| |
|
What You Need:
(Serving Size: 4)
|
|
|
|
¾ cup olive oil
¼ cup wine vinegar
2 tablespoons finely chopped fresh parsley, preferably the flat-leaf Italian type
½ teaspoon finely chopped garlic
½ teaspoon dried oregano
A 2½-to 3-pound T-bone, porterhouse or sirloin steak, cut 1 inch thick
Salt
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Choose a shallow baking dish large enough to hold the steak comfortably, and in it combine the olive oil, vinegar, parsley, garlic and oregano.
|
2. Lay the steak in the marinade and turn it about until the meat is well coated.
|
3. Let the steak marinate at room temperature for at least 4 hours or in the refrigerator for 6 hours, turning it over from time to time.
|
4. Preheat the broiler to its highest temperature and remove the steak from the baking dish. Discard the marinade.
|
5. Pat the steak dry with paper towels and broil it 3 inches from the heat for about 4 minutes on each side, or until it is done to your taste.
|
6. Test it by pressing it with a finger: when it is slightly resilient, neither soft nor firm, the steak is medium rare.
|
|
7. Transfer the steak to a heated serving platter and season with salt before slicing.
|
|
|
|
|
