| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Latimes3 | 6 | servings | |
INGREDIENTS
| 3 | lb | Top sirloin; 3" to 3 1/2" thk – (to 4 lbs) |
| Salt and pepper | ||
| Garlic salt | ||
| 6 | sl | French bread; toasted |
INSTRUCTIONS
Sprinkle both sides of beef with salt, pepper and garlic salt to taste. Place on grill over medium-hot coals and barbecue 4 to 5 minutes per side for medium-rare. Slice, reserving juices. Pour reserved juices over meat on plate. Serve with toasted French bread slices for dipping. Yields 6 servings. Each serving: 313 calories; 352 mg sodium; 105 mg cholesterol; 7 grams fat; 19 grams carbohydrates; 39 grams protein; 0.07 gram fiber Recipe Source: Los Angeles Times - 04-14-1999 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net Converted by MM_Buster v2.0l.
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