I wanted to make something different for my guests last night, and I wanted to be sure it paired nicely with my 2010 Daou Vineyards' Zin. So, I went searching on AllRecipes for something beef. I found this recipe and, with my Italian background, thought it sounded pretty good. So, I bought some beef shoulder (already pretty thin, but I pounded it a bit anyway) and decided to MARINATE it overnight. I was a little leery about this step since I hadn't even tried the original recipe yet before mixing it up, but something told me to do it anyway. I cooked everything according to Nikki's recipe, only I didn't have sage on hand, so I omitted that.
The results: My guests LOVED it and even went back for seconds! Thanks for this simple yet great recipe, Nikki! :)
(Elaine's marinade: balsamic vinegar, dried oregano, minced garlic, a dash of honey, a dash of olive oil, and salt and black pepper to taste. Marinade overnight.)
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I wanted to make something different for my guests last night, and I wanted to be sure it...