Best Balsamic Marinade Recipes

MOZZARELLA-STUFFED GRILLED PORTOBELLOS WITH BALSAMIC MARINADE

Steps:

• Whisk oil, 2 tablespoons vinegar, and 1 garlic clove in small bowl for marinade. Using spoon, scrape out gills from mushrooms and place mushrooms on rimmed baking sheet. Brush marinade over both sides of mushrooms, arrange hollow side up, and let stand at room temperature 30 minutes.
• Prepare barbecue (medium heat). Mix panko, next 5 ingredients, and remaining 2 garlic cloves in medium bowl. Drizzle butter and remaining teaspoon vinegar over panko mixture and toss. Divide panko mixture among mushrooms, leaving 1/2-inch border around edges and packing down slightly. Place mushrooms on grill, stuffing side up; cover grill and cook until cheese melts and juices bubble at edges of mushrooms, rearranging mushrooms occasionally for even cooking (do not turn over), about 6 minutes.
• *Panko can be used in any recipe calling for dry (not fresh) breadcrumbs - such as eggplant parmigiana, chicken tenders, or meatloaf. It is available in the Asian foods section of some supermarkets and at Asian markets.

GRILLED BEEF TENDERLOIN STEAKS IN BALSAMIC MARINADE

Steps:

• Puree vinegar, oil, shallots and rosemary in blender until almost smooth. pour into 13x9x2 inch glass baking dish. Add steaks; turn to coat with marinade. Cover and refrigerate at least 6 hours and up to 1 day, turning steaks occasionally.
• Prepare barbecue (medium-high heat). Remove steaks from marinade; sprinkle with salt and pepper. Grill steaks to desired doneness, about 6 minutes per side for medium-rare.

GRILLED PORTABELLA MUSHROOMS WITH BALSAMIC MARINADE

Steps:

• Combine first 6 ingredients in a large zip-top plastic bag. Add caps to the marinade. Seal and marinate in fridge up to 24 hours.
• Prepare grill or broiler.
• Remove caps and discard marinade. Place caps on grill rack or broiler coated with spray. Cook 5 minutes or until tender.
• Heat oil over medium-high heat. Add onion. Cover and cook ten minutes or until golden, stirring frequently. (at this point I assume you mix the onions and garlic into the mayo, but I've never actually used this step).
• Assemble grilled portabella sandwiches with one cap per bun, plus any lettuce, mayo, tomato, onion, or other garnish that you like. Or slice the portabellas into strips and enjoy as a topping for a mixed green salad with onion, tomato, etc.

MUSTARD BALSAMIC CHICKEN MARINADE

Steps:

• Combine all ingredients together.
• Let chicken marinate for at least 30 minutes.
• Grill.

BALSAMIC VINEGAR STEAK MARINADE

Steps:

• Mix ingredients and pour over 4 steaks; I suggest New York strip, porterhouse, filet mignon, T-bone or any tender cut. Turn often to coat well.
• Marinade for 1/2 to 1 hour.
• Remove and pat dry.
• Discard garlic. Place steaks on a hot charcoal or gas grill and cook until rare to medium.

SPICY BALSAMIC STEAK MARINADE

Steps:

• Pour all liquids in a bowl and whisk until combined.
• Add all dry ingredients to bowl and whisk for another minute to combine all the flavors.
• Add meat to Ziploc back (Freezer size) and pour marinade into bag.
• Make sure to let all air out of bag when sealing.
• Massage marinade into meat through the bag so you don't get your hands messy.
• Place bagged meat in refrigerator for approximately half an hour - until ready to cook!
• Enjoy!

BALSAMIC VINEGAR MARINADE

Steps:

• Place vinegar, oil, and seasoning in a bowl and mix.
• Place desired food into a resealable zip-top bag. Pour in marinade and seal the bag. Roll the bag around in your hands to make sure the marinade touches every part of your food. Place in refrigerator for at least 45 minutes.
• Remove food and cook as desired.

BALSAMIC HERBED MARINADE FOR GOAT CHEESE

Steps:

• Mix vinegar, lemon juice, orange juice, lemon peel, garlic, basil, rosemary, and oregano in medium bowl.
• Gradually whisk in oil.
• Season to taste with salt and pepper.
• Pour mixture into glass baking dish or a pickling jar.
• Add goat cheese; turn to coat.
• Refrigerate at least 2 hours or up to 2 days, turning occasionally.
• Transfer goat cheese to platter.
• Spoon marinade over.
• Top with sun dried tomatoes and or black olives.

