Olive oil balsamic vinegar marinade

Over the years, we’ve received a lot of advice when it comes to cooking steak. Some people say that steaks don’t need much seasoning olive oil balsamic vinegar marinade make them great and require only a brushing of olive oil, salt, and pepper. On the other hand, some chefs recommend marinating steak in a flavorful liquid.

This is a great way to break down tougher steaks like flank or skirt steak, and it’s a sure-fire way to enhance the flavor of a less expensive cut of meat. While we sometimes opt to keep our steak seasoning simple, we often like the boost of flavor that comes with marinating steak. The marinade coats the outside of the steak with herbs and spices while keeping the meat juicy and tender as it cooks. You can make a complicated steak marinade with dozens of ingredients, including a ton of spices and herbs. For this 3-ingredient steak marinade recipe, however, we wanted to keep things simple and give you options for expanding if you like.

The base steak marinade recipe has only three ingredients: soy sauce, olive oil, and balsamic vinegar. From here, you can feel free to add any number of flavoring ingredients. One-third of a teaspoon of powdered onion or garlic would also be tasty, and a teaspoon of fresh herbs like rosemary, thyme, and oregano are a great way to add flavor to the outside of the steak. For the full list of ingredients and step-by-step instructions, scroll to the bottom of this article.

Do you have to use soy sauce to make a 3-ingredient steak marinade? One of the major ingredients in our 3-ingredient steak marinade recipe is soy sauce. This salty liquid is made from fermented soybeans and wheat, adding both savory flavor and salt to season the steak. But, because it’s made with wheat, it’s off-limits to anyone following a gluten-free diet.

If you want to skip the soy sauce, you can use several other ingredients that make a good substitution. The easiest one to use is tamari, a Japanese version of soy sauce that is often made without wheat. Be sure to double-check the bottle to ensure that it is actually gluten-free, as some versions of tamari contain trace amounts of wheat. A third option is to skip the soy sauce altogether.