Beef in Piri-Piri Sauce
Beef in Piri-Piri Sauce
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  • 1/3 cup (75 ml) olive oil
  • 3 tablespoons (45 ml) lemon juice
  • 1 shallot, chopped
  • 2 tablespoons (30 ml) Piri-piri sauce
  • 1 tablespoon (15 ml) chopped flat-leaf parsley
  • 1 teaspoon (5 ml) chopped fresh thyme
  • 1 clove garlic, chopped
  • 1/2 teaspoon (2.5 ml) dry mustard
    • 4 beef skirt steaks, about 5.5 oz (150 g) each or
    • 4 striploin steaks, about 5.5 oz (150 g) each
  • Preparation
  • In a bowl, combine all the ingredients except for the meat.
  • In a glass dish or in a large sealable plastic bag, combine the meat with 60 ml (¼ cup) of the sauce. Cover the dish or seal the bag. Refrigerate for 6 to 24 hours. Refrigerate the remaining sauce.
  • Preheat the grill, setting the burners on high. Oil the grate.
  • Grill the meat for about 2 minutes per side or until the desired doneness. Set aside on a plate and let rest for 5 minutes. Serve with the remaining piri-piri sauce.
  • Description
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