While it may be a cardinal sin to gussy up a high-quality piece of meat, there are certain cuts for which a marinade can make all the difference. Over the course of the next few weeks, we are going to be whipping up all different kinds of marinades to try on cuts like skirt, flank, chuck, and round steaks, and we'll document it all right here so you can follow along. 

First on the docket was an Argentinian favorite - Chimichurri sauce. We made this earlier this week, and it was so fresh, it practically made itself! Check out our video to see what I mean. Keep an eye out for our recipes for Guinness marinade, balsamic-rosemary marinade, and Thai marinade!

If you're not someone who is familiar with marinades, fear not, there are a few basic rules of thumb to follow, and after that, the options are endless. Remember that flavor and tenderness are the end-goals, so the longer you can marinate your cuts, the better. For beef, 3-24 hours can generate results; the closer to 24 hours, the better. Here's an infographic that will help get you started.