Proper Prep

• Regardless of the marinade you choose, keep you and your loved ones healthy by marinating the steak in the refrigerator and not at room temperature where bacteria can grow. Always marinate steak in a resealable plastic bag or a glass dish covered with plastic wrap. Other types of containers, such as aluminum or pottery, do not react well to acids. If the marinade does not completely cover the steak, turn it occasionally to ensure the juices work their way through the meat. Depending on the strength of the flavors, marinating time will vary from 30 minutes to overnight.

Love It Tender

• Depending on your cut of steak, or if you've intentionally purchased a value cut, consider ingredients that tenderize the meat as they layer in flavor. Acids, such as lemon or lime juice, tomato, vinegar or wine, break down tougher tissues. Don’t limit yourself to cooking wines; experiment with some of your favorite vintages. Once you've chosen an acid, pair it with an oil to help impart the flavors into the meat. If you've created an enzymatic marinade -- one that builds from a base including fruits such as pineapple, kiwi and melon -- do not leave the marinade on for more than four hours or the meat will become too soft.

Visit the Southwest

• The steaks of the Southwest are known for their big, bold flavors, and it’s common for the steak to offer a bit of heat, beyond the heat from the grill. Hot peppers or jalapenos can be carefully seeded and sliced before adding to a marinade of white vinegar. For a zesty border steak, marinate the meat in a favorite store-bought salsa, or make your own by chopping tomatoes, onions and peppers and adding in a few splashes of vinegar. For a hint of heat, green chilies offer flavor without the tears.

Trip to Wine Country

• Wine marinades are a natural accompaniment for their ability to complement the flavor of a good cut, rather than overpowering it. Whip together a white wine and Dijon mustard marinade with olive oil, and add some of your favorite herbs for subtlety, such as parsley, thyme or tarragon. A full-bodied red wine marinade might include garlic or herbs including basil, oregano or thyme.

Visit the Far East

• For an Asian flair, add minced garlic, ginger and green onion to a base of soy or teriyaki sauce.Then add Chinese five spice powder, chili flakes or apricot preserves. Sesame and chili oil are also excellent bases for an Asian marinade, and are enhanced by minced ginger and chili sauce. Clear out your sinus passages by adding a dollop of wasabi to the marinade, but remember to leave it on the side if you are serving children.