This, in turn, can cause cancer-causing chemicals to develop. http://chefsblade.monster.com/training/articles/216-food-science-basics-denaturing-proteins The theory is that certain ingredients, particularly acidic ones like lemon juice, steaks, pepper, Worcestershire sauce, salt, canola oil and 3 more Steak Marinade Hellmann's paprika, Worcestershire sauce, garlic, fresh rosemary leaves and 6 more In recent years, however, research has shown that exposing meat to high temperatures and cooking foods for prolonged periods over the coals may generate cancer-causing substances called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). Then, it’s sauted to perfection with lemon and garlic. I served the warm Asian-style slaw on the side, but you can easily serve the meat in tacos. Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. https://www.genesismedical.co.za/how-to-tenderise-meat-with-lemon-juice Only salt the meat when it’s almost done cooking. At a molecular level, the proteins in meat are shaped like coils. If you’re worried about cancer, talk to your doctor about getting the appropriate screening tests done for your age and gender. Then, it’s sauted to perfection with lemon and garlic. Add the steaks, seal the bag, and move them … With long fibers, flank steak can’t simply be broiled like a T-bone. Remember that tender cuts of meat can be marinated for a shorter period of time. Let the meat marinate for at least 1 hour at room temperature, or up to 6 hours in refrigerator. Nevertheless, many people wrongly believe that it does. Lean steaks tend to be less flavorful because it's the intramuscular fat (or marbling) that contributes much of a steak's flavor. Marinating meat in, for example, a lemon-juice marinade, will set the process of denaturation in motion. Save my name, email, and website in this browser for the next time I comment. Fruit juices contain sugars that caramelize when they hit the grill and wine contains all kinds of interesting flavor compounds, which become deeper and more complex when exposed to high heat. http://www.aicr.org/enews/2013/may-2013/enews-marinades-make-grilling-healthier.html A basic marinade for meat can be made by mixing 125 ml of cold-pressed, extra-virgin canola oil with 375 ml lemon juice, 1 clove of crushed garlic, a sliced onion and freshly ground pepper. I love grilling skirt steak. Add the mushrooms to the skillet, and cook for about 2 to 3 minutes, until done. This makes it perfect for use during high-temperature cooking (e.g. References: Maybe you're one of them; that's about to change. The acids change the consistency of the meat, making it tender. Cook for a minute or so, and then add the steak and mushrooms back in. Note that cold-pressed, extra-virgin canola oil is a very natural, healthy oil that has a high smoke point. Heat grill to medium-high. Food blog on scandinavian style food done right. Acid won't have any effect on the tenderness of meat one way or another. This is called denaturation – a process that leads to softer, juicier meat. Add the steaks to the bag and zip to the top shut, removing as much air as possible. Don’t add salt at this stage, as it can dry out the meat. This combination of lemon-fresh marinade and cooking seasonings creates a tender, melt-in-your mouth dish. This is why marinating beef in an acidic liquid doesn't turn it into ceviche. How Acid Changes Meat . Fortunately, this doesn’t mean that our days around the braai are over. Let the meat marinate for at least 1 hour at room temperature, or up to 6 hours in refrigerator. This undesirable effect should not be confused with tenderizing. This recipe takes flank steak, and first infuses it with flavor via a luscious marinade. Set aside with the steak. Continue to simmer for 1 to 2 minutes to absorb the flavors. Best South African Braai Recipes by Christa Kirstein (Struik), Select reason for enquiryquote requesthospital plansfull cover medical aidother, Physical Address: The Terraces, 4th Floor, Black River Park, Fir Street, Observatory, 7925, Medical Aid Schemes & Medical Insurance South Africa, https://scienceandfooducla.wordpress.com/2015/03/31/science-of-marinades/, http://www.aicr.org/enews/2013/may-2013/enews-marinades-make-grilling-healthier.html, https://www.forbes.com/sites/brucelee/2016/07/03/making-barbecue-healthier/#52eb19ec219d, https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet, http://chefsblade.monster.com/training/articles/216-food-science-basics-denaturing-proteins, Best South African Braai Recipes by Christa Kirstein (Struik), Healthy grilling tips for meat, fish and chicken, Benefits of quitting smoking: Why it’s worth the effort, exposing meat to high temperatures and cooking foods for prolonged periods. https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet https://www.myfearlesskitchen.com/lemon-garlic-marinated-ribeye-steaks Heat grill to medium-high. Add the lemon zest, and cook 2 minutes, until fragrant. For best results, marinate meat for 4-6 hours. In a large zip top bag, combine the lemon juice, oil, soy sauce, Worcestershire sauce, salt, pepper, garlic powder, and parsley flakes. It's merely coating the surface with the flavorful ingredients. Slice the flank steak into thin strips, going against the grain of the meat. Seal the bag and then shake to mix. Give your steak a few hours in the fridge before tossing it on a grill or into the oven. More flavor can be beneficial for a cut of meat that's on the leaner side, such as a sirloin steak, or even a tenderloin steak. The acids in the lime juice penetrate the raw flesh and break down the steak's connective tissues. With expensive steaks like that, you want to taste the beef itself, not the marinade. That's because alcohol will also cause the proteins in the meat to coagulate. Marinades help with caramelization to give that nice brown crust we love so much. As a result, the meat’s cooking time on the braai grid can be shortened, helping to limit the time in which cancer-causing chemicals may develop. The ABC of Irritable Bowel Syndrome (IBS). The marinade isn't soaking into the meat. don't need much more than salt and pepper. To prevent food poisoning, discard the marinade when you remove the meat for grilling or braaiing. Get daily tips and expert advice to help you take your cooking skills to the next level. https://scienceandfooducla.wordpress.com/2015/03/31/science-of-marinades/ Ceviche 101: Recipes, Variations and History, 4 Essential Tips for Marinating (Or Not Marinating) Chicken, Everything You Need To Know About Marinades, Top 10 Brisket Marinades for Lip-Smacking Barbecue, How to Tenderize Steaks and Tough Cuts of Meat. Combine it with oil and as few or as many herbs, spices and other condiments as you choose to further enhance the flavor of your marinade. When the proteins are exposed to acid, their coils unwind. This is why you so often see tenderloin steaks prepared with a strip of bacon wrapped around them. There's a lot of confusion out there about marinating meat and what effects it has in terms of flavor, moisture, and especially tenderizing. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and … If you marinate a piece of meat in an acidic liquid for a long time, those acids will cause the surface of the meat to take on a mealy, mushy texture. Add all the marinade ingredients to a large ziplock bag. Continue to cook over a medium high setting, flipping the steak strips until done as desired, or 3 to 5 minutes per side. Add your steak… By taking a few simple precautions – such as marinating meat with healthy, natural lemon juice before lighting a fire – can lessen the cancer-causing substances that tend to form during the cooking process.