beef , steak , parsley , garlic
Fresh parsley, garlic, oregano, and red wine vinegar make this chimichurri-style marinade lively and herbaceous. A separately reserved portion also makes a delicious finishing sauce.
Ingredients
- 1 cup loosely packed fresh flat-leaf parsley leaves, measured before finely chopping
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 3 garlic cloves, finely minced
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Makes: approximately 1 cup, enough for 1 1/2-2 pounds of steak · Prep Time: 15 min · Marinating Time: steak 2-6 hours; mushrooms 20-30 minutes
Directions
Combine the chopped parsley, garlic, oregano, red pepper flakes, salt, and black pepper in a bowl.
Stir in the olive oil and red wine vinegar, leaving the mixture textured.
If you want a finishing sauce, reserve a small portion in a separate covered container before any marinade touches raw meat. Refrigerate it.
Coat the steak or mushrooms with the remaining marinade in a food-safe bag or covered glass container.
Refrigerate for the suggested marinating time.
Remove the food, brush away excess herbs to help prevent scorching, and discard the used marinade.
Grill until cooked through. Serve with the clean reserved sauce, if using.
Marinade safety: Always marinate in the refrigerator at 40°F or below. Reserve any finishing sauce before adding raw meat. Discard used marinade. Cook poultry to 165°F; whole cuts of beef, pork, and lamb to at least 145°F followed by a three-minute rest; and seafood to 145°F.
