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.
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.