Ingredients:

  • 0.5 cup soy sauce
  • 0.25 cup Worcestershire sauce
  • 2 tbsp balsamic vinegar
  • 0.25 cup honey
  • 4 cloves garlic, minced into paste
  • 1 tbsp fresh ginger, finely grated
  • 1 tsp black pepper, cracked
  • 0.25 cup extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp toasted sesame oil

Instructions:

  1. Mince 4 cloves garlic into a fine paste and finely grate 1 tbsp fresh ginger. Note: This maximizes the surface area for flavor release.
  2. In a glass bowl, whisk together 2 tbsp balsamic vinegar and 2 tbsp freshly squeezed lemon juice until the scent is sharp and bright.
  3. Add 0.25 cup honey to the acids. Note: The acid helps thin the honey for easier mixing.
  4. Pour in 0.5 cup soy sauce and 0.25 cup Worcestershire sauce, whisking vigorously until the mixture is dark and uniform.
  5. Add 1 tsp cracked black pepper. Note: Using cracked pepper instead of fine powder adds nice textural pops.
  6. Slowly stream in 0.25 cup extra virgin olive oil and 1 tsp toasted sesame oil while whisking until the oil droplets disappear.
  7. Let the mixture sit at room temperature for 30 minutes. Wait for the spicy aroma of ginger to dominate the air.
  8. Place your meat in a shallow dish and pour the marinade over, turning to coat until every inch is glossy.
  9. Cover and refrigerate based on the Protein Pairing Guide above.
  10. Remove meat from liquid, pat dry slightly, and grill until the edges turn charred and caramelized.