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All-purpose Marinade for Grilling

06.14.2010 · Posted in Marinades

flank-steakThis recipe is my version of a marinade from Luna Rossa, an Italian Restaurant in Tonga, owned by my good friend and great chef, Marco Veronesi.  Marco made this Mediterranean-flavored-marinade everyday to saute mussels, marinate steaks, toast bread for bruschettas and a host of other chores.  I love this on diced octopus with capers, lemon, and celery for a first course (Octopus Salad).  It’s also fabulous for sauteing chicken with white wine (Poullet au Vin Blanc), steamers Portugese style, grilled tuna forSalad Niçoise , and grilled or even oven-roasted veggies.  Grilled fruit is even more flavorful with a light brushing of this marinade and adds texture and sweet/acidic balance to grilled meats and fish.

Basic Marinade:

  • 8-10 cloves of garlic
  • 3 tsp sea salt
  • 1 bunch Italian parsley
  • 2 cups olive oil
  • 4-6 dashes Tabasco sauce

Place garlic, salt and parsley in a food processor, whirl until roughly pureed.  Slowly add olive oil until all is emulsified.  Add Tabasco sauce while whirling.  It will keep in the refrigerator for at least a month.

Variation for grilled meat and veggies:

  1. Substitute soy sauce for salt.  Pour 1/2 cup of marinade over meat of choice:  chicken, lamb, pork or beef.
  2. Turn to coat all sides and let marinate at room temperature for 30 minutes.  Refrigerate if longer time is needed but bring to room temperature before grilling.
  3. Pat dry with paper towel to remove excess marinade before placing on grill or pan frying.
  4. Brush marinade on one side of vegetable, place on grill where heat is lower.  Brush tops of vegetables and turn when bottom has grill marks caramelized to taste.  Just about any vegetable can be grilled:  eggplant, tomato, asparagus, zucchini, winter squash, chili, etc. 

Variation for grilled fish and fruit:

  1. Substitute the juice of 1 or 2 lemons for the soy sauce.  Dissolve salt in lemon juice and whirl with garlic, parsley, Tabasco and olive oil.
  2. Pour 1/2 cup of marinade over fish of choice:  halibut, salmon, sword-fish, tuna, shrimp, scallops, Grilled Mahi Mahi  and the list goes on…
  3. Turn to coat all sides and let marinate at room temperature for 30 minutes.  Refrigerate if longer time is needed but bring to room temperature before grilling.
  4. Pat dry with paper towel to remove excess marinade before placing on grill or pan frying.
  5. Brush marinade on one side of pitted and halved  fruit such as peaches, pears, nectarines, persimmon, limes, lemons and slices of pineapple.  Place over low heat on grill, marinade side down.  Brush top side with marinade.  When bottom side has grill marks to your liking, turn and grill top.
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3 Responses to “All-purpose Marinade for Grilling”

  1. Love this blog I’ll be back when I have more time.

  2. Thanks mrred for dropping by and glad you enjoy my blog. You can find more of my recipes at Suite101.com and FabulousFoods.com. An ebook is in the works for Sorbets with Spirit so keeping watching.

    JoAnn

  3. What a great resource!

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