PICNIC STEAK1/2 cup dry red wine 1 garlic clove, crushed 1/4 cup vegetable oil 1/2 teaspoon ground ginger 2 tablespoons soy sauce 1/4 teaspoon salt 1/8 teaspoon pepper 3 pounds boneless top-sirloin steak (about 2-inches thick) 2 tablespoons butter or margarine 2 onions, thinly sliced 1 cup beef broth or bouillon 6 French rolls butter or margarine In an 11- by 7-inch dish or container with a tight fitting lid, combine red wine, garlic, oil, ginger, soy sauce, salt, and pepper. Add steak; spoon sauce over steak. Complete now or make ahead. TO COMPLETE NOW: Cover and refrigerate at least 4 hours. Before going to picnic, drain steak; reserve marinade. In a skillet, melt 2 tablespoons butter or margarine. Add onions, saute until soft. Stir in reserved marinade and broth or bouillon; cook over medium-high heat 5 minutes. Let cool slightly; pour into 4- or 6-cup container with a tight-fitting lid. Cut rolls in half and butter; wrap in foil. Transport meat in an ice chest. At picnic, heat onion sauce. Broil steak about 4 inches from heat 10 minutes on each side until done. Heat foil-wrapped rolls during final 10 minutes steak is cooking. Slice meat; place in hot open-face rolls and top with onion sauce. TO MAKE AHEAD: Cover and refrigerate steak in marinade up to 24 hours. Prepare onion sauce up to 3 hours ahead. Transport, cook and serve as directed above. Servings: 6 Source: Carefree Entertaining by Mable and Gar Hoffman
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