Steak Marinade Balsamic Vinegar Recipe – Juicy & Flavorful
After whipping up this steak marinade balsamic vinegar, I couldn’t wait to share it with you. It’s an absolute flavor bomb that made my steak incredibly juicy and tender. The best part? It’s a breeze to make with ingredients you probably already have in your kitchen.
I love how the balsamic vinegar adds a touch of sweetness and depth while tenderizing the meat beautifully. If you’re looking for a marinade to elevate your BBQ or weeknight dinner, this is it!
Add some spice to your menu with this delicious Hot Honey Chicken Pizza Recipe.
Ingredients You Will Need
Here’s what you’ll need to create this delicious balsamic steak marinade:
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 3 garlic cloves, minced
- 1/4 cup soy sauce
- 2 tablespoons lemon juice
- 2 tablespoons light brown sugar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon red pepper flakes (optional)
Note: This recipe makes enough marinade for 1.5 pounds of steak, serving about 4 people.
Variations to Try
Customize this balsamic steak marinade to suit your taste or dietary needs. Here are some easy tweaks and add-ins:
- Gluten-free: Substitute soy sauce with tamari or coconut aminos for a gluten-free option.
- More sweetness: Add a drizzle of honey or maple syrup for an extra touch of sweetness.
- Herbal twist: Toss in fresh rosemary, thyme, or chopped parsley for a fragrant boost.
- Citrusy burst: Use orange or lime juice instead of lemon for a different zing.
- Extra heat: Spice things up by adding more red pepper flakes or a pinch of cayenne.
If you enjoyed this dish, explore other delicious dinner recipes here.
Cooking Time
This recipe has a quick prep and marination process to fit any schedule:
- Prep time: 10 minutes
- Marinating time: 4 hours to overnight
- Cooking time (depending on your steak cut): 10-15 minutes
Total time will vary depending on how long you choose to marinate.
Equipment You Need
Everything you need for this marinade is likely already in your kitchen:
- Mixing bowl: To combine and whisk the marinade ingredients.
- Whisk: For smooth blending of the marinade.
- Shallow dish or zip-top bag: For marinating the steak completely.
- Grill or skillet: To cook the marinated steak to perfection.
- Tongs: To flip the steak without piercing it, preserving the juices.
How to make a steak marinade with balsamic vinegar?
Making this marinade is as simple as it is satisfying. Each step brings out bold and well-rounded flavors.
Combine the Ingredients
Start by adding olive oil, balsamic vinegar, soy sauce, minced garlic, lemon juice, brown sugar, Dijon mustard, and red pepper flakes into a medium bowl. Whisk these ingredients thoroughly until the mixture is smooth and glossy.
The balsamic vinegar acts as the star, bringing a tangy and slightly sweet depth, while the olive oil balances it with richness. Dijon mustard helps emulsify everything into a velvety consistency.
Marinate the Steak
Place your chosen steak cut into a zip-top bag or a shallow dish. Pour the marinade over the steak, ensuring every inch is coated. Seal the bag or cover the dish tightly with plastic wrap.
Pop it into the fridge and allow the steak to marinate for at least four hours. Marinating overnight works even better if you have the time, as it lets the meat soak up every bit of flavor.
Cook the Steak
Once marinated, take the steak out of the fridge and allow it to come to room temperature for about 20 minutes. Heat your grill or skillet on high until it’s scorching hot.
Lay the steak down gently and cook for about 4-5 minutes per side for medium-rare, flipping once with tongs. This quick sear locks in the juices and gives the steak a beautiful crust.
Rest and Serve
After removing the steak from heat, cover it loosely with foil and allow it to rest for 5-10 minutes. This step is crucial for the juices to redistribute throughout the meat, making every bite juicy and tender.
Slice the steak against the grain to make it easier to chew and serve with the remaining juices from the plate.
Why You’ll Love This Recipe?
