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Sandwich steaks + lime juice overnight? Will it "cook" the beef?

2fly00pie May 1, 2013 02:21 PM

I bought some nice, grass-fed sandwich steaks today and I'm marinating them in a mixture of lime juice, olive oil, soy sauce, garlic, ginger, and sriracha. If I wait until tomorrow night to cook 'em up, will they already be cooked, à la ceviche? This is not what I'm going for, by the way.

  1. s
    sghdr May 3, 2013 01:52 PM

    I would use the lime ZEST instead of the juice if you are going to marinate them over night because the acid in this case (the lime) will cook and/or make the meat kind of mushy.

    You can always add water to dilute your marinade too but the zest will give you flavor

    1. d
      DWB May 2, 2013 06:43 PM

      Many overnight marinades use citrus juice, the ratio is small enough not to "cook" the meat.

      1. y
        youareabunny May 1, 2013 03:02 PM

        Probably just the outside will be cooked, depending on thickness and how much lime you put.

        1 Reply
        1. re: youareabunny
          2fly00pie May 1, 2013 03:09 PM

          Really thin... And about 3 tbs of lime juice. I'm going to go ahead and cook them tonight. Thanks!

        2. Diving Chef May 1, 2013 03:01 PM


          1. k
            korrie May 1, 2013 02:59 PM

            As far as I understand, yes. And putting "cook" in quotation marks is also appropriate. Marinades with acids are not meant to be left on the meat for very long before cooking. If you haven't already put them in the marinade, I would just wait. If you're trying to speed things up for tomorrow, I would just make the marinade beforehand (whenever is convenient) and set it aside, and then combine everything shortly before cooking.

            1 Reply
            1. re: korrie
              2fly00pie May 1, 2013 03:08 PM

              OK, thanks. Kinda what I figured. I did already put them in the marinade, so I guess it will be steaks tonight and fat porkchops tomorrow night (both are marinating in the same stuff). Thanks!

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