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Marinades tenderize and preserve protein, add a rich component to grain dishes and provide layers of flavor with vegetables. Timing and aging are important factors to consider, and Chef Rich demonstrates how to approach marinating three dishes in the video and recipes below.

Recipe

Marinated Skirt Steak

Yields 6 servings

Ingredients

• 2 pounds skirt steak
• 3 garlic cloves, crushed
• 1/2 cup extra virgin olive oil
• 4 tablespoons Balsamic Vinegar of Modena
• 1 tablespoon Dijon mustard
• 1 teaspoon shoyu
• 1 teaspoon lemon juice
• 1 lemon, in wedges
• 1/2 teaspoon black pepper

Directions

1. Rub garlic on the steak. Place steak in a dish with olive oil, balsamic, Dijon, shoyu and lemon juice. Let steak sit in marinade for 3–4 hours. Prepare a grill.
2. Season steaks with salt. Grill steaks on high heat to desired doneness, internal temperature should be 125 F, about 2–3 minutes per side for rare.
3. Let steaks stand on cutting board for 5 minutes. Cut steaks on angle, against the grain, into 1/4-inch slices.

Sweet-Sour Marinade for Vegetables

Yields 6-8 servings

Ingredients

• 1/2 cup Balsamic Vinegar of Modena
• 1/2 cup extra virgin olive oil
• 1/4 cup pineapple juice, reduced to 1/8 cup
• 1 tablespoon brown sugar
• 2 garlic cloves, crushed
• 1 teaspoon red pepper flakes
• 1 teaspoon tamari
• 3 portobello mushrooms, gills removed
• 2 red onions, quartered
• 3 red peppers, halved and seeded
• 3 zucchini, cut 1/2-inch on diagonal
• 2 eggplant, sliced 1/2-inch on diagonal
• 2 tablespoons Aged Balsamic Vinegar of Modena

Directions

1. Prepare a grill. Combine marinade ingredients in a bowl. Mix well.
2. Toss vegetables in marinade and let them sit for a few minutes only.
3. Take vegetables from marinade and season with salt and pepper. Grill until vegetables are done but still retain some crisp.
4. Drizzle veggies with aged balsamic.

Three Grains with Garlic Balsamic Marinade

Yields 4-6 servings

Ingredients

• 7 roasted garlic cloves
• 2/3 cup extra virgin olive oil (1)
• 1/3 cup Balsamic Vinegar of Modena
• 2 tablespoons red onion
• 1 tablespoon Dijon mustard
• 1 teaspoon light brown sugar
• 1/2 cup bulgur
• 1/2 cup quinoa
• 1/2 cup millet
• 2 tablespoons extra virgin olive oil (2)
• 3 cups water
• 1 cup fava beans
• 2 red bell peppers
• 3 celery stalks, chopped
• 1/2 cup currants
• 1/4 cup parsley, chopped
• 1 tablespoon fresh thyme
• 1 teaspoon fresh dill

Directions

1. In a blender, combine garlic and olive oil (1) with balsamic, red onion, mustard and sugar. Blend for a few seconds. Set aside.
2. Saute the grains briefly in olive oil (2). Cook in water until absorbed. While the grains are still warm, combine with the garlic balsamic vinaigrette. Set aside to cool.
3. Blanch the fava beans. Mix the fava beans, peppers, celery, currants, parsley, thyme and dill. Toss with the grains.

Learn more about Balsamic Vinegar of Modena, and study with Chef Rich in Health-Supportive Culinary Arts.