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post #2 of Old 08-08-2011
DRFerron
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Marinade:

Chopped garlic to taste (we LOVE garlic on Halcyon)
Rosemary to taste (fresh or a good dried - I use Penzeys if dried)
1 part balsamic vinegar (doesn't have to be the uber expensive stuff)
2 parts olive oil
Salt
Pepper

Meat:

Just about any beef cut. I've used Delmonico, NY Strip, London broil and on the home grill, chuck roasts.

Dump marinade ingredients into gallon size ziplock bag. Add defrosted or semi-defrosted meat. Marinade for a couple hours, turning the bag over every now and then so meat is evenly coated and at room (boat) temp before grilling. Make sure bag does not leak.

Grill to desired temperature.

For a side I like a nice salad with a balsamic vinaigrette that also uses the same ingredients as the marinade to complement the meat. Or, I make a salad with feta, grilled peaches, parma ham and bitter greens that goes well with it, too.

Donna


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Catalina 30 TRBS
Rock Hall, MD

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