This marinade goes remarkably well with steak.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

Reviews (3)

14 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 0
Rating: Unrated
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
Rating: Unrated
Doesn't give the vinegar amount and the pepper measurement is listed twice....
Rating: Unrated
Doesn't say how much vinegar...