By StevenHB on October 05, 2013
"Adapted from the Culinary Arts Institute (not to be confused with CIA) Cookbook. We've been making this for decades. We typically eat it with a bit of rice (brown these days) and black beans. We also typically make extra onions which we cook in the marinade and then pour over the rice and beans. Don't be afraid to increase the garlic if you like it as much as we do."
Serving Size: 1 (348 g)
Servings Per Recipe: 3