3 Marinades to Kick Start Summer

As soon as summertime is in the air, you will not find me cooking anywhere else except for the grill. These three marinades are best when left overnight to marinate and not to mention a simple way to add flavour. These are my versions but don’t be scared to add your own concoctions!

Moroccan Marinade

Ingredients

  • 3 tbsp (45 mL) olive oil
  • 2 tbsp (30 mL) ground cumin
  • 1/2 cup/120 mL of finely diced or granted onion
  • 1 tablespoon/15 mL fresh chopped cilantro
  • 2 tbsp (30 mL) paprika
  • 2 tbsp (30 mL) granulated sugar
  • 2 tbsp (30 mL) lemon juice
  • 2 cloves garlic, minced
  • 1/2 teaspoon/2.5 mL ground turmeric
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 1/4 tsp (1 mL) cinnamon

Directions:  Combine and then mix all ingredients in a glass bowl. Ensure to mix well, and then add 4 servings of Beretta steaks of your choice. Cover and refrigerate for 4 hours or overnight before cooking.

Steak Marinade

Ingredients

  • ¼ cup of olive oil
  • ¼ cup of balsamic or red wine vinegar
  • 1 tablespoon of fresh parsley
  • ¼ cup Worcestershire sauce
  • ¼ cup low sodium soy sauce
  • 2 teaspoons Dijon mustard
  • 2 teaspoons minced garlic
  • Salt and pepper to taste
  • Lemon juice to taste

 

Directions:   In a medium bowl combine and mix all ingredients thoroughly. Add Beretta steaks of your choice. Cover and refrigerate for a minimum of 2 hours or overnight before grilling.

Teriyaki Steak Marinade

  • 1⁄4 teaspoon ground ginger
  • 1⁄3 cup low sodium soy sauce
  • 1⁄4 cup honey
  • ¼ cup of brown sugar
  • 1 garlic clove, minced
  • 1⁄4 cup water
  • pepper to taste
  • ¼ cup dark rum

 

Directions:  In a medium bowl combine and mix all ingredients thoroughly. Add Beretta steaks of your choice. Cover and refrigerate for a minimum of 2 hours or overnight before grilling.

Don’t waste any more time and get grilling!

 

Buon Apetito!

Cynthia Beretta