Slice the grilled steak into thin strips that are ⅛ to ¼ inch thick and 3-4 inches long.
Place the steak strips in an airtight container along with the red wine vinegar, ¼ cup of the chives and salt and pepper to taste.
Mix thoroughly and set aside in the refrigerator to marinate for at least 4 hours, preferably overnight. Shake the container periodically to aid the marinating process.
When the steak is ready, arrange the strips on a serving plate attractively.
Strain the chives from the marinade, reserving the vinegar, and place them in a small bowl.
Add the remaining chives, olive oil, parsley, shallot, mustard and honey, and mix thoroughly.
Add 3 or 4 tablespoons of the reserved marinade, spooning it over the top of the steak to garnish.
...a delicious wine resembling Port when properly matured. Both these wines are health giving; an excellent stimulant at all times. The Elder flower buds were also used as a pickle...
...cider vinegar. She prefers organic cider vinegars for the health benefits. White vinegar, she says, can be harsh and red vinegars too strong. “There are a couple of ways to...
...green parsley in a red cranberry dish or the pretty scalloped leaves—or tightly curled leaves—in a bowl of mashed potatoes for interest. Parsley mixes well with garlic and butter, either...