BALSAMIC-ROSEMARY MARINADE

Steps:

• In a liquid measuring cup, combine marinade ingredients. Reserve 1/4 cup and pour remaining marinade into a zip-top bag. Add 1 1/2 pounds meat (for 4 people) and toss to coat. Refrigerate. Use reserved marinade to brush over meat and vegetables while grilling.

ROSEMARY BALSAMIC MARINADE

Steps:

• Whisk together vinegar, oil, garlic, and pepper in a nonreactive bowl. Scatter half the rosemary in a shallow nonreactive dish; arrange meat on top. Cover with marinade; rub gently into meat. Sprinkle with remaining rosemary. Cover; refrigerate for amount of time indicated below, turning meat occasionally.
• Before cooking, remove meat from refrigerator and let it come to a cool room temperature. Wipe off bits of garlic or rosemary; discard marinade. Season with salt and pepper; cook as desired.

ROASTED GARLIC AND BALSAMIC MARINADE

Steps:

• Combine all ingredients in a non-aluminum mixing bowl. Pour into a zip-lock bag. Add the steaks and marinate for 4 to 5 hours in the refrigerator.

SWEET BALSAMIC MARINADE

Steps:

• In a small bowl, whisk together the vinegar, oil, brown sugar, onion, and pepper. Pour over desired meat, and marinate in the refrigerator for 1 to 4 hours, turning meat occasionally.

GRILLED LONDON BROIL WITH BALSAMIC MARINADE

Steps:

• 1. Place London Broil in a glass dish. Pierce with fork (both sides). Rub both sides with olive oil.
• 2. Combine remaining ingredients in a bowl. Pour over London Broil. Cover and refrigerate 6 or more hours. Turning every 1-2 hours. Let sit at room temperature 30 minutes before grilling.
• 3. While it is resting bring the extra marinade to a boil for 2 minutes. While grilling baste the meat with the marinade. *(see personal notes for extra marinade ideas)
• 4. Grill (Charcoal) over medium heat for 7 to 9 minutes per side. Grill until the internal temperature reads at least 145 degrees Fahrenheit. Let the meat rest for about 10 minutes before slicing

BALSAMIC MARINADE FOR GOAT CHEESE

Steps:

• Mix vinegar, lemon juice, orange juice, lemon peel, orange peel, garlic, basil and oregano in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. Pour mixture into glass baking dish. Add goat cheese; turn to coat. Refrigerate at least 2 hours or up to 2 days, turning occasionally.
• Transfer goat cheese to platter. Spoon marinade over. Sprinkle with bell peppers.

BALSAMIC PORK TENDERLOIN MARINADE

Steps:

• Mix together and pour over meat and let marinade at least 2 hours. I have done much longer.
• I also add herbs that I like, such as rosemary, marjoram, oregano, etc.

FAT FREE BALSAMIC MARINADE

Steps:

• Whisk balsamic vinegar, white vinegar, water, garlic powder, onion powder, salt, thyme, and pepper together in a bowl.

GRILLED CHICKEN WITH BALSAMIC PEACH MARINADE

Steps:

• Combine vinegar, mustard, honey, salt, pepper, garlic, and thyme. Whisk until well blended, then add olive oil and mix.
• Just before you are ready to marinate chicken, stir in peaches.
• Pour over chicken breasts. Allow to marinate for at least 2 hours and grill.

FRESH BASIL AND BALSAMIC MARINADE

Steps:

• Combine all ingredients.
• Whisk until well-blended.
• Use as a marinade to enhance the flavor of any fish.

BALSAMIC BEEF OR PORK MARINADE

Steps:

• Place meat in a shallow glass dish.
• Whisk together olive oil, vinegar, garlic, oregano, salt, and pepper.
• Pour over the meat, using about 1/2 cup per lb of meat.
• Cover and marinate several hours or overnight, turning occasionally.
• Remove the meat and place the marinade in a small saucepan.
• Boil for about 1 minute and then grill the meat, basting frequently with the marinade.

BALSAMIC MARINADE LONDON BROIL

Steps:

• Whisk olive oil, balsamic vinegar, red onion, garlic, mustard, salt, and pepper together in a mixing bowl. Place London broil in a ziplock bag or baking dish and cover with the marinade up to 24 hours prior to cooking. Preheat grill to high heat. Grill London broil on high for 4-5 minutes for the first side. Flip, reduce heat to medium-high, and grill for another 5-6 minutes. Remove from heat, allow to rest 5 minutes, then slice thinly and serve. London broil tends to be a tougher cut of meat, being that it is so lean. We recommend allowing the meat to marinate for up to 24 hours to help tenderize the steak before cooking.