| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 1 |
|
2 lb Top Round Steak |
| 2 |
tb |
Olive Oil |
| 1 |
|
Clove Garlic, Split |
| 1 |
sm |
Lemon |
| 2 |
tb |
Brown Sugar, Packed |
| 1 |
tb |
Prepared Mustard |
| 1 |
tb |
Soy Sauce |
INSTRUCTIONS
The steak should be roughly 1 1/2" thick. Place in a shallow dish. Heat
the oil separately. Cut the lemon into wedges. Add the garlic and lemon
and saute until the lemon peel is lightly browned. Pierce the meat at
intervals with a fork. Pour the hot oil over the meat. Place lemon and
garlic pieces around the steak. Turn the meat in the marinade. Cover and
marinate at room temperature 1 or 2 hours, turning the meat two or three
times. Remove the steak - save the marinade. Place the steak on a broiler
rack, 4 to 5 inches from the heat. Broil until browned (about 5 minutes per
side). Blend the soy sauce, brown sugar and mustard. Spread half the paste
on the steak and broil one minute. Turn the steak. Spread the remaining
paste on the other side of the steak and broil 1 minute. This produces a
rare steak - best for this dish. Carve across the grain in thin slices.
This steak also works very well as a left over for sandwiches (try it on
Rye Bread).
Posted to EAT-L Digest 30 October 96
Date: Wed, 30 Oct 1996 09:56:05 -0800
From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
A Message from our Provider:
“Jesus: beaten so that you could be unbeatable”