From The Mystique of Entertaining: Texas Tuxedos to Tacos by Betsy Nozick and Tricia Henry*
Marinade:
1 cup red wine
½ cup parsley, chopped
1 oz. olive oil
1 tsp. fresh garlic, minced
½ cup onions, minced
1 tsp. dry mustard
2 T. Worcestershire
Dash hot pepper sauce
3 to 3 ½ lbs. lean sirloin steak, cut 2 inches thick
Black pepper, coarsely ground
Combine red wine, parsley, olive oil, garlic, onion, mustard, Worcestershire, and hot pepper sauce. Pour marinade over steaks; cover and refrigerate 6 – 8 hours.
Remove steak from marinade 1 hour before cooking and pat dry. Press pepper into both sides of meat. Grill over medium heat for 30 minutes, basting frequently with marinade. Slice and serve immediately with Barbeque Butter. Serves 6.
Barbeque Butter:
½ cup unsalted butter
1 4-oz. can diced green chilies, drained
2 T. parsley, chopped
2 tsp. lemon juice
2 tsp. Worcestershire
1 T. brandy
1 tsp. Dijon mustard
1 tsp. granulated garlic
1 tsp. chili powder
Combine all ingredients in a food processor and blend until smooth. Refrigerate. Return to room temperature before serving.
*Reprinted with permission.
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