Tag: marinade

A Serious Foodie Primer on Using Marinades

Ask ten people about marinades, dry rubs, brine, and finishing sauces – and you’ll get at least five different answers and five blank stares.  Even among professional chefs there is plenty of confusion on how and when to use a marinade – and why sometimes it would be better to use a dry rub or a brine. Then, should you sauce or not? So, we thought you’d like to hear about some of the basic facts behind using each of these techniques so important for grilling and roasting.  In this article, we run through the basics on marinades.  All of the Serious Foodie sauces and marinades can be used with these techniques (click HERE to find the collection of Serious Foodie products). Basic Garlic Marinade Marinades Marinades, like dry rubs, are meant to impart extra flavor in meat, fish, or vegetables - but they are a bit trickier to use.  The food science is similar to dry rubs: salt, sugar, spices/flavorings - with the addition of an acidic component (lemon, lime, vinegar, etc.).  We love marinades when we want to give our foods bold flavors. Let's begin with a simple starter marinade recipe, which can be used to set up [...]

Grilled Marinated Flank Steak – Alla Serious Foodie

One of our go-to recipes for parties is our grilled marinated flank steak, served with an arugula, fennel, and toasted pine nut salad (we like to use the Meyer lemon vinaigrette – see our previous blog on vinaigrettes).  It’s simple to make, and we never have leftovers – always a good sign. Grilled Marinated Flank Steak Ingredients: 1 flank steak (2-3 pounds) 1/2 cup dry red wine (Chianti works well) 1 tsp Dijon mustard 1/2 cup soy sauce 2 tbs minced garlic 2 sprigs of fresh rosemary 2 tbs brown sugar 1/4 tsp cayenne pepper 2 tbs Extra Virgin Olive Oil 1/4 cup chicken stock 1 oz white roux (1/2 oz butter, 1/2 oz flour.  See this All Recipes article for directions). DIRECTIONS Place the flank steak in a large plastic, resealable bag.  Whisk together all the ingredients, except the chicken stock and roux.  Marinate for 4 to 12 hours in the refrigerator. Remove the steak from the marinade; pre-heat a gas or charcoal grill.  Strain the marinade into a sauce pan, then add the chicken stock (we use veal stock for extra flavor).  Bring to a boil, then reduce the sauce over medium heat until it is reduced by one […]