| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Barbecue, Meats |
4 |
Servings |
INGREDIENTS
| 2 |
|
Beef T-bone steaks, 1 1/2" thick (about 3 pounds) |
| 1 |
|
Clove garlic, cut in half |
| 2 |
ts |
Black peppercorns, crushed |
| 1/4 |
c |
Margarine or butter, softened |
| 1 |
tb |
Dijon mustard |
| 1/2 |
ts |
Worcestershire sauce |
| 1/4 |
ts |
Lime juice |
|
|
Salt and pepper, if desired |
INSTRUCTIONS
Trim fat on beef steaks to 1/4 inch thickness. Rub garlic on beef. Press
peppercorns into beef. Mix remaining ingredients, except salt and pepper;
reserve.
Heat coals or gas grills.
Cover and grill beef 4 to 5 inches from medium heat 16 to 18 minutes for
medium doneness, turning once. Sprinkle with salt and pepper.
Place beef on warm platter; remove bones. Cut beef at slanted angle into
thin slices. Serve with reserved margarine mixture. Makes 4 servings.
Typed in MMFormat by cjhartlin@msn.com Source: Betty Crocker
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on May 5, 1998
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