When visiting Mimai I love to eat out in Rare Steakhouse in Miami Beach. A few weeks ago I found a recipe of the restaurant published in a local Jewish weekly! Recipe by Chaim Goldgrab, executive chef of Exreme Catering for the Rare Group.
SERVING/YIELD
6
PREP TIME
COOK TIME
LEVEL
Easy
BLESSING
Shehakol
RECIPE
#57855
INGREDIENTS
2 lb dark or regular chicken cutlets, cleaned
- MARINADE:
¼ cup plus 2 T vegetable oil
3 Tbsp soy sauce
2 Tbsp Worcestershire sauce or 2 T steak sauce
2 Tbsp red wine vinegar
4 tsp lemon juice
1½ tsp dried mustard
½ tsp salt
¾ tsp black pepper
¼ tsp finely minced fresh parsley
In a bowl, combine oil, soy sauce, worcestershire sauce, red wine vinegar and lemon juice. Stir in the seasonings.
Pour the marinade over the chicken cutlets and let sit at least an hour.
Grill chicken for 3-4 minutes per side.
INFORMATION
RECIPES
EXTRA
JOIN US
Developed by 
Designed by 
CookKosher is a Zest Group project