INGREDIENTS

INSTRUCTIONS

From: Marjorie Peskin <mpeskin@lynx.dac.neu.edu>
Date: Sun, 14 Jul 1996 10:02:09 -0400 (EDT)
Andrea's soy marinaide is different enough from mine, which is world famous
(OK, famous amongst my friends and family!) that I thought I'd post it.
Like Andrea, I don't use amounts.
:-)
Combine equal amounts of soy sauce and oil in a ziploc plastic bag. Add
garlic and mix by shaking bag. Chop basil leaves and add to bag. Remove all
stems from the rosemary and discard. Add rosemary leaves. Make sure all the
ingredients are evenly distributed, then add the corn starch.  This is ONLY
used as a thickening agent, so can be left out if you're grilling. Add
meat, and refrigerate for an hour. This is a strong marinade and doesn't
need any more time than that.
I use this with steak tips for grilling. I cut the tips into 1" cubes, then
skewer with cherry tomatos, small Yukon Gold potatos (Already slightly
steamed in microwave so they'll cook thru), yellow squash, and red/orange
bell peppers. This marinaide is strong enough to really permanate the
veggies, and it tastes wonderful.
You can leave out the basil for a more Greek tasting meat.
JEWISH-FOOD digest 256
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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