Caribbean Steak Marinade

This Caribbean Steak Marinade is a hit every summer with fans. It’s a versatile blend of fresh herbs, citrus juices, and a hint of heat, creating a bold flavor profile that enhances various meats. Whether you’re grilling beef, pork, chicken, or fish, this marinade adds depth and zest to your dishes. It’s especially effective for tenderizing tougher cuts, making them juicy and flavorful.

Ingredient Guide

• Chives: Offer a mild onion flavor, adding freshness and subtle sharpness to the marinade.
• Golden brown sugar: Balances the acidity of citrus and vinegar, contributing a touch of sweetness and aiding in caramelization during grilling.
• Light soy sauce: Provides umami depth and saltiness, enhancing the overall savory profile.
• Red wine vinegar: Adds acidity to tenderize the meat and brighten the flavors.
• Orange juice: Imparts natural sweetness and acidity, complementing the herbs and spices.
• Extra virgin olive oil: Acts as a base, helping to distribute flavors evenly and keep the meat moist.
• Pepper flakes: Introduce a gentle heat; can be substituted with finely diced Scotch bonnet peppers for a spicier kick.

Shopping Made Easy

• Fresh herbs: Look for vibrant parsley, thyme, and chives in the produce section.
• Citrus fruits: Choose firm lemons and oranges for juicing.
• Soy sauce: Opt for light soy sauce to maintain the marinade’s balance without overpowering saltiness.
• Red wine vinegar: Available in the vinegar aisle; ensure it’s red wine-based for the intended flavor.
• Pepper flakes: Find in the spice section; adjust quantity based on heat preference.

Can I use this marinade for meats other than steak?

Absolutely. This marinade works well with pork, chicken, and fish, enhancing their flavors and tenderness.

How long should I marinate the meat?

Marinate for at least 2 hours, or up to overnight in the refrigerator, to allow the flavors to penetrate the meat thoroughly.

Can I store leftover marinade?

Yes, store unused marinade in an airtight container in the refrigerator for up to 2 weeks.

Is it safe to use the marinade as a dressing after marinating raw meat?

To use the marinade as a dressing, reserve a portion before adding raw meat. Alternatively, boil the used marinade for a few minutes to eliminate any harmful bacteria before using it as a sauce.

What cuts of steak are best for this marinade?

This marinade is excellent for tougher cuts like sirloin tips, flank, or skirt steak, as it helps tenderize and infuse them with flavor.

Cooking Notes from the Kitchen

• Marinating: Ensure the meat is fully coated with the marinade and stored in a sealed container or zip-top bag in the refrigerator.
• Grilling: Preheat the grill to high heat and oil the grates to prevent sticking. Grill the meat to desired doneness, allowing it to rest before slicing.
• Serving: Drizzle reserved or boiled marinade over the cooked meat for added flavor.

Print Recipe

Caribbean Steak Marinade

Courses: Sauces, Condiments & Marinades

Difficulty: Beginner Prep Time 15 mins Total Time 15 mins

Servings: 4

Diet:

B Beef G Gluten-Free S Seafood

Description

This vibrant Caribbean-style steak marinade layers fresh herbs, savory seasonings, and subtle heat for a bold flavor profile that works beautifully with pork, poultry, and fish.

Ingredients

• ¹⁄₂ cup finely chopped Parsley
• ¹⁄₄ cup finely chopped thyme
• 1 cup chopped chives
• ¹⁄₂ cup diced tomato (2 medium tomatoes)
• 1 teaspoon pepper flakes
• 1 tablespoon golden brown sugar
• 1 ¹⁄₂ tablespoon light soy sauce
• 1 ¹⁄₂ tablespoon red wine vinegar
• 1 ¹⁄₂ cup orange juice
• 1 ¹⁄₂ cup extra virgin olive oil
• ³⁄₄ teaspoon sa salt
• 1 teaspoon ground black pepper
• 2 lemons (juice)
• 1 medium onion (diced)
• 6 cloves garlic (crushed)

Instructions

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1. Wash, drain, chop and dice everything as listed in the ingredient list.
   
2. Assemble in a large mixing bowl.
   
3. Whisk to combine it all. Should you want to replace the brown sugar with honey, that would be delightful. There are times I add both.
   
4. Spread 3 tablespoons of the marinade in the dish you’ll be marinating my steaks in, then on goes the steaks, followed by about 3/4 cup of the marinade over the steaks.
   
5. No I don’t season the steaks with any salt. After you grill them off, you may decide to sprinkle on your fav finishing salt.
6. Cover with plastic wrap and marinate in the fridge for at least 2 hours. Be sure to take it out of the fridge about 1 hr before you toss them on the grill. Yes, you need a HOT grill and for the first couple minutes you may drizzle on the marinade from the dish onto the steaks (I know people are weary about marinade that’s been on raw meats – this way it cooks off on the grill).

7. The remaining marinade is stored in plastic containers in the fridge for up to 2 weeks. After the steaks come off the grill and sliced, the marinade then becomes a dressing to drizzle over the cooked steaks.

8. This marinade works great with poultry, fish and pork as well. May I recommend using this marinade on cheaper cuts of beef to add additional flavor and to help tenderize the meat a bit. I used sirloin tips steaks (as seen in the images).

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