| 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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