Recipe – Balsamic Rosemary Marinade

This quick and easy marinade and finishing sauce tastes best with grilled and oven roasted chicken, steak, and pork. This recipe makes about 1½ cups of marinade, enough to marinate three pounds of meat. You can easily cut the recipe in half for less protein or reserve some to use as a finishing sauce. 

Preparation Time: 10 minutes


  • 1/3 cup rosemary leaves
  • 5 garlic cloves, peeled
  • 2 large shallots, peeled and roughly chopped (½ cup)
  • ¼ cup soy sauce
  • ¼ cup Worcestershire sauce
  • 1/3 cup balsamic vinegar
  • ½ cup olive oil
  • 1½ teaspoons black pepper


  1. Rinse the rosemary under cold water and pat dry with paper towels. Remove the rosemary leaves from the stems. Trim both ends of the shallots with a small knife, remove the peel, and roughly chop into ¼-inch pieces. Trim the root end off of the garlic cloves with a small knife and remove the peel. 
  2. Place all ingredients in a blender and blend on the highest setting until smooth.
  3. To use as a marinade, place your meat into a plastic Ziploc bag and add the marinade. Refrigerate for at least three hours, and up to 10 hours before cooking. 


  • London Broil
  • Rib Eye
  • Porterhouse
  • New York Strip
  • Top Sirloin
  • Skirt Steak
  • Flank Steak
  • Sirloin Steak
  • Whole Chicken
  • Chicken Breast
  • Chicken Thigh
  • Chicken Leg
  • Chicken Wing
  • Chicken Tender
  • Pork Chop
  • Pork Loin
  • Pork Porterhouse