Balsamic vinegar lends a rich sweet-and-sour note to the essential rosemary-garlic marinade, and cutting back on the garlic makes for a subtler flavor.
TOOL: 1-gallon zip-top bag
YIELD: about ½ cup (enough for 2 to 4 servings)
| ¼ | CUP EXTRA-VIRGIN OLIVE OIL |
| 2 | TABLESPOONS BALSAMIC VINEGAR |
| 3 | GARLIC CLOVES, MINCED |
| 1 | TABLESPOON MINCED FRESH ROSEMARY |
| KOSHER SALT | |
| FRESHLY GROUND BLACK PEPPER |
MEASURE the oil, balsamic vinegar, garlic, and rosemary into a 1-gallon zip-top bag and shake or squeeze until blended. Season to taste with salt and pepper.
SUGGESTED USES: pork chops, beef steaks, veal chops, or lamb chops (marinated 2 hours to overnight), grilled
GRILLED RIB-EYE OR STRIP STEAKS
FOR 4 SERVINGS, add 4 boneless rib-eye or strip steaks (1 to 1¼ inches thick) to the Rosemary-Balsamic Marinade in the zip-top bag and turn to coat. Seal the bag, letting out all the air. Marinate for at least 2 hours and up to overnight in the refrigerator.
Set the bag aside at room temperature for about half an hour. Remove the steaks from the marinade, pat dry with paper towels, then grill over direct high heat until medium-rare, 12 to 14 minutes (or until the desired doneness), turning once. Moisture will just begin to accumulate on the surface of the steaks when they are medium-rare. Tent the steaks with foil and let rest for 5 to 10 minutes before carving and serving.
Serve the steaks, thinly sliced, in a sandwich, on a salad, tossed into pasta, or with any starch and seasonal vegetable you’d like.