Balsamic Marinade

By BClover

This works equally well for steak, pork, and chicken. Balsamic is one of the weaker vinegars, so you don’t have to fret too much over over-marinating, but given enough time it will break down and eventually toughen the meat.

Ingredients

• A few splashes of balsamic vinegar
• 2 cloves garlic, minced
• Sea salt and black pepper to cover all sides
• Thyme (fresh or otherwise)

Details

Adapted from marksdailyapple.com

Preparation

Step 1

Method:

Rub the meat with all the ingredients. This is more of a wet rub, but it will impart a lot of flavor. Leave the meat in the fridge for half an hour before cooking. If you want to reach more meat faster, go ahead and add some olive oil to the mix (along with more of everything else), which will allow for a more traditional, liquid marinade.