Red Wine and Rosemary Steak Marinade

This marinade bucks a bunch of the “standard” marinade trends because it’s not trying to taste like steak sauce. It doesn’t include soy sauce or Worcestershire, and on a food science basis the oil/acid mix is all wrong, but somehow it works wonders.


1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/4 cup dry red wine
1 tablespoon stone ground mustard
1 tablespoon fresh rosemary leaves, chopped
2 cloves garlic, minced
1/4 teaspoon fresh ground pepper
1/2 teaspoon kosher salt


Blend oil, wine, and vinegar together and whisk until completely combined. Then mix in mustard, rosemary, garlic, salt and pepper.

Place meat in a resealable plastic bag with enough marinate to cover.  Leave in the fridge for 2-3 hours. Remove 15 minutes before cooking.