Rosemary Balsamic Steak Marinade
Rosemary has amazing antimicrobial properties. I consider it not just a culinary herb, but a medicinal herb as well. Traditional cultures that ate pork consistently served it with rosemary for its anti-parasitic properties. It's a powerful anti-oxidant and anti-inflammatory, and has been used to help with indigestion as well. It's a great herb to grow in your garden and to introduce into the foods that we eat. Balsamic vinegar also has anti-bacterial properties and works on tenderizing the meat in this recipe. The longer you marinate, the better.
This recipe came from a very old issue of Martha Steward Living, and has become a staple marinade for us. It is especially wonderful with fresh rosemary and garlic straight from the garden.
Rosemary Balsamic Steak Marinade (makes 3/4 cup, good for ~2 lbs of meat)
2lbs steak, local, organic and grassfed
1/2 cup balsamic vinegar (I like Queen Creek)
2 Tblsp unrefined, extra virgin olive oil
6 cloves garlic, coarsely chopped
6 rosemary sprigs
Whisk ingredients together, minus the rosemary, together in a small bowl. Place steaks in a glass baking dish and cover with marinade. Sprinkle the rosemary throughout. Refrigerate for 6 to 24 hours, turning the meat occasionally. Cook as desired and serve!