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This is a classic seasoning mix in Argentina, where beef is king. Sherry wine vinegar has a rich depth that needs very little oil to offset the acid. Flat-leaf parsley, when really fresh from the garden or the market, has a wonderful, peppery flavor. Lavishly garnish the finished steaks with more parsley.
1/2 cup sherry wine vinegar
2 tablespoons extra-virgin olive oil
1/3 cup chopped flat-leaf parsley, plus 2 tablespoons for garnish
2 teaspoons dried oregano
6 large garlic cloves, minced
3/4 teaspoon dried hot red pepper flakes
In a small bowl, combine all ingredients. Place meat in a single layer in a glass or ceramic dish. Add marinade, turning food to coat. Cover and refrigerate, turning occasionally, 1 to 3 hours for lamb chops and 2 to 4 hours for beefsteak.
Makes about 1 cup; enough to marinate
1 to 1-1/2 pounds of beefsteak or lamb chops
cut about 1 inch thick
Recipe from Hectors on Henderson - Dallas Texas
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