LAREDO BROIL
"An overnight marinade tenderizes and flavors this less expensive cut."
2 1/2 to 3 pounds boneless round or top-round steak, cut about 2 inches thick
FOR THE MARINADE:
1 1/2 cups red wine
1/2 cup soy sauce
3 tablespoons Worcestershire sauce
6 cloves garlic, finely chopped
1 tablespoon freshly ground black pepper
1 tablespoon dry mustard
1/4 cup steak rub
Marinate steak in all ingredients except steak rub for 24 hours in a zip-lock bag.
Remove and rub with steak rub.
Grill over a hot fire about 8 minutes each side. Your meat should still be rare in the center. Let rest for about 10 minutes, slice very thinly against the grain and serve.
Serves 6-8
Source: Texas Cowboy Cooking by Tom Perini
Source: Reagan Walker, Cox News Service; June 14, 2000
"An overnight marinade tenderizes and flavors this less expensive cut."
2 1/2 to 3 pounds boneless round or top-round steak, cut about 2 inches thick
FOR THE MARINADE:
1 1/2 cups red wine
1/2 cup soy sauce
3 tablespoons Worcestershire sauce
6 cloves garlic, finely chopped
1 tablespoon freshly ground black pepper
1 tablespoon dry mustard
1/4 cup steak rub
Marinate steak in all ingredients except steak rub for 24 hours in a zip-lock bag.
Remove and rub with steak rub.
Grill over a hot fire about 8 minutes each side. Your meat should still be rare in the center. Let rest for about 10 minutes, slice very thinly against the grain and serve.
Serves 6-8
Source: Texas Cowboy Cooking by Tom Perini
Source: Reagan Walker, Cox News Service; June 14, 2000
MsgID: 3144397
Shared by: Betsy at Recipelink.com
In reply to: Recipe: June 26, 2007 Recipe Swap (13 Recipes)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: June 26, 2007 Recipe Swap (13 Recipes)
Board: Daily Recipe Swap at Recipelink.com
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