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Simple Marinade for Meat

A versatile and easy marinade that enhances the flavor and tenderness of meats, perfect for weeknight dinners and last-minute meals.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Condiment, Marinade
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Marinade Ingredients
  • 1/3 cup soy sauce gives savory depth and salt
  • 1/2 cup olive oil bind flavors and keeps meat moist
  • 1/3 cup fresh lemon juice brightens and helps tenderize
  • 1/4 cup Worcestershire sauce adds complexity and a hint of sweetness
  • 1 1/2 tablespoons garlic powder easy garlic flavor without mincing
  • 3 tablespoons dried basil earthy herbal note
  • 1 1/2 tablespoons dried parsley flakes freshness and color
  • 1 teaspoon ground white pepper milder pepper heat
  • 1/4 teaspoon hot pepper sauce adds a little kick
  • 1 teaspoon dried minced garlic provides texture and extra garlic punch

Method
 

Preparation
  1. Place the soy sauce, olive oil, lemon juice, and Worcestershire sauce in a blender.
  2. Add garlic powder, dried basil, dried parsley, and ground white pepper.
  3. Add the hot pepper sauce and dried minced garlic for heat and texture.
  4. Blend on high for about 30 seconds until everything is smooth and combined.
  5. Pour the marinade over your chosen meat in a shallow dish or resealable bag, making sure it 's evenly coated.
  6. Turn once or twice so every piece gets flavor.
  7. Cover and refrigerate for up to 8 hours. For thin cuts or seafood, 15–30 minutes is plenty. For tougher cuts like flank steak, overnight is recommended.
Cooking
  1. Remove meat from the marinade, pat dry, and cook as desired — grill, broil, or pan-sear until done.
  2. Discard any marinade that touched raw meat, or boil it for a couple of minutes before using as a sauce.

Notes

Use fresh lemon juice when possible, and if using fresh herbs, swap 1:3 dried to fresh (1 tbsp dried basil = 3 tbsp fresh). Let the meat sit at room temperature for 15–20 minutes before cooking for even results.