STEAKS Marinate your beef to try a little tenderness

SCRIPPS HOWARD
The wrong steak on the grill can end in a family chewing contest.
Although marinades are not foolproof, in some cases they may help tenderize steaks while adding flavor. Here are some tips from the National Cattlemen's Beef Association:
UAlways marinate in the refrigerator, never at room temperature.
UTender beef cuts need only be marinated for 15 minutes to 2 hours for flavor.
ULess-tender beef cuts should be marinated from at least 6 hours up to 24 hours in a mixture containing a food acid or enzyme such as lemon juice, wine, vinegar, fresh papaya, ginger, pineapple or figs.
UNever save and reuse a marinade. If a marinade is to be used later for basting or serving as a sauce, reserve a portion of it before adding the beef. Marinade that has been in contact with uncooked meat must be brought to a full rolling boil before it can be used as a sauce.
ZESTY SOUTHWESTERN MARINADE
1/4 cup olive oil
3 tablespoons fresh lime juice
1 tablespoon packed brown sugar
2 teaspoons ground cumin
2 large cloves garlic, minced
3/4 teaspoon dried oregano leaves, crushed
Combine all ingredients in small bowl.
Makes about 1/3 cup.
Tester's note: We used bottom round steak for this recipe. Leftovers made a delicious quesadilla. Heat tortilla (we used flour) in a nonstick skillet; top with leftover Southwestern Round Steak that has been thinly sliced, saut & eacute;ed onions and green and red bell peppers (we used jarred red peppers), and top with grated cheese. (We used sharp cheddar and a spicy jalape & ntilde;o cheese from Tennessee.) Put second tortilla on top of filling. Heat until cheese melts.
-- "The Complete Take on Steak," National Cattlemen's Beef Association
CARIBBEAN JERK-STYLE MARINADE
3/4 cup prepared Italian dressing
1 tablespoon Worcestershire sauce
1 tablespoon packed brown sugar
1 large jalape & ntilde;o pepper, seeded and finely chopped
1 teaspoon ground allspice
1 teaspoon ground ginger
Combine all ingredients in small bowl.
Makes about 3/4 cup.
BALSAMIC MARINADE
1/2 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons chopped fresh basil
1 tablespoon Dijon-style mustard
2 cloves garlic, minced
1 teaspoon sugar
Combine all ingredients in a small bowl.
Makes about 2/3 cup.