Five Beef Marinades for Meal Prep
Five Beef Marinades for Meal Prep
Ingredients
For the Philly Cheesesteak Marinade
- 1 1/2 pounds rib eye, sliced (or sirloin)
- 3 tablespoons olive oil
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 yellow onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 1/2 teaspoons salt, or to taste
- to taste black pepper
- as needed provolone cheese, for serving
For the Rosemary Garlic Butter Marinade
- 2 pounds rib eye, cubed or cut into strips against the grain (or flank or skirt steak)
- 3 tablespoons olive oil
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 2 teaspoons salt, or to taste
- to taste black pepper
- 6 cloves garlic, minced
- 2 sprigs rosemary, finely chopped
- 5 tablespoons butter, cut into squares, for freezing
For the Carne Asada Marinade
- 2 pounds rib eye, cut into strips against the grain (or flank or skirt steak)
- 1/3 cup olive oil
- 1/3 cup soy sauce
- 1/4 cup orange juice
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 1/2 tablespoons cumin
- 1 1/2 teaspoons salt, or to taste
- to taste black pepper
For the Korean Stir-fry Beef Marinade
- 2 pounds rib eye, cut into strips against the grain (or flank or skirt steak)
- 1/4 cup soy sauce
- 1 1/2 tablespoons sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon brown sugar
- 2 tablespoons Gochujang
- 5 cloves garlic, minced
- 1 teaspoon ginger, grated
For the Beef Shawarma Marinade
- 2 pounds rib eye, cut into strips against the grain (or flank or skirt steak)
- 1/4 cup olive oil
- 3 tablespoons white vinegar
- 1/4 cup fresh lemon juice
- 1 tablespoon paprika
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 teaspoon turmeric
- 1 teaspoon red pepper flakes, or chili powder
- 1/2 teaspoon cinnamon
- 2 teaspoons salt
- to taste black pepper
- 5 cloves garlic, minced
- 1 yellow onion, sliced
Instructions
- 1
For the Philly Cheesesteak Marinade: Place the sliced rib eye (or sirloin) into a large bowl or freezer bag. Add the olive oil, paprika, garlic powder, salt, and black pepper. Add the sliced yellow onion, green bell pepper, and red bell pepper to the beef and seasonings. Mix all ingredients thoroughly until the beef and vegetables are well coated. Transfer the marinated mixture into a freezer bag.
⏱️ 10 min
- 2
For the Rosemary Garlic Butter Marinade: Place the cubed or stripped rib eye (or flank or skirt steak) into a large bowl or freezer bag. Add the olive oil, paprika, onion powder, salt, black pepper, minced garlic, and finely chopped rosemary. Mix all ingredients thoroughly until the beef is well coated. Transfer the marinated beef into a freezer bag. Cut the butter into squares and place them in a separate freezer bag to freeze. These will be added to the steak when it's almost done cooking.
⏱️ 15 min
- 3
For the Carne Asada Marinade: Place the stripped rib eye (or flank or skirt steak) into a large bowl or freezer bag. Add the olive oil, soy sauce, orange juice, onion powder, garlic powder, paprika, cumin, salt, and black pepper. Mix all ingredients thoroughly until the beef is well coated. Transfer the marinated beef into a freezer bag.
⏱️ 10 min
- 4
For the Korean Stir-fry Beef Marinade: Place the stripped rib eye (or flank or skirt steak) into a large bowl or freezer bag. Add the soy sauce, sesame oil, rice wine vinegar, brown sugar, Gochujang, minced garlic, and grated ginger. Mix all ingredients thoroughly until the beef is well coated. Transfer the marinated beef into a freezer bag.
⏱️ 10 min
- 5
For the Beef Shawarma Marinade: Place the stripped rib eye (or flank or skirt steak) into a large bowl or freezer bag. Add the olive oil, white vinegar, fresh lemon juice, paprika, cumin, coriander, turmeric, red pepper flakes (or chili powder), cinnamon, salt, black pepper, minced garlic, and sliced yellow onion. Mix all ingredients thoroughly until the beef and onion are well coated. Transfer the marinated mixture into a freezer bag.
