This quick and easy marinade and finishing sauce tastes best with grilled and oven roasted chicken, steak, and pork. This recipe makes about 1½ cups of marinade, enough to marinate three pounds of meat. You can easily cut the recipe in half for less protein or reserve some to use as a finishing sauce.
Preparation Time: 10 minutes
INGREDIENTS:
- 1/3 cup rosemary leaves
- 5 garlic cloves, peeled
- 2 large shallots, peeled and roughly chopped (½ cup)
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- 1/3 cup balsamic vinegar
- ½ cup olive oil
- 1½ teaspoons black pepper
PROCEDURE:
- Rinse the rosemary under cold water and pat dry with paper towels. Remove the rosemary leaves from the stems. Trim both ends of the shallots with a small knife, remove the peel, and roughly chop into ¼-inch pieces. Trim the root end off of the garlic cloves with a small knife and remove the peel.
- Place all ingredients in a blender and blend on the highest setting until smooth.
- To use as a marinade, place your meat into a plastic Ziploc bag and add the marinade. Refrigerate for at least three hours, and up to 10 hours before cooking.
RECOMMENDED PROTEINS:
- London Broil
- Rib Eye
- Porterhouse
- New York Strip
- Top Sirloin
- Skirt Steak
- Flank Steak
- Sirloin Steak
- Whole Chicken
- Chicken Breast
- Chicken Thigh
- Chicken Leg
- Chicken Wing
- Chicken Tender
- Pork Chop
- Pork Loin
- Pork Porterhouse