Onions are one of those staples we keep in our pantries and refrigerators to toss in every type of meal: pastas, tacos, breakfast burritos, chili…the list goes on. But are you using onions to marinate your steaks? And…why not? 

Onions are key in the process of making your steak tender, juicy, and oh-so-flavorful. But what is it about onions that makes meat so tender? What’s the best way to use them as a marinade? And (we know you’re thinking it) – where can I get a good recipe? 

We’ve got all the answers here, and more. Check it out!

Onions Are a Tenderizer

Onions contain proteolytic enzymes, which help break down proteins. When placed right next to your meat (that contact is important), onions have a tenderizing effect on your steak. If you want to capitalize on all that onion-to-steak contact, be sure to chop your onions: the finer the better. Toss a little salt on them to help “sweat” the onions. This encourages the enzymes to coat the meat while also seasoning it with salt (double whammy!).

How To Marinate Using Onions

Ok, so you already know you need to put your onions directly on the meat, dicing them is best, and salt will help spread those enzymes everywhere. Here are a few other tips and tricks on how to capitalize on onions as a marinade:

  • The finer the chop, the better. Some chefs even recommend grating your onions!
  • Slit your meat right down the middle, or butterfly it, and place the onions inside the meat. 
  • Use a “non-reactive container” when you are marinating. We suggest a glass or stainless steel bowl, a ceramic baking dish, or even a plastic, sealable bag. If you use copper or aluminum, which are reactive surfaces, your delicious marinade will absorb some of that metal. 
  • When gathering your ingredients, be sure you use some form of fat (like olive oil). This helps transfer the flavors to the meat. 
  • Be sure to include an acid to help break down the cell structure of the food. We recommend citrus juice, pineapple juice, vinegars, wine, buttermilk, or yogurt. 
  • Give it lots of time. If you can, get your meat soaking in the marinade the night before or first thing in the morning—and be sure to keep it in the fridge if it’s for more than an hour. If you’re a last minute chef like so many of us, try massaging the marinade into the meat or using a needle-style tenderizer first. Remember: steak (and other meats, like chicken) need at least 15 minutes soaking in the marinade to give it its best flavor.
  • Remember to stay safe! Don’t use your marinade to baste your finished food or as a sauce on a side dish. You’ve had raw meat sitting in it (for a long time!) and there’s a lot of bacteria that could be soaked in. If you know you want to use that delicious marinade as a sauce, set some aside before you submerge the meat in it. 

Onion Recipes to Try

Ok, now that you’re a marinade expert ( you probably even know the difference between “marinade” and “marinate”), it’s time to start creating delectable meals for you and your family/friends. Here are three recipes to get you started:

We can’t wait to see what you cook up; be sure and tag us on your social media posts!

Ready to marinade your steaks the Gill’s Way? Find out how today!