A marinade for all meats!

I'm a big fan of Steven Raichlen.  He has written numerous cookbooks on barbecue, smoking, and grilling.  It's hard to say which of his books is my favorite.  However, his Barbecue Sauces Rubs and Marinades is a true winner.  He calls this one "The only marinade you'll ever need" and I agree with him.  I have used it quite a few times on chicken and steaks.  This is one you will enjoy.

If you have a large cut of meat, I recommend doubling the recipe.

1/2 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
1/2 teaspoon coarse salt
1/2 teaspoon cracked peppercorns
1/2 teaspoon red pepper flakes (optional)  I leave these out when I make this
3 cloves garlic, minced
1/2 cup coarsely chopped fresh herbs, such as parsley, basil, oregano, dill, and/or cilantro
1/2 cup extra virgin olive oil

Set aside a portion to use for basting prior to marinating.

He recommends using within 2 hours of making.  I have a London Broil cut of meat in the fridge right now that I just poured this over for dinner tomorrow night.  It will go on my Weber Grill.