Marinating Steak Know How - Canadian Beef | Canada Beef

Marinating Steak

A great steak can be more than T-bone or Tenderloin.
Step out of your steak-comfort zone and take the time to marinate value-priced steaks like Sirloin Tip or Flank.

Get Ready

Marinating steaks are marvellous. Take the time to maximize tenderness by marinating for 8 to 12 hours. Cook by grilling, broiling or pan-frying.

  1. PIERCE steak or medallions all over with fork
  2. PLACE in sealable freezer bag with 1 cup marinade (such as teriyaki sauce or salad dressing); refrigerate for 8 to 12 hours
  3. DISCARD marinade and pat steak dry with paper towel; season lightly with salt and pepper
  4. GRILL, BROIL OR PAN-FRY using medium-high heat, turning at least twice with tongs. Cook to at least medium-rare 145°F (63°C).

Carve Marinating Steaks across the grain to maximize tenderness. Like a piece of wood, meat has grain to it-referring to the direction of the muscle fibres (or grain) shortens them, making the meat more tender to eat.

Watch

Common Cuts

Flank Marinating Steak

Outside Skirt Marinating Steak

Sirloin Tip Marinating Steak

Marinating Short Ribs (Korean style short ribs)

Outside Round Marinating Steak

MYTH BUSTER

MYTH:

A marinade will seep into the meat and tenderize it.

TRUTH:

Marinades do not penetrate the meat deeply. Most of the tenderizing effect of a marinade will occur on the surface. Piercing the meat before marinating will give the greatest tenderizing effect.

Tips for Perfect Marinated Steaks

Cooks Notes:

Marinating steaks often have the boldest beefy flavour and can be value-priced.

Did you know?

Marinades are all about building steak flavour and juiciness. Piercing steak all over with a fork is what helps tenderize the steak.

FYI

The icon of beef, a Beef Steak refers to a cut that has a shape similar to that of a hand, ranging from ¼ to 2 inches thick. Steaks, rang in tenderness, so they require different cooking methods: grilling, marinating or simmering.Medallions are steaks cut to be single portioned, much like the look of a Tenderloin. They are thick cut so there’s less risk of overcooking.

All Canadian steaks are sorted into 3 BASIC COOKING CATEGORIES so you know what you’re buying and how to cook it: Choose from GRILLING, MARINATING and SIMMERING.

Cuts used with Marinating

Flank Marinating Steak

Flank Marinating Steak

Works well when marinated, but can also be used as a Grilling Steak season simply, grilled to medium-rare and thinly sliced across the grain. Long visible grain. Lean, fully trimmed so no waste. Full beefy flavour. Used in London Broil, Asian or Latin recipes. Moderate price. Season simply or marinate after piercing all over for 4 to 24 hours.


Outside Skirt Marinating Steak

Outside Skirt Marinating Steak

This is a long, think flat steak with strong graining – shaped like a sash. Cut from the plate or underbelly, Outside Skirt is in front of the Flank and has less fat chunks embedded into it but is more marbled and is smaller, thicker and a bit less strong thank Inside Skirt. Trimmed folded over or cut into manageable steak-size lengths. It performs much like Flank Steak but is more flavourful. Great used in Latin flavored dishes or Asian cuisine.


Sirloin Tip Marinating Steak

Sirloin Tip Marinating Steak

Generally sold at an intermediate price, Sirloin Tip is moderately tender with good beefy flavour. To maximize tenderness, pierce all over and marinate 4 to 12 hours before grilling to at least medium-rare (145°F /63°C).


Marinating Short Ribs (Korean style short ribs)

Marinating Short Ribs (Korean style short ribs)

Best marinated before grilling or pan frying. Quick tip: add 2 tbsp cornstarch to ½ cup marinade to maximize perceived tenderness.


Eye of Round Marinating Steak

Eye of Round Marinating Steak

Usually sold at an intermediate price, Eye of Round is moderately tender and lean with mild beefy flavour. To maximize tenderness, pierce all over and marinate 4 to 12 hours before grilling to at least medium-rare (145°F /63°C)


Outside Round Marinating Steak

Outside Round Marinating Steak

Generally sold at an intermediate price, Outside Round is moderately tender with good beefy flavour. To maximize tenderness, pierce all over and marinate 4 to 12 hours before grilling to at least medium-rare 145°F (63°C)


Raw, Inside Skirt Marinating Steak

Inside Skirt Marinating Steak

This steak comes from a long, thin, flat cut called Inside Skirt. This cut has strong graining and is shaped like a sash. Cut from the plate or underbelly – diaphragm. Inside Skirt is less marbled and is larger (wider) and thinner than Outside Skirt. Trimmed of silver skin and fat, it usually comes packed at retail as folded over or cut into manageably steak-size lengths. It performs musk like Flank Steak but is more flavourful. Great used in in Latin flavoured dishes and Asian cuisine.


Eye of Round Marinating Steak

Eye of Round Marinating Steak

Usually sold at an intermediate price, Eye of Round is moderately tender and lean with mild beefy flavour. To maximize tenderness, pierce all over and marinate 4 to 12 hours before grilling to at least medium-rare (145°F /63°C)