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    Home ยป Recipes ยป Sauces and Dressings

    Balsamic Steak Marinade

    Modified: Jun 24, 2023 ยท Published: Aug 12, 2020 ยท by Amy Casey ยท This post may contain affiliate links ยท Leave a Comment

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    mason jar filled with ingredients for a marinade.

    This is the absolute best Balsamic Steak Marinade recipe. It's versatile and also delicious with chicken, pork and fish. Try it as a drizzle over grilled vegetables or as a vinaigrette on your favorite salad.

    A mason jar filled with ingredients for balsamic steak marinade.

    With summer's sunny skies and warm temperatures we love to head outdoors to grill. Chicken breasts, salmon filets, flank steak, pork tenderloin and thickly sliced zucchini, onions and bell peppers will all share time over the hot coals.

    With this multipurpose and absolutely the best marinade recipe, preparing a delicious feast on the grill will be easier than ever. The beauty of a marinade is that it is easy to make, and it adds tons of flavor to a meal.

    My go-to marinade has a base of balsamic vinegar and extra virgin olive oil. The concoction boasts the elements of a tasty marinade. It is salty, sweet, savory, spicy and sour all at the same time.

    Jump to:
    • ingredients
    • expert tips
    • more grill recipes
    • just one more thing
    • Recipe

    ingredients

    • balsamic vinegar
    • reduced sodium soy sauce
    • brown sugar
    • Worcestershire sauce
    • Dijon mustard
    • garlic
    • oregano, thyme and basil
    • kosher salt and freshly ground pepper
    • extra virgin olive oil

    I whisk up a big batch and make the balsamic steak marinade do the work for me. Use some to marinate the meats and vegetables (in separate gallon sized resealable plastic bags). Toss a salad of greens, cherry tomatoes, cucumbers and fresh mozzarella with some of the marinade/vinaigrette.

    Store marinades in an air tight container in the refrigerator for about 2 weeks. Mason jars are handy for storing the versatile mixture. Give them a good stir before use. Make a double batch and freeze it in 1 cup size portions in resealable plastic bags for up to 3 months.

    A marinating steak in a resealable bag on a cutting board.

    expert tips

    A few tips ensure successful marinating ~

    • Mix the ingredients in a large measuring cup (a 4 cup one will do). It will make for mess free pouring.
    • Marinate in gallon sized resealable plastic bags. Place each food in its own bag and pour in enough marinade to generously coat it. About ½ cup of marinade is good for 1 pound of meat or vegetables. Seal the bag squeezing out as much air as possible. Gently massage the bag to evenly distribute the marinade on the meat and vegetables. Just toss the bags after the marinating time for a no fuss no muss clean up.
    • Always marinate in the refrigerator. Bacteria will multiply rapidly at room temperature.
    • Keep an eye on the clock when marinating. Seafood is more delicate. Marinate it for no more than 30 minutes. Chicken, steak and pork need at least 30 minutes or up to 4 hours of marinating time.
    • It’s safest to toss the marinade after it's use. But it can be boiled to for 3 to 5 minutes. Boil it until it reaches a temperature of at least 165 degrees F to kill any bacteria. Use the cooked sauce for basting the meats while they cook or as a dipping sauce.
    Grilling marinated chicken skewers on a charcoal grill.

    more grill recipes

    • Grilled balsamic chicken sandwiches
    • Grilled pork tenderloin with berry bacon sauce
    • Smash burgers
    • Chipotle honey orange sauce for pork tenderloin
    • Grilled whole turkey
    A steak marinated and grilled.

    just one more thing

    If you make this balsamic marinade recipe, I’d love hearing from you all. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.

    Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.

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    Recipe

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    Grilled skirt steak with a balsamic steak marinade.

    Balsamic Steak Marinade


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    • Author: Amy Casey
    • Total Time: 5 minutes
    • Yield: 2 cups 1x
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    Description

    This is the absolute best marinade recipe for steak, chicken, pork and fish. It is also fabulous as a drizzle over grilled vegetables or as a vinaigrette.


    Ingredients

    Units Scale
    • ยฝ cup balsamic vinegar
    • ยฝ cup extra virgin olive oil
    • 2 tablespoons reduced sodium soy sauce
    • 2 tablespoons brown sugar
    • 2 tablespoons Worcestershire sauce
    • 1 tablespoon Dijon mustard
    • 3 garlic cloves (minced)
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • 1 teaspoon dried basil
    • 1 teaspoon kosher salt
    • ยฝ teaspoon freshly ground black pepper

    Instructions

    1. In a mason jar with a tight fitting lid, add all the ingredients.
    2. Screw on the lid to the jar and shake the ingredients until they are combined.
    3. Store the marinade in the refrigerator for up to 2 weeks. The marinade can also be stored in resealable plastic bags for up to 3 months in the freezer.

    Equipment

    mason jar

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    Notes

    • Always marinate in the refrigerator. Bacteria will multiply rapidly at room temperature.
    • Keep an eye on the clock when marinating. Seafood is more delicate. Marinate it for no more than 30 minutes. Chicken, steak and pork need at least 30 minutes or up to 4 hours of marinating time.
    • It’s safest to toss the marinade after it's use. But it can be boiled to for 3 to 5 minutes. Boil it until it reaches a temperature of at least 165 degrees F to kill any bacteria. Use the cooked sauce for basting the meats while they cook or as a dipping sauce.
    • Prep Time: 5 minutes
    • Cook Time: 0 minutes
    • Category: appetizer, side dish, entree
    • Method: no cooking required
    • Cuisine: American

    Nutrition

    • Serving Size: 1 tablespoon
    • Calories: 78
    • Sugar: 0.8 g
    • Sodium: 155 mg
    • Fat: 8.4 g
    • Saturated Fat: 1.2 g
    • Unsaturated Fat: 0 g
    • Trans Fat: 0 g
    • Carbohydrates: 1.1 g
    • Fiber: 0.1 g
    • Protein: 0.1 g
    • Cholesterol: 0 mg

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    Personal chef Amy Casey.

    I'm Amy Casey and welcome to Amy Casey Cooks! I have a lifelong love of food and 20 years experience as a personal chef while cooking for over 300 clients. I share my tested, tried and true easy recipes, cooking and kitchen tips, and videos so you can make restaurant quality meals in your own kitchen. More about my culinary journey.

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