Recipe: Picnic Steak (sirloin, make ahead)

PICNIC STEAK

1/2 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