Flavor Boosts

Take beef and pork to next-level deliciousness with marinades and rubs.

Beefing It Up

Most beef cuts taste great with just a pinch of salt and pepper, but a marinade or rub can take it to new flavor heights. These marinade and rub tips and recipes from Beef, It’s What’s for Dinner, will help take your meals to another level.

Marinade Quick Tips

There are two reasons you might want to use a marinade: to help add flavor or to tenderize. While the two different types of marinades may contain similar ingredients, the key is the length of marinating time. If you’re just looking to add flavor, you only need to marinate for 15 minutes to 2 hours. If you’re looking to tenderize cuts, you’ll want to marinate for 6 to 24 hours.

■ When marinating beef, always marinate it in the refrigerator, never at room temperature.

■ Allow ¼ to ½ cup of marinade for every pound of beef.

■ Marinate in a food-safe plastic bag or in a non-reactive container such as glass or plastic. Turn or stir the beef occasionally to allow even exposure to the marinade.

■ Before cooking, remove beef from marinade and pat dry with a paper towel to promote even browning and prevent steaming.

■ If a marinade is to be used for basting or as a sauce, reserve a portion of it before adding to the beef. Marinade that has been in contact with uncooked meat must be brought to a full rolling boil for at least 1 minute before it can be used for basting or as a sauce.

Rub Quick Tips

Rubs are seasoning blends applied to the surface of beef like roasts, steaks, and burgers. These quick mixtures add flavor to beef, but do not tenderize.

■ Dry rubs consist of herbs, spices, and other dry seasonings.

■ Paste-type rubs, which are perfect for roasts, contain small amounts of wet ingredients, such as oil, crushed garlic, or mustard.

■ Rubs can be applied just before cooking or up to 2 hours in advance and refrigerated until cooking time. Simply combine the ingredients and apply evenly to all surfaces. Cook beef to your desired doneness.

Garlic Herb-Crusted Beef Roast

MAKES 12 SERVINGS

A quick rub with staple seasonings gives this lean roast a delicious flavor. As the beef cooks, whip up your favorite side dishes to feed a crowd!

1beef Top Round Roast

Salt and ground black pepper, to taste

For the Rub

2teaspoons garlic-pepper seasoning

2teaspoons dried basil leaves, crushed

2teaspoons dried thyme leaves, crushed

1teaspoon dried parsley leaves, crushed

1. Heat oven to 325°F. Combine rub ingredients in a small bowl; press evenly onto all surfaces of beef top round roast.

2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1 hour 15 minutes to 1 hour 45 minutes for medium-rare doneness.

3. Remove roast when meat thermometer registers 135°F for medium-rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium-rare.)

4. Carve roast into thin slices; season with salt and pepper to taste.

Cook’s Note:

The top round roast is a lean roast that benefits from slow cooking to improve its tenderness and then sliced thinly across the grain.

Roasted Pork Tenderloin with Asian Dry Rub

Serve the sliced pork tenderloin with brown rice tossed with thinly sliced scallions and fresh chopped cilantro. Steamed bok choy or broccoli drizzled with a tiny bit of Asian sesame oil make quick and easy side dish options.

2pork tenderloin (1 pound each, trimmed)

1tablespoon (packed) light brown sugar

1teaspoon ground ginger

¼teaspoon cinnamon

¼teaspoon salt

¼teaspoon black pepper

1⁄8teaspoon ground cloves

1⁄8teaspoon ground cayenne pepper

1. Heat oven to 425°F. Line a medium baking pan with foil.

2. Stir together brown sugar, ginger, cinnamon, salt, black pepper, cloves, and cayenne pepper in small bowl. Rub pork with the mixture.

3. Place pork in prepared pan and roast for 15 to 18 minutes or until the pork’s internal temperature reaches 145°F. Remove from oven, cover loosely with foil, and let stand for 3 minutes. Cut into slices.

Simple Southwest Marinade

MAKES 8 SERVINGS

Try this simple marinade that’s perfect for your favorite beef steak.

½cup Italian dressing

¼cup fresh lime juice

1tablespoon honey

1½teaspoons ground cumin

1. Combine all ingredients in a small bowl. Place beef steak(s) and marinade in food-safe plastic bag; turn steak(s) to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours for tender steaks; 6 hours or overnight for less tender steaks; turn occasionally.

2. Remove steak(s) from bag; discard marinade. Place steak(s) on grid over medium, ash-covered coals or medium heat on preheated gas grill. Grill to desired doneness; medium-rare (145°F) to medium (160°F); turn occasionally.

Cowboy Steak and Roast Rub

MAKES 2 SERVINGS

Have your steak taste like you’re on the open range with this rub.

2teaspoons sweet paprika

1½teaspoons dried thyme leaves

1teaspoon garlic powder

1teaspoon onion powder

½teaspoon salt (optional)

½teaspoon pepper

1. Combine all ingredients in a small bowl; press evenly onto beef steak(s) or roast.

2. Grill, pan-broil, or broil the steaks; place roast in oven and cook according to desired doneness; 145°F for medium-rare to 160°F for medium.

Pork Inspiration

The Best Marinades for Pork

A fat, acid, and flavor combine for marinades—and any of these, courtesy of the National Pork Board, would be delicious for grilled pork chops, about two large or three to four smaller chops.

Hawaiian Marinade

2tablespoons sesame oil

12ounces pineapple juice

3scallions

3tablespoons ginger

3tablespoons soy sauce

2tablespoons brown sugar

¾teaspoon pepper

½teaspoon salt

Thai Marinade

1tablespoon vegetable oil

1lime, juiced

¼cup cilantro

1⁄3cup soy sauce

3tablespoons garlic

3tablespoons brown sugar

Mediterranean Marinade

2tablespoons olive oil

3tablespoons lemon juice

2tablespoons fresh oregano

2tablespoons dried oregano

½teaspoon fennel

1teaspoon coriander

¼teaspoon salt

1⁄8pepper

1. For each of these marinades, add all ingredients to a non-reactive bowl, such as glass or plastic. Whisk until well blended.

2. Pour over pork in a glass dish or in a zipper-top plastic bag. Marinate in refrigerator 2 hours or overnight. When ready to cook, discard marinade.

3. The best way to ensure peak deliciousness is to cook by temperature with a digital meat thermometer. Grill pork over direct, medium heat; turning once halfway through. Grill to 145°F followed by a 3-minute rest off of the grill. For a ¾-inch bone-in pork chop, this is about an average cooking time of 8 to 12 minutes; for a 1½-inch thick chop, an average cooking time would be 22 to 35 minutes. ■

Issue Selections

Uncork delicious wines for perfect pairings with these recipes.

Goulash Soup P49

WILLAMETTE VALLEY VINEYARDS

WHOLE CLUSTER PINOT NOIR

Characterized by the winemaking process that focuses on pure fruit expression, this opens with aromas and avors of raspberry and strawberry preserves accented by savory cardamom spice and earth.

Ricotta, Prosciutto, and Olive

Bruschetta P45

CASANOVA DI NERI ROSSO DI MONTALCINO

The nose explodes with dark fruits like red and black cherry. The palate is rich and elegant, with a thick tannic texture and a long, persistent nish.

Savory Gruyère and Walnut Rolls P36

SELBACH SALMO SALAR DRY RIESLING

This is a perfectly crisp, dry Mosel Riesling from steep vineyards in the middle Mosel. Picked slightly riper than its Kabinett counterpart, with characteristic ripe apple and peach aromas.

Roast Beef with Green Peppercorn

Dressing P24

ST. FRANCIS OLD VINE ZINFANDEL

A vibrant blend of old-vine fruit, this aromatic wine o ers layers of rich fruit avors and spice. Juicy raspberry, blackberry preserves, and a touch of dried cranberry are balanced with spicy notes of cinnamon and black pepper that merge with a lengthy nish.

Orange-Glazed Turkey Breast with Olives and Rosemary P26

BÖEN TRI-COUNTY PINOT NOIR

Aromas of dark plum and white pepper. This wine is well-structured and framed by dry Italian herbs with notes of cinnamon and clove spices. Abundant blackberry bramble and touches of maraschino cherry ll the mid-palate. ■