Did you know that you can use salad dressing to marinate your beef, chicken, pork and seafood? Use part of your bottle of Roasted Tomato Vinaigrette, Roasted Beet Vinaigrette or Carrot Ginger as a marinade, and then use the remainder of the bottle on your accompanying salad and you have a complete, complimentary, meal.
- 1/2 cup of marinade per pound of meat
- refrigerate while marinating
- do not marinate in a metal container – use a re-sealable plastic bag, sealable plastic or glass container
- turn meat occasionally so all sides are coated evenly with the marinade
- discard unused marinade
Marinating times for my dressings:
- lamb, beef & pork; steaks, chops & beef flank steak – 2 hours
- poultry – 2 hours
- shrimp – 15 to 30 minutes
- scallops – 5 minutes
- fish; steaks & fillets – 15 to 30 minutes
When you’re ready to cook, remove meat from marinade, pat dry with a paper towel, then sprinkle generously with kosher, or grey, salt and coarsely ground fresh black pepper. My favorite way to prepare marinated meat is to grill! Please share your Out of the Weeds dressings and sauces marinating experiences.
Robin King says
Thanks to you!