Beef Marinades (Bulgogi, Carne Asada, Chimichurri, Garlic + Herb)
Beef Marinades (Bulgogi, Carne Asada, Chimichurri, Garlic + Herb)
Ingredients
For the Beef
- 6 pounds top sirloin, cubed, divided into 4 portions of 1 1/2 pounds each
For the Bulgogi Marinade
- 3/4 cup soy sauce
- 6 tablespoons brown sugar, packed
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1/4 cup green onion, chopped
- 1 teaspoon minced garlic
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 cup oil
For the Carne Asada Marinade
- 2 oranges, juiced
- 1 lime, juiced
- 1/3 cup fresh cilantro, chopped
- 1/4 cup jalapeno, chopped and seeded
- 1/2 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/4 cup oil
For the Chimichurri Marinade
- 6 tablespoons red wine vinegar
- 1/3 cup fresh cilantro, chopped
- 1/3 cup fresh parsley, chopped
- 1 lemon, juiced
- 2 teaspoons oregano
- 1 teaspoon onion powder
- 1 teaspoon red crushed pepper flakes
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup oil, plus 2 tablespoons
For the Garlic + Herb Marinade
- 1/3 cup fresh parsley, chopped
- 1 tablespoon minced garlic
- 1 teaspoon paprika
- 1 teaspoon red crushed pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup oil
Instructions
- 1
Prepare four separate mixing bowls and four freezer-safe bags. Divide the cubed top sirloin meat into four equal portions, with each portion being about 1 1/2 pounds.
⏱️ 5 min
- 2
For the Bulgogi Marinade: In one mixing bowl, combine the soy sauce, brown sugar, sesame oil, rice vinegar, green onion, 1 teaspoon minced garlic, 1 1/2 teaspoons salt, and 1 teaspoon black pepper. Whisk well to combine. Add the 1/2 cup oil last and whisk again until fully incorporated.
⏱️ 10 min
- 3
For the Carne Asada Marinade: In a second mixing bowl, combine the juice of 2 oranges, juice of 1 lime, 1/3 cup chopped fresh cilantro, 1/4 cup chopped and seeded jalapeno, 1/2 tablespoon ground cumin, 1 teaspoon chili powder, 1 teaspoon minced garlic, and 1 teaspoon salt. Whisk well to combine. Add the 1/4 cup oil last and whisk again until fully incorporated.
⏱️ 10 min
- 4
For the Chimichurri Marinade: In a third mixing bowl, combine the red wine vinegar, 1/3 cup chopped fresh cilantro, 1/3 cup chopped fresh parsley, juice of 1 lemon, oregano, onion powder, 1 teaspoon red crushed pepper flakes, 1 teaspoon minced garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Whisk well to combine. Add the 1/4 cup plus 2 tablespoons oil last and whisk again until fully incorporated.
⏱️ 10 min
- 5
For the Garlic + Herb Marinade: In the fourth mixing bowl, combine the 1/3 cup chopped fresh parsley, 1 tablespoon minced garlic, paprika, 1 teaspoon red crushed pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk well to combine. Add the 1/3 cup oil last and whisk again until fully incorporated.
⏱️ 10 min
- 6
Place each 1 1/2 pound portion of cubed top sirloin meat into a separate freezer-safe bag. Pour one of the prepared marinades into each bag, ensuring each marinade is paired correctly with a meat portion.
⏱️ 5 min
- 7
Close the bags, removing as much air as possible. Gently massage each bag to ensure the meat is fully coated with the marinade. Lay the filled bags flat to allow for easier stacking and quicker defrosting. Label each bag with the corresponding marinade name (Bulgogi, Carne Asada, Chimichurri, Garlic + Herb).
⏱️ 5 min
- 8
Freeze the labeled bags. To use, defrost the meat the night before in the refrigerator or place it on the counter the morning of. Serve Bulgogi in rice bowls (pan sear then chop small), Carne Asada in tacos (pan sear then chop small), Chimichurri with veggies, and Garlic + Herb with a side of potatoes.
