Give 10 meat recipes requiring marinating.

Include the following:

Title of recipe: Classic Steak Marinade

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Ingredients :

• 1/4 cup red wine vinegar

• 2 tablespoons Worcestershire sauce
• 1/4 cup olive oil, or avocado oil
• 1 1/2 teaspoons sea salt
• 2 teaspoons fresh oregano, finely chopped
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon fresh thyme, finely chopped
• 1/4 teaspoon onion powder
• 1 to 2 cloves garlic, minced
Procedure:

• Place red wine vinegar and Worcestershire sauce in a bowl and whisk together.
• Slowly drizzle in the oil, whisking constantly, until well combined.
• Add sea salt, oregano, pepper, thyme, onion powder, and minced garlic, and stir until well
combined. Let the mixture stand at room temperature for at least 5 minutes before using. If using
later in the day, place the marinade in the refrigerator. It can be kept for at least five days.
• Place the steak of choice in a resealable plastic bag and pour the marinade over the top,
massaging it into the meat and making sure all surfaces are coated well.
• Seal the bag, put it on a rimmed pan or in a shallow bowl to catch any escaping juices, and place
it in the refrigerator for about 2 1/2 hours.
• Grill according to your preferred method. Allow the meat to rest for at least 5 minutes before
slicing.

Title of recipe: Fajita Marinade

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Ingredients :

• Kosher salt, about 1/2 teaspoon per pound of meat

• 1 lime, juiced
• 1 tablespoon soy sauce
• 1 splash of beer
• 2 tablespoons sugar
• 1 teaspoon ground cumin
 • 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika

Procedure:

• Season the meat with kosher salt on both sides. Use about 1/2 teaspoon per pound of meat, or
about as much as you would add at the table if the meat were served unseasoned. Place in the
refrigerator for at least two hours, or overnight.
• When the meat has finished dry-brining, prepare the marinade. Place a large zip-top bag into a
bowl and fold the edges of the bag over the edges of the bowl. Add all remaining ingredients and
stir to combine.
• Place the steak in the bag and coat it with the marinade. Seal the bag most of the way, squeeze
out as much air as you can, then fully seal. Place in the refrigerator for about 30 minutes.
• Grill or pan sear to your desired temperature

Title of recipe: Best Odds Brisket Marinade

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• 1/2 cup olive oil

• 1/4 cup Worcestershire sauce
• 1/4 cup brown sugar, packed
• 4 cloves garlic, minced
• 2 tablespoons paprika
• 1 tablespoon kosher salt
• 2 teaspoons ground black pepper

Procedure:

• Combine all ingredients and mix until the sugar is completely dissolved.
• Marinate brisket overnight. Discard marinade when done.
• Grill or smoke as directed by your favorite recipe.

Title of recipe: Bourbon Marinade

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Ingredients :

• 1 cup bourbon
 • 1 cup brown sugar
• 1 cup of oil
• 1 cup mustard
• 1 cup Worcestershire sauce
Procedure:

• Combine all the ingredients—bourbon, brown sugar, oil, mustard, and Worcestershire sauce—
and mix until the sugar is completely dissolved. Use it right away.
• Marinate meat for four to 12 hours.
• Use it to grill your choice of meat, and enjoy!

Title of recipe: Marinated London Broil

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Ingredients :

• 2 large cloves of garlic, minced

• 1 1/2 teaspoons sea salt
• 1/2 cup dry red wine
• 1/4 cup balsamic vinegar
• 1/4 cup low-sodium soy sauce
• 1 tablespoon honey
• 1 teaspoon coarsely ground black pepper
• 1 teaspoon Worcestershire sauce
• 2 pounds top-round beef, cut 1 1/2 inches thick
Procedure:

