New This Month

Rosemary Balsamic Marinade

This marinade goes remarkably well with steak.

  • Yield: Makes 3/4 cup, enough for 2 pounds of meat

Source: Martha Stewart Living, July 2003


  • 1/2 cup balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 6 garlic cloves, coarsely chopped
  • 1/2 teaspoon freshly ground pepper, plus more for seasoning
  • Needles from 6 rosemary sprigs
  • Coarse salt and freshly ground pepper


  1. Whisk together vinegar, oil, garlic, and pepper in a 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; refrigerate for amount of time indicated below, turning meat occasionally.

  2. Before cooking, remove meat from refrigerator and let it come to a cool room temperature. Wipe off bits of garlic or rosemary; discard marinade. Season with salt and pepper; cook as desired.

Cook's Notes

Marinating times:

•Shellfish: 20 minutes
•Cheese, tofu, and vegetables: 30 minutes
•Thin and flaky fish fillets: 30 minutes
•Thick and fatty fish fillets: 1 hour
•Beef, chicken, game, lamb, and pork: 6 to 24 hours

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