Lime-Jalapeņo Marinade
Courtesy of The Beef Checkoff
Servings: n/a
Prep Time: 10 Min.
Cook Time: n/a
Prep Time: 10 Min.
Cook Time: n/a
What you need:
*1/2 c. red currant jelly, warmed
* 1/2 c. fresh lime juice
* 1/4 c. chopped, seeded jalapeņo
peppers
* 2 Tbsp. chopped fresh cilantro
* 1 tsp. salt
* 1 clove garlic, minced
* 1/4 tsp. ground allspice
* 1/2 c. fresh lime juice
* 1/4 c. chopped, seeded jalapeņo
peppers
* 2 Tbsp. chopped fresh cilantro
* 1 tsp. salt
* 1 clove garlic, minced
* 1/4 tsp. ground allspice
What to do:
1. Place all ingredients in food-safe
plastic bag with steak for 15 min.- 2 hr. in refrigerator.
Tips:
* If you're looking to add flavor to a tender steak like T-Bone or Ribeye, you only need to marinate for 15 min.-2 hr.
* Some cuts, like Top Round or Skirt steak benefit from a tenderizing marinade. The key to tenderizing these cuts of beef is time and ingredients. You'll want to marinate your steak for 6- 24 hr.
* Before cooking, remove beef from marinade and pat dry with a paper towel to promote even browning and prevent steaming.
* If a marinade is to be used as a baste or sauce, reserve a portion of it before adding to the beef. Marinade that has been in contact with uncooked meat must be brought to a full rolling boil for at least one min. before it can be used for basting or as a sauce. Never save and reuse a marinade.
* Recipe Courtesy of The Beef Checkoff
plastic bag with steak for 15 min.- 2 hr. in refrigerator.
Tips:
* If you're looking to add flavor to a tender steak like T-Bone or Ribeye, you only need to marinate for 15 min.-2 hr.
* Some cuts, like Top Round or Skirt steak benefit from a tenderizing marinade. The key to tenderizing these cuts of beef is time and ingredients. You'll want to marinate your steak for 6- 24 hr.
* Before cooking, remove beef from marinade and pat dry with a paper towel to promote even browning and prevent steaming.
* If a marinade is to be used as a baste or sauce, reserve a portion of it before adding to the beef. Marinade that has been in contact with uncooked meat must be brought to a full rolling boil for at least one min. before it can be used for basting or as a sauce. Never save and reuse a marinade.
* Recipe Courtesy of The Beef Checkoff