Chive and garlic marinade
- Preparation 10 min
- Servings ¾ cup (180 ml)
- Freezing I do not suggest
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🌿 The marinade born from my garden chives
I invented this one an evening when I had a huge bunch of garden chives overflowing and a craving for flank steak. I thought: why not a chive, tamari and garlic marinade? The result is absolutely insane. The tamari salts everything, the freshness of the chives and the garlic lift it perfectly, and it’s as simple as three whisks in a bowl.
🥄 The secret: keep half for finishing
The real trick is to split the marinade in two before touching your protein. Half is used for marinating, the other half stays clean in the fridge and becomes a finishing sauce to pour over the sliced meat. Since that portion never touched the raw meat, it’s perfectly safe. And that’s what makes all the difference.
🔥 Good on absolutely everything
It was born for flank steak, but honestly, it’s good on pretty much everything. Chicken, pork, grilled vegetables, even zucchini. Once you have that little jar in the fridge, you’ll find a thousand reasons to use it on whatever you’re grilling.
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🥄 Keep half for finishing
Always split the marinade in two before adding the meat: one part for marinating, one clean part set aside that becomes a sauce to pour over the cooked protein. Since it never touched the raw meat, it’s perfectly safe. And it’s what makes the dish memorable.
🌿 Fresh chives at serving time too
The chives in the marinade cook slightly from the heat. Keep a little fresh on hand to scatter over the dish right before serving. It brings back colour and that little herbaceous hit of freshness in every bite.
🔀 A truly versatile marinade
Born for flank steak, it’s also excellent on chicken, pork, grilled vegetables or zucchini. Allow 1 to 4 hours of marinating time for meats, while 30 minutes is plenty for vegetables.
🌶️ Add a little kick
For a spicier version, increase the hot pepper flakes. The heat pairs really well with the saltiness of the tamari and the freshness of the chives.
🫙 Make it ahead. It keeps well
The marinade keeps for up to 5 days in the fridge in an airtight jar. Double or triple the recipe with no problem. Just whisk it again before each use.
✅ What can I use my chive and garlic marinade on?
It’s perfect on my Grilled jerk beef flank steak with peach salsa, but also on chicken or grilled asparagus with miso and maple. It’s a base worth keeping on hand all summer long.
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Marinade
- ⅓ cup (80 ml) tamari (or soy sauce)
- ¼ cup (60 ml) olive oil
- ¼ cup (60 ml) fresh chives, finely chopped
- 4 garlic cloves, finely minced
- 2 tbsp (30 ml) white wine vinegar
- 1 tbsp (15 ml) honey
- 1 tsp (5 ml) smoked paprika
- ½ tsp (2.5 ml) freshly ground black pepper
- ¼ tsp (1.25 ml) hot pepper flakes (optional)
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Preparation
- In a bowl, whisk all the ingredients together until the honey is fully dissolved.
- To use it as both a marinade and a sauce, divide into two equal portions. Set one half aside in the fridge in a separate container. This will be the finishing sauce to pour over the cooked, sliced protein.
- Pour the other half over your protein of choice in a dish or airtight bag, coat well, cover and refrigerate. Discard this portion after marinating, as it has been in contact with raw meat.
A balanced marinade needs: something salty (tamari or soy sauce), a fat (olive oil), an acid (vinegar), a touch of sweetness (honey) and fresh garlic. Here, the chives add an herbaceous freshness that makes the whole thing vibrant without any extra effort.
Pretty much everything: beef, chicken, pork, shrimp, grilled vegetables, even zucchini. It was created for flank steak, but its simplicity makes it perfect for just about any protein or vegetable you’re throwing on the grill.
1 to 4 hours in the fridge for meats. Enough time to really infuse flavour without breaking down the texture. For more delicate vegetables like zucchini, 30 minutes is more than enough.
Up to 5 days in the fridge in an airtight jar. Whisk it again before each use, as the oil tends to separate when sitting. Always keep the “finishing” portion, the one that never touched raw meat, separate.
No, this marinade doesn’t freeze well. Fresh chives and garlic lose their brightness when frozen. It’s best enjoyed fresh, within a few days of making it.
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