RECIPES

10 foolproof steak marinades and rubs for summer

Karen Fernau
The Republic | azcentral.com
Chef marinating a steak before grilling.

Grilling, steaks and marinades: Can you think of anything that reminds you more of summer? I can't. So embrace the heat, fire up the grill and try these 10 easy marinades and rubs to take your grilling to the next level.

Marinades for grilled steaks

Every marinade contains two essential ingredients: acid and oil. The acid, from vinegar to citrus juice, functions as a tenderizer and the oil as a moisturizer. Add flavors with whatever ingredients you prefer, such as garlic, shallots, fresh herbs, chipotle chiles and Dijon mustard.

Use 1/4 to 1/2 cup of marinade for each 1 to 2 pounds of meat. In a pinch, use a favorite vinegar and oil-based bottled salad dressing.

RELATED: Throw steaks on the grill all summer long

Tips for making a rub

Rubs are a mixture of herbs and spices — both fresh and dried — that add a burst of flavor and seal in moisture.

Rubs generally fall into one of two categories: wet and dry. Wet rubs are similar to dry rubs, but with added moisture from pureed fresh herbs, fruits or oil.

Commercial spice rubs are readily available, but it’s easy and less expensive to make your own. Here are a few tips.

• Balance sweet and hot spices. Use a smaller proportion of the highly aromatic spices, such as clove, nutmeg and cinnamon, and a higher proportion of the more earthy spices, such as coriander, cumin and paprika, which provide a base for the mixture. Go heavy or light on chile peppers, depending on your taste for heat.

• Despite its name, don’t rub a rub. Just take small handfuls of the spice mix and pat it over the entire steak, using a bit of pressure to make sure that a good layer adheres.

• Apply a few minutes before cooking or several hours in advance.

• Spices past their prime lose their flavor and aroma, so test for freshness before using. The best way to check is by look, smell and taste. Rule of thumb is to keep spices no longer than one year. Always store them in an airtight container away from heat, moisture and sunlight.

• A smart way to buy spices, especially those infrequently used,  is in the bulk bins at grocery stores. Need a teaspoon of fennel seeds? Instead of investing $3-$5 for a jar that might lose its flavor in six months, spend about 25-cents for just what you need for the recipe.

All-purpose marinades for grilled steaks 

To prepare, mix all together with a whisk or in a blender.

1) 1/4 cup fresh lime juice; 1/4 cup apple-cider; 2 tablespoons minced garlic; 1 teaspoon ground cumin; 1/2 cup vegetable oil.

2) 2 tablespoons red wine vinegar; 2 cloves minced garlic; 1/3 cup soy sauce; 1/4 cup honey; 1/2 teaspoon freshly ground black pepper; 1/3 cup olive or canola oil.

3) Juice of 3 limes; 1 stalk green onion, roots removed; 1/2 bunch cilantro, stems removed; 1/2 jalapeño, seeded and diced; 2 tablespoons olive oil; salt and pepper to taste.

4) 1/2 cup balsamic vinegar; 1/4 cup light soy sauce; 2 tablespoons minced garlic; 2 tablespoons honey; 1 teaspoon freshly ground black pepper; 1 teaspoon Worcestershire sauce; 11/2 tablespoons olive oil; salt to taste.

5) 3 shallots, minced; 1 tablespoon soy sauce; 2 teaspoons thyme; dash Tabasco sauce; 1 lemon juiced; 4 tablespoons olive oil.

Five dry rubs to try

Simply mix all ingredients until well blended.

1) 1/2 cup brown sugar; 1/2 cup black pepper, coarsely ground; 1/2 cup paprika; 1/4 cup chile powder; 1/2 cup salt; 2 tablespoons garlic powder.

2) 2 teaspoons paprika; 2 teaspoons ground coriander; 1 teaspoon dill seed; 1/2 teaspoon garlic powder; 1/2 teaspoon dry mustard; 1/4 teaspoon cayenne pepper; kosher salt and black pepper to taste.

3) 1 tablespoon finely grated lemon zest; 1 tablespoon dried thyme; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper.

4) 1 tablespoon Sichuan peppercorns (or black peppercorns); 6 star anise; 11/2 teaspoons whole cloves; 1/2 tablespoon Vietnamese cinnamon; 2 tablespoons fennel seeds.

5) 1/4 cup dried rosemary; 2 tablespoons dried oregano; 1 tablespoon dried sage; 2 tablespoons dried garlic powder; 1/4 cup kosher salt; 2 tablespoons cracked black pepper.