Ingredients :

• Balsamic vinegar — It’s the main acid in the marinade, and it plays a double role: tenderize meat fibers and bring a sweet-caramelized note during cooking. A basic supermarket balsamic works perfectly — no need to pull out the IGP bottle from Modena for this.
• Worcestershire sauce — One of the most underestimated sauces in the pantry. It brings a slightly sweet umami depth with an undertone of spices that is hard to replicate otherwise. Lea & Perrins is the reference, but any brand works.
• Soy sauce — It takes care of the salt — no need to season separately. It also helps form that dark, shiny crust during cooking thanks to the Maillard reaction. Go for low-sodium if you’re watching your salt intake.
• Dijon mustard — It emulsifies the marinade so it adheres better to the meat surface, and adds a spicy note that completely melts during cooking. A real strong Dijon, not mild mustard — the difference is really noticeable.