Filete de falda estilo asiático marinado
Esta sencilla marinada asiática también hace maravillas con el pollo, los mariscos y el cerdo. Versátil y casi sin esfuerzo, se convertirá en un elemento básico de su repertorio de parrillas.
Esta receta es de “Emeril at the Grill” por Emeril Lagasse.
Raciones
Solomon
27.04.2023 @ 02:05
This simple Asian marinade also works wonders with chicken, seafood, and pork. Versatile and almost effortless, it will become a staple in your grilling repertoire. This recipe is from “Emeril at the Grill” by Emeril Lagasse. 4 servings. The ingredients: 1/4 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons chopped green onions, white and green parts, plus more for garnish, 1 tablespoon chili oil, 1 tablespoon dark Asian sesame oil, 1 tablespoon chopped garlic, 1 tablespoon chopped fresh ginger, 1 tablespoon chopped lemongrass, two 12-ounce skirt steaks, cooked jasmine rice, for serving (optional). Directions: 1. Combine soy sauce, vinegar, green onions, chili oil, sesame oil, garlic, ginger, and lemongrass in a bowl and mix well. Pour the marinade into a large resealable plastic bag and add the steaks. Squeeze the bag to remove excess air and then seal it. Refrigerate for 24 hours, turning the bag occasionally. 2. Preheat a grill to high. 3. Remove the steaks from the marinade (discard the marinade) and pat dry with paper towels to remove excess marinade. Place the steaks on the grill and cook until well marked on both sides, about 4 minutes per side for medium-rare. Remove the steaks from the grill and let them rest for 10 minutes. Then thinly slice and serve over jasmine rice if desired, garnished with chopped green onions.