Marinated Flank Steak & Marinated Chicken Parts

Was a crazy busy weekend with parties and motorcycle rides so I don’t have any pictures but I put together two marinades this weekend that we really enjoyed.  Both of these are variations of one’s I’d seen before but never saved, so I totally winged it.

Marinated Flank Steak

1 pack of fresh cilantro
4 or 5 large garlic cloves
2 small shallots (or 1 large)
2 or 3 dashes of Adobo seasoning (no pepper added)
Olive Oil
1.5 lb Flank Steak

Pick the leaves off the cilantro and add it to a food processor with the gloves, peeled shallots, adobo season and a little olive oil .  If yours is like mine, you can add more olive oil as it’s working which lets you see the consistency form.  Chop and pulse away, drizzling more olive oil until you have a paste that can still pour…not too think but not runny with excess oil.

Put you flank steak in a shallow pan, rub half the marinade on one side, flip and do the other.  Cover and fridge at least an hour but better overnight.

To cook make sure your BBQ or indoor grill is screaming hot, 5 to 7 minutes on each side for medium rare.

Marinated Chicken Parts

Zest of 2 lemons
4 or 5 large cloves of garlic
Herb mixture of Rosemary, Fennel, Parsley and Thyme
Salt & Pepper
Olive Oil
2 to 3 lbs of chicken parts

I had fresh parsley, the other herbs I used were dry.  I imagine all fresh would have been even better but use what you have and eyeball it.  Everything was a “couple of dashes” plus one bunch of fresh parsley leaves.  All of it went in the food processor and I drizzled my oil in as it was going until I had a marinade that was more runny than pasty.

It’s not going to look like enough but once you pour it all over the chicken and get your hands in there rubbing it around, it’s more than enough.  Cover and let sit, overnight is best but an hour in the fridge will suffice.

These can be grilled, baked, broiled…we grilled them and it took forever because I bought bone in thighs and legs.  Boneless pieces would have been less time so you’ll just have to judge your grill.

On the side I made a quick salad of fresh chopped basil, mozzarella cheese, and halved grape tomatoes with a a mix of olive oil, red wine vinegar, and a dash of salt & pepper.  Toss it all together, cover with plastic wrap and let sit in the fridge for a couple of hours to let all the flavors come together.




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