This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region. (sherry or spiced rum)

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Marvelous marinated meat to tease tastbuds into a tizzy from the kitchens of  archadia

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Most of you might need to know that a marinade can be as simple as dumping Caesar dressing on your chicken breast or a balsamic vinaigrette on your veggies. I have a LOT of fun with marinades. They're made of these main parts:
~>The oil (like olive, peanut, or favorite basting oil)
~>The acid (like vinegar or citrus juice)
~>The "essence" or flavoring (like herbs, fruits, vegetables, sauces, wines... anything!)

You can adjust the ratio of the parts to make your own style which makes marinating so much fun!

(My specific ingredients coming later... no worries!)

Sometimes just pouring the ingredients in one at a time and shaking is enough, but, for this marinade, I went all-out and put it in my food processor on emulsify.

You want to make enough to cover the meat. I found the best way (especially for very large pieces like this one, is to put the meat in a large, zipper-sealing freezer bag, pour the marinade around it evenly, seal up the bag and push all the air out of the bag before sealing. For beef, I sometimes marinade MUCH longer than people generally tell you to. Usually at least an hour or two is enough, but I'll leave meat in a marinade in the refrigerator for a little over a full day or even two! Chicken I usually marinade overnight, and vegetables or seafood only gets thirty minutes TOPS. Seafood is very impressionable. The acid in the marinade will start to denature it and make it tough, but I've never had a problem with beef getting tough before. It seems to get more tender with time (probably because pineapple is a natural tenderizer.)

Remember never to re-use your marinades and always always always marinate your meat separate from your veggies.

Anyhow, those are some marinade basics. For THIS beast (this was one of two absolutely orgasmic slabs of melt-in-your-mouth meat) I used a very well-marbled cut of sirloin on sale and a LOT of marinade, but I'll write the recipe for what you'd use on, say, a few 6-oz steaks. I guesstimate when I cook but I can approximate the measurements and you can change them to your liking. I put in the blender:

1/4 c. extra virgin olive oil
1 can of pineapple chunks, in juice
2 Tbsp red wine vinegar
1 c. soy sauce
1/4 c. molasses or brown sugar
1/4 c. cooking sherry (or sometimes I use spiced rum)
1 small sweet vidalia onion, minced (or onion powder to taste)
2 Tbsp minced garlic
1/2 tsp grated prepared ginger

Emulsified, poured over meat, flipped it over occasionally for two days.

Enjoyed it medium-rare... oh, delicious.

(Try this one on pork loin skewers with chunks of pineapple and pepper on the grill, too. Num!)

**Allergens/Warnings: soy, citrus, alcoholic ingredients**

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Allergy warning – recipe contains soy products