Time 10m Yield 4 Number Of Ingredients 5 Steps:
Whisk lemon juice, olive oil, garlic, mustard, and oregano in a bowl.
Time 5m Yield 4 Number Of Ingredients 12 Steps:
Combine olive oil, vinegar, lemon juice, garlic, rosemary, sage, thyme, marjoram, basil, oregano, garlic powder, and pepper in a large, shallow dish. Mix with a fork until mixture looks uniform.
Number Of Ingredients 7 Steps:
Smash garlic with the leaves of the rosemary sprigs, salt, and plenty of pepper. Mix in oil, red-wine vinegar, and sugar. Marinate steak in a resealable bag, refrigerated, for 4 to 24 hours. Flip the bag occasionally.
Time 15m Yield 4 1/2 cups Number Of Ingredients 14 Steps:
Blend the vinegar, mustard, onion, salt, basil, oregano, parsley, black pepper, crushed red pepper, fennel, thyme, garlic, lemon zest and juice and 1/4 cup cold water in a blender on low speed until smooth. Slowly blend in oil until smooth. Season to taste. Use as a marinade for meat, fish or vegetables. Place item in marinade and refrigerate for 4 hours or up to overnight.
Time 1h5m Yield 6 serving(s) Number Of Ingredients 8 Steps:
MEDITERRANEAN MARINADE: Mix all ingredients except oil in blender. Slowly add oil with motor running. Cover and refrigerate until ready to use. Makes 1 1/2 cups. In glass dish, pour marinade over roast, coating all sides. Cover and refrigerate 6 to 24 hours. Grill over medium coals, turning occasionally, about 35 to 40 minutes for rare (140 degrees) to medium (160 degrees). Brush with marinade during last 10 to 15 minutes of cooking. VARIATION:. CUMIN ‘N LIME MARINADE: 1/2 cup beef broth, 1/3 cup fresh lime juice, 2 T. ground cumin, 4 teaspoons ground coriander, 2 large cloves garlic, finely chopped, 1/4 cup olive oil. Follow directions for Mediterranean Marinade. Makes 1 cup. Serve with salsa, French bread and green salad with ranch-style dressing.
Time 4h5m Yield Makes 1/2 cup marinade or 4 servings, 2 Tbsp. each. Number Of Ingredients 6 Steps:
Mix all ingredients in cruet or medium bowl. Remove 1/4 cup of the dressing mixture; place in small bowl. Refrigerate for later use. Pour remaining dressing mixture over 1 lb. meat, poultry, seafood or vegetables; cover. Refrigerate to marinate. Drain meat, poultry, seafood or vegetables from marinade; discard marinade. Cook as desired, turning occasionally and brushing with the reserved 1/4 cup dressing mixture.
