Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!peerfeed.ncal.verio.net!feeder.qis.net!remarQ-easT!supernews.com!remarQ.com!news.cmc.net!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Karl E. Moser (KE3NF)" Newsgroups: rec.food.recipes Subject: Sizzling Summer Steak Followup-To: rec.food.cooking Date: 12 Apr 1999 06:21:40 -0600 Organization: @Home Network Lines: 38 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <3710D3F7.B72145C6@home.com> Reply-To: "Karl E. Moser (KE3NF)" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:32185 Sizzling Summer Steak 2 lb beef or venison top round steak, cut 2" thick. Marinade: 1/2 cup fresh lime juice 3 Tbsp minced green onions 1 Tbsp Lite Soy Sauce 2 Tbsp extra virgin oil 1 Tbsp fresh ground ginger 3 large cloves garlic, minced 1 shallot finely diced 1/4 cup Merlot Wine 1/2 tsp salt ..Combine marinade ingredients. Place beef steak and marinade in food-safe plastic bag, turning steak to coat. Close bag securely and marinate in refrigerator overnight, turning occasionally. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 25 to 28 minutes to 400 F for medium rare doneness, turning occasionally. Transfer to carving board. Let stand 5 minutes. (Temperature will continue to rise 50F to reach 450F for medium rare.) Carve steak crosswise into thin slices. 6 to 8 servings. -- Bon Appetit.. Karl(KE3NF) Karls Eatery [ICQ # 16639454] http://24.3.49.34 or http2//Karls_Eatery.com Http://www.fortunecity.com/littleitaly/machievelli/97 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.