Rosemary Pepper Marinade

by Matthias Schmitt

Fine steak cuisine is made quick and easy with this aromatic marinade.


1 steak or chop of your choice – scale up all marinade ingredients accordingly to marinate more than one steak
½ sprig rosemary, finely chopped
1 tsp coarse-ground black pepper
1 tsp brown sugar
1 tbsp olive oil
1 tsp white wine

Rosemary Pepper Marinade


Mix the marinade ingredients together and coat the steak in the mixture. In a non-metallic dish, let the meat marinate, covered, for 2 hours in the fridge. 20 minutes before you cook, take the dish out to let the meat come to room temperature. When your pan is smoking hot or your BBQ is ready to cook on, place the steak gently in/on using tongs. Cook the steak as you would normally, to your liking, and remember to rest it. Any leftover marinate should be discarded.

Chef’s Tip:
This marinade is particularly good with a Onglet Steak but remember to cook it to rare or medium-rare only, and slice it thinly across the grain after resting.

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