Marinades are mixtures of seasonings and liquids perfect for Open Prairie Natural Angus^® steaks from the chuck, round, flank and skirt. They add flavor to beef and can tenderize depending on ingredients.

Marinade Tips

Allow 1/4 to 1/2 cup marinade for each 1-2 pounds of beef. When tenderizing, marinate for at least 6 hours but no more than 24 hours. Marinate tender cuts (like tenderloin or round sirloin) for only 15 minutes to 2 hours to soak up the flavor. Marinate beef in the refrigerator, never at room temperature.

Use a food-safe plastic bag, not non-reactive glass or a stainless steel container. Turn or stir the beef occasionally to allow even exposure to the marinade. To use marinade as a sauce later, save a portion before adding uncooked beef. Marinade that has been in contact with uncooked beef must be brought to a full rolling boil and boil for at least 1 minute before it can be used as a sauce.