- Use any of the following cuts of beef: Beef tenderloin, London Broil , Flank Steak, Rib-eye or Porterhouse or T-bone
- 1/2 cup Traditional Balsamic Vinegar
- Fresh thyme or rosemary (or both if you prefer), stripped and chopped fine
- 1 large clove fresh garlic
Mix 1/2 cup of Traditional Balsamic Vinegar with 2 or 3 stripped sprigs of thyme (or 1 stripped and chopped sprig of rosemary – or both if you like) and 1 large clove finely chopped fresh garlic together. Place beef in a large baggie and pour marinade over meat, zip tightly and mash it around with your hands to be sure it’s covered on all sides. Place in refrigerator for at least 2 hours or overnight if possible. The vinegar will tenderize the meat the longer it marinades.
Remove beef from baggie and discard marinade. If using the london broil, flank steak, or rib-eye type cuts, either grill or broil till done to your liking. If using a large beef tenderloin, pan sear first to carmelize outside of meat and then finish in the oven, again to whatever temperature you like. Incredible!
Variation: Great with Vanilla Fig Balsamic Vinegar too.
- Skinless Chicken Breast with Balsamic Salsa
- Iris’ Pork Chops with Vanilla Fig Balsamic Vinegar and Fresh Rosemary
- Iris’ Roasted Beet, Orange & Goat Cheese Salad with Traditional Balsamic Vinegar and Blood Orange Olive Oil
- Iris’ Spinach Salad with Raspberry Balsamic Vinegar