The Basics: Marinades


Cooking Essentials

The Profile 


Just a few basic components may be combined in order to produce big flavor to beef, chicken, pork, seafood, vegetables & even cheese. The ratio may vary slightly depending upon the main item featured. Acids such as citrus & vinegar are ideal to use when economical cuts such as skirt steak or beef chuck shoulder steaks have been chosen as it will aide in tenderizing the meat which results in a good texture. Conversely, those same acids & marinating time should be used sparingly when chicken but particularly seafood are used as too much of either may result in a tough overall morsel once cooked. Additional components may include plain or flavored oils such as toasted sesame or extra virgin olive oil with its distinctive essence that not only keep foods from sticking to surfaces during the cooking procedure but also add lovely taste notes as well. From an array of sauces, jams, jellies, honey & syrup to spices ranging from simple salt, pepper, cayenne & herb combinations, many everyday items are fair game for use to make mouth watering meals your family will love.

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How To Marinate Skirt Steak

Since skirt steak is a bit tougher than many classic meat cut favorites such as rib-eye steaks or beef tenderloin, a tasty marinade not only will impart delicious, custom flavor but wonderful texture as well. 

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Simply combine the marinade ingredients in a small bowl. A tiny whisk works well to help emulsify the mixture. Place the skirt steak in a shallow pan, then pour the marinade over the surface. Choose a dish relatively close in size to the items you wish to season so that the mixture coats the meat well. Next, gently lift the beef using a pair of tongs & allow the marinade to pool under the meat. Allow to stand according to specific recipe instructions, then grill or cook the skirt steak as directed. 

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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