Ingredients
Marinade
1/2 c. Extra Virgin Olive Oil
1/4 c. Balsamic Vinegar
1/4 c. Dry Red Wine (I used Malbec)
1 tbsp. Stone Ground Mustard
2 Cloves Garlic, minced
1 tbsp. Fresh Rosemary, chopped
1/4 tsp. Fresh Ground Pepper
1/4 tsp. Kosher Salt
Preparation
Whisk all ingredients together until well blended. Add the meat and the marinade to a resealable bag and refrigerate for at least 2 hours. Discard marinade and let rest at room temperature prior to grilling to your desired internal temperature. Serves 4.
