My first thought for this marinade was a flank steak, or vegetables that would be grilled, but the suggested uses also include, chicken, pork chops, lamb, fish – so everything!  Borrowed from, ‘Marinades’, by Lucy Vaserfirer, this is a very tasty little trick to have up your sleeve – enjoy!

Balsamic Marinade

2, 1 1/2 lb. flank steaks (or whatever protein or vegetable you’re going to use, in an amount that will fit into a large freezer Ziploc)

1/4 c. + 2 T. EACH olive oil AND balsamic vinegar

6 cloves of garlic, minced

1/4 c. + 2 T. freshly chopped minced herbs – I used rosemary and parsley

kosher salt and freshly ground pepper

Whisk all marinade ingredients together in a small bowl and if you’re not freezing the meat, add it in and allow it to marinate for at least a few hours (overnight is best), covered well and refrigerated.  If you’re freezing it, pour the mix into a sturdy freezer bag, add the flank steaks and freeze until needed.

Grill on high under the broiler or on the barbecue (we prefer the barbecue) for up to 6 minutes per side for medium rare, or 6 to 8 minutes per side for medium well.

Let stand (covered with foil) for 10 minutes to let the juices incorporate back into the meat. Slice in thin slices diagonally across the grain to serve, and then serve with almost anything! –  keep in mind that the sliced meat is also wonderful in a sandwich.

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