Yield: 4 Servings
Measure | Ingredient |
---|---|
1½ cup | Salid Oil |
¾ cup | Soy Sauce |
¼ cup | Worchestershire Sauce |
2 tablespoons | Dry Mustard |
2¼ teaspoon | Salt |
1 tablespoon | Black Pepper, Coarse |
½ cup | Wine Vinegar |
2 eaches | Garlic Cloves, crushed |
1½ teaspoon | Parsley Flakes, Dry |
⅓ cup | Lemon Juice, Fresh |
Combine all ingrediants and mix in a blender. Can be stored in a jar in the refrigerator for up to a week or in the freezer. Makes 3½ Cup. Be sure to soak the Sirloin Tips for 24 hours. Served best with a Ceasar Salad, Wild Rice, and French Bread. ** THIS RECIPE HAS BEEN ALTERED BY THE USER ON 05-01-1989 **