Marinades are a perfect way to take the toughness out of a piece of meat, as well as add flavor and moistness to a dish. Simple Solutions Diva has gathered some great marinades, as well as one, flavorful rub, that will add a kick to your Memorial Day grilling!

(If you need suggestions for types of beef that are tasty alternatives to more expensive cuts, check out this other SimpleSolutionsDiva.com post: Click Here.)

Simple Meat Marinade #1: (“Mike’s Marinade” – from my local Publix Meat Manager)

• 1/4 cup soy sauce
• 1/4 cup cooking sherry
• 1/3 sugar
• Fresh Ginger Root (about 1-2 inches), peeled and sliced
• Meat of Choice (approx. 2-3 lbs.)

Combine all ingredients, except the meat, in a large, gallon-sized plastic bag.  Add meat, seal, place in refrigerator, and let marinate at least 8 hours (even better after 24 hours!).

Remove meat and place on preheated grill – grill to your perfect temperature!

Simple Meat Marinade #2: (Adapted from Food.com recipe by Simple Solutions Diva)

• 1 tablespoon olive oil
• 1 garlic clove, minced (fresh is always best, but I use Spice World’s Minced Garlic in the jar – tastes a little mellower to me)
• 1 tablespoon worcestershire sauce
• 1 tablespoon balsamic vinegar
• 1 teaspoon dijon mustard
• 1 teaspoon soy sauce
• pepper to taste
• 2-3 Steaks of choice

Preparation:

Add and  mix all ingredients (except steaks) in gallon-sized, ziplock plastic bag.  Add steaks and let marinate in refrigerator for at least 8 hours. (The longer, the better- even overnight would be terrific!)

Grill steaks to your degree of perfection! Enjoy!

Simple Fish Marinade: (From Allrecipes.com)

• 1 clove garlic, minced
• 6 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley
• 2 (6 oz.) fillets halibut

Preparation:

Assemble garlic, oil, basil, salt, pepper, lemon juice, and parsley in a stainless steel or glass bowl.

Place fish in a shallow glass pan or large plastic bag; add mixture to the fish and coat.  Seal or cover and place in refrigerator for one hour, turning occasionally.

Grilling – Preheat the grill on high heat and lightly coat the grill grates with olive oil.

Remove the fish from marinade, allowing them to drain slightly.  Add them to the grill; grill for approximately 5 minutes per side until fish is easily flaked with a fork.

Simple Chicken Marinade: (From Simple Solutions Diva!)

This has been a favorite with my kids for years.  Just enough flavor, but not overpowering.

• 4 tablespoons olive oil
• 1/2 cup Ken’s Steak House Lite Creamy Caesar Dressing
• 1/4 cup rice wine vinegar
• 1 teaspoon garlic powder (or 2 tablespoons minced garlic)
• 6 chicken breasts (I use boneless, but this is just as good with bone-in)

Preparation:

Assemble all ingredients (except chicken) in a large plastic bag or shallow glass dish.  Thoroughly mix together.  Add chicken breasts and let marinate in refrigerator for at least 30 minutes.

Grill chicken as desired, basting with remaining marinade halfway through.

Asian Flair Pork Tenderloin Dry Rub: (From Simple Solutions Diva)

• 1 1/2 teaspoons Chinese Five Spice
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/4 teaspoon pepper
• salt to taste
• 1 Pork Tenderloin (approx. 2 lbs.)

Preparation:

Combine all spices in a bowl and mix together.  With a dry hand, rub the spice mixture on both sides of the pork tenderloin.  Lightly spray the pork tenderloin with olive oil spray, and then place on preheated grill (do not spray after pork is on grill – or you will have a flame thrower!).  Grill tenderloin (turning halfway through) until instant meat thermometer inserted into the pork reads the inside temperature is at least 145 degrees.