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Perfect Grilled Summer BBQ Recipe Easy Tender Meat Fix for Summer Parties

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A quick and easy grilled meat recipe featuring a secret baking soda tenderizer that delivers juicy, tender, and flavorful results perfect for summer parties and last-minute grilling.

Ingredients

Scale
  • 2 pounds (900 g) flank steak, sirloin, or boneless chicken thighs
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 3 garlic cloves, minced
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 1 teaspoon (5 g) kosher or sea salt
  • ½ teaspoon (2.5 g) freshly ground black pepper
  • 1 teaspoon (4 g) brown sugar (optional)
  • ¼ teaspoon (1.2 g) baking soda

Instructions

  1. Pat your 2 pounds (900 g) of meat dry with paper towels to ensure a good sear. (5 minutes)
  2. Sprinkle ¼ teaspoon (1.2 g) baking soda evenly over the meat surface and gently massage it in until the meat feels slightly tacky. Let it sit for 15 minutes, no longer. (15 minutes)
  3. Rinse the meat under cold water to wash off excess baking soda and pat dry thoroughly with paper towels. (5 minutes)
  4. In a bowl, combine 2 tablespoons (30 ml) olive oil, 3 minced garlic cloves, 2 tablespoons (30 ml) fresh lemon juice, 1 tablespoon (15 ml) Worcestershire sauce, 1 teaspoon (5 g) salt, ½ teaspoon (2.5 g) black pepper, and 1 teaspoon (4 g) brown sugar if using. Stir until sugar dissolves. (5 minutes)
  5. Place the meat in the bowl or a zip-top bag with the marinade. Toss or massage to coat well. Let it rest for 20-30 minutes at room temperature. (20-30 minutes)
  6. Preheat your grill to medium-high heat (around 400°F / 204°C). Clean and oil the grates to prevent sticking. (10 minutes)
  7. Grill the meat: For flank steak or sirloin, cook 4-5 minutes per side for medium-rare, adjusting time depending on thickness. For chicken thighs, grill covered for 6-7 minutes per side until juices run clear and internal temperature reaches 165°F (74°C). Use tongs to flip without piercing. (10-14 minutes)
  8. Transfer the meat to a plate, tent with foil, and let rest for at least 5 minutes to lock in juices. (5 minutes)
  9. Slice the meat thinly against the grain and serve immediately with your favorite sides.

Notes

Do not let the baking soda sit on the meat for longer than 15 minutes to avoid mushy texture. Rinse thoroughly after baking soda application to prevent soapy aftertaste. Pat meat dry before searing for a good crust. Rest meat after grilling to lock in juices. Use a meat thermometer to ensure perfect doneness, especially for chicken. For gluten-free, substitute Worcestershire sauce with tamari or coconut aminos. Leftovers keep well refrigerated for up to 3 days and reheat gently in a skillet or oven wrapped in foil.

Nutrition

Keywords: grilled meat, BBQ, summer recipe, tender meat, baking soda tenderizer, quick marinade, flank steak, sirloin, chicken thighs, backyard BBQ

Find it online: https://spoonette.com/perfect-grilled-summer-bbq-recipe-easy-tender-meat-fix-for-summer-parties/