Sauces, Marinades, and Rubs - Rosemary Balsamic Marinade
by Jan Balsiger Rollow
||This is especially good on steaks.|
- 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
||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.
|Time to Make