| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
August 1994 |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Soy sauce |
| 1/2 |
c |
Dry white wine |
| 1/2 |
|
Onion, chopped |
| 3 |
T |
Chopped fresh rosemary |
| 2 |
T |
Olive oil |
| 2 |
|
Garlic cloves, chopped |
| 1 |
|
Flank steak, trimmed |
|
|
2-pound |
| 1/2 |
c |
Sour cream |
| 1 |
T |
Plus 1 teaspoon prepared |
|
|
horseradish |
| 2 |
|
Green onions, chopped |
|
|
Romaine lettuce leaves |
INSTRUCTIONS
FOR STEAK: Combine first 6 ingredients in glass baking dish. Add steak
and turn to coat. Cover and marinate overnight, turning occasionally.
FOR SAUCE: Mix first 3 ingredients in small bowl. Season with generous
amount of pepper. (Can be prepared 1 day ahead. Cover and
refrigerate.) Prepare barbecue (high heat). Drain steak. Pour marinade
into small saucepan and boil 1 minute. Season steak with generous
amount of pepper. Grill to desired doneness, basting occasionally with
marinade, about 6 minutes per side for rare. Transfer steak to plate
and let stand at least 15 minutes. (Can be prepared up to 2 hours
ahead.) Cut steak across grain into thin diagonal slices. Line platter
with romaine leaves. Top with steak. Serve warm or at room temperature
with horseradish sauce. Serves 6. Bon Appetit August 1994 Converted
by MC_Buster. Converted by MM_Buster v2.0l.
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