The goal with marinating is to maximize contact between
the meat and the marinade. To do this, marinate your meat
in a plastic zipper-lock bag with all the air squeezed out (I
do this by leaving a small air hole along one edge of the
zipper lock, squeezing all the air towards it, then sealing it at
the last moment before juices start leaking out), or, even
better, seal the steaks in a Cryovac-style bag with a vacuum
sealer.
Timing-wise, you should marinate for at least 1 and up to
12 hours. Less, and the marinade simply doesn’t stick as
well. More, and the meat will start to get a bit too mushy and
chalky around the edges, having a slightly cooked
appearance from any acids or proteases present.
THE SIX INEXPENSIVE STEAKS