Rosemary-Red Wine Marinade
The Washington Post, May 20, 2009
- Course: Condiment
- Features: Make-Ahead Recipes, Gluten-Free
Summary:
Add this well-balanced marinade to a steak housed in a resealable plastic food storage bag. Seal and refrigerate; marinate for at least 4 hours and up to 2 days.
MAKE AHEAD: The marinade can be prepared up to 3 days in advance.
Enough for 3 pounds of beef
Ingredients:
- 1/4 cup olive oil
- 1/4 cup dry red wine
- 1 tablespoon kosher salt
- Leaves from 1 to 2 sprigs rosemary, minced (2 teaspoons)
- 2 medium cloves garlic, minced (about 2 1/2 teaspoons)
- 1 teaspoon freshly ground black pepper
Directions:
Combine the oil, wine, salt, rosemary, garlic and pepper in a small bowl; mix well. Cover and refrigerate for up to 3 days.
Recipe Source:
From food writer Tony Rosenfeld.
Tested by Bonnie S. Benwick for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
(Dominic Bracco II for The Washington Post)
© The Washington Post Company