Kitchen Tools
Beef Marinades (Bulgogi, Carne Asada, Chimichurri, Garlic + Herb)
For the Beef
- 6 pounds top sirloin, cubed, divided into 4 portions of 1 1/2 pounds each
For the Bulgogi Marinade
- 3/4 cup soy sauce
- 6 tablespoons brown sugar, packed
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1/4 cup green onion, chopped
- 1 teaspoon minced garlic
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 cup oil
For the Carne Asada Marinade
- 2 oranges, juiced
- 1 lime, juiced
- 1/3 cup fresh cilantro, chopped
- 1/4 cup jalapeno, chopped and seeded
- 1/2 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/4 cup oil
For the Chimichurri Marinade
- 6 tablespoons red wine vinegar
- 1/3 cup fresh cilantro, chopped
- 1/3 cup fresh parsley, chopped
- 1 lemon, juiced
- 2 teaspoons oregano
- 1 teaspoon onion powder
- 1 teaspoon red crushed pepper flakes
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup oil, plus 2 tablespoons
For the Garlic + Herb Marinade
- 1/3 cup fresh parsley, chopped
- 1 tablespoon minced garlic
- 1 teaspoon paprika
- 1 teaspoon red crushed pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup oil
Instructions
- 1
Prepare four separate mixing bowls and four freezer-safe bags. Divide the cubed top sirloin meat into four equal portions, with each portion being about 1 1/2 pounds.
⏱️ 5 min - 2
For the Bulgogi Marinade: In one mixing bowl, combine the soy sauce, brown sugar, sesame oil, rice vinegar, green onion, 1 teaspoon minced garlic, 1 1/2 teaspoons salt, and 1 teaspoon black pepper. Whisk well to combine. Add the 1/2 cup oil last and whisk again until fully incorporated.
⏱️ 10 min - 3
For the Carne Asada Marinade: In a second mixing bowl, combine the juice of 2 oranges, juice of 1 lime, 1/3 cup chopped fresh cilantro, 1/4 cup chopped and seeded jalapeno, 1/2 tablespoon ground cumin, 1 teaspoon chili powder, 1 teaspoon minced garlic, and 1 teaspoon salt. Whisk well to combine. Add the 1/4 cup oil last and whisk again until fully incorporated.
⏱️ 10 min - 4
For the Chimichurri Marinade: In a third mixing bowl, combine the red wine vinegar, 1/3 cup chopped fresh cilantro, 1/3 cup chopped fresh parsley, juice of 1 lemon, oregano, onion powder, 1 teaspoon red crushed pepper flakes, 1 teaspoon minced garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Whisk well to combine. Add the 1/4 cup plus 2 tablespoons oil last and whisk again until fully incorporated.
⏱️ 10 min - 5
For the Garlic + Herb Marinade: In the fourth mixing bowl, combine the 1/3 cup chopped fresh parsley, 1 tablespoon minced garlic, paprika, 1 teaspoon red crushed pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk well to combine. Add the 1/3 cup oil last and whisk again until fully incorporated.
⏱️ 10 min - 6
Place each 1 1/2 pound portion of cubed top sirloin meat into a separate freezer-safe bag. Pour one of the prepared marinades into each bag, ensuring each marinade is paired correctly with a meat portion.
⏱️ 5 min - 7
Close the bags, removing as much air as possible. Gently massage each bag to ensure the meat is fully coated with the marinade. Lay the filled bags flat to allow for easier stacking and quicker defrosting. Label each bag with the corresponding marinade name (Bulgogi, Carne Asada, Chimichurri, Garlic + Herb).
⏱️ 5 min - 8
Freeze the labeled bags. To use, defrost the meat the night before in the refrigerator or place it on the counter the morning of. Serve Bulgogi in rice bowls (pan sear then chop small), Carne Asada in tacos (pan sear then chop small), Chimichurri with veggies, and Garlic + Herb with a side of potatoes.