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

Description 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
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

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