It’s not very Greek, but I like to ... You can use water rather than beef stock and, if you don’t have shallots, finely slice an onion and add to the marinade. The warm spices in this recipe ...
Admittedly, this marinade may be more popular for chicken than for steak, but the light, bright flavor of the lemon juice actually works really well with beef. Those acidic and peppery notes make ...
Cut the meat to size and season with salt and pepper. If using whole spices, grind the allspice berries and cloves in a mortar and pestle or spice grinder. In a heavy based saucepan, add half the ...
Put the bavette steak into a resealable freezer bag, pour in the cold marinade and squelch it about ... I serve this thinly sliced, as if it were a joint of beef, but it would also make for ...
Remove the meat from the marinade, keeping the marinade for later. Pat the meat dry with kitchen paper. Heat the oil in a large saucepan, add the meat and seal well all over. Remove and set aside.
Imagine juicy chicken marinated in Greek yogurt, cooking slowly while you go about your day. It’s easy, it’s tasty, and it’s perfect for busy parents! Chicken is on regular rotation in our ...