BALSAMIC MARINADE RECIPE

Marinades are perfect for pan-searing or grilling your favorite cut of meat. They add incredible aroma and a heightened surface flavor that keep you coming back for more. 

The trick is letting the marinade soak in long enough to impart it's delicious, caramelized flavor...and so that the salt and acid can work together to both season and tenderize the meat. Depending on your preference, let it marinate a few hours (minimum) to a few days before cooking.  

Our Garlic and Herb Balsamic Marinade is savory, bright and herbaceous. We recommend using this for a nice steak, but you can use it for any cut of beef or pork...or try it with grilled vegetables!

Garlic and HERB Balsamic Marinade

What You'll Need:

1/4 cup Queen Creek Olive Mill Roasted Garlic Olive Oil
1/4 cup Queen Creek Olive Mill Traditional Style Balsamic Reduction
1/4 cup tamari
2 teaspoons Dijon mustard
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon cracked pepper
1 tablespoon Italian seasoning

The Method:

Mix olive oil, Balsamic reduction, tamari, mustard, garlic and spices in a one-gallon zip lock bag and mix thoroughly.

Add desired cut of meat and marinate at least 2 hours in the refrigerator. Overnight is recommended.