Rosemary Balsamic Marinade

1. 1

   Whisk together the vinegar, oil, garlic, and pepper in a nonreactive bowl.

2. 2

   Scatter half the rosemary in a shallow nonreactive dish; arrange the meat on top.

3. 3

   Cover with the marinade; rub gently into meat.

4. 4

   Sprinkle with the remaining rosemary.

5. 5

   Cover; refrigerate for the length of time specified below, turning the meat occasionally.

6. 6

   Before cooking, remove the marinating meat from the refrigerator, and let it come to a cool room temperature.

7. 7

   Wipe off bits of garlic or rosemary; discard the marinade.

8. 8

   Season with salt and pepper; cook as desired.

9. 9

   Shellfish: 20 minutes

10. 10

    Cheese, tofu, and vegetables: 30 minutes

11. 11

    Thin and flaky fish fillets: 30 minutes

12. 12

    Thick and fatty fish fillets: 1 hour

13. 13

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

* Per serving · 4 servings · Values may vary.

No additional tips available.