Tangy Balsamic-Cumin Beef Marinade
Tangy Balsamic-Cumin Beef Marinade
This is a fantastic marinade for any cut of beef. Try is paired with fresh veggies or a starch, such as a hot baked potato!
Ingredients:
- ½ cup Sigona’s Fresh Press extra virgin olive oil
- 2-3 Tbl. Organic Agave Nectar (or Beekman & Beekman honey, any variety)
- 2 tsp. cumin
- A pinch red pepper flakes
- ¼ cup Sigona’s traditional 6-12 year age balsamic vinegar
- ¼ cup chopped cilantro
- Salt & pepper to taste
Directions:
In a blender, add the olive oil, honey, cumin, red pepper flakes, balsamic vinegar and salt & pepper and puree until smooth & creamy. Add the cilantro and mix until blended.
Place beef in a large Ziploc bag and add marinade. Seal bag and refrigerate to marinate for at least 3 hours. Flip bag every hour. Heat gas grill to medium high heat or if using, charcoal, wait until the coals are ash-colored.
Grill beef over direct heat, turning once, to your liking. When done, remove from grill and let it sit for 2-4 minutes. Then slice and serve.
Tangy Balsamic-Cumin Beef Marinade
This is a fantastic marinade for any cut of beef. Try is paired with fresh veggies or a starch, such as a hot baked potato!
Ingredients:
- ½ cup Sigona’s Fresh Press extra virgin olive oil
- 2-3 Tbl. Organic Agave Nectar (or Beekman & Beekman honey, any variety)
- 2 tsp. cumin
- A pinch red pepper flakes
- ¼ cup Sigona’s traditional 6-12 year age balsamic vinegar
- ¼ cup chopped cilantro
- Salt & pepper to taste
Directions:
In a blender, add the olive oil, honey, cumin, red pepper flakes, 
balsamic vinegar and salt & pepper and puree until smooth & creamy. Add the cilantro and mix until blended.
Place beef in a large Ziploc bag and add marinade. Seal bag
and refrigerate to marinate for at least 3 hours. Flip bag every hour. Heat gas grill to medium high heat or if using, charcoal, wait until the coals are ash-colored.
Grill beef over direct heat, turning once, to your liking. When done, remove from grill and let it sit for 2-4 minutes. Then slice and serve.
