3 Unique Sauce and Marinade Recipes For Your Grilled Meat

3 Unique Sauce and Marinade Recipes For Your Grilled Meat

While grill meat seasoned with just salt and pepper is delicious because it is, employing a marinade to cook or serving sauce on the side makes an entire lot of difference. Marinades, especially people who have vinegar or lemon, help tenderize the meat by breaking down proteins. They also keep it moist and juicy on top of adding flavor.

So if you're getting to grill soon, these unique sauce and marinade recipes will surely bring life to your grilled meat!

Lemon and Spices Steak Marinade

What you need:

1 cup fresh juice 

1 cup soyabean oil 

1/2 cup chopped dried onions

1/2 cup chopped garlic

1/2 cup black pepper

1/2 cup flavorer 

1/2 cup soy 

1/2 cup white sugar

In a large bowl, mix together juice , soyabean oil , onion, garlic, black pepper, flavorer , soy and white sugar. Place your steak (preferably tri-tip) on a re-sealable plastic container and pour the mixture everywhere it. Seal and refrigerate for a minimum of 6 hours before grilling. Discard marinade.

Orange and Beer Combo

What you need:

1 orange, thinly sliced (keep peel on)

4 cloves garlic, halved and smashed

1/2 onion, thinly sliced

1 cup light-colored lager-style beer

1/2 cup soy 

Kosher salt and freshly ground black pepper

Arrange half the orange slices, half the garlic and half the onion slices at rock bottom of a good and shallow glass baking dish. Place your steak on top then sprinkle with kosher salt and black pepper. Scatter the remaining orange, garlic and onion on top of the meat then pour in beer and soy . Cover the dish with wrapping . Marinate at temperature for a minimum of 1 hour or within the refrigerator up to overnight.

Herbed soured cream Thick condiment 

What you need:

1 shallot, finely chopped

1 small bunch tarragon, chopped

1 cup creme fraiche

2 tablespoons butter

1 teaspoon Dijon mustard

1 teaspoon wine vinegar

1/2 teaspoon capers

In a saucepan, melt the butter over medium heat and cook the shallot for five minutes. Add the wine vinegar and cook for two to three minutes more. Stir in creme fraiche, tarragon, Dijon mustard and capers. Lower the warmth and cook for an additional few minutes until simmering.