300 marinate sauce recipes

Do you love Bloody Marys? Do you love herring? Then, you'll LOVE this cocktail!

London Broil flank steak marinated all day in soy sauce, steak sauce, garlic, curry powder, and ginger, then broiled to rare in just seven minutes flat.

Omaha-style flank steak marinated overnight in soy sauce, red wine vinegar, Worcestershire, dry mustard, and garlic, then grilled hot and sliced on the diagonal.

German pork chops in sour cream sauce, marinated with white wine, paprika, caraway, and garlic, then baked until tender. Serve with buttered noodles or dumplings.

Asian-style roasted pork tenderloin marinated in soy sauce, ketchup, garlic, and molasses. Sliced thin, sprinkled with toasted sesame seeds, served with sharp homemade hot mustard sauce.

Italian grilled tuna steaks marinated in olive oil and lemon, then grilled over high heat and finished with a warm caper-oregano-roasted pepper sauce. Fresh, bright, and done in 30 minutes.

Paper-thin pork tenderloin marinated in soy sauce, sherry, and ginger, then stir-fried with broccoli, mushrooms, and carrots. Lean, colorful, and on the table in 30 minutes.

Flank steak rubbed with garlic, red pepper, and seasoned salt, then marinated in Worcestershire sauce. Broil or grill for just minutes per side and slice thin across the grain.

Indonesian beef satay skewers with thinly sliced marinated flank steak, pineapple, cucumber, and bell peppers, drizzled with a peanut-coconut-curry yogurt sauce. Grilled in minutes.

Sirloin steak marinated in a homemade teriyaki sauce with soy, sherry, ginger, and garlic, then broiled and sliced into strips. Works with chicken too. A lighter Japanese-inspired dinner for two.

Chicken satay skewers marinated in soy sauce, molasses, garlic, and red pepper flakes, broiled and served with a quick peanut dipping sauce. A Thai-inspired crowd favorite.

Grilled sea scallops in an Asian sesame marinade with hoisin, soy sauce, ginger, and dry sherry. Marinated overnight and skewered over charcoal.

Guamanian chicken marinated 24 hours in soy sauce, beer, vinegar, and citrus, then grilled over smoking wood chips. Bold island flavors with a tangy, savory bite in every piece.

Low-fat plum-orange glazed chicken breasts marinated in Chinese plum sauce, fresh ginger, orange juice, and Dijon mustard, then pan-seared until golden.

Grilled chicken breasts basted with a homemade lime BBQ sauce loaded with sauteed vegetables, ketchup, soy sauce, brown sugar, and fresh lime juice. Sear, marinate, grill, and serve with a reduced pan sauce.

Cold asparagus salad with a Chinese-style vinaigrette of rice wine vinegar, soy sauce, and sesame oil. Marinate overnight for deeper flavor, top with butter-toasted sunflower seeds.