Balsamic Marinadeyum Recipes

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ROSEMARY BALSAMIC MARINADE

This marinade goes remarkably well with steak.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 3/4 cup, enough for 2 pounds of meat

Number Of Ingredients 6



Rosemary Balsamic Marinade image

Steps:

  • 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 amount of time indicated below, 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.

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
Needles from 6 rosemary sprigs
Coarse salt and freshly ground pepper

BALSAMIC MARINADE(YUM)

If you like vinegar, go for it! Its good!Even if you're not a vinegar fan, go for it, it's really good!

Provided by Luke Meakins

Categories     Poultry

Time 2m

Yield 4 serving(s)

Number Of Ingredients 4



Balsamic Marinade(yum) image

Steps:

  • Mix all ingredients,stir until brown sugar is dissolved.

Nutrition Facts : Calories 53.6, Sodium 1011.5, Carbohydrate 11.1, Fiber 0.2, Sugar 9.4, Protein 2.1

1/4 cup soy sauce
1/4 cup dark balsamic vinegar
2 tablespoons brown sugar
1 teaspoon garlic powder

BALSAMIC-ROSEMARY MARINADE

This marinade is perfect for our Mushrooms, Red Peppers, and Beef with Balsamic-Rosemary Marinade kebabs.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes about 3/4 cup

Number Of Ingredients 5



Balsamic-Rosemary Marinade image

Steps:

  • In a liquid measuring cup, combine marinade ingredients. Reserve 1/4 cup and pour remaining marinade into a zip-top bag. Add 1 1/2 pounds meat (for 4 people) and toss to coat. Refrigerate. Use reserved marinade to brush over meat and vegetables while grilling.

1/2 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon chopped fresh rosemary
1 teaspoon salt
2 teaspoons pepper

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