This is a marinade that has served me well time and time again. It’s great on beef, pork, salmon, tuna, and even lamb chops. It’s a great starter marinade recipe, which you can customize to your tastes or recipe if desired.
- 1/2 cup oil – I typically use olive oil
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon minced garlic
- 2 thinly sliced scallions
- 1/4 teaspoon each kosher salt and pepper
Combine all ingredients in a bowl and whisk well. Marinating time depends on your cut of protein – salmon and tuna only need an hour at most, whereas lamb, pork and beef can be marinated for just a couple or hours or overnight. The longer the marinade, the stronger the flavor.
The beauty of this marinade is that you can make a ton of customizations to it. Want to go more Asian? Add 2 teaspoons of soy sauce, a tablespoon of minced ginger and a teaspoon of sesame oil. If you have sesame seeds, add a teaspoon of those, too. A teaspoon of miso paste works great in this, too (although you’ll want to omit the salt if you add miso)
You can also substitute Worcestershire sauce for the balsamic.
If you don’t have balsamic, sub in dry red wine vinegar, or rice or white balsamic vinegar, for a lighter flavor.
Want to kick the heat up a bit? Add a bit of sriracha, crushed red pepper flakes or hot chili paste to taste.
Got some fresh limes, lemons or oranges? Add a tablespoon of fresh citrus juice to really brighten this up.
Want fresh herbs? Add parsley, cilantro, rosemary….use your imagination.
I’ve used the basis of this marinade in a lot of recipes. It’s particularly good on flank and skirt steak, salmon, chicken breasts and thighs, and lamb chops. It even works great on veggies, especially on the grill.
If you’re looking for an easy marinade recipe that you can customize and call your own, this is it. Give it a try and let me know what you think.
Remember what I always say: never, ever be afraid to play with your food.
Happy Sunday, everyone! Enjoy.