Scientists have known for a while that marinating meat before cooking it on the grill reduces the formation of carcinogens. But what kind of marinade? A new study from Kansas State University and the Food Science Institute suggests that recipes containing herbs from the mint family are best. Researchers tested steaks that were soaked in various marinades for an hour and then grilled at 400 degrees Fahrenheit for five minutes on each side. The steaks marinated in a store-bought “Caribbean” concoction had an 88 percent reduction in carcinogens, while those marinated in an herb marinade had a 72 percent reduction. The Caribbean recipe contained thyme and rosemary, both in the mint family, while the herb marinade was made with mint-family members oregano and basil, as well as onion, jalapeño, parsley, and red pepper.

It looks like this Oregano Marinade fits the bill. And an article from MIT Medical’s newsletter has other suggestions for reducing sources of carcinogens while grilling.

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