Orange-rosemary Steaks Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 1/4 lbs: Boneless beef chuck top,
1 tbsp: Red wine vinegar,
-blade steaks, cut 3/4 to 1
1 tbsp: Onion, finely chopped
-inch thick, about 4 steaks
1/2 tsp: Rosemary, dried crushed
1/3 cup: Orange juice,
1/4 tsp: Salt,
1 tbsp: Balsamin vinegar,
1/4 tsp: Black pepper, coarse grind
-=OR=-,
Directions:
Combine orange juice, vinegar, onion and rosemary. Place beef steaks in
plastic bag; add marinade, turning to coat. Close bag securely and
marinate in refrigerator 30 minutes or up to 6 hours, turning occasionally.
Remove steaks from marinade and place on grid over medium coals. Grill 17
to 22 minutes for rare to medium, turning once. Season with salt and
pepper. Carve into thin slices.
210 calories per serving. Preparation time: 5 minutes Marinating time: 30
minutes Cooking time: 17 to 22 minutes
SOURCE: Marinate and Grill Beef Recipes, 1991 Beef Industry Council From
Simply Southern the Fall 1994 Southern Living Cooking School Typos by Nancy
Coleman.
Source from luhu.jp
plastic bag; add marinade, turning to coat. Close bag securely and
marinate in refrigerator 30 minutes or up to 6 hours, turning occasionally.
Remove steaks from marinade and place on grid over medium coals. Grill 17
to 22 minutes for rare to medium, turning once. Season with salt and
pepper. Carve into thin slices.
210 calories per serving. Preparation time: 5 minutes Marinating time: 30
minutes Cooking time: 17 to 22 minutes
SOURCE: Marinate and Grill Beef Recipes, 1991 Beef Industry Council From
Simply Southern the Fall 1994 Southern Living Cooking School Typos by Nancy
Coleman.
Source from luhu.jp