STEP 1/6
First, prepare a kitchen towel to drain the blood from the beef. Put the meat on top and press it down to remove the color.
STEP 2/6
I'm going to make a hole in the beef with a fork. Then olive oil will permeate here and there and the meat will be soft~
STEP 3/6
Put it in a clean pack. It's good to do it in a container, but I thought it would be hard to wash the dishes with olive oil, so I used a simple bag
STEP 4/6
Olive oil prevents the juice from escaping and softens the meat, so apply it evenly~ And mix the fragrant oregano and rosemary herb powder well, let it ripen in the refrigerator for 1-3 days, and grill it well to eat it deliciously~
STEP 5/6
I added salt and pepper to the meat before cooking,
STEP 6/6
I'll grill it with vegetables.
I used rosemary and oregano that go well with meat.If I'm going to eat it right away, I'll add salt and pepper seasoning, but I'll eat it a few days after aging, so I won't season it with salt or pepper in advance. If you marinate salt together, the meat juice will be lost and the beef will be tough due to osmotic pressure. Season with salt before cooking~ :)