2/3 cup prepared Italian dressing
2 tbsp coarsely chopped fresh cilantro
1 tbsp chili powder
Procedure:
Place all ingredients in food-safe plastic bag with steak and refrigerate for 6 to 24 hours.
Notes:
1. The marinading time is longer to tenderize the meat.
2. Always marinate in the refrigerator, never at room temperature.
3. Allow 1/3 to ½ cup of marinade for every pound of meat.
4. Marinate in a food-safe plastic bag or in a non-reactive container such as glass or plastic. Turn or stir the meat occasionally to allow even exposure to the marinade.
5. Before cooking, remove meat from marinade and pat dry with a paper towel to promote even browning and prevent steaming.
6. If a marinade is to be used as a baste or sauce, reserve a portion of it before adding to the meat. Marinade that has been in contact with uncooked meat must be brought to a full rolling boil for at least one minute before it can be used for basting or as a sauce. Never save and reuse a marinade.
Recipe Type: Unknown2 tbsp coarsely chopped fresh cilantro
1 tbsp chili powder
Procedure:
Place all ingredients in food-safe plastic bag with steak and refrigerate for 6 to 24 hours.
Notes:
1. The marinading time is longer to tenderize the meat.
2. Always marinate in the refrigerator, never at room temperature.
3. Allow 1/3 to ½ cup of marinade for every pound of meat.
4. Marinate in a food-safe plastic bag or in a non-reactive container such as glass or plastic. Turn or stir the meat occasionally to allow even exposure to the marinade.
5. Before cooking, remove meat from marinade and pat dry with a paper towel to promote even browning and prevent steaming.
6. If a marinade is to be used as a baste or sauce, reserve a portion of it before adding to the meat. Marinade that has been in contact with uncooked meat must be brought to a full rolling boil for at least one minute before it can be used for basting or as a sauce. Never save and reuse a marinade.
Recipe Author: Unknown
Source: http://www.brookshirebrothers.com/media/138770/beeftips.pdf