| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | 6 | Servings | ||
INGREDIENTS
| 1/2 | c | Dry red wine |
| 1/2 | c | Vegetable oil |
| 2 | Shallots, minced | |
| 1 | Clove garlic, minced | |
| 1/4 | c | Grainy mustard |
| 2 | T | Worcestershire sauce |
| 1 1/2 | T | To 2 1/2 coarsely cracked |
| peppercorns | ||
| 1 | t | Dried thyme |
| Salt and hot red pepper | ||
| sauce to taste | ||
| 6 | Steaks, such as strip or | |
| rib-eye |
INSTRUCTIONS
Combine wine, oil, shallots, garlic, 2 teaspoons of the mustard, the Worcestershire sauce, 1/2 teaspoon of the peppercorns, thyme and salt in a blender or food processor; mix well. Transfer to a glass baking dish and add steaks, turning several times so they are well coated. Cover and refrigerate 4 hours or overnight, turning several times. Prepare a medium-hot charcoal fire. Combine remaining mustard and hot pepper sauce in a small dish. Remove steaks from marinade; pat dry. Spread a thin layer of mustard mixture over one side of each steak and add some of the remaining pepper. Place on grill, mustard-side down. Brush remaining mustard over and sprinkle with pepper. Grill, about 6 inches from coals, turning once, until cooked as desired, 8 to 12 minutes total for medium-rare. Rebecca Radnor Posted By japlady@casbah.acns.nwu.edu On rec.food.recipes or rec.food.cooking From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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