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

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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.

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  1. 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

      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!

    2. Yes!

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

        1 Reply
        1. re: youareabunny

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

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

          1. 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