| 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
A Message from our Provider:
“If the church wants a better pastor, it only needs to pray for the one it has.”