| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Grilling, Marinades, Meats, Mine | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Cooking oil |
| 3/4 | c | Soy sauce |
| 2 | T | Worcestershire sauce |
| 2 | T | Dry mustard |
| 2 | t | Salt |
| 1 | T | Fresh ground pepper |
| 1 | c | Dry red wine, Cianti |
| Bordeaux | ||
| 3 | t | Dried parsley, flakes |
| 1/3 | c | Fresh lemon juice |
| 1/2 | t | Garlic seasoning |
INSTRUCTIONS
Combine all ingredients in a covered container. Marinate steaks for 3 hours (6 hours if refrigerated). Marinade can also be used as a basting sauce when grilling. If you are rotissing a beef roast, marinade can be used as a basting sauce. Place a shallow baking pan beneath the meat. Baste the roast every 20 minutes. Typed by Carolyn Cloe Posted to MC-Recipe Digest V1 #507 by Carolyn <c4@groupz.net> on Mar 9, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 3076
Calories From Fat: 2906
Total Fat: 328.9g
Cholesterol: 0mg
Sodium: 11738.3mg
Potassium: 845.8mg
Carbohydrates: 34.8g
Fiber: 4.3g
Sugar: 8.8g
Protein: 12.3g