| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
|
1 |
servings |
INGREDIENTS
| 6 |
tb |
FINELY CHOPPED ITALIAN PARSLEY |
| 4 |
lg |
CLOVES GARLIC; PEELED AND MINCED, (ABOUT 4 TSP) |
| 1 |
tb |
(OR MORE; IF DESIRED) WHOLE BLACK PEPPERCORNS, CRUSHED |
| 2 |
tb |
OLIVE OIL |
| 2 |
ts |
DRIED BASIL |
| 2 |
ts |
GRATED LEMON PEEL |
| 4 |
|
TENDER BEEF STEAKS; 6 TO 8 OZ EACH, CUT 1 INCH THICK AND TRIMMED OF FAT |
| 1/4 |
ts |
SALT OR TO TASTE |
INSTRUCTIONS
IN THE FOLLOWING RECIPE, 1 TABLESPOON OF CRUSHED BLACK PEPPERCORNS GIVES A
SUBTLE PEPPERY FLAVOR. TO KICK UP THE HEAT, USE 1 1/2 TO 2 TABLESPOONS.
PREP TIME: 15 MINUTES
GRILLING TIME: 14 MIUTES
YIELD: 4 SERVINGS
IN A SMALL MIXING BOWL, COMBINE THE PARSLEY, GARLIC, CRUSHED PEPPERCORNS,
OLIVE OIL, DRIED ASIL AND LEMON PEEL. RUB THE MIXTURE GENEROUSLY ON BOTH
SIDES OF THE STEAKS. WRAP THE STEAKS IN PLASTIC AND REFRIGERATE FOR 30
MINUTES OR UNTIL READY TO GRILL. PREPARE A MEDIUM FIRE IN A CHARCOAL OR GAS
GRILL. REMOVE THE STEAKS FROM THE REFRIGERATOR AND SPRINKLE THEM WITH SALT.
PLACE ON AN OILED GRID, DIRECTLY OVER THE HEAT. GRILL, UNCOVERED, FOR ABOUT
14 MINUTES FOR MEDIUM RARE, OR UNTIL DESIRED DONENESS, TURNING EVERY 4 TO 5
MINUTES. CARVE THE STEAK ACROSS THE GRAIN INTO THIN SLICES. SEASON WITH
ADDITIONAL SALT (IF DESIRED).
Posted to bbq-digest by LTag106981@aol.com on Jun 19, 1999, converted by
MM_Buster v2.0l.
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