Balsamic Marinade

This is a
simple marinade that i love to use on sirloin steak, although it is also good on pork, lamb and chicken.

Ideally the meat would be cooked over a barbecue however a griddle pan can be quite good as well. A minimum of 30 minutes is needed to infuse all the flavours into the meat and obviously the longer you leave it the better the end result.

The Marinade:

• Two tablespoons of Balsamic Vinegar

• Three tablespoons of Olive Oil

• One clove of crushed or chopped garlic

• Pinch of dried rosemary, sage, sea salt and pepper corns ground up in a pestle & mortar.

Add all of the ingredients to a container mixing well then add the meat, coat liberally and seal the container. Store in the refrigerator until your ready to cook.

When cooking do not add the excess marinade to the pan as this can cause the meat to steam and makes the meat a little tough. For the steak i heated the pan until it was smoking, i placed the steak on the pan and cooked it for 4 minutes on each side for a medium rare steak. For a rare steak take two minutes off the total cooking time {6 min. total} and for well done add two minutes {10 min. total}.