| 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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