Side Pannel
Savory Sliced Sirloin Steak
Ingredients List
- 2 lb Boneless sirloin steak; 2
- -inches thick
- 1 tb Olive oil
- Spinach Salad for
- -accompaniment; optional
Directions
MARINADE
1 1/3 c Olive oil
1 c White vinegar
2 Scallions; finely chopped
1 sm Stalk celery; finely chopped
2 lg Cloves garlic; minced
1 tb Dijon mustard
1 ts Worcestershire sauce
1 tb Prepared hot horseradish
1 ts Salt
Freshly ground black pepper
Preheat broiler. Pat steak dry with paper towel. Rub both sides of steak
with 1 tablespoon oil. Place steak on broiler rack or tray 4 inches away
from heat. Broil for 8 to 9 minutes. Turn steak and broil for 8 or 9
minutes on other side. Remove steak from broiler and set aside to cool.
Combine 1 1/3 cups oil and the vinegar with all other ingredients except
spinach in a glass jar with a tight-fitting lid. Shake well. Cut steak into
slices 1/4-1/2 inch thick. Arrange slices in a single layer on a large
platter or dish. Pour oil and vinegar mixture over steak. Cover with
plastic and refrigerate for 8 hours. Baste steak occasionally with
marinade. Remove steak from marinade.
To serve: Arrange a bed of spinach salad on four serving plates. Place
slices of steak on top of spinach. Serve.
1 1/3 c Olive oil
1 c White vinegar
2 Scallions; finely chopped
1 sm Stalk celery; finely chopped
2 lg Cloves garlic; minced
1 tb Dijon mustard
1 ts Worcestershire sauce
1 tb Prepared hot horseradish
1 ts Salt
Freshly ground black pepper
Preheat broiler. Pat steak dry with paper towel. Rub both sides of steak
with 1 tablespoon oil. Place steak on broiler rack or tray 4 inches away
from heat. Broil for 8 to 9 minutes. Turn steak and broil for 8 or 9
minutes on other side. Remove steak from broiler and set aside to cool.
Combine 1 1/3 cups oil and the vinegar with all other ingredients except
spinach in a glass jar with a tight-fitting lid. Shake well. Cut steak into
slices 1/4-1/2 inch thick. Arrange slices in a single layer on a large
platter or dish. Pour oil and vinegar mixture over steak. Cover with
plastic and refrigerate for 8 hours. Baste steak occasionally with
marinade. Remove steak from marinade.
To serve: Arrange a bed of spinach salad on four serving plates. Place
slices of steak on top of spinach. Serve.
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