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Roasted Garlic & Balsamic Marinade

Source of Recipe

Aileen


List of Ingredients

1/2 cup balsamic vinegar
1/2 cup dry sherry
2/3 cup olive oil
2 tbsp. strong brewed coffee
6 garlic cloves, roasted
2 shallots, roasted
2 sprigs fresh rosemary
1 tbsp. fresh thyme
2 bay leaves, crumbled
1 tbsp. kosher salt
1 tbsp. cracked black pepper



Recipe

Combine all ingredients in a non-aluminum mixing bowl. Pour into a zip-lock bag. Add your steaks and marinate for 4 to 5 hours in refrigerator. Yield: 1 1/2 cups

Roasted garlic: preheat oven to 300 degrees F. Lightly spray small baking dish with non-stick spray. Slice ½ inch from the top of each garlic head. Rub off any loose skins, but do not separate cloves. Place in baking dish cut side up, add ¼ cup water, cover and bake until garlic cloves are very tender when pierced, 1 ½ to 2 hours. Squeeze cloves from their skins.

Baked garlic heads can be kept in refrigerator for 2 or 3 days. Roasted cloves may be used in place of sautéed or raw garlic in a recipe for a milder flavor.