INGREDIENTS
- – 2 kg of strip roast reduce 2cm.
- – 1 tbsp floor chili.
- – 1 tbsp of paprika.
- – 1 tbsp of Oregano.
- – 2 cups of chilly brine.
- To accompany:
- Provençal potatoes:
- – 1 kg of potatoes.
- – 3 cloves of minced garlic.
- – 2 tbsp chopped parsley.
- – 50 cc of olive oil.
Clear up your menu with this spectacular grilled flag roast! Accompanied by Provençal potatoes
PROCEDURE:
1. Minimize the roast strips in two.
2. Marinate in a bowl with the chilly brine and blended seasonings.
3. Warmth the sheet steel and rub just a little grease, eradicating any extra from the items.
4. Prepare dinner the meat to the specified doneness, typically the banderita is served to the specified level,
6 minutes on all sides over medium warmth.
Provençal potatoes:
1. Minimize the potatoes into sticks, wash nicely to take away extra starch.
2. Dry and put within the fridge for some time.
3. Then fry little by little in loads of oil, take away and dry with absorbent, serve on a platter.
4. Then again, in a frying pan, warmth the olive oil nicely, take away from the warmth, add salt, garlic and parsley and coat the potatoes with Provencal.
5. Minimize the potatoes into thick sticks.
