Article: Add one part acid, one part oil, one part aromatics and salt and/or sugar to taste. The following are excellent ingredients to use in marinades:  The best acids for meat are vinegar, lemon juice lime juice, Worcestershire sauce and soy sauce. If you use soy sauce, don’t add extra salt, since it is a main ingredient in the sauce. The best oils are neutral oils, like canola oil and olive oil. Granulated sugar or honey adds sweetness and also encourages a brown color and caramel taste. Use aromatics like crushed garlic, rosemary, red pepper flakes, ginger, bay leaf or steak seasoning. Paprika, chili pepper and jalapenos or other fresh peppers are perfect for a spicy, smoky flavor. Grab a spoon and taste a small amount. The marinade should taste good before it goes on the beef, since the majority of the marinade will stay in the first few cm of the surface. The enzymes penetrate the meat and help tenderize it if used for two hours or less. Turn the beef to coat it entirely. The longer the beef is marinated, the more intense the flavor will be.
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Mix your marinade. Whisk the marinade together. Consider replacing lime, lemon or vinegar with fresh pineapple or kiwi juice if your meat is very tough. Pour the marinade into the plastic bag or bowl. Place it in the refrigerator for no less than two hours and no more than 24 hours.