Merrily We Marinade: 6 Simple Recipes

Marinating meat increases the flavor (and fun!) in your food. These six globally inspired recipes help you add a little zip, zing, and “woah” to your beef.

A few things to keep in mind as you ‘nade?

Make sure the meat needs it. Dry-aged steaks are tender and flavorful, and fullblood Wagyu steaks have amazing rich fats—they might not be enhanced by a marinade. Sometimes simple is best when it comes to premium cuts. Do a little research before dousing your meat.

Marinate for the right amount of time. Dry-aged beef is already suuuuper tender, so it may take less time to marinate—depending on the cut. Start with one to four hours and then check the texture.

Give it a rub down. Remove excess marinade and pat the beef dry before you cook it—especially ones with sugar.

Spicy Thai Marinade

Birds’ eye chilis and fish sauce create a spicy and bold combo with just the right amount of zing.

Ingredients

• ¼ cup fish sauce
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 2 tbsp chopped fresh cilantro
• 1 tbsp minced garlic
• 1-2 sliced Thai birds’ eye chilies
• 1 tsp grated ginger

Whisk it all up and marinate in the fridge for at least one hour or up to four hours. Longer = spicier. Remove from the marinade and pat dry before cooking.

Classic Worcestershire Marinade

Worcestershire sauce enhances the flavor of dry-aged beef with rich, unpronounceable, savory depth.

Ingredients

• ¼ cup Worcestershire sauce
• 2 tbsp soy sauce
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp ground black pepper

Whisk it all up and marinate in the fridge for at least 30 minutes or up to 3 hours. Remove from the marinade and pat dry before cooking.

Chipotle + Lime Marinade

Tender meat, smoky heat, fresh citrus, WOW.

Ingredients:

• 2 chipotle peppers in adobo sauce
• ¼ cup lime juice
• 2 tbsp olive oil
• 2 tbsp honey
• 3 cloves garlic
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt

Get out the blender! Toss all ingredients in a give it a whizz until smooth. Marinate in the fridge for at least one hour or up to four hours. Remove from the marinade and pat dry before cooking.

Red Wine + Dijon Marinade

Bonjour, j'adore le bœuf. This French-inspired marinade highlights the depth of red wine and the tang of Dijon mustard.

Ingredients

• ½ cup red wine (a full-bodied wine works best, like Cabernet Sauvignon)
• 2 tbsp Dijon mustard
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp chopped fresh rosemary
• 1 tbsp minced garlic
• 1 tsp freshly ground black pepper

Whisk it all up and marinate in the fridge for at least one hour or up to four hours. Remove from the marinade and pat dry before cooking.

Korean BBQ Marinade

Get inspired by Korean BBQ flavors, with a balance of sweetness, umami, and a hint of spice.

Ingredients

• ¼ cup soy sauce
• 3 tbsp sesame oil
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 2 tbsp gochujang or 1 tbsp sriracha
• 2 cloves minced garlic
• 1 tbsp grated fresh ginger

Whisk it all up until the sugar is dissolved. Marinate in the fridge for at least one hour or up to four hours. Remove from the marinade and pat dry before cooking.

Pro Tip: Top with toasted sesame seeds and green onions.

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London Broil Marinade

It might seem vintage, but don’t knock it ‘til you try it. It’s savory, sweet, and tangy—a classic for good reason.

Ingredients

• ½ cup soy sauce
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 2 garlic cloves, minced
• 1 tsp onion powder
• 1 tsp freshly ground black pepper

Whisk it all up and marinate in the fridge for at least one hour or up to six hours. Remove from the marinade and pat dry before cooking.