Marinated Flank Steak (mainbeef - 2) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
1/2 - cup vegetable oil 1/4 - cup Heinz Ketchup n Onions 2 - Tbsp lemon
juice 1 - tsp dried oregano leaves 1/8 - tsp pepper 1 1/2 - lb flank steak
Combine first 5 ingredients. Pour marinade over flank steak; cover and
refrigerate for several hours, turning occasionally. Remove steak from
marinade and place on greased broiler rack. Broil, 3 to 4" from heat
source, 5 to 6 minutes per side, brushing occasionally with dish. Bake,
uncovered, in 400 degree oven, 30 minutes. Lower oven
Makes 4 to 6 servings. -End Recipe Export- From Sallie Krebs - Happy
Cookin!
Sallie
~-- GoldED/2 2.42.G0214 * Origin: @->-- Cookin with OS/2 in Cherry Valley,
IL (1:116/3000.10) PATH: 30210/10 116/3000 210 205 3615/50 396/1 3660/816
3651/7
|OLX$SOM| BBS: COMPUTER Conference: 5,COOKING Number: 4384 Reply-to: 0
Private: No Receipt: No ExHeader: No Date: 1994-07-20,18:55 From: SALLIE
KREBS To: HAP NEWSOM Subject: MARINADES - 5 Flags: REPLY: 1:105/290.0
2e1c8da0 This and at least one of the others wasnt specifically for flank
steak, but Im sure they could be used for it.
~Begin Recipe Export- QBook version 1.00.12
Title: Marinated Lamb
Categories: Meat
Yield: 4 Servings
1 c Red wine
1/2 c Soy sauce (up
-to 3/4 C)
1 tb Rosemary leaves,
-crushed
1 tb Black pepper, fresh
4 Garlic cloves, crushed
1 Half leg of lamb,
-butterflied
Mix together all of the ingredients except the lamb. Place the lamb in a
bowl or pan that will not be corroded by the marinade (a glass 9x13 pan
works well).
Pour most of the marinade over the lamb. Swish the lamb around and get it
soaked on both sides. Cover and marinate in the refrigerator for at least
several hours, turning occasionally.
Start a fire in the grill and get the coals very warm but not flaming.
Place lamb on grill about 3-4 inches from the coals. Cook on this side for
20 minutes, basting with the extra marinade occasionally. Turn the meat
over and cook another 20 minutes.
After 10 minutes on the second side, start checking for doneness. Contrary
to many peoples ideas, lamb should not be well done but should still be a
little pink. When done, slice thin and serve.
NOTES:
* Grilled butterflied leg of lamb -- This is the best recipe I have ever
had for lamb. It really brings out the flavor wonderfully. It came
originally from the "Silver Palate Good Times Cookbook."
A wonderful side dish for this is the Spanish recipe for Garlic fried
potatoes. Yield: Serves 4-6.
* For the meat, you need a half leg of lamb which has been butterflied. A
good butcher can do this for you but dont be afraid of trying it yourself.
To butterfly the leg, take a sharp knife and start at the side and work
towards the bone. Once you have found the bone, work along it so you have
one side completely slit and then cut out the bone. Depending on which end
of the leg you have, you may need to puzzle over some of the weirdnesses of
the bone shape. Dont discard the bone, it makes interesting soup.
: Difficulty: easy.
: Time: 5 minutes preparation, overnight marinating, 40 minutes cooking.
: Precision: no need to measure.
: Anita Cochran
: Astronomy Dept., The Univ. of Texas, Austin, TX, 78712
: anita@astro.as.utexas.edu {noao, ut-sally, ut-emx}!utastro!anita
: Copyright (C) 1986 USENET Community Trust
Source from luhu.jp
juice 1 - tsp dried oregano leaves 1/8 - tsp pepper 1 1/2 - lb flank steak
Combine first 5 ingredients. Pour marinade over flank steak; cover and
refrigerate for several hours, turning occasionally. Remove steak from
marinade and place on greased broiler rack. Broil, 3 to 4" from heat
source, 5 to 6 minutes per side, brushing occasionally with dish. Bake,
uncovered, in 400 degree oven, 30 minutes. Lower oven
Makes 4 to 6 servings. -End Recipe Export- From Sallie Krebs - Happy
Cookin!
Sallie
~-- GoldED/2 2.42.G0214 * Origin: @->-- Cookin with OS/2 in Cherry Valley,
IL (1:116/3000.10) PATH: 30210/10 116/3000 210 205 3615/50 396/1 3660/816
3651/7
|OLX$SOM| BBS: COMPUTER Conference: 5,COOKING Number: 4384 Reply-to: 0
Private: No Receipt: No ExHeader: No Date: 1994-07-20,18:55 From: SALLIE
KREBS To: HAP NEWSOM Subject: MARINADES - 5 Flags: REPLY: 1:105/290.0
2e1c8da0 This and at least one of the others wasnt specifically for flank
steak, but Im sure they could be used for it.
~Begin Recipe Export- QBook version 1.00.12
Title: Marinated Lamb
Categories: Meat
Yield: 4 Servings
1 c Red wine
1/2 c Soy sauce (up
-to 3/4 C)
1 tb Rosemary leaves,
-crushed
1 tb Black pepper, fresh
4 Garlic cloves, crushed
1 Half leg of lamb,
-butterflied
Mix together all of the ingredients except the lamb. Place the lamb in a
bowl or pan that will not be corroded by the marinade (a glass 9x13 pan
works well).
Pour most of the marinade over the lamb. Swish the lamb around and get it
soaked on both sides. Cover and marinate in the refrigerator for at least
several hours, turning occasionally.
Start a fire in the grill and get the coals very warm but not flaming.
Place lamb on grill about 3-4 inches from the coals. Cook on this side for
20 minutes, basting with the extra marinade occasionally. Turn the meat
over and cook another 20 minutes.
After 10 minutes on the second side, start checking for doneness. Contrary
to many peoples ideas, lamb should not be well done but should still be a
little pink. When done, slice thin and serve.
NOTES:
* Grilled butterflied leg of lamb -- This is the best recipe I have ever
had for lamb. It really brings out the flavor wonderfully. It came
originally from the "Silver Palate Good Times Cookbook."
A wonderful side dish for this is the Spanish recipe for Garlic fried
potatoes. Yield: Serves 4-6.
* For the meat, you need a half leg of lamb which has been butterflied. A
good butcher can do this for you but dont be afraid of trying it yourself.
To butterfly the leg, take a sharp knife and start at the side and work
towards the bone. Once you have found the bone, work along it so you have
one side completely slit and then cut out the bone. Depending on which end
of the leg you have, you may need to puzzle over some of the weirdnesses of
the bone shape. Dont discard the bone, it makes interesting soup.
: Difficulty: easy.
: Time: 5 minutes preparation, overnight marinating, 40 minutes cooking.
: Precision: no need to measure.
: Anita Cochran
: Astronomy Dept., The Univ. of Texas, Austin, TX, 78712
: anita@astro.as.utexas.edu {noao, ut-sally, ut-emx}!utastro!anita
: Copyright (C) 1986 USENET Community Trust
Source from luhu.jp