This simple, all-purpose gluten-free marinade is the perfect back-pocket condiment for chicken or steak. Balsamic vinegar, soy sauce, or a combination of GF soy sauce and mustard, plus the sweetness of honey, will enhance any protein, whether you're grilling or grilling it. My husband (who doesn’t eat beef) also uses it to grill or grill veggies!
In all our cooking together, this gluten-free marinade for steak, chicken, or roasted vegetables has been my husband’s biggest revelation.
A few years ago he made it one of his resolutions to give up meat, which for someone who used to eat 4 burgers a week was not only impressive, but exciting.
As each season and holiday passes, I begin to worry that he will be tempted by his old favorite meal. But he remains steadfast in his commitment not to eat beef. Even more remarkable, he volunteered to cook me a gluten-free steak once a week so I could still keep ironing. The culmination of these different dietary needs is a gluten-free marinade to top them all off!
We've tried this easy gluten-free marinade on just about everything—vegetables, chicken, steak, fish—cooked any way (grilled, pan-fried, or broiled), and it's got super umami power, Can make any food taste better.
What’s in this gluten-free marinade
I wrote recently that, for me, there is no greater gesture of love than when someone cooks me one of my favorite foods that fits perfectly within my limitations. Now that we've discovered how delicious his gluten-free steak marinade is on chicken and grilled veggies, and even gives mushrooms an extra beefy, meaty flavor, I feel a lot less guilty about it.
It's not often that balsamic vinegar is mixed with soy sauce or gluten-free soy sauce. After all, they come from opposite ends of the earth. But the sweetness of vinegar combined with the saltiness of soy sauce works wonders, especially when enhanced with a bit of maple syrup or honey and fresh garlic, although you can ignore it if you're looking for a low-FODMAP change.
Just stir together all your pantry ingredients. The gluten-free marinade will keep in the refrigerator for up to a month. It will take longer if you don't add garlic. It makes an excellent condiment and can be frozen in ice cube trays for later use. We love using it to order like this.
How to use this gluten-free marinade
store bought gluten free sauce It probably leaves a lot to be desired, which is why we've been reusing his Soy Balsamic Gluten-Free Marinade for years and can now truly attest to its versatility.
Like most marinades, when using it on steak or chicken, you want the meat to stay in the sauce as long as possible – preferably overnight. But even a short 15 minutes can do the trick.
To use this gluten-free marinade on vegetables, I recommend brushing it onto a slab of squash, zucchini, and eggplant that you place on the grill. Also great with grilled vegetables. Alternatively, you can toss the marinade with chopped cauliflower, broccoli, and asparagus and roast it in the oven. You can't go wrong!
The recipe below makes one cup of gluten-free marinade that usually lasts us a few grillings.
Control your diet
This gluten-free marinade is also dairy-free and paleo-free. If you're low on FODMAPs, use maple syrup and omit the garlic.
If you want to cut back on sugar, just skip the sweetener entirely and use red wine vinegar instead of balsamic. We often mix and match based on what we have on hand and really like the half and half version of both.
Serve gluten-free grilled steak, chicken or veggies alongside your favorite barbecue favorites, or toss them in healthy tortillas. I guarantee no matter which way you go, you’ll be as obsessed with this simple seasoning combination as I am.
Read on for the easiest all-purpose gluten-free steak or chicken marinade!
With health and hedonism,
phoebe
The Best Gluten-Free Marinade (for Steak or Chicken!)
portion size 1 cup
instruct
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In a small or 2-cup bowl, stir together the vinegar, Dijon, and soy sauce. Slowly add the olive oil until it emulsifies and blends easily. Sweeten with honey or maple syrup and season with salt. Add garlic, if using. The gluten-free marinade can be stored in the refrigerator for up to a month, or permanently portioned into ice cube trays and frozen.
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To serve with steak or chicken: Marinate 1 pound of steak (we like rib eye, flank, flank steak, or tenderloin) or chicken legs in ½ cup gluten-free marinade for at least 30 minutes, or marinate in the refrigerator Make overnight. Remove the meat from the marinade and season generously with salt and pepper. Fry over high heat on stove top or grill until medium rare and charred on both sides. This also applies to baking.
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Serve with grilled vegetables: Brush both sides of vegetables (zucchini, squash, portobello mushrooms, eggplant, etc.) or vegetable roast with marinade and season with salt. Grill both sides over medium-high heat, turning 90 degrees halfway through to get nice crosshatches, until well charred.
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To serve with roasted vegetables: Preheat oven to 425 degrees. Mix 1 pound of chopped vegetables (cauliflower, broccoli, asparagus, mushrooms, etc.) with ¼ cup marinade. Spread into an even layer and season lightly with salt. Roast until lightly browned, about 20 minutes, depending on the vegetables.
If you make it, tag @phoebelapine and #feedmephoebe – I’d love to see it!
