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Rosemary Balsamic Marinade

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

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. Step 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. Step 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.

Source
Martha Stewart Living, July 2003

Reviews (3)

  • 8 Jan, 2010

    Found this on another site, and the person stated that she got out of the Martha Stewart magazine:
    1/2 cup balsamic vinegar
    2 tablespoons extra virgin olive oil
    6 garlic cloves, coarsely chipped
    1/2 teaspoon freshly ground pepper, plus more for seasoning
    6 rosemary sprigs, coarsely chopped
    Coarse Sal

  • 14 Jun, 2008

    Doesn't give the vinegar amount and the pepper measurement is listed twice....

  • 8 Mar, 2008

    Doesn't say how much vinegar...