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No-Stick Grilling Marinade for Beef

Updated February 23, 2016
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Brush this no-stick grilling marinade on burgers or steaks 30–45 minutes before grilling. A tarragon-flavored vinegar is a great substitute for the balsamic.

CostInexpensive

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

One Pot MealYes

Dietary Considerationgluten-free, halal, kosher, lactose-free, vegetarian

Equipmentfood processor

Taste and Texturesalty, sharp, tart

Type of Dishmarinades

Ingredients

  • 4 egg yolks
  • 1 Tbl Dijon mustard
  • ¼ cup balsamic vinegar
  • 1 cup canola oil
  • 1 cup light olive oil
  • Warm water as needed
  • 2 Tbl Lawry’s Seasoned Salt
  • 2 Tbl freshly ground black pepper
  • 2 Tbl lemon pepper seasoning
  • 2 tsp garlic powder
  • 1 tsp onion powder

Instructions

Place the egg yolks, Dijon mustard, and vinegar in a food processor. Blend on medium speed for 1–2 minutes.

Slowly drizzle oils into the mixture, 1 tablespoon at a time. If the marinade becomes too thick, add 1–2 tablespoons of warm water. Once all of the oil has been incorporated, add seasoned salt, pepper, lemon pepper, garlic powder, and onion powder until incorporated. Store covered in the refrigerator until needed.

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