There’s nothing worse than a tough piece of meat off the grill. But there’s one method that will take away any worries about that. Marinades ensure tender as well as tasty meat, no matter if you’re using the cheapest cut.
‘ve always liked to make my own marinade with honey, teriyaki sauce and orange juice. But these days, you don’t have mix up you own to guarantee success. I’ve discovered over the past couple of years some tasty dry marinades from McCormick, which require only mixing with water.
And now, some new marinades from Lawry’s of the seasoned salt fame offer another option. New is Santa Fe Chili Marinade, which is described as a bold blend of flavors, including chili pepper, cumin, oregano and a splash of lime juice — perfect for waking up easy weeknight chicken dinners; and Mediterranean Herb and White Wine Marinade, which features basil, oregano, garlic and sun-dried tomato, blended with white wine and extra virgin olive oil.
The marinades join a list of several dozen others, including the one used in the following recipe.
Spicy Teriyaki Steak
¾ cup Lawry’s Teriyaki Marinade with Pineapple Juice
¼ cup ketchup
2 tablespoons sesame seed
1 teaspoon crushed red pepper
1½ pounds flank steak
Mix marinade, ketchup, sesame seed and red pepper in small bowl. Reserve 2 tablespoons for brushing. Place steak in large resealable plastic bag or glass dish. Add remaining marinade mixture; turn to coat well.
Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.
Broil or grill steak over medium-high heat 7 to 8 minutes per side or until desired doneness, brushing with reserved 2 tablespoons marinade mixture. Let stand 5 minutes before slicing. Serve with Broccoli Salad, if desired.
Yield: Serves 6.
Approximate nutritional analysis per serving: 237 calories, 9 grams fa, 30 grams protein, 9 grams carbohydrates, 60 milligrams cholesterol,734 milligrams sodium, no fiber.