Chef Forum banner

Chicken and Steak marinade

1K views 10 replies 7 participants last post by  alaminute 
#1 ·
Im trying to come up with my own chicken and steak marinade. I would like for it to marinade 5+ hours to over night. So i guess im just looking for opinions on what i should use.

So far i want to use BBQ sauce, Honey Mustard, Olive Oil, and also some spices which i haven't figured out yet.

What is your opinion on this recipe that im trying to start? Also what should i add or take away.
 
#2 ·
I avoid sugars (bbq sauce, honey mustard) for marination as they scorch too easily in cooking.  As another general rule, I wouldn't use the same marinade for both steak and chicken as I think they each are accented best by different flavors. Thirdly, steak is usually best unmarinaded, with just salt and pepper. 

Having said that, the flavor profile I'd go with that works well  on both chicken and beef is Lemon, Garlic, and Rosemary.  While that may sound a little out there for beef, think of Tuscan steak, bistecca fiorrentina.

If you want to stick with barbecue sauce and mustard, I'd recommend looking at a mustard barbecue sauce. Less sweet than most and you could build it with the LGR flavors fairly easily. 
 
#3 ·
BBQ sauce & honey mustard will burn as soon as it hits the fire. Bad idea.

A good quality cut of meat does not need to be marinated, let the flavor of the beef be the star. Season with salt, pepper & granulated garlic then hit the grill.

Chicken can benefit from a marinade. This is my go to marinade for the last 20 years.

Cilantro, fresh lime juice, chili flakes, garlic, olive oil, salt & pepper. Let sit several hours to over night, grill over coals, right next to that steak.
 
#4 · (Edited)
Having said that, the flavor profile I'd go with that works well on both chicken and beef is Lemon, Garlic, and Rosemary. While that may sound a little out there for beef, think of Tuscan steak, bistecca fiorrentina.
Lemon garlic and rosemary for a steak? I've never done it. How does it do sitting in lemon juice for so long? Does it change the texture of the meat? And then do you grill it or pan sear it? I'm up for trying it since lemongarlic is my middle name.
 
#5 ·
For the tuscan steak, the lemon is added at the end as a finishing touch. For a marinade, I'd use mostly zest and not so much juice if any. If I had any, I'd use lemon olive oil too. And this is a time I'd consider lemon pepper as well. Different ways to provide the lemon flavor.  I've not made lemon olive oil in a while and I really should. 

I do make a LGR salt too. That's quite good just used to season a whole chicken and roasting it. 
 
#6 · (Edited)
In Portugal, I would have my steak rare which was almost a blue, and sprinkle some lemon juice on it with a little salt-and-pepper and have it with mustard on the side in the many fine and relatively inexpensive informal restaurants in  Lisbon , or Estuarial (bad spelling ) Cascais . Slightly off subject but made me think of it , interesting part of my life. 

I do agree that  steak is best eaten simply. I will try some chopped or sliced raw organic garlic as it is so good for you anyway.

Speaking of chicken and steak, a butcher in Queens NY, suggested I try a chicken steak for its inexpensiveness and value for money  . Worst piece of goddamn meat I ever had in my entire life. I sautéed it simply like a regular steak and it had an odd flavor, which I find difficult to describe. The only thing this may be suitable for, is cold as hell in a steak salad with lots of mayo and lemon juice and all kinds of other things. My experience ,most of the time, never listen to anybody in Queens.

Alex   
 
#8 ·
You get what you pay for .

     A chicken fried steak is usually the cheapest cut of beef ,usually trim from the bottom round. Which is pounded or put in a jack machine to tenderize then dipped in flour and pan fried. Served with a floury cream type gravy .Its big in the south. served with grits or mashed taters and collard greens.and . Its a heart attack special
 
#9 · (Edited)
@AlexB then you should probably not listen to anything I say then hehe. But I've come across bad butchers in manhattan too.
I would be more than happy to listen to you, many exceptions to every rule.
You get what you pay for .

A chicken fried steak is usually the cheapest cut of beef ,usually trim from the bottom round. Which is pounded or put in a jack machine to tenderize then dipped in flour and pan fried. Served with a floury cream type gravy .Its big in the south. served with grits or mashed taters and collard greens.and . Its a heart attack special
You get what you pay for, I'll stick to ground beef. It really was strange tasting meat ./img/vbsmilies/smilies/smile.gif
 
#10 ·
I guess I'll be the only one going against the grain (lol, steak pun), but I'm not totally against marinating cuts of beef. I agree that there isn't really a great one size fits all marinade other than the one submitted earlier by phatch. I used to use that one for a bistec that was grilled, sliced, topped with melted Brie and pesto on a baguette.

Anyways, for a steak marinade I really like olive oil, balsamic, soy, honey (yeah I said it), a knock of dijon and aromatics like garlic, shallot, bay, and thyme.

For chx I agree with KK about the buttermilk and various herbs and spices depending on the end focus. You can't really go wrong with that one.
 
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top