Versatile Marinade (for chicken, beef, lamb or cheese curds)
20 min
Ingredients
Preparation
- In a glass dish or in a large sealable bag, combine the meat with the marinade. Cover the dish or seal the bag. Refrigerate for 12 to 24 hours.
- Preheat the grill, setting the burners on high. Oil the grate.
- Drain the meat. Grill the steaks on each side until the desired doneness (rare or medium-rare for tender meat). Set the meat aside on a plate and cover with aluminum foil.
- In a large bowl, combine the cream, mustard, green onions, and parsley. Add the asparagus and beans. Toss to combine. Season with salt and pepper.
- Slice the meat and serve over the vegetable salad. Top with arugula.