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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pounds meat 206g Recipe makes 2 pounds meat) The following items or measurements are not included below: red wine vinegar |
||
| Calories 906 | ||
| Calories from Fat 730 | (80%) | |
| Amount Per Serving | %DV | |
| Total Fat 81.2g | 124% | |
| Saturated Fat 11.2g | 56% | |
| Monounsaturated Fat 59.1g | ||
| Polyunsaturated Fat 8.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 2933mg | 122% | |
| Potassium 381mg | 10% | |
| Total Carbohydrate 46.0g | 15% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 38.0g | ||
| Protein 5.8g | 11% | |
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Kittencal's Beef or Pork Marinade and Tenderizer
By: KITTENCAL
Nov 5, 2003
Who ever said that marinades are only for flavor and not tenderizing has never tried this recipe! this marinade produces the most fabulous tasting beef and pork and tenderizes like nothing you have ever had before! I developed this recipe almost 20 years ago and still use it to this day, this works fabulous on a London Broil, it makes the best kabobs and pork tenderloins!--- the longer the meat marinades the more tender and juicy it will be, so plan ahead the meat needs to stay in the fridge for a minimum of 8 hours to 24 hours (even better if left for 24 hours!) the amounts listed are enough for 2 pounds beef or pork so you might want to double or even triple the ingredients, if I am doubling or tripling I usually cut back on the soy sauce and still only use 2-3 tablespoons fresh garlic, you can add in 1 teaspoon dry mustard powder also, the powdered meat tenderizer is only optional you do not have to use it this works great even without it! IMPORTANT - PLEASE DON'T FORGET TO LEAVE YOUR MEAT OUT ON THE COUNTER AND BRING TO ALMOST ROOM TEMPERATURE BEFORE COOKING, THIS WILL RELAX THE MEAT FIBERS AND CREATE A JUICIER AND MORE TENDER STEAK OR CUT OF BEEF ----------------- DO NOT substitute the honey for anything else except for maple syrup, using honey will produce the best marinade!
2 pounds meat
Ingredients
- 1/3 cup soy sauce
- 1/4 cup red wine vinegar or cider vinegar
- 3/4 cup olive oil or vegetable oil
- 2-3 tablespoons fresh minced garlic
- 1 teaspoon black pepper
- 1/2 teaspoon ginger powder (if you prefer a stronger ginger flavor then add in more)
- 4 tablespoons liquid honey (or 4 tablespoons maple syrup, DO NOT substitute brown sugar!)
- 3 tablespoons worcestershire sauce
- 2 teaspoons powdered meat tenderizer (optional)
Directions
1
In a large bowl combine all ingredients except the meat; mix/whisk until very well combined.2
You may now transfer the marinade to a large resealable plastic bag if desired or leave in a large bowl.3
Pierce the meat all over with a fork.4
Add the meat to the marinade then turn to coat.5
Refrigerate for at least 8 hours or overnight.6
Remove meat and discard the marinade.7
Leave the beef or the pork sit out on the counter and bring almost room temperature, this will relax the meat fibers and make for a more tender juicy steak or cut of beef or pork (this is a very important step!).8
Grill or oven-broil to desired doneness.
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- Course > Main Dish
- Course > Condiments, etc. > Marinades & Rubs
- Main Ingredient > Meat > Beef > Steaks
- Preparation > Time to Make > < 15 mins
- Preparation > Equipment > Oven > Broil/Grill
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Featured Reviews for This Recipe
From: Houseblend
On Oct 1, 2008
OUT OF THIS WORLD Kitten! I'm normally a little skeptical of marinades because so many of them don't really offer anything to the meat, but this recipe will be at my table many, many times in the future. Less than 5 min to prep, added some center cut pork steaks, then popped in the fridge. When I got home from work yesterday, placed them on the counter to come to room temp while I changed clothes, fed the dog, prepped the grill etc, so they were perfect temp by the time I was ready for them. Juicey, a nice tang from the ingredients, DH polished off the entire package of pork steaks and he normally doesn't like pork at all! This would be great on a flank steak too! FANTASTIC! (I might cut back on oil next time, however)
From: Ilovefood99
On Sep 20, 2008
I thought this marinade was wonderful and will be using it from now on. Didn't change a thing, although my pork was sliced into strips for a stir fry. It had been in the freezer for a while.....but this marinde turned meat that was lovely and tender. After marinating for 8 hours, I then followed a favorite stir fry recipe from the Frugal Gourmet and stir fried the pork with garlic, black pepper, corriander and lemon grass - tasted better than our local takeaway! Thanks for the recipe Kittencal!
From: Seashorewalker
On Feb 20, 2006
I purchased a big, tough, cheap piece of meat as an experiment to see if I could turn it into a softer, tastier creation. I poked many fork holes on both sides and instructed marinated it for a little over 6 hours. Also, I used extra virgin olive oil (I'm nuts for the stuff). I cooked it in my rotisserie until the edges were slightly burned. It turned out fabulous! And, this marinade had tenderized it quite a bit dispite even the fact that I should've let it soak longer. I think the best parts were the burnt edges! Poking the holes in the meat allowed the flavor of that marinade to really soak in an make it taste great! MMMM.. Thanks so much Kittencal! My search is over for a meat tenderizing, flavorful marinade!
From: 1TexasLizard
On Jul 18, 2005
Hey, Kittencal! This combination of flavors is outstanding and I thank you for sharing. I love to marinate and your recipe made our top sirloin super flavorful and tender. Still wondering though about what makes it so special. Perhaps the ginger? At any rate, I can hardly wait to use it again. With gratitude, E.
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