Name: Balsamic Steak Marinade
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: ⅓ cup Bourbon Dark Balsamic; 2 tablespoons Pineapple Paradise Soy Sauce; 3 tablespoons House Blend Extra Virgin Olive Oil; 2 cloves Garlic (Minced); 2 sprigs Rosemary (Minced); ⅔ cup Dark Brown Sugar; ½ teaspoon Pacific Flake Sea Salt; ½ teaspoon Pennsylvania Pepper Blend; ⅓ teaspoon Red Pepper

Join Now

Not sure how much to buy for a recipe?

Convert Cups to ML Here.

Don't forget to rate the recipe!

Customer feedback is vital to our business. If you use one of our recipes, please do us a favor and come back to give it a review!

Balsamic Steak Marinade

This marinade is perfect for any cut of meat. Easily prepare and personalize this recipe by interchanging the flavors of Balsamic. Our favorite is Bourbon Dark Balsamic but Espresso or even Chocolate work really well and give this marinade a unique flavor that you won’t find on any grocery store shelf!

Nutrition Disclaimer

Jump to recipe

There’s nothing better than a well marinaded grilled steak and we’ve created one of the best marinade recipes around! Don’t be afraid to experiment with the flavors, you can easily substitute the Pineapple Soy Sauce for plain or reinforce the Rosemary flavor with Rosemary Extra Virgin Olive Oil. The combinations are limitless.

Balsamic Steak Marinade

Sweet, Tangy and Bold. This is a great marinade for London Broil but it also works for any cut of meat. Switch up the flavors of Balsamic to suit the dish, Sesame Ginger for Asian Dishes or Spicy Mole for Tacos or Fajitas just to name a few.

Prep Time

15 minutes

Wait Time

6 hours

Total Time

15 minutes

Ingredients

⅓ cup Bourbon Dark Balsamic
2 tablespoons Pineapple Paradise Soy Sauce
3 tablespoons House Blend Extra Virgin Olive Oil
2 cloves Garlic (Minced)
2 sprigs Rosemary (Minced)
⅔ cup Dark Brown Sugar
½ teaspoon Pacific Flake Sea Salt
½ teaspoon Pennsylvania Pepper Blend
⅓ teaspoon Red Pepper

Notes

Marinate meat in a non-metal (glass or plastic) container or a freezer bag in the refrigerator. Discard used marinade or boil it at a rolling boil for a few minutes to ensure it reaches 165°F. Freeze marinade in ice cube trays so you can pop out as little or as much as you like when it’s time to marinate a steak.

Instructions

Take two cloves of garlic and two rosemary sprigs, and mince them to make the marinade.
In a bowl, mix together ⅓ cup of balsamic vinegar, two tablespoons of soy sauce, ⅔ cup of brown sugar, and two tablespoons of olive oil.
Add minced rosemary sprigs, garlic, kosher salt, ground black pepper, and red pepper into the bowl of soy sauce mixture and mix well.
Pour the mixture into the zip-lock bag and shake well until well combined.
Now add the steak to the bag and toss it to coat the steak. Put the steak marinade in the refrigerator for six hours.
Once refrigerated, take the steak out, pat it dry with a paper towel, and keep it aside to cook.
In a skillet, add a tablespoon of olive oil. Once heated, put the steak in the skillet and fry it until crispy and releases flavors.

Calories

210

8.8%

Fat

10 g

15%

Saturated

1.4 g

Carbs

28 g

9.3%

Protein