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extra-virgin olive oil apple cider vinegar garlic cracked coriander seeds cracked black oregano skirt steak pork loin chops
Viewed: 9 - Published at: 3 months agoIngredients
- Three 750-ml bottles full-bodied red wine, preferably Chilean Merlot
- 1/2 cup extra-virgin olive oil
- 1/2 cup apple cider vinegar
- 8 garlic cloves, coarsely chopped
- 3 tablespoons cracked coriander seeds
- 12 cracked black peppercorns
- 1 tablespoon dried oregano
- 5 to 6 pounds skirt steak, or three 2-pound sirloin steaks, cut 1 1/2 inches thick
- 12 pork loin chops (3/4 pound each), cut 3/4 inch thick
Method
- In a large bowl, combine the wine with the olive oil, vinegar, garlic, coriander, peppercorns and oregano.
- Put the steaks and pork chops in 2 large, deep dishes and add half of the marinade to each.
- Cover both dishes and let the meats marinate in the refrigerator for 4 to 8 hours, turning occasionally.
- Light a grill.
- When it is moderately hot, drain the marinade and add the steaks and chops in batches.
- Grill the chops until just cooked through, 7 to 8 minutes per side.
- Grill the steaks until medium rare, 2 1/2 minutes per side for skirt or 12 minutes per side for sirloin.
