| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Steak, Meats, Main dish |
8 |
Servings |
INGREDIENTS
| 1 |
|
Env. Recipe Soup Mix; * |
| 1/2 |
c |
;Water |
| 1/2 |
c |
Red Wine; Dry |
| 1/4 |
c |
Olive Or Vegetable Oil |
| 1 |
tb |
Parsley; Fresh, Fine Chop |
| 1 |
ts |
Oregano |
| 1/8 |
ts |
Pepper |
| 2 |
lb |
Flank Steak; Beef |
INSTRUCTIONS
* Use either Onion or Onion-Mushroom Soup mix for this recipe.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++
In a large shallow baking dish, thoroughly blend all ingredients except
steak; add steak and turn to coat. Cover and marinate in refrigerator,
turning steak and piercing with fork occasionslly, at least 4 hours or
overnight. Remove Steak, reserving marinade. Grill or broil steak, turning
once, until done. Mean while, in a small saucepan, bring remaining
marinades to a boil, then simmer 5 minutes. If necessary, skim fat from
marinade. Serve hot marinade with the steak.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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