Any Recipes for Sirloin Stake?!
Answers:
Sirloin Steak with Garlic Butter
1/2 cup butter
2 teaspoons garlic powder
4 cloves garlic, minced
4 pounds beef top sirloin steaks
salt and pepper to taste
Preheat an outdoor grill for high heat!.
In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic!. Set aside!.
Sprinkle both sides of each steak with salt and pepper!.
Grill steaks 4 to 5 minutes per side, or to desired doneness!. When done, transfer to warmed plates!. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving!.
Serves 8!.
----Www@FoodAQ@Com
1/2 cup butter
2 teaspoons garlic powder
4 cloves garlic, minced
4 pounds beef top sirloin steaks
salt and pepper to taste
Preheat an outdoor grill for high heat!.
In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic!. Set aside!.
Sprinkle both sides of each steak with salt and pepper!.
Grill steaks 4 to 5 minutes per side, or to desired doneness!. When done, transfer to warmed plates!. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving!.
Serves 8!.
----Www@FoodAQ@Com
BUFFET STYLE SIRLOIN STEAK SANDWICHES
1 1/2 lbs sirloin steak
1 small white onion
1/2 red bell pepper
1/2 yellow bell pepper
2 cups sliced portabello mushrooms
1 package brown gravy mix
1 cup cold water
Slice the steak into thin pieces, sauté with olive oil!. When browned, add white onion, peppers and mushrooms until slightly soft!. Transfer from stove to Crock-pot!.
Next, make the brown gravy mix packet--in the frying pan you just took the meat and vegetables from!. Thicken slightly and add to the mixture of meat and vegetables in the Crock-Pot!.
Cook on low for 4-5 hours!. Serve on whole wheat buns with a pickle spear!.
Cooks Note: If you don't have brown gravy mix, substitute 1 Knorr beef bouillon cube, 1 tablespoon Wondra flour, 1 tablespoon butter, 1/4 teaspoon Gravy Master, dash of black pepper, 1/2 teaspoon onion soup mix and 1 1/2 cups water!. Combine in frying pan as above, bring to boil for 1 minute and add to Crock-Pot!.
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MARINATED SIRLOIN STEAK
1 1/2 lb!. sirloin steak
1 c!. soy sauce
1/2 c!. sugar
1 tbsp!. ginger
Mix soy sauce, sugar and ginger!. Pour over sirloin steak and marinade 24 hours, turning several times!. Grill or broil steak to desired doneness!.
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QUICK GINGER-SEASONED SIRLOIN STEAK
AND RICE
Serves 4!.
1 boneless beef top sirloin steak, cut 1 inch thick (approx!. 1 1/4 lbs!.)
1 tbsp!. each fresh ginger, minced (1 to 1 1/2 tsp!. ground ginger may be substituted) and light soy sauce
1 clove garlic, minced
1/8 tsp!. ground red pepper
1 boil-in-bag (3!.5 oz!.) enriched pre-cooked natural long-grain rice
1 green onion, thinly sliced
2 tbsp!. slivered almonds, toasted
Combine ginger, soy sauce, garlic and red pepper; reserve 1 teaspoon!. Rub half of remaining mixture over each side of boneless beef top sirloin steak!. Place steak on rack in broiler pan 3 to 4 inches from heat!. Broil 15 to 17 minutes to desired degree of doneness (rare or medium), turning once!.
Meanwhile, prepare boil-in-bag rice according to package directions!. Gently toss cooked rice, reserved soy sauce mixture, green onion and toasted almonds!. Slice steak across the grain into thin slices!. Serve with seasoned rice!.
Note: 8 ounces well-trimmed beef tenderloin, boneless sirloin or boneless beef top blade steaks may be substituted for beef top sirloin steak in any of the recipes!.Www@FoodAQ@Com
1 1/2 lbs sirloin steak
1 small white onion
1/2 red bell pepper
1/2 yellow bell pepper
2 cups sliced portabello mushrooms
1 package brown gravy mix
1 cup cold water
Slice the steak into thin pieces, sauté with olive oil!. When browned, add white onion, peppers and mushrooms until slightly soft!. Transfer from stove to Crock-pot!.
Next, make the brown gravy mix packet--in the frying pan you just took the meat and vegetables from!. Thicken slightly and add to the mixture of meat and vegetables in the Crock-Pot!.
Cook on low for 4-5 hours!. Serve on whole wheat buns with a pickle spear!.
