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Beef and Lamb Marinade
This is a quick and easy to make marinade that I love to use on either Beef of Lamb. There's nothing better than the smell that comes off the flame grill or from over coals when the meat hits the heat with this marinade! You'll think you are at a great Steak House, and your guests will be waiting with anticipation for their fill.
You can use any cut of beef that you would cook on the BBQ, T-Bone, Sirloin, fillet etc. It is also spectacular when you butterfly a leg of lamb and let it marinade for a few hours. I would recommend cooking this over an open flame or hot coals as you will get that lovely charred taste that you can only get when cooking this way. That said, a good piece of meat tastes great when cooked properly no matter how it's done.
4 Cloves of Garlic, roughly chopped
1 1/2 tsp Dried Chili Flakes
1/2 cup Parsley, roughly chopped
1 tbsp Dried Oregano
1/3 cup of Red Wine Vinegar
150 ml Olive Oil
Salt and Pepper
Measure out the liquid ingredients, dried ingredients and roughly chop the garlic and parsley. Place all the ingredients into a blender, food processor or stick blender with the appropriate attachments (see picture above) and grind together to form the marinade. Season to taste with salt and pepper.
The quantity of garlic and dried chili can be altered to your taste, so feel free to experiment.
Pour over your selection of meat, cover and refrigerate for 1 - 2 hours.
Grill, roast or pan fry to your liking.