Balsamic Steaks
This is a deliciously rich, slightly salty sour marinade which complements both beef and lamb really well. I use it regularly on steak or the traditional lamb wrack (or chops) as it works superbly. I have even been known to use it on chicken breasts or drumsticks, if a lighter ‘white’ meat is required.
Please note this recipe is for 2, so best to double up the ingredients of the marinade if you wish to prepare and cook steaks for more people.
Instagram users – check out this helpful link:
https://www.instagram.com/tv/COK0I8clrUx/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==
Enjoy.
Ingredients
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2 beef steaks- fillet, rump or prime rib eye with or without bone
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Balsamic Vinegar Marinade
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50mls balsamic vinegar
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50mls olive oil
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50mls soya sauce
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1 tsp cracked black pepper
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1 tsp tobasco sauce
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2 pieces of lemon rind
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2 cloves garlic- crushed
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1 thumbnail size piece fresh ginger- finely grated
Instructions
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01 Trim steak of excess fat.
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Marinade:
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02 Combine all of the above ingredients and allow marinating for a minimum of 30 minutes or for up to several hours - see youtube demo.
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To cook:
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03 Either barbecue or char grill over a high heat until cooked to your liking.
Notes
Always try to marinade the steaks as long as you can, as the longer the meat marinates the better the flavour! This marinade is also great on lamb, and even delicious with chicken. Cook the steaks as you like them; rare, medium rare, medium or well done.
