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This steak marinade is the best and simple to make with soy sauce, olive oil, lemon juice, worcestershire sauce, garlic, and a few dried herbs. It's all to do with the science of how different ingredients break down muscle fibres, which are responsible for tough, chewy meat when they contract under the intense heat of a grill. This steak marinade is one of the top recipes on my site
This includes cuts like flank steak, skirt steak, round steak, and chuck roast
These cuts can greatly improve in tenderness when marinated, as the acids and enzymes in the marinade help to break down the tough fibers This steak marinade is bright & savory, perfect for tenderizing any cut of steak Store in a mason jar in the fridge for up to 14 days. Marinades are best used to bring tougher cuts of beef up to par when it comes to making soft, tender steaks
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