Prep 5 mins
Cook 3 hrs
Although this recipe uses an ingredient found in the Asian food section of the supermarket, it has a markedly Latin American flavor. I didn't have a marinade one day, so I did a search of the cabinets and this is the result. It can easily be multiplied for big groups, even made ahead. If you can't find chile oil, it can be made by heating red pepper flakes in a neutral oil, then allowing the mix to cool and straining the oil.
- Mix together ingredients.
- Pour over steaks.
- Allow to rest in the refrigerator for a few hours for best flavor. This recipe also works well as a quick marinade if you're in a hurry.
Used this on a couple of pounded out chicken breasts and then marinated them for about 2 hours. I used the Foreman Grill and grilled them up and used for sandwiches. Easy and quick. Thank you. (I did have chili oil so didn't have to make any). Made for SPRING PAC 2010.