TUSCAN MARINADE

Tuscan Marinade image

This marinade is particularly good with vegetables (see the following recipe) or with chicken paillard or flank steak. For chicken, pound four 6-to-8-ounce chicken breasts until they are 1/4 inch thick. Marinate in the refrigerator for 4 hours. Grill over hot coals until tender, about 2 to 3 minutes per side. For flank steak, marinate a 1 1/2-to-2-pound piece in the refrigerator for 8 hours. Grill over hot coals until medium rare, about 3 to 4 minutes per side.

Provided by Molly O'Neill

Time 5m

Yield One cup

Number Of Ingredients 7

Ingredients

1/3 cup red wine
1/3 cup olive oil
2 cloves garlic, peeled and minced
1 tablespoon grated orange rind
1/2 cup minced sage leaves
1/4 cup minced rosemary leaves
1 tablespoon black peppercorns, crushed

Steps:

Combine all ingredients in a glass or ceramic bowl. Refrigerate in an airtight container for up to 3 days.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 16 grams, Carbohydrate 13 grams, Fat 20 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 4 milligrams, Sugar 0 grams