Yield: 1 Servings
|1 cup||Dry red wine|
|¼ cup||Soy sauce (up to)|
|4||Cloves garlic; peeled and crushed|
From: rbparker@... (Ron Parker) Date: Sun, 14 Jul 1996 15:59:36 -0600 Andrea and Marjorie have entered their soy-sauce meat marinades in the milleu. Here are two much simpler ones that I use. Both with marinate at 2 pound steak to serve 4-6 depending on how carnivorous the eaters are. I use flank steak for these, but any steak or pieces of tender meat for skewering can be used.
*adapted from Cucina Fresca, Viana la Place and Evan Kleiman, 1985, Harper and Row
For either marinade: Score both sides of steak in a diamond pattern with a sharp knife. Mix ingredients with the steak in a ziplock freezer bag. Press to expel air and let meat marinate from 2-24 hours. Preferably cook on a grill over coals or electric heat, turning once, to the desired degree of doneness. I don't baste the meat with the marinade because it is already pretty salty, but that is a taste thing. Slice in thin (⅛-¼ inch) slices across the grain. This is just as good room temp as hot - a consideration for shabbat?
JEWISH-FOOD digest 257
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .