This recipe works beautifully on skirt or flank steak, chicken breasts and pork! Serve with Roasted Corn Polenta a la Roma
Ingredients:
½ Cup of each of: Tomato Juice, Fresh Squeezed Lime Juice, Soy Sauce, Firmly packed Brown Sugar
¼ cup Vegetable Oil
Optional: fresh garlic or ginger
Cooking Directions:
Place all ingredients into a 1 quart jar and shake. Use @ ½ cup per pound of meat. Place meat into Ziploc bag and refrigerate a minimum of 4 hours or overnight. Grill meat and serve with sliced tomatoes and roasted corn grits for a delicious summer menu.
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