How To Make A Marinade For Steak

[OlRedEyes]

Hope this topic is acceptable here.....

I've cooked for myself of and on for many years, but basic stuff. Never been a chef of note

Can anyone tell my how to make a good marinade for local steak from local ingredients please... find the steak a bit tough here, which is to be expected as the East is not beef country. Or maybe my teeth are just getting blunt

About frozen NZ lamb available here. It's quite expensive in my book, is it any good? I know in South Africa (aahhh... for some succulent Karoo lamb... ) the supermarkets used to sell frozen NZ lamb at a heavy discount to the local product. Maybe it was just a lower grade meat, but I tried it once and wasn't happy. Here it is about double the price... anybody know about the quality?

Actually, I'll rephrase that, it damned expensive in my book.

[p1p]

The toughness of the steak depends very much on the cut you buy. Different cuts need to be cooked in different ways. So if you want a normal steak for grilling, it is best to go for something like a Fillet, (English) or Tenderloin, (American). This cut, in local beef, is not normally too expensive.

Cut it into steaks about 1 inch or more thick. Rub all over with olive oil, black pepper and a touch of garlic if you like. Never add salt to a meat marinade, it draws the juices out of the meat and makes it tougher.

Always cook over a very hot heat. This sears and seals the juices in the meat. It also gives you a delicious caremellised coating, the basics of the best flavour in a steak.

Flavourings are much best added after cooking, whether they be Bearnaise sauce, or a simple deglaze and reduction of pan juices with wine etc.

N/Z lamb is top quality. Not as good as Welsh milk lamb, but comparable with the best anywhere else.

[COBBER]

The toughness of the steak depends very much on the cut you buy. Different cuts need to be cooked in different ways. So if you want a normal steak for grilling, it is best to go for something like a Fillet, (English) or Tenderloin, (American). This cut, in local beef, is not normally too expensive.

Cut it into steaks about 1 inch or more thick. Rub all over with olive oil, black pepper and a touch of garlic if you like. Never add salt to a meat marinade, it draws the juices out of the meat and makes it tougher.

Always cook over a very hot heat. This sears and seals the juices in the meat. It also gives you a delicious caremellised coating, the basics of the best flavour in a steak.

Flavourings are much best added after cooking, whether they be Bearnaise sauce, or a simple deglaze and reduction of pan juices with wine etc.

N/Z lamb is top quality. Not as good as Welsh milk lamb, but comparable with the best anywhere else.

<{POST_SNAPBACK}>

No dissrespect intended p1p, but the reason for using high heat to sear the outside of a steak is to slow down the cooking process in the middle of the steak , for blue , rare , med rare. When you plate a rare steak you still get juices coming out.

If you want a well done steak it will actualy cook quicker at a lower temp. because the heat will be able to penetrate the steak more quickly without the searing on the outside. The searing creates a heat barrier.

Prices of imported lamb and beef fluctuate depending on market prices in their country or origin. Recently N.Z lamb has risen from roughly 350 baht/kg to 550 baht /kg and this is just a reflection of market prices in N.Z. When the price drops there it should also drop here. I think that when you get hooked into the local thai economy with low prices for pork , chicken and seafood its a bit of a shock to see high prices for imported lamb and beef but when you consider freight costs and minimal taxes the prices are really quite reasonable.

[chuchok]

While some of the advice above is good, there is only one way to cook Thai steak.

You put it in a pot with an old rusty axe head, cover it with water and boil the living crap out of it for hours.when you can poke a fork through the axe head...the steak is ready to eat.

[BambinA]

Google

Marinade for Steak

INGREDIENTS:

1 cup vegetable oil

1/2 cup soy sauce

1/3 cup red wine vinegar

1/4 cup fresh lemon juice

3 tablespoons Worcestershire sauce

1 tablespoon freshly ground black pepper

2 tablespoons Dijon-style prepared mustard

1 onion, sliced

2 cloves garlic, minced

DIRECTIONS:

In a medium bowl, combine the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, ground black pepper, mustard, onion, and garlic. Mix together well, and use to marinate your favorite meat.

