinders. If you do not have grinders, just use regular salt, pepper and a bit of garlic granules or powder, as desired.
2. Marinate meat for several hours, refrigerated.
Cat’s marinated, grilled game hens
I always call this a non-recipe, because the marinade is so flexible that you have free rein on what you put in it and how much. Feel free to increase the amounts of ingredients if feeding more than two people.
1 Cornish game hen, thawed, rinsed and split in half lengthwise
Extra virgin olive oil
White wine (any type)Chopped fresh garlic or crushed garlic from a jar
Chopped fresh rosemary
Chopped fresh parsley (flat-leaf or curly)
Carl’s Prime Rib & Roast Seasoning
McCormick Grill Mates Montreal Steak Seasoning
Cajun or Creole spice
Dash of soy sauce
1. Pat each half of the game hen dry with paper towel. In a glass or plastic container (preferably one of those Tupperware Season-Serve containers or something similar), shake desired amounts of the Carl’s, Montreal Steak Seasoning and Cajun or Creole seasonings over the poultry, making sure you turn it all around and get under the wings and thighs. Don’t put too much on, though, or the meat will be too salty.
2. Add olive oil, wine, garlic, rosemary and parsley to the container (with game hen still in it). Secure the lid and shake the container, flipping it over a few times. Place in the refrigerator at least 1 hour, preferably 4 to 6 hours.
3. After the meat has marinated, heat the grill according to which type you have. I grill the old-fashioned way, with oak or manzanita coals, and if I cook at my mom’s, we use a gas grill but with wood chips. When the grill is medium-hot, place the game hen halves on top and cook until the meat is done and the skin is nicely charred. Don’t poke it too much or too many juices will escape. You can use the marinade as a basting solution for added flavor and moistness.
Grilled marinated vegetables
Veggie mix:
2 red bell peppers
2 yellow bell peppers
2 red onions
1 eggplant, halved lengthwise, then cut into 1/2-inch-thick semi-circles
2 zucchini, cut into 1/3-inch-thick diagonal slices
2 bunches asparagus, ends trimmed
About 7 ounces button mushrooms
For grilling/roasting:
1/4 cup extra-virgin olive oil
1 teaspoon each salt and pepper
3 cloves garlic, minced
1/4 cup fresh parsley (or chives), roughly chopped
Marinade dressing:
1/3 cup lemon juice
1/3 cup extra-virgin olive oil
2 teaspoons sugar
2 garlic cloves (or more), minced
1/2 teaspoon each salt and pepper
1/2 teaspoon each dried basil, parsley, oregano and thyme (see note)
1/2 to 1 teaspoon crushed red pepper flakes
Note: You will need about 2 teaspoons total of the dried herbs. You can, if you wish, use Italian seasoning or other herb blends.
1. For marinade: Place all ingredients in a jar with a tight-fitting lid and shake to blend well. Set aside for at least 10 minutes.
2. For cutting vegetables: Keep pieces large, for ease of grilling and turning. For the onion, keep the root end intact. Peel, cut in half, then cut into wedges through the root end.
3. For grilling or roasting vegetables: Brush barbecue grill lightly with oil, then preheat to high. Or if using an oven, preheat to 400. Place vegetables in a very large bowl or use a big tray. Drizzle with oil, sprinkle with salt, pepper and garlic. Toss with hands (there is no better way). Remove veggies from bowl and place on heated grill and cook until tender-crisp with charred edges. Cook times are listed below. Then remove into large bowl.
4. Grill asparagus and zucchini about 2 minutes on each side. In oven, cook for 10 minutes, without turning.
5. Grill bell peppers, mushrooms and onions about 3 minutes on each side. In oven, cook for 10 minutes, flip and cook another 5 minutes.
6. Grill eggplant about 4 minutes on each side. In oven, cook for 18 minutes.
7. While vegetables are still hot and in a bowl, pour the marinade over them and toss to coat. Set aside for at least 10 minutes before serving, sprinkled with parsley. Makes 6 servings as a main course, and 8 to 12 as a side.