The Best Steak Marinade
ID: e5f2a683...
An incredibly easy and flavorful steak marinade made with simple pantry staples including olive oil, balsamic vinegar, Worcestershire, soy sauce, Dijon mustard, and garlic. It tenderizes the meat beautifully and adds deep, savory flavor to steaks, chicken, pork, or vegetables.
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🍳 Cooking Flow
Combine olive oil, balsamic vinegar, Worcestershire sauce, and soy sauce in a bowl. → Add Dijon mustard, minced garlic, salt, black pepper, and optional red pepper flakes. → Whisk the mixture thoroughly until fully combined. → Pour over the meat and marinate for at least 2 hours before cooking.
Cooking Steps
Brief Cooking Order
Combine olive oil, balsamic vinegar, Worcestershire sauce, and soy sauce in a bowl. → Add Dijon mustard, minced garlic, salt, black pepper, and optional red pepper flakes. → Whisk the mixture thoroughly until fully combined. → Pour over the meat and marinate for at least 2 hours before cooking.
Introduction
An incredibly easy and flavorful steak marinade made with simple pantry staples including olive oil, balsamic vinegar, Worcestershire, soy sauce, Dijon mustard, and garlic. It tenderizes the meat beautifully and adds deep, savory flavor to steaks, chicken, pork, or vegetables.
Step 1
In a mixing bowl, combine 1/4 cup of olive oil, 1/4 cup of balsamic vinegar, 1/4 cup of Worcestershire sauce, and 1/4 cup of soy sauce.
Step 2
Add 2 teaspoons of Dijon mustard, 2 teaspoons of minced garlic, salt, and ground black pepper to taste. If you prefer a bit of heat, add some red pepper flakes.
Step 3
Whisk all of the ingredients together thoroughly until they are completely combined.
Step 4
Pour the marinade over your steak of choice in a shallow dish, ensuring it is well coated. Let the meat marinate for at least 2 hours before cooking.
Step 5
Alternatively, pour any fresh, unused marinade into a clean bottle or jar using a funnel to store for later use.
Ingredients List
Important Notes
To cut down on salt, try using low-sodium soy sauce.
This marinade also works wonderfully for chicken, pork, and vegetables.
Never reuse marinade that has come into contact with raw meat; only store fresh, unused batches.
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