Charlie’s All Purpose Tamari-Balsamic Steak and Grilled Vegetable Marinade
My husband is the artist behind this magical marinade that works equally well for both vegetables and grilled red meats. The vinegar is dealer’s choice, but balsamic will give you slightly more sweetness. He prefers to salt the meat and veggies directly, but I added a little salt to the marinade itself in case you forget. This marinade is low FODMAP if you omit the garlic and use maple syrup! And vegan if you just do the latter. Make sure you read the instructions below for the best way to use on the grill or in the oven.
Servings 1 cup
Ingredients
- ¼ cup balsamic or red wine vinegar
- ¼ cup Dijon mustard
- ¼ cup tamari or gluten-free soy sauce
- ¼ olive oil
- 1 tablespoon honey or maple syrup
- ½ teaspoon salt
- 1 minced garlic clove optional
Instructions
- In a small mixing bowl or 2-cup measure, whisk together the vinegar, Dijon and tamari. Slowly whisk in the olive oil until it emulsifies and incorporates easily. Sweeten with the honey or maple syrup, and season with the salt. Stir in the garlic if using.
- To use with grilled vegetables: brush both sides of your vegetables (zucchini, squash, Portobello mushrooms, eggplant, etc.) or vegetable kabobs with the marinade and season with salt. Grill over medium-high heat on both sides, rotating 90 degrees halfway through to get a nice cross-hatch, until nicely charred.
- To use with roasted vegetables: Preheat the oven to 425 degrees. Toss 1 pound of chopped vegetables (cauliflower, broccoli, asparagus, mushrooms, etc.) with ¼ cup of marinade. Arrange in an even layer and season lightly with salt. Roast until lightly browned, about 20 minutes depending on the vegetable.
- To use with steak: Marinate 1 pound of steak (we like rib eye, flank steak, skirt steak or fillet) for 30 minutes in ½ cup of marinade. Remove the meat from the marinade and season generously with salt and pepper. Sear over high heat on the stovetop or grill until medium rare and nicely charred on both sides.