Iris’ Beef (variations) with Traditional Balsamic Vinegar Marinade

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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

Instructions: Mix 1/2 cup of Traditional Balsamic Vinegar w/ 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 w/ 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 w/ Vanilla Fig Balsamic Vinegar too.

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This entry was posted in Balsamic Vinegar Recipes, Traditional Balsamic Recipes, Vanilla Fig Balsamic Recipes and tagged , , , , . Bookmark the permalink.

7 Responses to Iris’ Beef (variations) with Traditional Balsamic Vinegar Marinade

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