BBQ season is here and making or buying the same old marinades could get boring. Be sure to impress yourself and others with these simple, quick and easy marinades that will become new household staples. Join Chef Ben to learn three easy and quick to make marinades for this summer!
Summer Marinades
Equipment
- 3 medium-sized mixing bowls
- 2 whisks
- 2 air-tight containers
- 1 Cutting board
- 1 8” chef’s knife
- measuring cups and spoons
Ingredients
Dry Rub Marinade
- 4 tbsp brown sugar
- 4 tbsp smoke paprika
- 1 tbsp black pepper
- 2 tbsp kosher salt
- 1 tsp cumin
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cayenne powder
Yogurt-Based Marinade
- ⅔ cup Greek yogurt
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 lemon zested
- 1 tbsp garlic minced
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 tsp cloves ground
- 1 tsp cumin ground
- 1 tsp corriander ground
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 tsp kosher salt
- 1 tsp black pepper ground
- ¼ cup fresh mint finely chopped
Flank Steak Marinade
- ½ cup vegetable oil
- ⅓ cup soy sauce
- ¼ cup red wine vinegar
- 2 tbsp lemon juice
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 2 cloves garlice minced
- ½ tsp black pepper ground
Instructions
Dry Rub Marinade
- Whisk together the dry ingredients in a medium sized mixing bowl. Carefully pour into an air tight container or Mason jar, and store in a dry place for up to 6 months.
Yogurt-Based Marinade
- In a medium sized mixing bowl, combine all the dry spices. Once evenly mixed, add the Greek yogurt, and cilantro. Place in an air tight container or Mason jar and keep refrigerated.
Flank Steak Marinade
- Begin by mincing the garlic cloves. In a medium sized mixing bowl, add all the ingredients and whisk to combine. Pour over a 700 gram portion of flank steak in a shallow dish. Cover and refrigerate for a minimum of 2-6 hours.
Chef's Tips
Marinades consist of 3 parts: an acid, an oil, and a flavoring agent. Try using different vinegars, citruses oils, and herbs to adjust your flavor profile.
Marinating proteins in a container without air helps to speed up the marinating process and imparts maximum flavor.
Always discard any marinade that has come in contact with raw protein.
Marinating proteins in a container without air helps to speed up the marinating process and imparts maximum flavor.
Always discard any marinade that has come in contact with raw protein.
