Chayska|12/20/2016
Love it! This is one of my go-to recipes for company, in which case I use it with flap meat, skirt steak, flank steak, etc. It gets rave reviews to the point that new people who come to work where I do approach me saying they've heard about my great steak and can they have the recipe. In non-company situations, I've used it on chicken as well. I like being able to make it ahead of time, adding one final ingredient (vinegar) before serving, and one of the things I like best about the sauce is how well it keeps in the fridge. I have saved it for months and still had it be super tasty, albeit the colors may not be as vibrant as when fresh.
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