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Marinade for Steak

We've been using this marinade for 25 years and never tire of it. The taste is wonderful and, if left overnight, the marinade helps to tenderise the steaks. (If tenderness is a big issue, add a couple of tablespoons of vinegar to the recipe below). Prep time does not include time for marinading.

1 tablespoon olive oil

2 tablespoons soy sauce

2 tablespoons red wine

2 tablespoons tomato sauce (ketchup) or barbecue sauce

3 cloves garlic, crushed

1 teaspoon dried herbs

good grinding black pepper (or crushed chilli to taste)

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Red Wine Marinade for Steak - with relish

INGREDIENTS

1 cup red wine (whatever kind you like)

1 cup olive oil

4-8 garlic cloves, peeled and smashed

8-10 whole black peppercorns

2 large stems fresh rosemary, whole

2 - 8 ounce steaks

Relish

1 tablespoon (or to taste) fresh rosemary leaves

1 tablespoon (or to taste) flat-leaf parsley

1 teaspoon salt

1 - 2 garlic cloves, minced

1 tablespoon olive oil

1 teaspoon red wine or red wine vinegar

METHOD

Combine wine, oil, garlic, peppercorn and rosemary in a small bowl. Stir to combine and pour into a glass bowl or large plastic bags that can be sealed. Put in steaks, cover or zip up tight, and marinate in refrigerator up to eight hours (longer than that and the meat starts to break down).

Remove steaks and discard marinade. Grill to perfection - don't overcook. The meat will feel a little softer than usual, but it is cooking.

Relish: chop together rosemary leaves, parsley, salt, pepper, cloves, and 1 teaspoon olive oil. Put mixture in a small bowl, mix in remaining oil and wine or vinegar. It should be the consistency of a loose, rustic pesto.

Serve a dollop of relish on top of each steak.

[Tywais]

Now you've done it BambinA, I actually have to get up and leave TV to defrost one of my steaks after seeing your recipes. Great research job, recipe seems perfect for me.

[OlRedEyes]

Thanks BambinaA.

But where do I find rosemary, Dijon mustard and red wine vinegar in a Thai village

Thats why I didn't google it.....

I know a lot about steak, cuts, how to cut, sear etc. Just never made a marinade. The steak I get here is generally quite tough, sometimes cut with the grain as well. So the marinade is to tender it up a little, don't wanna beat it with something want to marinate it for a few hours....

The axe head idea, thats how we cook it currently

[ilyushin]

Marinade For Steak

sauces

1 cup olive oil

1/2 cup sherry vinegar

1 single or:

1/2 cup wine; red or white

1 single or:

1/4 cup lemon juice

2 tablespoon soy sauce

2 each garlic cloves; sliced

1 single coarsely ground pepper

2 tablespoon freshly chopped herbs

1 teaspoon italian seasoning

1 single red peppercorns; if desired

1 tablespoon worcestershire sauce

1 teaspoon sugar

"... Ingredients in a marinade can be varied, but it is important to use wine, vinegar, lemon juice, or some acidic liquid to break down the connective tissues. This process will make the steak more tender. Remaining marinade ingredients add flavor." Use a good-quality olive oil or walnut oil; add good-quality wine or vinegar and a combination of fresh and dried herbs, seasonings, garlic and soy sauce to make a flavorful marinade. 1. Place all ingredients in glass screw-top jar; shake vigorously. Arrange meat in shallow glass dish; pierce with a fork. Pour marinade over meat; turn to coat. Cover and refrigerate several hours or overnight, turning meat occasionally. 2. Remove meat from marinade; pat dry. Remove any pieces of spices or herbs that may stick to meat. This recipe is a steak marinade, but the ingredients can be adapted for other meats using the same techniques.

