This One Ingredient Is The Secret Weapon For Infusing Meat With Tons Of Flavor

Picture balsamic vinegar, and a tasty salad dressing or a dipping platter for bread likely comes to mind. However, the ingredient also packs a surprising punch in another culinary application: marinating. It turns out that the classic combo of olive oil and balsamic not only transforms a salad, but a raw piece of beef, too. The vinegar lends its complex, tangy and sweet flavor to the beef, while simultaneously working to soften the meat tissue for a more tender bite.

When you look at the science of marinating meats, you can see why the condiment is so effective. In addition to salt, vinegar is one of few compounds that affects interior steak composition. The acetic acid present in balsamic affects its protein structures, not only breaking them down, but also inspiring the movement of moisture. 

Oftentimes, this translates to a softer consistency; the move is especially effective with collagen-rich cuts. So by using balsamic vinegar with tougher steak cuts like chuck, flank, or skirt steak, you're most effectively tenderizing the meat. Not to mention, you're also imbuing a delicious dose of aged grape-must flavor in the process; talk about truly a secret weapon.

Crafting a balsamic vinegar-based marinade is surprisingly similar to a vinaigrette. Alongside the vinegar itself, you'll want to throw in some olive oil. The fat won't be able to seep into the meat, but it will make for a terrific marinade vessel, as well as aid searing on the exterior. Use a plastic or glass container or a sealable plastic bag to marinate your choice of protein, since metal containers can react with the acidic vinegar.

Next, make sure you have a good dose of salt — along with the balsamic, this mineral does most of the tenderizing work. Add extra seasonings like oregano, garlic, mustard, or rosemary for added flavor. These additions will delightfully mingle alongside the balsamic notes, creating an ultra-aromatic beef crust.

Unlike a salad dressing, you can go heavier on the ratio of vinegar, since you want its acidic effects more pronounced with the beef. Just make sure you don't marinate your food for too long, as the steak may turn mushy. Once seared, you'll get a beautiful medium rare on the inside, with the pleasant notes of dark berry and tanginess on the exterior. And in a similar vein, keep in mind you can even use store-bought salad dressing to make juicy marinated steak. After all, there's still surprising untapped power to so many tableside condiments.