208 marinate sauce recipes

This versatile salsa is a tasty twist on an old favorite and can be enjoyed in many ways from tacos to salad.

Grilled pepper sirloin steaks marinated overnight in steak sauce, Dijon mustard, brown sugar, and crushed whole peppercorns. Bold, spicy, and built for the grill.

Grilled skirt steak marinated in cumin, dry mustard, Worcestershire, and beef broth with hot sauce and vinegar. Bold Southwestern flavors on a charcoal grill.

Grilled swordfish steaks marinated in soy sauce, fresh ginger, dry sherry, garlic, and lemon zest. An Asian-inspired marinade with bold umami flavor and a quick grill.

Thai peanut pork chops stir-fried in a creamy peanut butter, honey, and soy sauce with ginger, cucumber, and green onions. Marinated for 30 minutes, cooked in 10.

Rainbow trout marinated in lime and sesame oil, served with a green onion ginger mayonnaise spiked with soy sauce and lemon. An Asian-inspired fish dish.

BBQ spareribs marinated overnight in a New Mexican dried chile and tequila sauce with cumin, allspice, and brown sugar. Boiled first, then grilled for smoky, spicy bark.

Grilled turkey kebabs marinated in chili sauce and lemon juice with cherry tomatoes, mushrooms, zucchini, and bell peppers. Lean, colorful skewers great for summer cookouts.

Vegan Hawaiian tempeh kebobs marinated in soy sauce, lemon, and allspice, then grilled with pineapple, zucchini, and cherry tomatoes. Finished with a tangy orange glaze.

Santa Maria-style grilled tri-tip marinated 24 hours in red wine, olive oil, Worcestershire, soy sauce, and garlic. Central California barbecue at its finest.

Butterflied leg of lamb marinated 12 hours in honey, orange juice, Pinot Noir, soy sauce, and garlic, then grilled until pink inside. Bold, sweet-savory marinade.

Chicken wings marinate in aromatic five-spice powder, soy sauce, and white wine for hours, then bake until caramelized. Perfect for game day or party appetizers.

Fiddlehead salad marinates frozen fiddleheads in white wine vinegar, Worcestershire, and hot sauce, then finishes with olive oil and green onions. A tangy spring side dish.

Thin-sliced cold flank steak marinated overnight in barbecue sauce and red wine, broiled, chilled, and served as a cocktail appetizer on garlic bread baguette slices.

Grilled tofu marinated in orange juice and soy sauce, pressed until firm, then charred on the grill. Three ingredients, vegetarian, and full of smoky-citrus flavor.

Marinated shrimp kabobs with picante sauce and Italian dressing, threaded with broccoli florets and cherry tomatoes. A make-ahead cocktail appetizer with three-color visual punch.