[BambinA]

Thanks BambinaA.

But where do I find rosemary, Dijon mustard and red wine vinegar in a Thai village 

Thats why I didn't google it.....

<{POST_SNAPBACK}>

Im sorry that you cant find some ingredients there , but actually i think u can cut some ingredient off ,and invent your recipe of marinade

anyhow i love to GOOGLE hehe sanook Mak!!

now i try to find "simple marinad recipe" and imagine that if i was in TH village and i dont have some ingredient, so what would i will do with it

here we go= = = = = = = =

3 Ingredient Simple Flank Steak Marinade

Soy sauce, chopped ginger and garlic. Nice and easy for those days you want it easy. Marinate at least one hour and then broil. You can always add honey to this if you like.

1/2 cup soy sauce

1/4 teaspoon chopped ginger

1 garlic clove, crushed

Combine ingredients.

Pour over a flank steak and marinate at least for one hour. Turn the meat several times in the marinade.

Remove from marinade when ready to cook.

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GRILLED STEAK MARINADE

1/4 c. oil

1/4 c. soy sauce

1 tsp. seasoning powder as Knorr's

1 tsp. garlic powder or chopped

Mix together. Marinate 2-3 hours. Then cook to order

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Beef Steak in Thai Marinade

Ingredients

2-1/2 pounds boneless beef sirloin steak, cut 1 inch thick

1/2 cup unsweetened coconut milk

1/2 stalk lemongrass, trimmed and coarsely chopped, or 1/8 teaspoon finely shredded lemon peel

3 tablespoons lime juice

2 tablespoons fish sauce or soy sauce

2 to 4 tablespoons red curry paste

2 teaspoons sugar

Directions

Trim fat from meat. Place meat in a plastic bag set in a shallow dish.

For marinade, in a blender container or food processor bowl combine coconut milk, lemongrass or lemon peel, lime juice, fish sauce or soy sauce, red curry paste, and sugar; cover and blend or process until smooth. Pour marinade over meat. Close bag; refrigerate for 4 to 24 hours, turning bag occasionally. Drain steaks, reserving marinade.

Grill steaks on the grill rack of an uncovered grill directly over medium-hot coals for 12 to 15 minutes or to desired doneness (160 degrees F for medium doneness), turning once and brushing once with reserved marinade halfway through. Discard any remaining marinade. Remove steak from grill; let stand 5 minutes. Thinly slice meat across the grain. Makes 10 servings.

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Sim’s Easy Steak Marinade

Mix together in a bowl:

1 bottle (15oz.) soy sauce

4-5 cloves minced garlic

1 bunch chopped green onions

6 tbs. toasted sesame seeds

2 tbs. sesame oil

Fresh ground pepper

1 tbs. honey or brown sugar

Dash red pepper flakes

Place Dakota Organic flank steak in a glass baking dish, large enough for the steak to lay flat. Pour marinade over steak and turn it once. Cover and place in refrigerator to soak at least one hour or as much as overnight for a richer flavor.

Remove from marinade and discard extra sauce. Bake steak in preheated 425°F oven until it reaches an internal temperature of 160°F. If you prefer, grill the steak for five minutes on each side. Check to make sure it reaches an internal temperature of 160°F and serve immediately.

Broil in the oven about 7 minutes per side

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HONEY MARINADE FOR STEAK

2 tbsp. lemon juice

2 tbsp. soy sauce

1 tbsp. honey

1 tbsp. sugar

1 tbsp. meat tenderizer

Pierce the meat in several places and brush on marinade. Let it stand from 30 minutes to overnight - this is excellent on flank steak

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PINEAPPLE JUICE STEAK MARINADE

1 c. soy sauce

1/2 c. brown sugar

1/2 c. vinegar

1/2 c. pineapple juice

2 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. onion powder

Mix all ingredients and bring to a boil; cool. Marinate beef for a minimum of 4 hours

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SOY SAUCE STEAK MARINADE

1/4 c. soy sauce

2/3 c. oil

3 tbsp. honey

1 tsp. ginger

Garlic, chopped, to taste

1 bunch scallions, chopped

Place all ingredients in a jar and shake until mixed. Pour over steak or London broil and marinate for 4 hours. Drain and broil to taste.

