Recipe by Ms. Keni
A very simple but delicious marinade that keeps the meat so juicy it's unbelievable! This is great on both chicken and beef. This recipe is good for 4-6 boneless skinless chicken breasts or 2-4 steaks, depending on size.
Top Review by CarrolJ
Unfortunately this was not marvelously good. I followed the directions and marinated overnight the expensive rib eyes my DH purchased. He wasn't a happy camper. The only thing we could taste was vinegar. We couldn't taste the garlic, the pepper, or the meat. DH said, "If you wanted to try this why didn't you use a cheap piece of steak instead of one which cost $15 for two steaks. This is terrible. He was hungry so he doused his steak in BBQ sauce to eat it. I told him I wouldn't give it a high rating, he said, "If I were rating it, it would be 0 stars". I can't do that to any chef. This might be better with less vinegar, maybe some sweetener, and perhaps some liquid smoke. Definitely don't marinate overnight. Made for Fall PAC 2012.
Directions See How It's Made
- Season meat well with fresh pepper. Lay meat out in a baking dish. Next, mix garlic, vinegar and olive oil together. Stir well and pour over meat. Cover dish and place in refrigerator for 4-6 hours. Before cooking, remove meat from refrigerator, leaving in marinade and bring to almost room temperature before grilling. When grill is ready, remove and discard used marinade and grill to your liking. I prefer to season my meat with some Italian herbs (oregano, basil, etc.) before grilling but it is not necessary.