Fresh parsley, garlic and red wine vinegar for fire-cooked steak rolls. This is Daniel’s steak-roll version.
Recipe by Daniel
Ingredients
- 1 cup parsley, finely chopped
- 2–3 garlic cloves, minced
- 2 tbsp red wine vinegar
- ½ cup olive oil
- Chilli flakes, optional
- Salt and black pepper
Method
- Combine the chopped parsley, garlic and red wine vinegar. Stir in the olive oil and season with salt and pepper.
- Rest for 10–15 minutes. Taste and adjust the acidity before serving. Add chilli flakes to the adult portion if desired.
Kitchen notes
For the fire-pit chicken version, use 3 tbsp red wine vinegar plus 1 tbsp lemon juice, 1 tsp dried oregano, ½ tsp salt and ¼ tsp pepper with 1 packed cup parsley, 3 garlic cloves and ½ cup olive oil.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
