Rosemary Balsamic Marinade

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

Source: Martha Stewart Living, July 2003

Ingredients

  • 1/2 teaspoon freshly ground pepper, plus more for seasoning
  • 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

Directions

  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 6 to 24 hours, 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.

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