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STEAK MARINADE

1 c. soy sauce

2 oz. browning sauce

1 med. onion, chopped coarse

2 cloves garlic, mashed

1 tsp. tomato paste

1/4 tsp. pepper

2 tsp.whiskey

1 (2 1/2 - 3 lb.) steak

Mix all ingredients and pour on meat. Marinate at least 2 hours at room temperature turning at least once or overnight in refrigerator. This marinade is excellent for London Broil.

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INGREDIENTS:

1/4 cup soy sauce

3 tablespoons honey

2 tablespoons distilled white vinegar

1/2 teaspoon ground ginger

1/2 teaspoon garlic powder

1/2 cup vegetable oil

1 1/2 pounds flank steak

DIRECTIONS:

In a blender, combine the soy sauce, honey, vinegar, ginger, garlic powder, and vegetable oil.

Lay steak in a shallow glass or ceramic dish. Pierce both sides of the steak with a sharp fork. Pour marinade over steak, then turn and coat the other side. Cover, and refrigerate 8 hours, or overnight.

Preheat grill for high heat.

Place grate on highest level, and brush lightly with oil. Place steaks on the grill, and discard marinade. Grill steak for 10 minutes, turning once, or to desired doneness.

Edited July 31, 2005 by BambinA

[OlRedEyes]

BambinA, you are the most helpful person on TV, by far.

But you see I'm an old boy, and where i come from we would eat a steak maybe with a pepper sauce, or something that doesn't take away from the sizzled, meaty flavour. No, honey etc.

Barbeque sauces I have found here have a weird taste to my palate, so I'm looking for something simple that will just tenderize the meat without adding too much flavour, maybe some black pepper, a touch of garlic etc.

The main thing I don't know is what actually tenderises the meat. Vinegar? But that leaves a sour taste.

Maybe I should just find another axehead , or beat it violently for awhile???

[OlRedEyes]

Would this work:

some black pepper

a clove of garlic

some brandy ? that could have a weird taste with the meat... Chang, of course

what else.

[BambinA]

Would this work:

some black pepper

a clove of garlic

some brandy  ? that could have a weird taste with the meat... Chang, of course 

what else.

<{POST_SNAPBACK}>

heheh ... ok ok .. do larb or Tiger cries then

(Grilled, sliced, tender beef served on a bed of lettuce with spicy sweet and sour sauce)

Bambi

[BambinA]

Tiger Cries Salad (a Spicy Thai Beef Salad) #89570

A fabulous summer meal, marinade the meat and make the dressing the night before then throw dinner together FAST. Excellent for casual dinner parties and dieters. I've had this mouth-watering salad at a couple of different Thai restaurants, I was unable to find a recipe so I combined several to make my own. This salad is very spicy yet the bursts of freshness from the lime and mint make it a celebration for the taste buds. It's extremely addictive and very healthy, no oil!

marinade

1 lb beef flank steak or beef sirloin steaks or tenderloin beef (good quality)

2 teaspoons white pepper

2 tablespoons fish sauce

4 tablespoons fresh lime juice

2 tablespoons palm sugar

8 cloves garlic, minced

dressing

2 tablespoons sugar

1/2 cup fresh lime juice

3-4 tablespoons fish sauce (to taste)