⏱️ 15 min
Kitchen Tools
Five Beef Marinades for Meal Prep
For the Philly Cheesesteak Marinade
- 1 1/2 pounds rib eye, sliced (or sirloin)
- 3 tablespoons olive oil
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 yellow onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 1/2 teaspoons salt, or to taste
- to taste black pepper
- as needed provolone cheese, for serving
For the Rosemary Garlic Butter Marinade
- 2 pounds rib eye, cubed or cut into strips against the grain (or flank or skirt steak)
- 3 tablespoons olive oil
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 2 teaspoons salt, or to taste
- to taste black pepper
- 6 cloves garlic, minced
- 2 sprigs rosemary, finely chopped
- 5 tablespoons butter, cut into squares, for freezing
For the Carne Asada Marinade
- 2 pounds rib eye, cut into strips against the grain (or flank or skirt steak)
- 1/3 cup olive oil
- 1/3 cup soy sauce
- 1/4 cup orange juice
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 1/2 tablespoons cumin
- 1 1/2 teaspoons salt, or to taste
- to taste black pepper
For the Korean Stir-fry Beef Marinade
- 2 pounds rib eye, cut into strips against the grain (or flank or skirt steak)
- 1/4 cup soy sauce
- 1 1/2 tablespoons sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon brown sugar
- 2 tablespoons Gochujang
- 5 cloves garlic, minced
- 1 teaspoon ginger, grated
For the Beef Shawarma Marinade
- 2 pounds rib eye, cut into strips against the grain (or flank or skirt steak)
- 1/4 cup olive oil
- 3 tablespoons white vinegar
- 1/4 cup fresh lemon juice
- 1 tablespoon paprika
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 teaspoon turmeric
- 1 teaspoon red pepper flakes, or chili powder
- 1/2 teaspoon cinnamon
- 2 teaspoons salt
- to taste black pepper
- 5 cloves garlic, minced
- 1 yellow onion, sliced
Instructions
- 1
For the Philly Cheesesteak Marinade: Place the sliced rib eye (or sirloin) into a large bowl or freezer bag. Add the olive oil, paprika, garlic powder, salt, and black pepper. Add the sliced yellow onion, green bell pepper, and red bell pepper to the beef and seasonings. Mix all ingredients thoroughly until the beef and vegetables are well coated. Transfer the marinated mixture into a freezer bag.
⏱️ 10 min - 2
For the Rosemary Garlic Butter Marinade: Place the cubed or stripped rib eye (or flank or skirt steak) into a large bowl or freezer bag. Add the olive oil, paprika, onion powder, salt, black pepper, minced garlic, and finely chopped rosemary. Mix all ingredients thoroughly until the beef is well coated. Transfer the marinated beef into a freezer bag. Cut the butter into squares and place them in a separate freezer bag to freeze. These will be added to the steak when it's almost done cooking.
⏱️ 15 min - 3
For the Carne Asada Marinade: Place the stripped rib eye (or flank or skirt steak) into a large bowl or freezer bag. Add the olive oil, soy sauce, orange juice, onion powder, garlic powder, paprika, cumin, salt, and black pepper. Mix all ingredients thoroughly until the beef is well coated. Transfer the marinated beef into a freezer bag.
⏱️ 10 min - 4
For the Korean Stir-fry Beef Marinade: Place the stripped rib eye (or flank or skirt steak) into a large bowl or freezer bag. Add the soy sauce, sesame oil, rice wine vinegar, brown sugar, Gochujang, minced garlic, and grated ginger. Mix all ingredients thoroughly until the beef is well coated. Transfer the marinated beef into a freezer bag.
⏱️ 10 min - 5
For the Beef Shawarma Marinade: Place the stripped rib eye (or flank or skirt steak) into a large bowl or freezer bag. Add the olive oil, white vinegar, fresh lemon juice, paprika, cumin, coriander, turmeric, red pepper flakes (or chili powder), cinnamon, salt, black pepper, minced garlic, and sliced yellow onion. Mix all ingredients thoroughly until the beef and onion are well coated. Transfer the marinated mixture into a freezer bag.
⏱️ 15 min