Beef Marinade


1/4 cup fresh lemon juice

1/2 teaspoon hot pepper flakes

1/2 teaspoon cracked black pepper

1/2 teaspoon coarse salt (kosher or sea), or to taste

4 strips of lemon zest

3 cloves garlic, crushed with the side of a cleaver or minced

1/4 cup coarsely chopped fresh parsley

1/4 cup coarsely chopped fresh basil, cilantro, dill, or oregano
or a mix of all four

1/2 cup Long Meadow Ranch
Napa Valley Select
Extra Virgin Olive Oil

In mixing bowl combine ingredients. Recipe can be doubled for more quantity.

Place London Broil, flank steak, skirt steak, or Ranch Hand filets in a flat dish. Pour on marinade.

Cover and refrigerate for 24 hours. Turn occasionally.