| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
To, Post |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
tb |
Dijon Mustard |
| 1/4 |
c |
Worcestershire Sauce |
| 1 1/2 |
tb |
Brown Sugar |
|
|
Salt And Pepper; to taste |
| 2/3 |
c |
Peanut Oil |
| 3 |
lb |
Boneless Sirloin Steak; cut in 1 1/2 " cubes* |
INSTRUCTIONS
*Cubes should be big enough for two bites.
In a medkum-size bowl, combine the mustard, Worcestershire sauce, brown
sugar and salt and peper to taste. Slowly whisk in the oil. Pour the
mixture into a large ziploc bag. Add the sirloin cubes and shake to
combine. Refrigerate for at least eight hours or up to overnight.
Prepare the grill. Thread six or seven sirloin cubes onto each skewer. Cook
on a well-oiled grill over medium heat about six minutes per side, or until
cooked to desired doneness.
Makes 6 servings.
Per serving: 395 calories, 38g prot., 3g carb., 25g. fat., 113 mg chol.,
7 g sat. fat, 354mg sodium.
Source: Food Section, The Palm Beach Post, Thursday, July 30, 1997. Wire
service from the Washington Post.
Posted to MC-Recipe Digest V1 #702 by Bill Spalding <billspa@icanect.net>
on Aug 01, 1997
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