| 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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