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A tangy vinaigrette originally from Argentina used as a marinade and served with steaks; it's so common in Miami that the local grocery stores sell it packaged with raw cuts of beef. Recipe adapted from MMMMiami: Tempting Tropical Tastes for Home Cooks Everywhere by Carole Kotkin and Kathy Martin (1998).
Ingredients:
1 cup olive oil
1/4 cup malt or cider vinegar
1/2 cup minced fresh parsley
6 garlic cloves, peeled and minced
2 teaspoons dry-leaf oregano, crumbled
1 teaspoon freshly ground pepper
1/2 teaspoon red pepper flakes
3/4 teaspoon kosher salt
Directions:
Combine oil, vinegar, parsley, garlic, oregano, pepper, and pepper flakes in a glass jar with a tight-fitting lid. Let sit for at least two hours for the flavors to blend. Measure out one-third cup for the steak marinade (place this set-aside sauce and the meat in a self-sealing food storage bag in refrigerator for at least four hours or overnight before grilling meat). Add the salt to the remaining sauce. Shake to mix before serving on the side with the grilled steaks.
Servings: Makes about one and one-third cups.
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