Marinades are a quick and excellent way to change up the flavor of your meats. And as an added bonus, many of them do a bit of tenderizing to boot. This marinade is one of my top two that I use on a regular basis. It is so good and a flavor combination that will be enjoyed by many. Pair this marinade with a nice cut of meat and you will not be disappointed!
Balsamic Marinated Steaks
4 steaks of your choice (I prefer Ribeye or NY Strip), about 3 lbs
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
1 tablespoon olive oil
1 tablespoon honey
Juice of 1/2 an orange or 1 clementine
1 clove of garlic, minced
1 teaspoon dried minced onion
1 teaspoon kosher salt
1 teaspoon dried thyme leaves (not ground, it will be too overpowering)
1/2 teaspoon black pepper
Directions
Combine all ingredients in a gallon zip lock bag, except for the steaks. Squish to mix. Add steaks and turn to coat. If your steaks are too big to all fit in one bag, divide evenly into two bags.
Refrigerate for 3 to 12 hours.
When ready to prepare, remove from the fridge and lay on the counter for a few minutes to knock off the chill.
Prepare steaks either on the grill or in a skillet using olive oil and butter over medium high heat. Remove when internal temperature reaches 145 degrees. Allow steaks to rest for 10 minutes. Cut steaks against the grain and serve!
Source: adapted from Good Things Catered
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