Argentinian Barbecue Baste

Serves 4
Cooking time: 16-20 minutes
You can make this garlic-based baste and marinate well
in advance – its potency increases the longer you leave it,
and it can be stored for up to two weeks. It works best if
dolloped onto T-bones or sirloin steaks while they cook.
8 large garlic cloves, crushed
4 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons fresh parsley, roughly chopped
2 tablespoons fresh oregano, finely chopped, or 1 tablespoon
dried oregano
1 tablespoons dried red chillies, chopped
salt and freshly ground black pepper
Simply mix all the ingredients together and store, refrigerated, in a sealed jar for at least 12 hours before use. Baste steaks with the sauce before and during cooking. For a milder sauce, substitute the chillies for chopped, dried peppers or sun-dried tomatoes.
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