Savory Balsamic Steak Marinade for Tender, Flavorful Grilling

This is the ultimate Balsamic Steak Marinade — bright, versatile, and delicious on steak, chicken, pork, fish, or roasted vegetables. It also serves beautifully as a simple vinaigrette for salads.

When summer calls for grilling, this marinade is my go-to. It dresses chicken breasts, salmon fillets, flank steak, pork tenderloin and even thick slices of zucchini, onions and bell peppers with balanced flavor. The combination of balsamic vinegar and extra virgin olive oil creates a foundation that’s salty, sweet, savory and tangy all at once.

Making a big batch simplifies meal prep: reserve some for marinating proteins and vegetables in separate resealable bags, and use the rest as a vinaigrette for a fresh salad of greens, cherry tomatoes, cucumber and fresh mozzarella.

ingredients

• balsamic vinegar
• extra virgin olive oil
• reduced sodium soy sauce
• brown sugar
• Worcestershire sauce
• Dijon mustard
• garlic (minced)
• dried oregano, dried thyme and dried basil
• kosher salt and freshly ground black pepper

I whisk up a large batch and let the marinade do the work. Pour about ½ cup of marinade per pound of meat or vegetables into a separate gallon-sized resealable bag for each item. Seal the bag, squeeze out excess air, and gently massage to coat evenly. After marinating, discard the used bag for easy cleanup.

Store the marinade in an airtight container in the refrigerator for up to two weeks — mason jars work great. For longer storage, freeze one-cup portions in resealable bags for up to three months. Thaw in the refrigerator before using and give the jar a good stir or shake before pouring.

expert tips

Follow these tips for the best results:

• Mix the ingredients in a large measuring cup or bowl to make pouring mess-free.
• Marinate each food item in its own gallon-sized resealable bag. About ½ cup of marinade per pound of meat or vegetables is a good guideline. Seal tightly, massage to coat and toss the bag when finished for minimal cleanup.
• Always marinate in the refrigerator — never at room temperature — to prevent bacterial growth.
• Watch marinating times: seafood is delicate and should marinate no more than 30 minutes. Chicken, pork and steak benefit from at least 30 minutes and up to 4 hours.
• Used marinade should be discarded for food safety. If you want to use it for basting or dipping, bring it to a rolling boil for 3–5 minutes (or until it reaches at least 165°F) to kill any bacteria.

more grill recipes

• Grilled balsamic chicken sandwiches with fresh mozzarella and tomatoes
• Grilled pork tenderloin with a berry-bacon sauce
• Smash burgers
• Chipotle honey orange sauce for pork tenderloin
• Grilled whole turkey

just one more thing

If you try this balsamic marinade, please leave a comment or rating. I enjoy seeing photos of your dishes — share them on Instagram so others can get inspired.

Recipe