Grassfed Beef Has Distinctive Natural Flavor—No Need For Roast Beef Marinade Recipes

If you want to try some roast beef marinade recipes, here goes. . .

But think about this before you dive in to the marinade scene. Roast beef marinade recipes have become popular because conventional supermarket beef has a rather bland taste. It needs something to spice it up a bit. Corn finished beef has lost much of its natural flavor.

In contrast, grassfed beef has subtle yet distinctive flavors based on the type of soil, grass and legumes the cow or steer consumed during its lifetime. Go to Holiday Recipes to see why grassfed beef or grassfed lamb doesn’t need rubs or marinades to enhance its flavor. Again, if you just want to try some marinade recipes, or if you're cooking with conventional, store-bought beef, here goes.

Ingredients:

1 3 to 4 pound roast cut into 1 inch slices
2 teaspoons finely shredded lemon peels
2/3 cup lemon juice
½ cup olive oil
½ cup chopped oil
2 tablespoons sugar
2 tablespoons Worcestershire sauce
2 teaspoons mustard

Procedure:

Place meat in a zip-lock bag. Combine all ingredients and pour over roast into bag. Zip bag shut ad shake to distribute marinade evenly. Refrigerate for 6 hours or up to a day. Shake bag 2-3 times during marinating process.

Remove slices of roast and broil or grill to half of desired doneness. Turn meat over and brush with marinade. Resume broiling or grilling until cooked "just the way you like."

Ingredients:

2 1 or 1 ½ pound steak, flank, porterhouse, t-bone or whatever kind of steak you have
½ cup olive oil
4 tablespoons vinegar or lemon juice or cooking wine
2 garlic cloves, minced

Procedure:

Do the same as in the recipe above. The procedure is the same; only the recipe is simpler. Good Luck!

Marinating is a snap if you use a seal-tight zip-lock bag.

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