Sauces, Marinades, and Rubs   -   Rosemary Balsamic Marinade   by Jan Balsiger Rollow

Description	This is especially good on steaks.
Ingredients	1/2 c. balsamic vinegar 2T. extra-virgin olive oil 6 garlic cloves, chopped 1/2 t. freshly ground pepper 6 rosemary springs, coarsely cut Coarse salt
Directions	1. Whisk together vinegar, oil, garlic, and pepper in nonreactive bowl. Scatter half the rosemary in a shallow nonreactive dish; arrange meat on top. Cover with marinade; rub gently into meat. Sprinkle with remaining rosemary. Cover and refrigerate for 6-24 hours, turning meat occasionally. 2. Before cooking, remove meat from refrigerator and let come to a cool room temperature. Wipe off bits of garlic or rosemary; discard marinade. Season with salt and pepper and cook as desired.
Serves	N/A
Time to Make	10 minutes