by Kate Heyhoe
Makes 1/2 cup, enough to marinate about 4 pounds of meat or chicken
Jump start your grilling flavors by marinating steaks, chops, and chicken in this tangy marinade. Serve the grilled treats solo, or accompany them with a traditional Argentine Chimichurri Sauce or a New Mexican-style Fire-Roasted Green Chile Sauce.
1/2 cup loosely packed parsley (preferably Italian flat leaf)
1/4 cup red wine vinegar
2 tablespoons olive oil
1 teaspoon soy sauce
1/2 teaspoon Worcestershire Sauce
2 cloves garlic, peeled
1/4 teaspoon fresh ground pepper
1 teaspoon dried oregano (preferably Mexican)
1 bay leaf
dash crushed red pepper flakes
Place all ingredients in the chopping bowl of a handblender or mini-food processor. Pulse until puréed. Marinate steaks, chops, chicken or turkey pieces at least 2 hours or preferably overnight, refrigerated.
Copyright © 1999, Kate Heyhoe. All rights reserved.
This page created June 1999
Copyright © 1994-2017,