Soy-Garlic Marinade

Whipping up this easy soy sauce marinade is hardly more difficult or time-consuming than opening a bottle from the grocery store. We especially love using it on grilled cuts of steak such as bone-in ribeye, skirt, flank, and hanger, but it will also enhance the flavor of chicken, pork, plant-based proteins, and vegetables. From steak tips to kebabs, this marinade can do it all.

After mincing some garlic, simply stir in soy sauce, lemon juice, and olive oil, and the marinade is ready to use. For best results, we recommend giving marinated proteins four to 12 hours for the mixture to work its magic.

Marinating Best Practices

For best results, there are a few tips you should keep in mind when marinating proteins:

• Know Your Ratios: You'll need about 1/2 cup marinade for every pound of protein you plan to use. This recipe makes 3/4 cup, which is enough marinade for 1 1/2 pounds of meat.
• Stick to the Fridge: Unless you're marinating for less than 1 hour, always stash proteins in the fridge.
• Bag It: Using a resealable bag allows the marinade to fully coat the protein; be sure to press out as much air as possible before sealing. Alternatively, use a non-reactive container such as a glass baking dish and cover with a lid or plastic wrap.
• Give It a Turn: If time allows, turn marinated proteins occasionally to ensure all surfaces are making contact with the liquid.
• Prick for Better Absorption: For especially thick or tough cuts (think skirt steak or pork loin), pricking the protein with a fork or scoring lightly with a knife before marinating will help the flavor better penetrate the meat.