Savory sliced sirloin steak
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Boneless sirloin steak; 2 inches thick |
| 1 | tablespoon | Olive oil |
| Spinach Salad for accompaniment; optional | ||
| 1⅓ | cup | Olive oil |
| 1 | cup | White vinegar |
| 2 | Scallions; finely chopped | |
| 1 | small | Stalk celery; finely chopped |
| 2 | larges | Cloves garlic; minced |
| 1 | tablespoon | Dijon mustard |
| 1 | teaspoon | Worcestershire sauce |
| 1 | tablespoon | Prepared hot horseradish |
| 1 | teaspoon | Salt |
| Freshly ground black pepper | ||
Directions
MARINADE
Preheat broiler. Pat steak dry with paper towel. Rub both sides of steak with 1 tablespoon oil. Place steak on broiler rack or tray 4 inches away from heat. Broil for 8 to 9 minutes. Turn steak and broil for 8 or 9 minutes on other side. Remove steak from broiler and set aside to cool.
Combine 1⅓ cups oil and the vinegar with all other ingredients except spinach in a glass jar with a tight-fitting lid. Shake well. Cut steak into slices ¼-½ inch thick. Arrange slices in a single layer on a large platter or dish. Pour oil and vinegar mixture over steak. Cover with plastic and refrigerate for 8 hours. Baste steak occasionally with marinade. Remove steak from marinade.
To serve: Arrange a bed of spinach salad on four serving plates. Place slices of steak on top of spinach. Serve.
Recipe by: Unknown Cookbook
Posted to MC-Recipe Digest V1 #997 by L979 <L979@...> on Jan 8, 1998