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Peppercorn & Garlic Marinade
Makes 3/4 cup marinade.
1 package Grill Mates® Peppercorn & Garlic Marinade
1/4 cup water
1/4 cup vegetable or olive oil
2 tablespoons white vinegar or red wine vinegar
2 pounds beef*, pork or lamb
1. Mix Marinade Mix, water, oil and vinegar in small bowl. Reserve 2 tablespoons marinade for basting. Place meat in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
2. Refrigerate 15 minutes or longer for extra flavor. Remove meat from marinade. Discard any remaining marinade
3. Grill, broil or bake until desired doneness, basting with reserved marinade halfway through cooking. Discard remaining marinade. * Best with strip, ribeye, sirloin or flank steak.
Balsamic Herb Marinade: Use 2 tablespoons balsamic vinegar instead of white vinegar, and add 1 teaspoon McCormick® Thyme Leaves. Continue with Steps 2 and 3 above.
SALT, SPICES (INCLUDING RED PEPPER), CRACKED BLACK PEPPER, ONION, GARLIC, MODIFIED CORN STARCH, GREEN AND RED BELL PEPPERS, CARAMEL COLOR, MALTODEXTRIN, WORCESTERSHIRE SAUCE (MOLASSES, VINEGAR, CORN SYRUP, SALT, CARAMEL COLOR, GARLIC, SUGAR, SPICES, TAMARIND, AND NATURAL FLAVOR), EXTRACTIVES OF GARLIC AND BLACK PEPPER, AND SULFITING AGENTS.
1 tsp. dry mix (2.5g) (Seasons 1 tbsp. marinade)