This goes remarkably well with steak.
Recipe information
Yield
makes 3/4 cup, enough for 2 pounds meat
Ingredients
Preparation
Step 1
Whisk together the vinegar, oil, garlic, and pepper in a nonreactive bowl. Scatter half the rosemary in a shallow nonreactive dish; arrange the meat on top. Cover with the marinade; rub gently into meat. Sprinkle with the remaining rosemary. Cover; refrigerate for the length of time specified below, turning the meat occasionally.
Step 2
Before cooking, remove the marinating meat from the refrigerator, and let it come to a cool room temperature. Wipe off bits of garlic or rosemary; discard the marinade. Season with salt and pepper; cook as desired.
Marinating Times
Step 3
Shellfish: 20 minutes
Step 4
Cheese, tofu, and vegetables: 30 minutes
Step 5
Thin and flaky fish fillets: 30 minutes
Step 6
Thick and fatty fish fillets: 1 hour
Step 7
Beef, chicken, game, lamb, and pork: 6 to 24 hours
