Next time you’re looking for a flavorful marinating option, try whipping up Napa Valley Barrel-Aged Balsamic Marinade!
In my opinion, there is no better way to prepare meats for cooking than with use of a good marinade. This recipe is such a gorgeous alternative to try – you’ll be glad you listened.
You’ll see, in this cooking show, we used this recipe for How to Grill Napa Valley Balsamic Cross Rib Steaks – absolutely divine on beef!
Cooking Show: How to Grill Napa Valley Balsamic Cross Rib Steaks
Napa Valley Barrel-Aged Balsamic Marinade:
This recipe calls for the use of Napa Valley Barrel-Aged Balsamic Vinegar, and the amazing flavor of this fantastic balsamic is like none other. It is beautifully sweet, perfectly aged, thick and syrupy and chock full of deep flavors, with no traces of harshness or any lingering sour taste.
Review Show: Napa Valley Barrel-Aged Balsamic Vinegar
It is so delicious that one is tempted to eat it by the spoonful. It is also great used in dressings, vinaigrettes, for reductions served on ice cream or yogurt, over grilled fruit, on pancakes or waffles, and many more uses.
Review Show: Vilux Balsamic Grainy Mustard
When I marinate meats, I like to place them in a resealable plastic bag, and add the marinade ingredients into the bag with the meat. Give the meat a massage, to rub the marinade into the meat, and allow it to sit for from 20 minutes to 24 hours, to get the best results.
After removing the meat to cook, the marinade can be used for basting the meat and brushed on the meat at the end of the cooking time to finish.
Type: Marinade Recipe
Yield: about 1/2 cup
Prep Time: 7 min
The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:
Cooking Show: How to Make Napa Valley Barrel-Aged Balsamic Marinade
- 2 marinating steaks – beef, pork, lamb, chicken, fish
- 1 tbsp Napa Valley Barrel-Aged Balsamic Vinegar
- 2 tbsp olive oil
- 1 bay leaf
- 1 – 2 sprigs of fresh parsley
- sprinkle of chili flakes
- 1/4 – 1/2 tsp of freshly cracked black pepper
- 1 heaping tsp Vilux Balsamic Grainy Mustard
- In a sturdy resealable plastic bag, place the two steaks to be marinated, and add in the marinade ingredients: Napa Valley Barrel-Aged Balsamic Vinegar, olive oil, bay leaf, parsley, chili flakes, cracked pepper, Vilux Balsamic Grainy Mustard.
- Massage marinade into the meat by rubbing it into the meat. Reseal the plastic bag, and place it bowl, so the contents don’t leak out, and allow to sit for from 20 minutes – 24 hours. If you plan to marinate your meat for longer than 30 minutes, place bag containing the meat & marinade into the refrigerator.
- Remove steaks from marinade, and discard the parsley and bay leaf. Keep the left over marinade for basting the steaks.
- Place steaks on a hot, preheated grill and allow grill marks to form. Then, rotate steaks 1/4 turn to obtain crosshatch grill marks. Baste steaks, if an when desired.
- Turn steaks over, and repeat process for grill marks to form, and allow to cook until desired doneness has been achieved.
- Remove steaks and allow to rest for at least 5 minutes before serving, so the juices don’t flow out of the meat and the steaks are nice & juicy inside.
The Napa Valley Barrel-Aged Balsamic Vinegar did its job in marinating the steaks and imparting that rich & flavorful result everyone is sure to love!
We bring Napa Valley…to your table!
Check out some more WCK shows:
Playlist: Wine Country Kitchens with Kimberly
We hope you get some of this Napa Valley Barrel-Aged Balsamic Vinegar to keep on hand in your pantry for its many uses – you will not regret it.
Napa Valley Barrel-Aged Balsamic Marinade is a quick, easy way to get a ton of flavor in little time!
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