| 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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