| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Appetizers, Meats |
8 |
Servings |
INGREDIENTS
| 1 |
|
Flank steak |
|
|
Meat tenderizer |
|
|
Barbecue sauce |
| 1/2 |
c |
Red wine |
|
|
Garlic bread slices made from one loaf of french bread baguette slices |
|
|
Butter |
|
|
Garlic |
|
|
Parsley |
|
|
Lemon leaves (opt) |
|
|
Parsley (opt) |
INSTRUCTIONS
Sprinkle both sides of a flank steak with meat tenderizer. Stab
thoroughly with a fork. Spread both sides with a good barbecue sauce.
Place in a plastic bag. Pour in red wine. Marinate overnight. Broil
under high heat 2" from heat source, 5-7 minutes on each side.
Refrigerate at least 2 hours.
When well-chilled, slice very thin against the grain. Arrange slices
on one side of a platter. On the other side, arrange garlic bread
slices made from one loaf of french bread baguette slices, spread
with butter, garlic and parsley.
Place tooth pick container in center of platter. Garnish with lemon
leaves or parsley.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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