827 mirin recipes

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

Italian-marinated grilled flank steak with a three-ingredient marinade of Italian dressing mix, oil, and lemon juice. Overnight marinade, minutes on the grill.

Garlic marinated olives with lemon, bay leaves, thyme, peppercorns, and sherry. A make-ahead antipasto jar that gets better every day in the fridge.

French-style steak salad with grilled flank steak, lemon-sauteed mushrooms, and red onion marinated in a herb vinaigrette with chervil, basil, and thyme.

Marinated mushroom and artichoke salad with tarragon vinegar dressing, chilled 24 hours and served on greens. Italian-style cold appetizer with sharp, herbal flavor.

Authentic Yucatán cochinita pibil with achiote-marinated pork, banana leaf wrap and habanero orange salsa. Traditional Mayan pit-style slow-roasted pork for tacos.

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.

Elu mus is a rich Sri Lankan mutton curry. Vinegar-marinated mutton simmers for an hour in coconut milk with coriander, cumin, fenugreek, and curry leaves until fork-tender and deeply spiced.

Lemon mustard chicken breasts marinated in lemonade, coated in whole-grain mustard and pecan breadcrumbs, pan-fried in walnut oil with a cream mustard sauce.

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.

Greek lamb souvlaki with tzatziki: red-wine and oregano-marinated lamb shoulder skewers grilled over coals, served with cool strained yogurt, cucumber, and garlic dip.

Scandinavian-style grilled hamburgers with dill vinegar marinade, marinated onions, and celery seed on warm rye bread. Double-stacked thin patties for a Nordic twist on burgers.

Portuguese-style spicy shrimp marinated overnight in garlic, chilies, and olive oil, then grilled and served with a fiery red hot pepper dipping sauce. A bold piri-piri inspired starter.

Marinated beef tenderloin with red wine, soy sauce, and garlic slivers. Roasted to juicy medium-rare, this is the centerpiece that earns you a standing ovation at dinner.

Butterflied leg of lamb marinated in olive oil, red wine vinegar, garlic, and fresh herbs, then roasted to a rosy medium-rare. The centerpiece of a Greek Easter table.

Vietnamese-style lemongrass chicken: marinated in fragrant lemongrass and scallions, stir-fried hot with chili, then topped with peanuts and cilantro. Aromatic, spicy, and fast over steamed rice.