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Meat
Easy
1 Hour, 20 Minutes
Diets 
My brother is the proprietor of Rare Steakhouse in Miami Beach, Florida. I figured with a grill series what better place than to start than with a steakhouse that has been rated one of the best in the US.? Here is a special surprise recipe from Chaim Goldgrab, executive chef of Extreme Catering for the Rare Group (Miami Beach, Florida).
2 pounds (1 kg) dark or regular chicken cutlets, cleaned
1/4 cup plus 2 tablespoons vegetable oil
3 tablespoons Glicks Soy Sauce
2 tablespoons Tonnelli Worcestershire Sauce or 2 tablespoons bottled steak sauce or homemade combination (see tip below)
2 tablespoons Kedem Red Wine Vinegar or other red wine vinegar
1 tablespoons + 1 teaspoon Tuscanini Lemon Juice
1 and 1/2 teaspoons dried mustard
1/2 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon finely minced fresh parsley
In a medium bowl, combine oil, soy sauce, Worcestershire sauce, red wine vinegar, and lemon juice. Stir in the dried mustard, salt, pepper, and parsley. Pour marinade over the chicken cutlets and allow to marinate for at least an hour before cooking.
Grill chicken for 3-4 minutes on each side to ensure even cooking.
Photography: Dan Engongoro Styling: Chani Ehrman
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