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Rosemary Balsamic Marinade

1/2 cup balsamic vinegar
2 tbsp. extra virgin olive oil
6 garlic cloves, coarsely chopped
1/2 tsp. freshly ground pepper
6 rosemary sprigs, coarsely chopped
coarse salt
Directions: Whisk together vinegar, oil, garlic, and pepper. Scatter half the rosemary in a shallow non-reactive dish and arrange meat on top. Cover with marinade, rubbing gently into the meat. Sprinkle with remaining rosemary. Cover and refrigerate for a minimum of 2 hours.

Before cooking, remove meat from refrigerator and let come to room temperature. Season with salt and pepper to cook as desired.
Servings: 6 to 8
Source: KC Steak Company


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