My brother is the proprietor of Rare Steakhouse in Miami Beach, Florida. I figured what better place to look for good grilling ideas than a top-rated steakhouse? Here is a special surprise recipe from Chaim Goldgrab, executive chef of Extreme Catering for the Rare Group.
- 2 lb (1 kg) dark or regular chicken cutlets, cleaned -
- ¼ cup plus 2 Tbsp vegetable oil -
- 3 Tbsp soy sauce -
- 2 Tbsp Worcestershire sauce or 2 Tbsp bottled steak sauce or homemade combination (see tip below) -
- 2 Tbsp red wine vinegar -
- 1 Tbsp + 1 tsp lemon juice -
- 1½ tsp dried mustard -
- ½ tsp salt -
- ¾ tsp black pepper -
- ¼ tsp finely minced fresh parsley -
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.
Note: The longer you marinate, the more flavorful the chicken will be.
Tip: 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.
This recipe appeared in Mishpacha Magazine's Family First Issue 297, June 27, 2012.