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.

Related recipes