| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Fresh lemon juice |
| 3 |
T |
Olive oil, devided |
| 3 |
|
Garlic cloves, crushed |
| 2 |
t |
Dried oregano leaves |
| 1 |
t |
Lemon pepper seasoning |
|
|
devided |
| 1 1/2 |
lb |
Beef top-round steak, cut |
|
|
One inch thick |
| 3 |
|
Baking potatoes, each cut |
|
|
into 6 lengthwise wedges |
INSTRUCTIONS
Combine lemon juice, 1 tablespoon oil, garlic, oregano and 1/2
teaspoon lemon pepper seasoning in a large plastic bag. Place steak in
bag and turn to coat. Close bag securely and marinate beef in
refridgerator 30 minutes, turning once. Toss potatoes with remaining 2
tablespoons oil and 1/2 teaspoon lemon pepper seasoning; coat evenly.
Remove steak from marinade. Place on one side of rack in broiler pan;
arrange potatoes on the other side. Place pan under broiler so surface
of meat is 3 to 4 inches from heat. Broil 15 to 20 minutes until steak
is rare (140 degrees) to medium (160 desgrees) and potatoes are
tender. Turn steak and potato wedges over once during cooking. Carve
steak into thin slices and serve with potatoes. Six servings, each:
270 calories, 29 gm protein, 11 gm fat, 72 mg cholesterol, 13 gm
carbohydrates, 58 mg sodium. From: FoodSection Houston Chronicle 1/94
Best Recipe's 1993
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