| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Beef |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Flank steak -Marinade— |
| 1 |
cn |
(14.5 oz) beef broth |
| 1/3 |
c |
Balsamic vinegar |
| 1/3 |
c |
Reduced sodium soy sauce |
| 1/2 |
c |
Finely chopped onion |
| 3 |
|
Cloves garlic; finely chopped |
| 3 |
tb |
Dijon-style mustard with horseradish |
| 1 |
tb |
Worcestershire sauce |
| 1 |
|
Bay leaf |
| 1 |
ts |
Dried basil |
| 1/2 |
ts |
Dried oregano |
| 1/2 |
ts |
Dried thyme |
| 1/2 |
ts |
Dried sage |
| 1/4 |
ts |
Freshly ground black pepper |
INSTRUCTIONS
Marinade: Combine all marinade ingredients in a sealable plastic
food-storage bag. Seal and shake to mix. Place steak in bag. Seal, shake
and mix. Place in refrigerator and let marinate 1 to 8 hours. Preheat
broiler. Lift meat from marinade. Discard marinade. Place meat on
broiler-pan rack. Broil steak, 5 to 6 inches from heat source, about 3
minutes per side (rare) or 4 minutes per side (medium). Remove meat to
cutting board. Let stand 10 minutes. Thinly slice across grain on a
diagonal.
Recipe by: Richard Simmons' Farewell to Fat Cookbook Posted to MC-Recipe
Digest V1 #689 by Crane Walden <cranew@foothill.net> on Jul 25, 1997
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