Rosemary Balsamic Marinade

By Dixie8686

Ingredients

• 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

Details

Servings 3
Adapted from marthastewart.com

Preparation

Step 1

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 6 to 24 hours, 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.