| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Beef, Marinade, For a crowd |
16 |
Servings |
INGREDIENTS
| 1/3 |
c |
Ground black pepper |
| 1 |
ts |
Ground coriander seeds |
| 2 |
tb |
Ground coffee |
| 1 |
ts |
Salt |
| 6 |
|
2" thick T-bone OR |
| 3 |
|
Porterhouse steaks OR |
| 3 |
|
Sirloin steaks |
| 1 1/2 |
c |
Red wine |
| 1/4 |
c |
Steak sauce |
| 1/4 |
c |
Soy sauce |
| 2 |
|
Cloves garlic; crushed |
| 1 |
ts |
Paprika |
INSTRUCTIONS
Grind the pepper, coriander seeds and coffee beans in a spice grinder or
pepper mill. If you choose to use preground spices, mix the spices with the
coffee. Add salt. Press the spice mixture onto both sides of steaks, put
into large plastic food bags or into a glass baking dish. Combine the wine,
steak sauce, soy sauce, garlic and paprika; pour over the meat. Close bags
or cover dish and refrigerate several hours. Turn steak once or twice as it
marinades. Remove the meat from the marinade, pat dry with paper towels.
Reserve marinade. Cook steaks over medium coals to desired doneness,
allowing approximately 7 to 10 minutes per side for rare; 10 to 15 minutes
per side for medium. Brush with marinade as they cook. Let steaks stand a
few minutes before slicing. Steaks may be broiled, if desired. Boil the
reserved marinade to reduce, adding more wine if desired. Serve with the
sliced steak.
NOTES : You may also use a large flank steak with delicious results. S.
Schwartz, Pub. AUNT SALLI'S CYBERKITCHEN *The Web's ORIGINAL CyberKitchen*
Since Jan. 1995 SUBSCRIBE: honns@gate.net ALWAYS FREE Come by and visit
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Recipe by: Unknown (7-28-97) Posted to TNT - Prodigy's Recipe Exchange
Newsletter by "S. Schwartz" <honns@gate.net> on Jul 28, 1997
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