A few splashes of balsamic vinegar
2 cloves garlic, minced
Sea salt and black pepper to cover all sides
Thyme (fresh or otherwise)
Rub the meat with all the ingredients. This is a wet rub, that will give a lot of flavor.
Leave the meat in the fridge for half an hour before cooking.
If you want to reach more meat faster, go ahead and add some olive oil to the mix (along with more of everything else), which will allow for a more traditional, liquid marinade.
Works for steak, pork, and chicken. Balsamic is one of the weaker vinegars.
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