Italian Marinade

For variations of this recipe, Italian Steak, see below.

Yield: Makes 1 1/4 cups

Ingredients

• 1  cup  olive oil
• 1/4  cup  red wine vinegar
• 3  shallots, peeled and chopped
• 6  garlic cloves, chopped
• 1  tablespoon  chopped fresh rosemary
• 1  tablespoon  soy sauce
• 2  teaspoons  pepper

Preparation

Combine all ingredients. Use to marinate poultry, beef, or lamb.

Italian Steak: Place 1 (2-pound) flank steak and Italian Marinade in a large freezer bag. Seal; chill 2 hours. (Or freeze up to 6 months; thaw before grilling.) Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 minutes on each side or to desired degree of doneness. Cut into thin slices, and serve immediately.

Note: Other steak cuts may be used; grilling times will vary.