| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef, Garlic, Grill/outdo, Main dishes, Sauces | 4 | Servings | |
INGREDIENTS
| 6 | Cloves garlic; sliced | |
| 1 | ts | Olive oil |
| 1/4 | c | Nonfat mayonnaise |
| 1 | tb | Chopped fresh chives |
| 1 | tb | Lemon juice |
| Salt and pepper; to taste | ||
| 1/4 | ts | Paprika |
| 1/4 | ts | Garlic powder |
| 1/4 | ts | Onion powder |
| Salt and pepper; to taste | ||
| 16 | oz | Flank steak |
| 4 | servings. |
INSTRUCTIONS
AIOLI SAUCE STEAK Sauce: Preheat oven to 350 F. Combine the garlic with the olive oil in a baking pan. Bake for 10-12 minutes or until brown and tender. Mash the garlic with a fork in a bowl. Add the mayonnaise, chives, lemon juice, salt and pepper. Mix well. Chill in the refrigerator. Steak: Combine the paprika, garlic powder, onion powder, salt and pepper in a small bowl. Rub into the steak and place in a shallow dish. Chill for 1 hour. Preheat the grill until the coals glow. Place the steak on the grill 5-6 inches above the coals. Grill for 5 to 6 minutes on each side for medium. Place the steak on a cutting board and slice diagonally, 1/4" thick. Place ona a heated platter and top with the aioli sauce. Serve immedately. Makes Note: Aioli is a garlic mayonnaise often served with meats as well as fish and vegetables. It is usually made with egg yolks. By substituting nonfat mayonnaise for the egg yolks the fat and cholesterol count drops significantly and reduces the risk of coming into contack with the salmonella bacteria. Per serving; 236 calories, 13 grams fat. NOTES : Recipe from Chef Bradley Ware, New Paradigm Cooking written with Frank Terranova and Nancy Sandbach. Recipe by: Linda Beaulieu, Asso. Press, Lansing State Journal, 1-6-'97 Posted to KitMailbox Digest by Roberta Banghart <bobbi744@sojourn.com> on Dec 21, 1997
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