“THE” Marinade
This marinade is soooooo great. It works with steak, chicken and shrimp (would probably be great with salmon too) and vegetables, It's another thing I make a few times a week, especially in the summertime. I don’t know what it is about Worcestershire sauce that I love so much, but even as a little kid, I’d put it on hamburgers and steak. The ingredients of this marinade might not make sense when you’re putting them together, but they all serve their purpose AND come together deliciously. This amount will cover up to 2 pounds of meat; I use much less marinade on the vegetables, just enough to give them good flavor and color on the grill. You can also use this in smaller batches over a few days/meals, as it will keep in the fridge, if stored properly.
Served this last night with a beautiful boneless sirloin and paired with a super simple, Caprese salad, made with local heirloom tomatoes from my favorite farm stand.
Ingredients:
1/2 Cup Extra Virgin Olive Oil
1/4 Cup Worcestershire Sauce
1/4 Cup Balsamic Vinegar
1/4 Cup Soy Sauce
1 Tbsp Dijon Mustard
1 Tbsp Honey
2 Garlic cloves, grated
Sprinkle of Red Pepper Flakes (or Sambal Oelek) optional
Combine and pour over meat, fish, vegetables, etc.
Cover and refrigerate for at least 2 hours before cooking.
May be stored in fridge for use up to a 2-3 days.
Grill or broil your meal accordingly and ENJOY!
Helpful hints, tips and tricks for this recipe…
1.
Sugar in a marinade for grilling??
YES!!!
You know when meat gets all sizzly and crispy? Those sweet little crunchy bits on the outside? If you like your meat grilled like that ALWAYS add a tiny bit of sugar (honey, brown sugar, pure maple syrup) to the marinade and the crispy will come. It doesn’t need to be a lot, trust me - a little goes a long way.
2.
Storing your marinades and dressings in the fridge… Mason jars.
Cheap. Easy. Convenient. Reusable. With measuring lines on the side. DONEZO.
