| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Sirloin Steak |
| 2 1/2 |
tb |
Dijon Mustard |
| 1 1/2 |
tb |
Dry White Wine |
| 1 |
ts |
Black Pepper, Ground |
| 2 |
tb |
Butter |
| 1 |
c |
Garlic, Pressed |
| 1 |
c |
Bread Crumbs |
| 1/4 |
c |
Parsley, Minced |
INSTRUCTIONS
Preheat the barbecue grill - it is ready when all the coals have an even
coat of gray ash. The steak should be at least 1 1/2" thick. Pat the steak
dry with paper towels. Mix the mustard, wine and pepper. Spread the mixture
on both sides of the steak, using about 2/3 of the mixture. Grill the
steaks 5 or 6 inches from the coals, turning once, until medium rare (about
25 minutes total). While the steaks are cooking, heat the butter and garlic
together in a heavy skillet and cook for 10 minutes. Add the bread crumbs.
Cook over medium-low heat, stirring, until the crumbs are toasted. Brush
the top of the cooked steak with the remaining mustard mixture. Press the
toasted crumbs onto the top and sides of the steak. Sprinkle with parsley.
Serve sliced into 1/2" thick strips.
Joel Ehrlich on rec.food.cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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