Tuscan Marinade

By Molly O’Neill

Published May 30, 1992

Total Time
5 minutes
Rating
4(37)
Comments
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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 ¼ 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 ½-to-2-pound piece in the refrigerator for 8 hours. Grill over hot coals until medium rare, about 3 to 4 minutes per side.

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Ingredients

Yield:One cup

  • ⅓ cup red wine

  • ⅓ cup olive oil

  • 2 cloves garlic, peeled and minced

  • 1 tablespoon grated orange rind

  • ½ cup minced sage leaves

  • ¼ cup minced rosemary leaves

  • 1 tablespoon black peppercorns, crushed

Ingredient Substitution Guide
Nutritional analysis per serving

13 grams carbs; 236 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 20 grams fat; 7 grams fiber; 4 milligrams sodium; 2 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

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

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Ratings

4 out of 5
37 user ratings
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Comments

Jen in Maine

Very easy (especially with a garden bounty of fresh herbs this time of year), and excellent for grilled chicken. The marinade is, however, missing some salt. I thought the rosemary might add some saltiness, but next time I make it I will add salt. I minced the garlic, sage and rosemary in the food processor, and the marinade coated the meat even through the grilling process. Meat was very tender. Recommended with salt!

Patti Ogden

I used this on a trip-tip roast because sometimes they aren't as tender as I'd like beef roast to be for children. I think that's a lot of sage, so I reduced that. The marinade didn't cover the roast in the marinade pan, and the olive oil congealed so I don't think the marinade infused the meat with as much flavor as I would have liked. I also salted the meat before roasting. But I will use this again because everyone, including the grandchildren, really liked it.

Jen in Maine

Very easy (especially with a garden bounty of fresh herbs this time of year), and excellent for grilled chicken. The marinade is, however, missing some salt. I thought the rosemary might add some saltiness, but next time I make it I will add salt. I minced the garlic, sage and rosemary in the food processor, and the marinade coated the meat even through the grilling process. Meat was very tender. Recommended with salt!

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