| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | California | Main dish, Meats, Cyberealm | 1 | Servings |
INGREDIENTS
| 2 | c | Red Wine |
| Onion, minced | ||
| 1 | cl | Garlic, crushed |
| 1/2 | ts | Black Pepper |
| 1 | tb | Butter |
| 8-12 oz Sirloin or | ||
| Porterhouse Steak |
INSTRUCTIONS
1) Combine red wine, onion, garlic and black pepper. Marinate steak in this mixture for at least 2 hours turning occasionally. Overnight in fridge is best. 2) Remove the steak, reserving the marinade and pat it dry. Rub the steak with butter. 3) Broil the steak over hot coals, or under broiler until medium rare (or to your liking). 4) Boil the marinade until reduced by two thirds. Discard the garlic clove and pour the sauce over the steak. Goes great with a bottle of dry red table wine from either California or the Rhone region of France. Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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