4-6 shallots, minced

4-6 serrano peppers, chilis very finely minced or ground to paste

2 stalks lemongrass, remove outer stalk and slice very thin or grind

3 tablespoons toasted rice powder (ground fine)

salad

1 lb fresh tender salad greens (I use the bagged spring mix) or bibb lettuce

1 large red onion, thinly slivered

1 bunch scallions or green onions, cut to ½ inch

1 cucumber, peeled & seeded cut in half lengthwise and thinly sliced

cherry tomatoes or grape tomatoes or wedges tomatoes

1 lemon, cut in half lengthwise and very thinly sliced (toss into salad for garnish/flavor)

1 cup fresh mint leaves, roughly chopped

sticky rice

prepare a batch of thai sticky rice (aka thai sweet rice) to serve with this salad.

note: if you're in a hurry or on a budget, you can leave out the scallions, cuke, tomatoes,& lemon and this salad will retain it's signature flavor.

Marinade: Mix ingredients in a ziploc and let meat marinade from 2-24 hours in liquid.

Char grill or broil meat to med rare, about 3-4 minutes per side.

Let rest at least 10 minutes then slice VERY thin (1/4" or less) against the grain.

*Usevery good quality meat for this dish, you want it to be fork-tender and melt-in-your-mouth!

Dressing: Mix all dressing ingredients together 1+ hours before serving salad.

(Be sure to taste and make any necessary adjustments…dressing should be SPICY, Sour, Salty and a just a wee bit Sweet in that order) You may want to make extra dressing to spoon over the sticky rice.

Salad: Pour half of dressing over the red onions, lemon and cuke in a LARGE salad bowl and let them absorb the flavor, 15+ minutes.

Add lettuce, tomatoes, scallions and MINT along with the rest of the dressing.

Toss the salad until all ingredients are very well coated and mixed.

Dish Salad onto plates and top with slices of cooked beef, make sure plenty of dressing is included in each serving.

Add a serving of sticky rice to each plate.

Serving Suggestion: Very pretty to serve this salad on a bed of Purple Cabbage Leaves.

Edited July 31, 2005 by BambinA

[COBBER]

OlRedEyes, Just a suggestion.

You could try a steak tenderizing powder if you can find it here. McCormick and Durkee are 2 brands you may find. Just prod each side of the steak with a fork a few times and then rub in the powder. Also its better if you take the steaks out of the fridge an hour or so before you cook them.

[OlRedEyes]

My grandfather will rise from his grave and come beat be to a pulp with a wagon wheel if I use fish paste on steak.

I shall try to find some tenderizer without an exotic taste, then soak in Chang for a few minutes (red wine too expensive here to cook with, for me) then add some innocuous black pepper and garlic. Or maybe i'll just stick with Pad Thai

[BambinA]

I shall try to find some tenderizer without an exotic taste,  (

<{POST_SNAPBACK}>

anyhow ..Natural Tenderizer in TH that we use for mak beef mor soft and tender are

1 Papaya's sap, The white, rubbery sap that oozes out of Papaya contains several enzymes, primarily papain, which breaks down proteins and stimulates the digestion of fats, proteins, and carbohydrates

2 Pineapple has its own super-powerful tenderizer. It's an enzyme called bromelain. For this reason, fresh pineapple should not be used in gelatin recipes. When adding fresh pineapple to any protein dish, always serve immediately. When held longer, the food will become over-tenderized or mushy.

then soak in Chang for a few minutes

this one is good for soak your tummy haha

Bambi

[chuchok]

I shall try to find some tenderizer without an exotic taste,  (

<{POST_SNAPBACK}>

anyhow ..Natural Tenderizer in TH that we use for mak beef mor soft and tender are

1 Papaya's sap, The white, rubbery sap that oozes out of Papaya contains several enzymes, primarily papain, which breaks down proteins and stimulates the digestion of fats, proteins, and carbohydrates

2 Pineapple has its own super-powerful tenderizer. It's an enzyme called bromelain. For this reason, fresh pineapple should not be used in gelatin recipes. When adding fresh pineapple to any protein dish, always serve immediately. When held longer, the food will become over-tenderized or mushy.

then soak in Chang for a few minutes

this one is good for soak your tummy haha

Bambi

<{POST_SNAPBACK}>

Kiwi fruit works very well too.

