Best 2 Rosemary Balsamic Marinade Recipes

Rosemary balsamic marinade is a versatile and flavorful marinade that adds a delicious depth of flavor to your favorite meats, poultry, and vegetables. The combination of rosemary and balsamic vinegar creates a perfect balance of savory and tangy flavors that tenderizes and infuses the food with an herbal aroma. Whether you are preparing a quick and easy weeknight meal or a special occasion dish, this marinade will elevate your culinary creations to new heights. So, grab your ingredients and let's create a mouthwatering rosemary balsamic marinade that will transform your next meal into an unforgettable experience.

Here are our top 2 tried and tested recipes!

BALSAMIC-ROSEMARY MARINADE

Balsamic-Rosemary Marinade image

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

Ingredients

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

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.

ROSEMARY BALSAMIC MARINADE

Rosemary Balsamic Marinade image

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

Ingredients

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

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.

Tips:

Use fresh rosemary sprigs for the best flavor. If you don't have fresh rosemary, you can use 1 teaspoon of dried rosemary.
Make sure to whisk the marinade well before using it. This will help to evenly distribute the flavors.
If you are marinating meat, be sure to marinate it for at least 30 minutes, but no longer than 24 hours. Marinating for too long can make the meat tough.
You can use the marinade on chicken, beef, pork, or lamb. It is also great for vegetables, such as mushrooms, zucchini, and bell peppers.
If you are using the marinade on vegetables, be sure to drain them well before cooking them. This will help to prevent them from becoming soggy.
The marinade can be stored in the refrigerator for up to 5 days.

Conclusion:

The rosemary-balsamic marinade is a versatile and flavorful marinade that can be used on a variety of meats and vegetables. It is easy to make and can be used to create delicious and healthy meals. Next time you're looking for a marinade, give the rosemary-balsamic marinade a try. You won't be disappointed!