Ingredients:
One part soy sauce
Two parts good red wine (do not cook with anything you
wouldn’t be delighted to drink)
Three parts extra virgin olive oil
Sprig of fresh rosemary
A few garlic cloves, crushed
Salt and pepper to taste
Procedure:
Season meat liberally with salt and pepper. Combine soy sauce and red wine. Wisk in oil slowly. Add the rosemary and garlic. Marinate meat overnight if possible, up to 24 hours, turning two or three times. By the way, you can reserve the marinade. While the meat cooks, strain the marinade and reduce it on the stovetop by about half. It will be wonderful spooned on top of the meat, or even your potatoes.
One part soy sauce
Two parts good red wine (do not cook with anything you
wouldn’t be delighted to drink)
Three parts extra virgin olive oil
Sprig of fresh rosemary
A few garlic cloves, crushed
Salt and pepper to taste
Procedure:
Season meat liberally with salt and pepper. Combine soy sauce and red wine. Wisk in oil slowly. Add the rosemary and garlic. Marinate meat overnight if possible, up to 24 hours, turning two or three times. By the way, you can reserve the marinade. While the meat cooks, strain the marinade and reduce it on the stovetop by about half. It will be wonderful spooned on top of the meat, or even your potatoes.
Author: Chef Joe Palcsak
Source: http://indulgeindenver.com/images/Recipe_-_Chef_Joes_Favorite_Red_Meat_Marinade.pdf