Marinades

Best Foods to Marinate:
Flank steak, skirt steak, and sirloin: Thin or fibrous beef cuts benefit from acidic or enzyme-rich marinades that break down surface tissues and add savory depth.
Chicken breasts and thighs: Oil- and herb-based blends lock in moisture during high-heat cooking.
Shrimp and fish: Delicate seafood absorbs bright citrus or soy-based flavors quickly in 15 to 30 minutes.
Tofu and vegetables: Porous plant proteins and veggies soak up oils and spices before grilling or roasting