| 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 cjhartlin@msn.com
Source: Canadian Living 20th Anniversary Cookbook
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on May 4, 1998
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