Yield: 6 servings
|1 \N||Top Sirloin Steak; cut 2 1/2 3\" thick|
|2 tablespoons||Worcestershire Sauce|
|12 slices||French Bread; toasted|
Mix together salt and pepper and sprinkle liberally on both sides of steak. Grill over coals (or broil) to the desired degree of doneness (130øF for medium rare.) Let the steak sit for 5 minutes on a cutting board that has a trencher to catch the juices.
Meanwhile, melt the butter in a saucepan with the Worcestershire.
Slice the steak on the diagonal into very thin slices. Arrange toast slices on a large platter. Put 1 or 2 slices beefsteak on each slice of toast. Stir the meat drippings into the butter- Worcestershire mixture, then pour 1-2 tb of the sauce over each slice of bread with meat.
Serve with mugs of beer and a fresh green salad.
PEr serving: 583 calories, 35 g protein, 27 g carbohydrate, 36 g fat, 17 g saturated fat, 124 mg cholesterol, up to 2,118 mg sodium (depending on absorption,) 1 g fiber.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA