Beef
o Marinate in the refrigerator; never at room temperature. Marinate in a food-safe plastic bag or non-reactive container such as glass or ceramic, not aluminum.
o Marinate less tender steaks such as flank for 6 hours to 24 hours.
o Tender steaks such as sirloin can be marinated 15 minutes to 2 hours, just to flavor the meat.
Seafood
o Fish or shrimp need only 20-30 minutes to marinate.
o Some larger/thick fillets can marinate an hour or more.
o Over-marinating seafood can cause the flesh to become mushy.
Vegetables
o All vegetables can be marinated in the refrigerator in an oil and vinegar based dressing or marinade for up to one day.
o If not marinating, brush grill grates with vegetable oil before grilling to help prevent sticking.
o Cut each type of vegetable into uniform size pieces so they will cook evenly.
o Grilling sweetens and intensifies the flavor of fresh vegetables.
o If cooking hard vegetables like potatoes, briefly boil them before grilling to speed up grilling time or to ensure they will be done at the same time as softer vegetables if grilling together.
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