We like to spend a lot of time grilling during the summer. So, finding an all purpose marinade that adds flavor as well as serving to tenderize the meat is important. This marinade has all of the elements of a finely balanced recipe; a little salt, a little acid, some oil and a touch of heat with a pinch of cayenne or red pepper flakes. It does not have sugar like so many marinades. I am certain that you could add a little sugar or perhaps some honey if you like to change up the marinade and give it even more flavor.
I love to marinate either flank steak or pork tenderloins in this marinade. I usually purchase a 1-2 lb flank steak. Flank steak is economical and incredibly flavorful. I like it either grilled, broiled or seared and cooked on the stove top in a skillet. A medium rare to medium flank steak should be cooked to an internal temperature of 130-135 degrees. After you remove the flank steak from the grill, skillet, or broiler, allow the flank steak to rest for about 5-10 minutes before slicing thinly. You can use the flank steak for fajitas, or with smashed potatoes, fresh vegetables or even on a salad.
Pork tenderloin can also be marinated for 2-3 hours. Most packages of tenderloins have 2- 11/2 to 2 lb pieces. It should be cooked to an internal temperature of 145-160 degrees to obtain medium rare to medium pork. The pork tenderloins are also reasonably priced. The tenderloins can be cooked on the grill or in the oven. These tenderloins make a quick weekday meal that can be served with a simple salad and maybe some grilled corn. Try my grilled Mexican street corn, “elote” recipe with these tasty, tender and juicy pork tenderloins.
The marinade can be made ahead and doubled or tripled and used as needed. Happy grilling!
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