| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
|
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dry red wine |
| 1/2 |
c |
Vegetable oil |
| 2 |
|
Shallots, minced |
| 1 |
sm |
Clove garlic, minced |
| 1/4 |
c |
Grainy mustard |
| 2 |
tb |
Worcestershire sauce |
| 1 1/2 |
tb |
To 2 1/2 coarsely cracked peppercorns |
| 1 |
ts |
Dried thyme |
|
|
Salt and hot red pepper sauce to taste |
| 6 |
|
Steaks, such as strip or rib-eye |
INSTRUCTIONS
1. 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.
2. Prepare a medium-hot charcoal fire. Combine remaining mustard and hot
pepper sauce in a small dish.
3. 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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