The savory scent of rosemary can perk you up and boost your memory, and it also adds flavor to just about any marinade. Marinating meat will not only help keep your meat moist, it also significantly decreases the amount of carcinogenic heterocyclic amines (HCAs) produced when meat is cooked at high temperatures. In fact, rosemary is full of the antioxidant carnosol, which might have some specific anti-cancer properties as well. Making a marinade with rosemary sounds like a win-win situation. I use this Mediterranean herb for marinating steak. To see my recipe, read more.
16 ounce flank steak, well trimmed
3 tablespoons low-sodium soy sauce
3 tablespoons balsamic or red wine vinegar
3 garlic cloves, minced
2 tablespoons fresh rosemary, finely mines
freshly ground black pepper
- Combine soy sauce, vinegar, garlic, rosemary, and black pepper in 9x13-inch pan.
- Place steak in pan and turn to coat. Cover loosely and refrigerate to marinate for at least one hour, and up to eight hours, flipping steak at least once while marinating.
- Grill to desired doneness.
Not a carnivore? You can also add a sprig to lemonade for a decidedly unique and surprising flavor.