Ribeye steak with sluggish roasted tomatoes & Parmesan potatoes
For the steak marinade
three tbsp Soy sauce
2 tbsp olive oil
three tbsp contemporary lemon juice
2 tbsp Worcestershire sauce
2 tsp garlic powder
1 tsp dried basil
1 tsp dried parsley
1 tsp floor white pepper
1 tsp sizzling pepper sauce
Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender.
Add sizzling pepper sauce and garlic, if desired. Mix on excessive pace for 30 seconds till completely blended.
Pour marinade over desired sort of meat.
Cowl, and refrigerate for as much as eight hours. Prepare dinner meat as desired.
For the tomatoes use vine ripened tomatoes, slice in half and place in oven at 130’c till they turn out to be dried as if naturally solar dried within the med sunshine.
This takes about three hours however so do worthwhile.
For the potatoes please my Parmesan potato recipe posted earlier