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Rosemary Balsamic Marinade

This goes remarkably well with steak.

Recipe information

  • Yield

    makes 3/4 cup, enough for 2 pounds meat

Ingredients

1/2 cup balsamic vinegar
2 tablespoons extra-virgin olive oil
6 garlic cloves, coarsely chopped
1/2 teaspoon freshly ground pepper, plus more for seasoning
6 rosemary sprigs, coarsely chopped
Coarse salt

Preparation

  1. 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.

  2. Marinating Times

    Step 3

    Shellfish: 20 minutes

  3. Step 4

    Cheese, tofu, and vegetables: 30 minutes

  4. Step 5

    Thin and flaky fish fillets: 30 minutes

  5. Step 6

    Thick and fatty fish fillets: 1 hour

  6. Step 7

    Beef, chicken, game, lamb, and pork: 6 to 24 hours

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsMarinadeItalianEuropeanRosemaryHerbs & SpicesGarlicRoot VegetableVegetableDairy FreeGluten FreeNut FreeVeganVegetarianKetoQuickEasy5 Ingredients or FewerCookbooks
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