Ingredients:

  • 1/2 cup low sodium soy sauce
  • 1/4 cup Worcestershire sauce
  • 2 tbsp balsamic vinegar
  • 1/3 cup honey
  • 4 cloves garlic, smashed and minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp red pepper flakes
  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 tbsp Dijon mustard
  • 1 tsp ground black pepper

Instructions:

  1. Combine 1/2 cup low sodium soy sauce, 1/4 cup Worcestershire sauce, 2 tbsp balsamic vinegar, and 1/4 cup fresh lemon juice in a bowl.
  2. Stir in 1/3 cup honey until it is fully dissolved.
  3. Whisk in 1 tbsp Dijon mustard vigorously.
  4. Slowly pour in 1/2 cup extra virgin olive oil while whisking constantly until the mixture turns from dark black to a lighter, velvety brown.
  5. Smash and mince 4 cloves of garlic until they form a rough paste.
  6. Use a microplane to add 1 tbsp fresh ginger directly into the bowl.
  7. Toss in 1 tsp red pepper flakes and 1 tsp ground black pepper.
  8. Transfer the liquid to a jar and shake for 30 seconds.
  9. Pour the mixture over your protein in a heavy duty bag and massage the liquid into the fibers until every inch is coated.
  10. Remove the meat from the liquid and sear in a hot pan until the honey will begin to sizzle and bubble into a dark, glossy crust.