| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Irish |
|
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Unsweetened applesauce |
| 1/2 |
c |
Soy sauce |
| 2 |
|
Jiggers Bushmills irish whiskey |
| 3 |
|
Tablspoons cider vinegar |
| 5 |
|
Garlic cloves |
| 3 |
tb |
Chopped green onion |
| 2 |
lb |
Flank steak |
|
|
Spice Islands Beau Monde Seasoning; (only while grilling the steak) |
INSTRUCTIONS
I bought "Barbecue America" yesterday by Browne and Bettridge. It was just
published by Time-Life and it is a fun book. What makes it is the pictures
with a lot of equipment on display, a lot of people having a good time and
recipes galore. I intend to try the following recipe this weekend:
Mix applesauce, soy sauche, whiskey, vinegar, garlic and onion in a bowl.
Puncture the meat all over with a fork and then place the meat in a plastic
zip-lock bag and pour in the marinade. Leave meat in the fridge overnight
and turn the bag occasionally.
Remove the meat from the marinade, scraping excess away. Place the marinade
in a pot and bring to a boil, continue heating until liquid is reduced by
one-third.
Cook flank steak over hot coals until rare to medium rare. Slice the steak
across the grain into thin strips. Arrange meat on plate and pour the
reduced marinade sauce over the steak strips. Serves 4-6.
Posted to bbq-digest by PhantomBBQ@aol.com on Jun 7, 1999, converted by
MM_Buster v2.0l.
A Message from our Provider:
“Been taken for granted? Imagine how God feels”