• In a heavy-duty resealable plastic bag, combine garlic, red wine, sea salt, balsamic vinegar, soy
sauce, honey, black pepper, and Worcestershire sauce. Squish and massage until the salt is
dissolved.
• Add the beef, seal the bag press out all the air, and turn the bag over a few times to make sure the
meat is completely covered.
• Place the bag on a rimmed pan or in a shallow dish, and refrigerate. Marinate, turning
occasionally, for 4 to 6 hours.
• Remove steak from the marinade and pat the meat dry. Discard the marinade. Let steak sit on the
counter for 15 to 20 minutes until it comes to room temperature.
• Grill on an oiled rack set 5 or 6 inches over glowing coals for 8 to 10 minutes on each side for
medium-rare or until an instant-read thermometer inserted in the thickest part registers between
135 F and 140 F.
• If broiling the meat indoors, heat the broiler and the broiler pan to high for 10 minutes. Use a
broiler pan that has a rack built into it that lets fat drip through the holes to prevent a fire.
Transfer the meat to the heated broiler pan. Broil for a total of 8 to 12 minutes, turning once
halfway through. Use an instant-read thermometer to determine doneness for grilling.
• Transfer steak to a cutting board, cover with foil and let stand 10 minutes before carving.
• Holding a sharp knife at a 45-degree angle, cut the meat across the grain into thin slices. Serve
with sliced tomatoes for a simple presentation.
Title of recipe: Whiskey Cola Marinade Recipe
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Ingredients :

• 1 (12-ounce can) cola

• 1/2 cup American whiskey
• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• 1/2 teaspoon lime juice
• 1 pinch of salt
• 1 pinch of freshly ground black pepper

Procedure:

• Combine all of the ingredients in a mixing bowl.

• Using a whisk, stir briskly to ensure that everything is completely mixed.
• Pour marinade over meat the meat of your choice.
• Cover and refrigerate for 8 to 12 hours, turning once during the marinating process to ensure all
sides soak up the sauce.

Title of recipe: Authentic Marinated Thai Beef Satay

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Ingredients :

• 1 1/2 pounds beefsteak, sliced into very thin strips

• 1/4 cup lemongrass, minced
• 2 shallots or 1 onion, sliced
• 4 garlic cloves
• 1 to 2 freshly sliced red chilies or 1/2 teaspoon to 1 teaspoon cayenne pepper
• 1 piece thumb-sized galangal or ginger, thinly sliced
• 1/2 teaspoon ground turmeric
• 2 tablespoons ground coriander
• 2 teaspoons ground cumin
• 3 tablespoons dark soy sauce
• 1/4 cup fish sauce
• 5 to 6 tablespoons brown sugar
• 2 teaspoons coconut or vegetable oil
• 1/8 teaspoon ground cardamom
Procedure:

• If using wooden skewers, soak them in water (to prevent burning) while you prepare meat.
• Place all marinade ingredients in a food processor or blender. Process well.
• Taste-test marinade and adjust flavors to taste.
• Place beef in a bowl, pour marinade over it and stir well to combine. Cover and marinate for at
least 1 hour or longer (up to 24 hours).
• When ready to cook, thread meat onto skewers. Fill up to 3/4 of the skewer, leaving the lower half
empty so the person grilling has a "handle" to easily turn satay.
• Grill satay on an outdoor grill, basting the first time with a little of the leftover marinade.
• To cook satay indoors: place satay on a broiling pan or baking sheet covered with aluminum foil.
Set oven to broil and place satay close beneath heating element (second-to-top rung works well).
Turn satay every 5 to 6 minutes until done to your liking (15 to 25 minutes).
• Serve with rice and easy Satay Peanut Sauce for dipping.

Title of recipe: Honey Marinated Buttermilk Fried Chicken

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Ingredients :

• 3 1/2 pounds of chicken pieces

• 1/2 cup honey
• 2 tablespoons apple cider vinegar, or raspberry vinegar
• 1 cup all-purpose flour, divided
• 2 tablespoons fine dry bread crumbs, plain
• 2 teaspoons cayenne pepper, or less, if desired
• 2 large eggs
• 1/4 cup buttermilk
• 1 cup vegetable oil, about 1 1/2 to 2 inches in depth in the pan
• Salt, to taste
• Freshly ground black pepper, to taste
Procedure:

