My brother is the proprietor of Rare Steakhouse in Miami Beach, Florida. I figured with a grill series what better place than to start than with a steakhouse that has been rated one of the best in the US.?
Here is a special surprise recipe from Chaim Goldgrab, executive chef of Extreme Catering for the Rare Group (Miami Beach, Florida).
In a medium bowl, combine oil, soy sauce, Worcestershire sauce, red wine vinegar, and lemon juice. Stir in the dried mustard, salt, pepper, and parsley. Pour marinade over the chicken cutlets and allow to marinate for at least an hour before cooking.
Grill chicken for 3-4 minutes on each side to ensure even cooking.
Tips:
If you don’t have fish-free Worcestershire sauce, try this combination instead: 1 tsp tamarind paste, 1 tsp soy sauce, 1 tsp cider or white vinegar, a dash hot pepper sauce, and a scant pinch cloves.
Notes:
The longer you marinate, the more flavorful the chicken will be.
Description:
Photography: Dan Engongoro
Styling: Chani Ehrman
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