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Italian Marinade

Yield Makes 1 1/4 cups
For variations of this recipe, Italian Steak, see below.


  • 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

How to Make It

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

  2. 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.

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