This balsamic steak marinade comes with plenty of perks:
- Simple and quick: Easy to make with pantry staples in just 10 minutes.
- Flavor-packed: The balsamic vinegar provides a tangy, complex sweetness.
- Versatile: Works great on chicken, pork, or even vegetables.
- Diet-friendly tweaks: Easily adaptable for gluten-free or sugar-free needs.
How to Serve Steak Marinade with Balsamic Vinegar?
Serve your beautifully marinated steak with confidence! Garnish with a sprinkle of fresh parsley or rosemary for added flair. Pair it with roasted potatoes, steamed asparagus, or a light side salad.
Alternatively, slice the steak thinly and use it in tacos, sandwiches, or even over a bed of quinoa for a hearty meal. Discover how simple ingredients create magic in our Steak Marinade for Grilling Recipe.
Nutritional Information
Here’s a quick look at the nutritional profile per serving:
- Calories: 195
- Protein: 1g
- Carbohydrates: 7g
- Fat: 18g
Make Ahead and Storage
This balsamic steak marinade is a meal prep champion!
- Make ahead: Mix the marinade a day in advance and store it in an airtight container in the fridge.
- Refrigeration: Store cooked steak in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze raw, marinated steak in a sealed zip-top bag for up to 2 months. Thaw in the fridge overnight before cooking.
Tips for Making the Recipe
Here are some tips I found helpful when making this marinade:
- Don’t over-marinate: Leaving steak in the marinade for longer than 24 hours may make it tough.
- Taste and tweak: Adjust the sweetness or spiciness to fit your palate before marinating.
- Minimize cleanup: Use a zip-top bag to marinate for less mess.
- Keep an eye on the heat: A hot skillet or grill helps you achieve a perfect sear.
Should You Marinate Steak in Vinegar?
Absolutely! Vinegar, especially balsamic, is fantastic for marinating steaks. Its natural acidity tenderizes the meat slightly, breaking down proteins for a softer texture without compromising the integrity. However, always keep an eye on timing, as over-marination can have the opposite effect.
Is Balsamic Vinegar Good to Marinate Steak?
Balsamic vinegar is a great choice for steak marinades. Not only does it add a tangy, refined sweetness, but it also enhances the meat’s natural flavors. Its rich complexity pairs beautifully with the saltiness of soy sauce and the heat from mustard or red pepper flakes.
This steak marinade with balsamic vinegar is a surefire way to elevate your meals. Whether for a family dinner or a summer barbecue, it guarantees a tender and flavorful steak every single time. Try it and enjoy the compliments that follow!
Steak Marinade Balsamic Vinegar Recipe
Ingredients
Method
- Start by adding olive oil, balsamic vinegar, soy sauce, minced garlic, lemon juice, brown sugar, Dijon mustard, and red pepper flakes into a medium bowl. Whisk these ingredients thoroughly until the mixture is smooth and glossy. The balsamic vinegar acts as the star, bringing a tangy and slightly sweet depth, while the olive oil balances it with richness. Dijon mustard helps emulsify everything into a velvety consistency.
- Place your chosen steak cut into a zip-top bag or a shallow dish. Pour the marinade over the steak, ensuring every inch is coated. Seal the bag or cover the dish tightly with plastic wrap. Pop it into the fridge and allow the steak to marinate for at least four hours. Marinating overnight works even better if you have the time, as it lets the meat soak up every bit of flavor.
- Once marinated, take the steak out of the fridge and allow it to come to room temperature for about 20 minutes. Heat your grill or skillet on high until it’s scorching hot. Lay the steak down gently and cook for about 4-5 minutes per side for medium-rare, flipping once with tongs. This quick sear locks in the juices and gives the steak a beautiful crust.
- After removing the steak from heat, cover it loosely with foil and allow it to rest for 5-10 minutes. This step is crucial for the juices to redistribute throughout the meat, making every bite juicy and tender. Slice the steak against the grain to make it easier to chew and serve with the remaining juices from the plate.