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You can never have too many marinade recipes. This rosemary– and thyme-infused marinade plays with a classic culinary combination — the herbal earthiness of rosemary is a great complement to beef, lamb, and chicken. It can also be used to flavor your vegetables.

This marinade covers four medium-sized steaks. It also works for pork, lamb, chicken, and vegetables. If using with chicken, do not marinate longer than four hours or your meat will be mushy. With vegetables, do not marinate longer than 30 minutes. Some fish will begin to cook in marinades with vinegar, so in most cases limit marinating to two hours maximum. Beef can withstand longer marinating. And always marinate meat in the fridge, not at room temperature. Bring the meat to room temperature for the last 30 minutes before you throw it on the grill.