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
Preparation
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.
•Shellfish: 20 minutes •Cheese, tofu, and vegetables: 30 minutes•Thin and flaky fish fillets: 30 minutes•Thick and fatty fish fillets: 1 hour•Beef, chicken, game, lamb, and pork: 6 to 24 hours
