Your marinade must certanly be at the least 1/2 oil. The oil helps emulsify the marinade as a sauce that is thick coats the meat.

Your marinade must certanly be at the least 1/2 oil. The oil helps emulsify the marinade as a sauce that is thick coats the meat. For the grill, i usually look for a slim, quick cooking steak i am chatting dress, hanger, or flank steak; tri cam4 tip, short ribs, faux hanger (aka bavette, sirloin tip, or flap meat),…

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