¼ cup extra-virgin olive oil
2 T. balsamic vinegar
3 garlic cloves, minced
1 T. rosemary, fresh and minced
kosher salt and fresh ground black pepper


Prep your meat for marinating by adding knife pokes or tenderize using fist or tenderizer.

In a gallon-zip-loc-bag, add your preferred meat, the oil, balsamic vinegar, garlic, and rosemary.

Squeeze and shake to blend thoroughly.

Season with salt and/or pepper