Cooks Note: If you don't have brown gravy mix, substitute 1 Knorr beef bouillon cube, 1 tablespoon Wondra flour, 1 tablespoon butter, 1/4 teaspoon Gravy Master, dash of black pepper, 1/2 teaspoon onion soup mix and 1 1/2 cups water!. Combine in frying pan as above, bring to boil for 1 minute and add to Crock-Pot!.
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MARINATED SIRLOIN STEAK
1 1/2 lb!. sirloin steak
1 c!. soy sauce
1/2 c!. sugar
1 tbsp!. ginger
Mix soy sauce, sugar and ginger!. Pour over sirloin steak and marinade 24 hours, turning several times!. Grill or broil steak to desired doneness!.
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QUICK GINGER-SEASONED SIRLOIN STEAK
AND RICE
Serves 4!.
1 boneless beef top sirloin steak, cut 1 inch thick (approx!. 1 1/4 lbs!.)
1 tbsp!. each fresh ginger, minced (1 to 1 1/2 tsp!. ground ginger may be substituted) and light soy sauce
1 clove garlic, minced
1/8 tsp!. ground red pepper
1 boil-in-bag (3!.5 oz!.) enriched pre-cooked natural long-grain rice
1 green onion, thinly sliced
2 tbsp!. slivered almonds, toasted
Combine ginger, soy sauce, garlic and red pepper; reserve 1 teaspoon!. Rub half of remaining mixture over each side of boneless beef top sirloin steak!. Place steak on rack in broiler pan 3 to 4 inches from heat!. Broil 15 to 17 minutes to desired degree of doneness (rare or medium), turning once!.
Meanwhile, prepare boil-in-bag rice according to package directions!. Gently toss cooked rice, reserved soy sauce mixture, green onion and toasted almonds!. Slice steak across the grain into thin slices!. Serve with seasoned rice!.
Note: 8 ounces well-trimmed beef tenderloin, boneless sirloin or boneless beef top blade steaks may be substituted for beef top sirloin steak in any of the recipes!.Www@FoodAQ@Com
try this!. crush black and white pepper corns finely, rub pan with a clove of garlic, cook steak slowly with a knob of butter sprinkle with pepper pour in a drop of red wine then flambe it when steak is nearly cooked pour in some fresh cream!.the steak with the sauce tastes delicious,serve with asparagus tips and duchess potatoes
or
Bistro Steak with Shallot Wine Sauce
2 lbs!. sirloin steak, cut 2 inches thick
2 T!. olive oil
2 T!. butter
1/2 C!. chopped shallots
1/4 C!. chopped chives
1 T!. red wine vinegar
1 C!. dry red wine
salt and fresh ground pepper
In a heavy skillet, bring oil and butter to a sizzle!. Add the steak and cook over medium heat, 8 minutes on each side for rare, 9 - 10 minutes for medium!. Remove steak from pan and cover to keep warm!.
Add the shallots and all but 1 T!. of the chives to the pan, stir and cook 1 minute!. Pour in the vinegar and wine, simmer for 2 - 3 more minutes!. Season with salt and pepper!.
Slice the sirloin crosswise into 1/2 inch slices, place on platter!.
Pour the sauce over the roast and top with the remaining chives
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Sirloin Steak With Garlic Butter
1/2 C!. butter
2 t!. garlic powder
4 cloves garlic, minced
4 1/2 inch thick sirloin steaks
coarsely ground salt and pepper to taste
Preheat grill for high heat!. In a small saucepan, melt butter over medium low heat with garlic powder and minced garlic!. Set aside!.
Sprinkle both sides of each steak with salt and pepper!. Lightly oil grate, and place meat on grill!. Cook for 4 to 5 minutes per side!. When done, transfer to warmed plates!. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving!.
This one is called Sirloin Steak With Garlic Butter ( my grandmother always made this when it was me her and grandfather) It is a very good steak & adding the garlic to it makes it POP with tastiness! It is awesome also try this one too:
Sirloin Pasta Portobello
1-1/4 lb!. boneless beef top sirloin steak, 1 inch thick
8-oz!. uncooked linguine
1 to 2 Tbsp olive oil
2 large cloves garlic, crushed
1 Tbsp olive oil
8 oz!. portobello mushroom caps, cut in half, then crosswise into 1/4 inch thick slices
Cook pasta according to package directions; drain!. Keep warm
Meanwhile trim fat from beef steak!. Cut steak lengthwise in half and then crosswise into 1/8 inch strips!.