• Put the chicken pieces in a nonreactive container or heavy-duty food storage bag.
• Stir the honey and vinegar together and pour over the chicken. Cover or seal the bag and
refrigerate for 2 to 4 hours. Turn the chicken pieces occasionally to keep them coated with the
marinade.
• Put 1/3 cup of flour in one bowl. In a second bowl, combine the remaining 2/3 cup of flour with
the bread crumbs and cayenne pepper; set aside. In a third bowl, whisk together the eggs and
buttermilk.
• In a large, deep heavy skillet or Dutch oven, heat the oil over medium-high heat to 300 F.
• Remove the chicken from the marinade and drain it on paper towels.
• Strain the marinade and put about 1/4 cup of it in a saucepan. Bring to a full boil and boil for a
minute or two. Keep warm.
• Dip the chicken in the first bowl of flour to coat, then in the beaten buttermilk and egg mixture.
Season with salt and pepper and then dredge in the flour and breadcrumb mixture, coating
thoroughly.
• Gently lower the dark pieces―legs, wings, and thighs―into the pan for 5 to 6 minutes on the
first side until browned. The oil temperature will drop. Try to maintain a temperature of about
300 F or slightly lower. Turn the chicken pieces and add the breast halves; continue cooking,
adjusting the heat so the chicken browns evenly on both sides and is tender when pierced with a
fork, 15 to 18 minutes for dark meat and 10 to 12 minutes for the breast halves.
 • To test for doneness, insert a food thermometer in the thickest piece of chicken, not touching the
bone. It should register at least 165 F.
• Drizzle some of the boiled marinades over the chicken pieces.

Title of recipe: Easy Wine-Marinated Brisket

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Ingredients :

• 1 cup dry red wine

• 2 tablespoons soy sauce
• 1 small onion, finely minced
• 1 stalk celery, thinly sliced
• 3 cloves garlic, finely minced
• 3 to 4 pounds of beef brisket
• 1 medium onion, thinly sliced
Procedure:

• Combine wine, soy sauce, grated onion, celery, and garlic in a heavy-duty zip-top freezer bag
large enough to accommodate the brisket. Add the brisket to the bag, squeeze out the air, seal,
and refrigerate for 3 to 4 hours or overnight, turning occasionally.
• Preheat oven to 325 F.
• Remove brisket and place fat-side up in a roasting pan or Dutch oven. Spread sliced onions
around brisket and cover with the marinade. Sprinkle with kosher salt and freshly ground black
pepper. Cover tightly with heavy foil or a lid. Bake for 3 hours, until tender. Check midway
through roasting time and add water, if needed, to keep brisket from drying out.
• When done, remove the brisket from the oven and let rest for 15 minutes. Carve slices against the
grain and place on a serving platter. Cover slices with pan juices and cooked onions to serve.

Title of recipe: Marinated Sirloin Tip Roast With Herbs and Red Wine
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Ingredients :

• 1 sirloin tip roast, about 3 pounds

• 1/2 cup dry red wine
• 1 1/2 teaspoons salt
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon paprika
• 1/2 teaspoon coarsely ground black pepper
• 1/2 teaspoon thyme
• 1/4 teaspoon dried oregano
• 1/2 teaspoon garlic powder
 • 1/2 teaspoon onion powder
• 1 teaspoon dried parsley
• 1 tablespoon extra-virgin olive oil
Procedure:

• About 2 hours before roasting, combine the roast and red wine in a food storage bag; refrigerate.
• Preheat oven to 350 F.
• Combine remaining ingredients in a small bowl about 10 minutes before roasting time.
• Take the roast out of the wine marinade and place it on a rack in a baking pan. Rub all over with
the herb and seasoning mixture.
• Roast in preheated oven for about 1 to 1 1/2 hours, or until roast is about 135 F on a meat
thermometer for medium-rare.

2. What are the common ingredients used in marinating based on your given recipe

• Wine
• Paprika
• Pepper
• Lime Juice
• Soy sauce
• Garlic
• Onion
• Brown sugar
• Worcestershire Sauce