Basic Beef Marinade
Tangy red wine and herb marinade for beef. Simple steps, herb swaps, marinating times, and safe-use tips.
Submitted by: Bob from West Allis, WI
Yield: 2 cups
- Combine vinegar, red wine, soy sauce, Worcestershire, then whisk in olive oil slowly to form a coating marinade.
- Adjust herbs, wine, or vinegar to taste; fresh herbs are brighter, dried are more concentrated.
- Marinate beef from 30 minutes to 24 hours depending on cut; refrigerate and never reuse raw marinade unless boiled.
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Preparation Instructions:
Combine the vinegar, red wine, soy sauce, and worcestershire in a nonreactive mixing bowl. Whisk in the olive oil a little at a time. Add the pepper, parsley, and herbs.
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More About This Recipe
It is fun to vary this recipe with different herbs from your garden when they are in season.
Frequently Asked Questions
How long should I marinate beef with this recipe?
It depends on the cut. Thin or tender steaks need 30 minutes to 2 hours. Tougher cuts like flank or chuck benefit from 6 to 24 hours. Avoid marinating longer than 24 hours because the acid can make the meat mushy.
Can I use this marinade for other meats or fish?
Yes. It works well for lamb and pork with similar times to beef. For chicken, limit marinating to 2 to 6 hours. For fish or shellfish keep it under 30 minutes because acid and salt break down delicate flesh quickly.
What can I substitute for the red wine or sherry vinegar?
You can use red wine vinegar, balsamic (will be sweeter), or apple cider vinegar. If you need a nonalcoholic swap for red wine, use low-sodium beef broth or unsweetened grape juice plus a splash of vinegar to keep acidity balanced.
Fresh vs dried herbs: how much to use and when to add them?
Use about three times more fresh herbs than dried (1 tablespoon fresh = 1 teaspoon dried). Dried herbs can be added at the start so they rehydrate; add fresh herbs near the end or right before cooking for brighter flavor.
How much marinade do I need per pound of meat?
Plan on about 1/4 to 1/2 cup of marinade per pound so the surface is well coated. For best contact, put meat and marinade in a resealable bag and turn to spread evenly.
Is it safe to reuse marinade that held raw meat?
Not unless you kill bacteria first. If you want to use it as a sauce, bring leftover marinade to a full boil for several minutes to destroy pathogens. A safer option is to reserve some marinade before adding raw meat for basting or sauce.
Why does the recipe say to use a nonreactive bowl and whisk the oil slowly?
Acidic ingredients can react with aluminum or copper and give off metallic flavors, so use glass, stainless steel, or food-safe plastic. Whisking the oil in slowly helps form an emulsion so the marinade coats the meat evenly.
How should I store leftover marinade and can I freeze meat in it?
Store unused marinade in the refrigerator up to a week. If the marinade held raw meat, either cook it first or discard it. You can freeze meat in this marinade for up to 3 months; thaw in the refrigerator before cooking.
How long should I marinate beef with this recipe?
It depends on the cut. Thin or tender steaks need 30 minutes to 2 hours. Tougher cuts like flank or chuck benefit from 6 to 24 hours. Avoid marinating longer than 24 hours because the acid can make the meat mushy.
Can I use this marinade for other meats or fish?
Yes. It works well for lamb and pork with similar times to beef. For chicken, limit marinating to 2 to 6 hours. For fish or shellfish keep it under 30 minutes because acid and salt break down delicate flesh quickly.
What can I substitute for the red wine or sherry vinegar?
You can use red wine vinegar, balsamic (will be sweeter), or apple cider vinegar. If you need a nonalcoholic swap for red wine, use low-sodium beef broth or unsweetened grape juice plus a splash of vinegar to keep acidity balanced.
Fresh vs dried herbs: how much to use and when to add them?
Use about three times more fresh herbs than dried (1 tablespoon fresh = 1 teaspoon dried). Dried herbs can be added at the start so they rehydrate; add fresh herbs near the end or right before cooking for brighter flavor.
How much marinade do I need per pound of meat?
Plan on about 1/4 to 1/2 cup of marinade per pound so the surface is well coated. For best contact, put meat and marinade in a resealable bag and turn to spread evenly.
Is it safe to reuse marinade that held raw meat?
Not unless you kill bacteria first. If you want to use it as a sauce, bring leftover marinade to a full boil for several minutes to destroy pathogens. A safer option is to reserve some marinade before adding raw meat for basting or sauce.
Why does the recipe say to use a nonreactive bowl and whisk the oil slowly?
Acidic ingredients can react with aluminum or copper and give off metallic flavors, so use glass, stainless steel, or food-safe plastic. Whisking the oil in slowly helps form an emulsion so the marinade coats the meat evenly.
How should I store leftover marinade and can I freeze meat in it?
Store unused marinade in the refrigerator up to a week. If the marinade held raw meat, either cook it first or discard it. You can freeze meat in this marinade for up to 3 months; thaw in the refrigerator before cooking.
This was a good marinade for top sirloin on the grill. However, the recipe mentions adding sugar, but does not specify the quantity or type (brown or white). Also, it would be nice if alternatives were posted for (1) the red wine, and (2) the herbs (see "helpful hints).