In large nonstick skillet, heat 1 to 2 Tbsp of olive oil over heat, until hot!. Add beef and garlic, 1/2 at a time and stir fry 1 to 2 minutes or until outside surface is no longer pink; remove!. Season with 1/2 tsp salt and 1/2 tsp pepper!.
In same skillet, heat 1 Tbsp oil until hot!. Add mushrooms and bell pepper strips; stir fry 3 to 4 minutes or until mushroom are tender!. Return beef to pan; add sliced basil and toss!. Place pasta on platter; spoon beef mixture on top!. Sprinkle with cheese
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or simply crush some garlic, mix it with olive oil, some salt and some pepper!. Rub or brush this onto both sides of your steak and pan fry it!. You shouldn't need to add any extra oil!.
Try not to overdo your steak!. Everyone likes their steak cooked differently, but a well done steak can be very chewy!.Www@FoodAQ@Com
or
Bistro Steak with Shallot Wine Sauce
2 lbs!. sirloin steak, cut 2 inches thick
2 T!. olive oil
2 T!. butter
1/2 C!. chopped shallots
1/4 C!. chopped chives
1 T!. red wine vinegar
1 C!. dry red wine
salt and fresh ground pepper
In a heavy skillet, bring oil and butter to a sizzle!. Add the steak and cook over medium heat, 8 minutes on each side for rare, 9 - 10 minutes for medium!. Remove steak from pan and cover to keep warm!.
Add the shallots and all but 1 T!. of the chives to the pan, stir and cook 1 minute!. Pour in the vinegar and wine, simmer for 2 - 3 more minutes!. Season with salt and pepper!.
Slice the sirloin crosswise into 1/2 inch slices, place on platter!.
Pour the sauce over the roast and top with the remaining chives
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Sirloin Steak With Garlic Butter
1/2 C!. butter
2 t!. garlic powder
4 cloves garlic, minced
4 1/2 inch thick sirloin steaks
coarsely ground salt and pepper to taste
Preheat grill for high heat!. In a small saucepan, melt butter over medium low heat with garlic powder and minced garlic!. Set aside!.
Sprinkle both sides of each steak with salt and pepper!. Lightly oil grate, and place meat on grill!. Cook for 4 to 5 minutes per side!. When done, transfer to warmed plates!. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving!.
This one is called Sirloin Steak With Garlic Butter ( my grandmother always made this when it was me her and grandfather) It is a very good steak & adding the garlic to it makes it POP with tastiness! It is awesome also try this one too:
Sirloin Pasta Portobello
1-1/4 lb!. boneless beef top sirloin steak, 1 inch thick
8-oz!. uncooked linguine
1 to 2 Tbsp olive oil
2 large cloves garlic, crushed
1 Tbsp olive oil
8 oz!. portobello mushroom caps, cut in half, then crosswise into 1/4 inch thick slices
Cook pasta according to package directions; drain!. Keep warm
Meanwhile trim fat from beef steak!. Cut steak lengthwise in half and then crosswise into 1/8 inch strips!.
In large nonstick skillet, heat 1 to 2 Tbsp of olive oil over heat, until hot!. Add beef and garlic, 1/2 at a time and stir fry 1 to 2 minutes or until outside surface is no longer pink; remove!. Season with 1/2 tsp salt and 1/2 tsp pepper!.
In same skillet, heat 1 Tbsp oil until hot!. Add mushrooms and bell pepper strips; stir fry 3 to 4 minutes or until mushroom are tender!. Return beef to pan; add sliced basil and toss!. Place pasta on platter; spoon beef mixture on top!. Sprinkle with cheese
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or simply crush some garlic, mix it with olive oil, some salt and some pepper!. Rub or brush this onto both sides of your steak and pan fry it!. You shouldn't need to add any extra oil!.
Try not to overdo your steak!. Everyone likes their steak cooked differently, but a well done steak can be very chewy!.Www@FoodAQ@Com
Grilled Sirloin Steak with Summer Vegetable Ragout and Steak Fries
Tomato Mushroom Sauce:
1 tablespoon olive oil
1tablespoon chopped garlic
1 tablespoon chopped shallots
1/2 cup corn kernels
2 blue foot mushrooms, sliced (substitute white mushrooms or shiitake mushrooms)
1 cup demi-glace
6 sun gold tomatoes, halved (substitute: any yellow cherry tomato)
6 sweet 100's tomatoes, halved
1 tablespoon whole butter
1 Idaho potato
1 cup raw spinach
1 red onion, julienned
A1 Ranch Dressing, recipe follows
8 ounces grilled sirloin steak
Tomato mushroom sauce: Saute the garlic and shallots in olive oil until tender, about 4 minutes!. Add the corn, mushrooms, and demi-glace and bring to a simmer!. Reduce by 1/4!. Add tomatoes and remove from heat!. Swirl in whole butter and add salt and pepper, to taste!.
