This goes remarkably well with steak.

　　

Ingredients

makes 3/4 cup, enough for 2 pounds meat

　　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

　　6 rosemary sprigs, coarsely chopped

　　Coarse salt

　　

Step 1

Whisk together the vinegar, oil, garlic, and pepper in a nonreactive bowl. Scatter half the rosemary in a shallow nonreactive dish; arrange the meat on top. Cover with the marinade; rub gently into meat. Sprinkle with the remaining rosemary. Cover; refrigerate for the length of time specified below, turning the meat occasionally.

　　

Step 2

Before cooking, remove the marinating meat from the refrigerator, and let it come to a cool room temperature. Wipe off bits of garlic or rosemary; discard the marinade. Season with salt and pepper; cook as desired.

　　

Marinating Times

Step 3

Shellfish: 20 minutes

　　

Step 4

Cheese, tofu, and vegetables: 30 minutes

　　

Step 5

Thin and flaky fish fillets: 30 minutes

　　

Step 6

Thick and fatty fish fillets: 1 hour

　　

Step 7

Beef, chicken, game, lamb, and pork: 6 to 24 hours

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.