Balsamic Steak Marinade
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.
Servings: 2 cups
Calories: 78kcal
Equipment
- mason jar
Ingredients
- ½ cup balsamic vinegar
- ½ 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
- ½ teaspoon freshly ground black pepper
Instructions
- In a mason jar with a tight fitting lid, add all the ingredients.
- Screw on the lid to the jar and shake the ingredients until they are combined.
- 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.
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.
Nutrition
Serving: 1tablespoon | Calories: 78kcal | Carbohydrates: 1.1g | Protein: 0.1g | Fat: 8.4g | Saturated Fat: 1.2g | Sodium: 155mg | Fiber: 0.1g | Sugar: 0.8g