| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef | 4 | Servings | |
INGREDIENTS
| 2 | lb | Boneless sirloin steak; 2 inches thick |
| 1 | tb | Olive oil |
| Spinach Salad for accompaniment; optional | ||
| 1 1/3 | c | Olive oil |
| 1 | c | White vinegar |
| 2 | Scallions; finely chopped | |
| 1 | sm | Stalk celery; finely chopped |
| 2 | lg | Cloves garlic; minced |
| 1 | tb | Dijon mustard |
| 1 | ts | Worcestershire sauce |
| 1 | tb | Prepared hot horseradish |
| 1 | ts | Salt |
| Freshly ground black pepper |
INSTRUCTIONS
MARINADE Preheat broiler. Pat steak dry with paper towel. Rub both sides of steak with 1 tablespoon oil. Place steak on broiler rack or tray 4 inches away from heat. Broil for 8 to 9 minutes. Turn steak and broil for 8 or 9 minutes on other side. Remove steak from broiler and set aside to cool. Combine 1 1/3 cups oil and the vinegar with all other ingredients except spinach in a glass jar with a tight-fitting lid. Shake well. Cut steak into slices 1/4-1/2 inch thick. Arrange slices in a single layer on a large platter or dish. Pour oil and vinegar mixture over steak. Cover with plastic and refrigerate for 8 hours. Baste steak occasionally with marinade. Remove steak from marinade. To serve: Arrange a bed of spinach salad on four serving plates. Place slices of steak on top of spinach. Serve. Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #997 by L979 <L979@aol.com> on Jan 8, 1998
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