Ingredients with Measurements:
- 1 pound beef sirloin, thinly sliced
- 1/2 cup red wine vinegar
- 1/4 cup olive oil
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Large mixing bowl
- Plastic wrap
- Refrigerator
Step-by-step instructions:
1. In a large mixing bowl, combine the red wine vinegar, olive oil, parsley, garlic, oregano, salt, and black pepper.
2. Add the thinly sliced beef sirloin to the bowl and toss to coat the meat in the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to overnight.
4. Preheat a grill or grill pan to medium-high heat.
5. Remove the beef from the marinade and discard the excess marinade.
6. Grill the beef for 2-3 minutes per side, or until cooked to your desired level of doneness.
7. Remove the beef from the grill and let it rest for 5 minutes before slicing it thinly against the grain.
8. Serve the carne salada warm or at room temperature.
- Time:
Preparation time: 10 minutes
- Marinade time: 2 hours to overnight
- Cooking time: 6-8 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 280
- Fat: 18g
- Carbohydrates: 1g
- Protein: 26g
Substitutions for ingredients:
- Red wine vinegar: white wine vinegar, apple cider vinegar
- Olive oil: vegetable oil, canola oil
- Fresh parsley: fresh cilantro, fresh basil
- Dried oregano: dried thyme, dried rosemary
Variations:
- Add sliced onions and bell peppers to the marinade for extra flavor.
- Use chicken or pork instead of beef.
- Serve the carne salada with a side of rice and beans for a complete meal.
Tips and tricks:
- Make sure to slice the beef thinly against the grain to ensure tenderness.
- Let the beef rest for 5 minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the beef is cooked to your desired level of doneness.
Storage instructions:
- Store any leftover carne salada in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the carne salada, place it in a skillet over medium heat and cook for 2-3 minutes, or until heated through.
Presentation ideas:
- Serve the carne salada on a platter with sliced avocado and lime wedges for garnish.
Garnishes:
- Sliced avocado
- Lime wedges
- Chopped cilantro
Pairings:
- Serve the carne salada with a side of rice and beans for a complete meal.
- Pair with a light and refreshing salad.
Suggested side dishes:
- Rice and beans
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the beef is tough, it may not have been sliced thinly enough or cooked for long enough.
Food safety advice:
- Make sure to marinate the beef in the refrigerator to prevent any bacterial growth.
Food history:
- Carne salada is a traditional dish from the Friuli region of Italy.
Flavor profiles:
- Tangy, savory, and herbaceous.
Serving suggestions:
- Serve the carne salada on a platter with sliced avocado and lime wedges for garnish.
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