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Cilantro marinade
From the Kitchen of the 225 Club
Cold, Hard Football Facts for July 27, 2005
We got this recipe from world-class chef Todd English, who owns restaurants all across the country.
He suggests using this marinade with his gameday grilled flank steak. However, it will work for a whole host of other meats, including other beef steaks, fish steaks, and even other forms of seafood, such as shrimp. We add a squeeze of fresh lemon juice when making this for seafood.
- 2 roasted garlic cloves
- 1 Tablespoon Dijon mustard
- ¼ cup chopped fresh cilantro leaves
- grated zest of half a lemon
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons olive oil
Place all ingredients in a large, shallow glass bowl and mash to a paste with a stone pestle (metal utensils should not be used with acidic marinades like this). Refrigerate in a glass or plastic container for up to several weeks. When ready to use, pour marinade in a zip-seal plastic bag, add meat and refrigerate overnight.
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