Mediterranean Marinade

Photo: Johnny Miller

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.


  • 4 garlic cloves

  • 4 rosemary sprigs

  • 1 teaspoon salt

  • Pepper

  • 5 tablespoons extra-virgin olive oil

  • ¼ 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.

Related Articles