Rosemary balsamic marinade
Instructions:
- This goes remarkably well with steak.
- 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
- 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.
- 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.