[OlRedEyes]

We have a generation gap here

Maybe i'll go beat it violently for 10 mins, then soak in Chang and Thai whisky overnight

[Totster]

Maybe i'll go beat it violently for 10 mins,

<{POST_SNAPBACK}>

Theres nothing like beating the meat...

totster

[OlRedEyes]

Maybe i'll go beat it violently for 10 mins,

<{POST_SNAPBACK}>

Theres nothing like beating the meat...

totster

<{POST_SNAPBACK}>

[IMA_FARANG]

Hope this topic is acceptable here.....

I've cooked for myself of and on for many years, but basic stuff. Never been a chef of note 

Can anyone tell my how to make a good marinade for local steak from local ingredients please... find the steak a bit tough here, which is to be expected as the East is not beef country. Or maybe my teeth are just getting blunt 

About frozen NZ lamb available here. It's quite expensive in my book, is it any good? I know in South Africa (aahhh... for some succulent Karoo lamb...  ) the supermarkets used to sell frozen NZ lamb at a heavy discount to the local product. Maybe it was just a lower grade meat, but I tried it once and wasn't happy. Here it is about double the price... anybody know about the quality?

Actually, I'll rephrase that, it damned expensive in my book.

<{POST_SNAPBACK}>

Marinade...It is a topic people can get passionate about....for some reason.

The whole point is to tenderize tough meat with a marinade that breaks down the muscle tissue in the meat. It follows that you need a ACIDIC liqued that beaks down the muscle.

Citrus juices: Lemon, Orange, Lime....that is the key. The other way is enzymes that cause the muscle breakdown. Paprika powder, Papaya paste will work when spread on the meat. And then there is the old standby: Vinegar

They all work. What you prefer depends on your personal taste.

Personally, I like Lime juice. Sometimes I'll rub with Paprika and then set the meat in Lime/Water mixture. Double duty.

Another tip. Some people don't like the "Gamey" taste of certain meats. That is due to (ugh) acids in the meat. Use a mixture of Milk and Water to remove the Gamey taste (like in Mutton). Milk is a BASIC Ph liqued that destroys the ACID in the meat.

And, I shouldn't say this, but best Lamb is not from New Zealand. It is good. However, I worked for about 5 years in North Atlantic in a place called the Faroe Islands or Faroyar to the locals. Lambs are released in Spring (April /May) to climb up the hills to feed on the mountain grass, then they are rounded up in October. Faroe Lamb is very hard to find, but go to the best and most expensive restaurants in the world. You will find Faroe Island Lamb being sold at a very expensive price (if they will admit it) at those restaurants. Buyers come every fall to Torshavn in the Faroes to buy the Lamb for those restaurants. New Zealand is good Lamb, however.

In general, freezing any meat, makes it less flavorful. Guess it has to be done to transport it any long distance.

[Kathe]

We have a generation gap here 

Maybe i'll go beat it violently for 10 mins, then soak in Chang and Thai whisky overnight 

<{POST_SNAPBACK}>

Buy the best steak, that tender and you dont even need to chew or beat. If you like the nature taste of the beef, use only basic ingredient..olive oil, wochester sauce, pepper, rosemarine , garlic and salt. Try once and hope it works well. Steak cooking isnt that difficult, use the best beef and everything will fine. Have fun with your BBQ party.

[tutsiwarrior]

sorry if this is bit off topic, but what about a marinade for pork ribs?...made from local ingredients. There are some bottled marinades available at tescos but are more expensive than the meat...talking about the Kikkoman brown variety...

I like cooking ribs in the oven until the meat falls off the bones. 'Cause most folks in LoS don't have ovens they deep fry the chopped up ribs in a wok...makes me want to cry.

My marinated oven baked ribs are the only falang dish I ever got the family to enjoy.

Any suggestions?