地中海腌料
这家简单而令人满意的餐厅供应小酒馆风味的经典牛排馆。侧面牛排的腌料是用红葡萄酒醋,迷迭香和大蒜制成的。配上捣碎的调味樱桃西红柿和松脆的冷萝卜,红洋葱和蔬菜沙拉。使用新鲜的硬皮面包来制作果汁或制作三明治.
资料来源:Martha Stewart Living,2010年9月
这家简单而令人满意的餐厅供应小酒馆风味的经典牛排馆。侧面牛排的腌料是用红葡萄酒醋,迷迭香和大蒜制成的。配上捣碎的调味樱桃西红柿和松脆的冷萝卜,红洋葱和蔬菜沙拉。使用新鲜的硬皮面包来制作果汁或制作三明治.
资料来源:Martha Stewart Living,2010年9月
Julien
27.04.2023 @ 00:59
This restaurant serves a classic steakhouse with a simple and satisfying pub-style. The marinade for the flank steak is made with red wine vinegar, rosemary, and garlic. It is served with crushed seasoned cherry tomatoes and crispy cold carrots, red onions, and vegetable salad. Fresh crusty bread is used to make juice or sandwiches. Recipe from Martha Stewart Living, September 2010. Ingredients: 4 garlic cloves, 4 sprigs of rosemary, 1 teaspoon of salt, pepper, 5 tablespoons of extra virgin olive oil, 1/4 cup of red wine vinegar, 1 teaspoon of sugar. Directions: 1. Crush garlic with rosemary, salt, and plenty of pepper. Mix with oil, red wine vinegar, and sugar. 2. Place the steak in a resealable bag and refrigerate for 4 to 24 hours. Flip occasionally.