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 |
tb |
Chopped fresh rosemary |
2 |
tb |
Olive oil |
2 |
|
Garlic cloves; chopped |
1 |
|
Flank steak; trimmed (2-pound) |
1/2 |
c |
Sour cream |
1 |
tb |
Plus 1 teaspoon prepared horseradish |
2 |
|
Green onions; chopped |
|
|
Romaine lettuce leaves |
INSTRUCTIONS
STEAK
SAUCE
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
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