| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef | 4 | Servings | |
INGREDIENTS
| 2 | Top Loin steaks; 1 inch thick | |
| 1/2 | c | A-1 steak sauce |
| 2 | c | Sliced onion |
| 2 | tb | Margarine |
| 1/2 | c | Peeled tomatoes; broken up (can of tomatoes) |
| 1 | tb | Red wine vinegar |
| 1/4 | c | Chopped parsley |
INSTRUCTIONS
COOK ONIONS IN MARGARINE IN MEDIUM SAUCEPAN OVER MEDIUM HIGH HEAT UNTIL TENDER. ADD TOMATOES, 1/4 CUP STEAK SAUCE, AND VINEGAR BRING TO BOIL, REDUCE HEAT, SIMMER 5 MINUTES. REMOVE FROM HEAT. STIR IN PARSLEY. SET ASIDE. PLACE STEAK ON RACK IN BROILER SO SURFACE OF MEAT IS 3-4 INCHES FROM HEAT. BROIL 12-17 MINUTES TO DESIRED DONENESS (RARE TO MEDIUM RARE), TURNING ONCE. BRUSH WITH REMAINING STEAK SAUCE. SERVE WITH VEGETABLE MIXTURE. CAN SUBSTITUTE TOP SIRLOIN STEAK - COOK 16-21 MINUTES. Posted to recipelu-digest by "Lynn Ratcliffe" <mcgrew@ntr.net> on Mar 28, 1998
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