How to Marinate Meat for Your Grill Step by Step| USMEF


How to Marinate Meat for Your Grill Step by Step

Marinating is one of the most useful techniques when cooking veal, it enhances the flavor and improves the texture. It is not used as much as it should be, since it is not commonly known how to prepare it properly.

A marinade is a marinade and for this very basic ingredients are needed: salt, oil, a liquid that is acidic (vinegar or lemon) and herbs and spices to cover the meat, which improves the texture and flavor. Furthermore, we can make a good variety of marinades if we know the best combinations.

Key to a Good Marinade

The marinade benefits tougher or less flavorful cuts. In general it benefits poultry, pork, rabbit and tougher cuts of veal.

The key to marinating well is reaching the right ratio of fat, acid, and salt. You can use standard formulas for marinating, the recommended is 3 parts of oil for one acidic ingredient and it should cover the piece completely with a tablespoon of salt for every half kilo. To marinate you can experiment with various oils, not only olive oil but also those typical of oriental food.

How Long Do You Have to Marinate the Meat?

To marinate well, it is necessary to leave the piece of meat submerged in the mixture long enough. How long? It will depend on the type of meat, the toughness and the size of the piece. The tougher and bigger the cut, the longer we need to marinate it.

A piece of veal for example, is better not marinated excessively. Thin cuts like skirt steak, may marinate in 2-4 hours.

How to Marinate Meat Step by Step

The marinade is not complicated but we are going to give you a basic recipe so that you can put it into practice. Take note and follow the steps below. Too easy.

You will need: 2 oranges juiced, ½ cup olive oil, ½ onion, 2 tablespoons of seasoning liquid such as vinegar or lemon, 2 cloves of garlic, 2 tablespoons of salt, 1 clove, 5 bay leaves, 1 rosemary leaf, ground pepper.

Handle and Mix

We take all the dry ingredients and mix them in a bowl. The garlic cloves should be roasted or sauteed to brown them and then add.

We Mix with Liquids

In the bowl where we have all the spices and dry elements we add the orange juice, the olive oil and the tablespoons of seasoning liquid and mix.


Once we have everything in the bowl and mixed, use a blender to make it a homogeneous liquid.

 The Marinade Begins

Now the main thing is to place the meat, for example veal, in the marinade. Given the qualities of the veal, it should be marinated for a minimum of 2 hours. It should be refrigerated, so ideally put it in the fridge and hermetically close the container. This way we will achieve a more intense flavor.