Triple-duty marinade
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Garlic clove, chopped |
| 6 | tablespoons | Dry white wine |
| 2 | tablespoons | Raspberry vinegar |
| 1 | tablespoon | Fresh lemon juice |
| 2 | tablespoons | Green peppercorn mustard or Dijon mustard |
| ½ | cup | Canola oil; or other flavorless vegetable oil |
Directions
This recipe makes enough marinade for 2 large flank steaks, at least 1½ pounds each.
Score one steak on both sides. Put it in a shallow glass or ceramic dish. (Wrap and refrigerate the other steak for the next two meals.) Sprinkle the steak with garlic. Whisk in the oil. Pour the marinade over the steak, turning to coat. Marinate at least 6 hours, covered and refrigerated. When the meat is ready for cooking, reuse the marinade with halved portions of the second steak.
NOTE: You may substitute a simpler marinade made by whisking together canola oil and red wine vinegar in 3-to-1 proportions. Sprinkle the meat with chopped garlic, then pour the whisked mixture over it.
From USA Weekend magazine, September 17-19, 1993. From the Column *The Weekend Cook* by Lee Bailey.