Summary

Ingredients

• 1 bunch parsley
• 1 organic lime (s)
• 2 cloves garlic)
• olive oil
• 1 dash soy sauce
• 1 tablespoon cane sugar
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 steak (s)

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Instructions

1. Finely chop fresh parsley and place in a suitable container for marinating. Remove the stems in the process. Use a grater to rub the skin of a biolimette into the container. Squeeze the juice of half a lime. Add cane sugar to the container. Peel the garlic cloves and press them into the jar with a garlic press. Add freshly ground pepper and salt to the container. The liquid is a good shot of soy sauce (salted) and enough olive oil in the vessel so that the steaks can bathe in the marinade. Important: The steaks do not have to be drowned in the oil, it is sufficient if they are moistened with the marinade. Stir well with a spoon.
2. In the case of flank steaks, carefully scratch the surface of both sides with a sharp knife. Just scratch against the fiber and let the knife slide without pressure. The steaks can now be placed in the container and mixed well with the marinade. Knead with your hands for a few minutes so that the marinade also hangs in the cracks. The larger surface area also allows more flavor to penetrate the steak. Marinate in the refrigerator for about 12 hours.
3. Dab the steaks lightly before grilling. Then grill both sides over high heat so that delicious roasted aromas are created. Let it tighten in the indirect area for a few minutes.