| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Canadian | Barbecue, Meats | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Chuck or blade steak, 1 inch thick |
| 1/4 | c | Red wine |
| 3 | tb | Balsamic or red wine vinegar |
| 1 | tb | Vegetable oil |
| 1 | tb | Dijon mustard |
| 2 | Cloves garlic, minced | |
| 1 | tb | Each chopped fresh thyme and oregano (or 1 ts dried) |
| 1/4 | ts | Pepper |
| Pinch granulated sugar |
INSTRUCTIONS
Place steak in shallow dish. Whisk together wine, vinegar, oil, mustard, garlic, thyme, oregano, pepper and sugar; pour over meat and turn to coat well. Cover and marinate in refrigerator for at least 8 hours or up to 12 hours. Let stand at room temperature for 30 minutes. Place steak on greased grill over medium heat; cover and cook, turning twice, for 20 to 30 minutes or until medium-rare. Transfer to cutting board; tent with foil and let stand for 10 minutes before cutting into portions. Makes 4 servings. Typed in MMFormat by [email protected] Source: Canadian Living 20th Anniversary Cookbook Posted to MM-Recipes Digest by "Cindy Hartlin" <[email protected]> on May 4, 1998
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