Mediterranean Marinade

Bistro flavors meet classic steak house in this simple, satisfying meal. The marinade for the flank steak is made with red-wine vinegar, rosemary, and garlic. Serve with smashed and seasoned cherry tomatoes and a salad of crunchy, cold radishes, red onion, and greens. Use a fresh, crusty baguette to sop up the juices or to make sandwiches.

Mediterranean Marinade

Photography: Johnny Miller

Source: Martha Stewart Living, September 2010


  • 4 garlic cloves
  • 4 rosemary sprigs
  • 1 teaspoon salt
  • Pepper
  • 5 tablespoons extra-virgin olive oil
  • 1/4 cup red-wine vinegar
  • 1 teaspoon sugar


  1. Smash garlic with the leaves of the rosemary sprigs, salt, and plenty of pepper. Mix in oil, red-wine vinegar, and sugar.

  2. Marinate steak in a resealable bag, refrigerated, for 4 to 24 hours. Flip the bag occasionally.


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