8 grilling recipes for marinated meat, seafood and vegetables - The Washington Post

Grilling and marinating go hand in hand. There’s something very appealing and laid-back about creating the foundation for flavor in advance and then being ready to put the food on the grill (or grill pan or skillet) as soon as the dinner hour and your dining companions arrive.

You can read more about marinating in my primer on the topic, but the gist is this: Marinades won’t necessarily penetrate very far into a protein, though salt and acid can generally make a little headway into the meat. But mostly, they’re a surface treatment for packing in flavor, which is not a bad thing. Bigger cuts can be marinated longer than smaller ones, though cuts of any size can be damaged by using acidic ingredients for too long or in too great of an amount.

If you’re planning on firing up the grill for Labor Day weekend, or any other time, here are some recipes from our archives to help you make the most of marinating.

Chipotle Honey-Marinated Steak, above. Hot honey is the star of this dish, which ends up milder than the ingredients might lead you to believe. You can make this on the grill or under the broiler, using sirloin or skirt steak.

Citrus-Marinated Fish Tacos. If quick marinades are more your thing, you’ll like these beachy-feeling tacos. You have the option of indoor or outdoor cooking.

Herbed Grilled Vegetables. Marinating is not just for meat. Here, an assortment of vegetables takes a quick dip — no more than an hour — in an herb-packed marinade made with Worcestershire sauce, extra-virgin olive oil and balsamic vinegar.

Basil-Grilled Tuna With Bitter Greens. Seafood only needs a short time to marinate, and in this recipe, tuna steaks are coated with a pesto-ish blend of basil, garlic, lemon and olive oil.

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