Tom's Steak Fries: Place potato in salted, cold water and bring to a boil!. Reduce heat and simmer for approximately 20 minutes!. Drain and cool potato!. Quarter and deep-fry until golden brown!. Season with salt and pepper!.
To assemble dish: Place grilled steak in the center of the dish!. Spoon vegetables and sauce over the steak!. Top with spinach and onion and drizzle with A1 dressing!.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant!. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results!.
A1 Ranch Dressing:
1 cup ranch dressing
1/4 cup A1 steak sauce
2 tablespoons pommery mustard
Salt and pepper
Mix together all of the ingredients, to tasteWww@FoodAQ@Com
Tomato Mushroom Sauce:
1 tablespoon olive oil
1tablespoon chopped garlic
1 tablespoon chopped shallots
1/2 cup corn kernels
2 blue foot mushrooms, sliced (substitute white mushrooms or shiitake mushrooms)
1 cup demi-glace
6 sun gold tomatoes, halved (substitute: any yellow cherry tomato)
6 sweet 100's tomatoes, halved
1 tablespoon whole butter
1 Idaho potato
1 cup raw spinach
1 red onion, julienned
A1 Ranch Dressing, recipe follows
8 ounces grilled sirloin steak
Tomato mushroom sauce: Saute the garlic and shallots in olive oil until tender, about 4 minutes!. Add the corn, mushrooms, and demi-glace and bring to a simmer!. Reduce by 1/4!. Add tomatoes and remove from heat!. Swirl in whole butter and add salt and pepper, to taste!.
Tom's Steak Fries: Place potato in salted, cold water and bring to a boil!. Reduce heat and simmer for approximately 20 minutes!. Drain and cool potato!. Quarter and deep-fry until golden brown!. Season with salt and pepper!.
To assemble dish: Place grilled steak in the center of the dish!. Spoon vegetables and sauce over the steak!. Top with spinach and onion and drizzle with A1 dressing!.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant!. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results!.
A1 Ranch Dressing:
1 cup ranch dressing
1/4 cup A1 steak sauce
2 tablespoons pommery mustard
Salt and pepper
Mix together all of the ingredients, to tasteWww@FoodAQ@Com
Here are a few that are reallt good!. All handed down to me!. Hope you enjoy!!
Sirloin Steak
INGREDIENTS
2 (8 ounce) beef sirloin steaks
1 tablespoon butter
1/4 cup brandy
1 onion, minced
1 clove garlic, minced
1/2 cup red wine
2 tablespoons steak sauce
1 dash Worcestershire sauce
salt and pepper to taste
1/2 (4 ounce) package button mushrooms, sliced
1/2 cup Dijon mustard, divided
1 cup heavy cream
DIRECTIONS
Place the steaks between two sheets of plastic wrap; pound with a kitchen mallet to tenderize!.
Melt the butter in a skillet over medium-high heat, and heat until it begins to smoke!. Cook the steaks for 1 to 2 minutes on each side until they have browned!. Pour brandy over steaks and carefully ignite!. Once the flames burn off, remove steaks from the pan and set aside!.
Cook the onion and garlic in the same skillet over medium heat until they soften!. Stir in the red wine, steak sauce, Worcestershire sauce, salt, and pepper; mix well!. Mix in the mushrooms, stir, and cook for about 5 minutes!.
Meanwhile, coat one side of each of the steaks with 2 tablespoons of the Dijon mustard!. Gently lay them on top of the sauce in the skillet, mustard-side down!. Spread 2 tablespoons on top of the steaks!. Cook 2 to 3 minutes per side!. Remove the steaks from the sauce, and keep warm!.
Stir the cream in to the mushroom sauce and bring to a gentle simmer!. Reduce heat to medium-low, return the steaks to the sauce, and simmer for 1 minute more before serving!.
Steak and Mushroom Florentine
INGREDIENTS
1 pound boneless beef sirloin steak
2 tablespoons vegetable oil
1 small onion, sliced
4 cups baby spinach leaves, washed
1 (10!.75 ounce) can condensed cream of mushroom soup
1 cup water
1 large tomato, thickly sliced
Freshly ground black pepper
DIRECTIONS
Slice beef into very thin strips!.
Heat 1 tablespoon oil in medium nonstick skillet over medium-high heat!. Add beef and cook until browned and juices evaporate, stirring often!. Remove beef!.
Heat remaining oil over medium heat!. Add onion and cook until tender-crisp!. Add spinach and cook just until spinach is wilted!.
Add soup and water!. Heat to a boil!. Return beef to skillet and heat through!. Serve beef mixture over tomato!. Season to taste with black pepper!.
Sirloin Steaks
INGREDIENTS
1/4 cup honey
3 tablespoons reduced-sodium soy sauce
2 tablespoons olive oil
2 tablespoon balsamic vinegar
6 garlic cloves, peeled
1/2 teaspoon coarsely ground pepper
2 (5 ounce) boneless beef sirloin steaks
6 green onions, sliced
DIRECTIONS
In a blender, combine the honey, soy sauce, oil, vinegar, garlic and pepper; cover and process until blended!. Pour 1/3 cup marinade into a large resealable plastic bag; add steaks and onions!. Seal bag and turn to coat; refrigerate for at least overnight!. Cover and refrigerate remaining marinade for basting!.
Coat grill rack with nonstick cooking spray before starting the grill!. Drain and discard marinade!. Grill steaks, covered, over medium-hot heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees basting occasionally with reserved marinade!.Www@FoodAQ@Com
Sirloin Steak
INGREDIENTS
2 (8 ounce) beef sirloin steaks
1 tablespoon butter
1/4 cup brandy
1 onion, minced
1 clove garlic, minced
1/2 cup red wine
2 tablespoons steak sauce
1 dash Worcestershire sauce
salt and pepper to taste
1/2 (4 ounce) package button mushrooms, sliced
1/2 cup Dijon mustard, divided
1 cup heavy cream
DIRECTIONS
Place the steaks between two sheets of plastic wrap; pound with a kitchen mallet to tenderize!.
Melt the butter in a skillet over medium-high heat, and heat until it begins to smoke!. Cook the steaks for 1 to 2 minutes on each side until they have browned!. Pour brandy over steaks and carefully ignite!. Once the flames burn off, remove steaks from the pan and set aside!.
Cook the onion and garlic in the same skillet over medium heat until they soften!. Stir in the red wine, steak sauce, Worcestershire sauce, salt, and pepper; mix well!. Mix in the mushrooms, stir, and cook for about 5 minutes!.
Meanwhile, coat one side of each of the steaks with 2 tablespoons of the Dijon mustard!. Gently lay them on top of the sauce in the skillet, mustard-side down!. Spread 2 tablespoons on top of the steaks!. Cook 2 to 3 minutes per side!. Remove the steaks from the sauce, and keep warm!.
Stir the cream in to the mushroom sauce and bring to a gentle simmer!. Reduce heat to medium-low, return the steaks to the sauce, and simmer for 1 minute more before serving!.
Steak and Mushroom Florentine
INGREDIENTS
1 pound boneless beef sirloin steak
2 tablespoons vegetable oil
1 small onion, sliced
4 cups baby spinach leaves, washed
1 (10!.75 ounce) can condensed cream of mushroom soup
1 cup water
1 large tomato, thickly sliced
Freshly ground black pepper
DIRECTIONS
Slice beef into very thin strips!.
Heat 1 tablespoon oil in medium nonstick skillet over medium-high heat!. Add beef and cook until browned and juices evaporate, stirring often!. Remove beef!.
Heat remaining oil over medium heat!. Add onion and cook until tender-crisp!. Add spinach and cook just until spinach is wilted!.
Add soup and water!. Heat to a boil!. Return beef to skillet and heat through!. Serve beef mixture over tomato!. Season to taste with black pepper!.
Sirloin Steaks
INGREDIENTS
1/4 cup honey
3 tablespoons reduced-sodium soy sauce
2 tablespoons olive oil
2 tablespoon balsamic vinegar
6 garlic cloves, peeled
1/2 teaspoon coarsely ground pepper
2 (5 ounce) boneless beef sirloin steaks
6 green onions, sliced
DIRECTIONS
In a blender, combine the honey, soy sauce, oil, vinegar, garlic and pepper; cover and process until blended!. Pour 1/3 cup marinade into a large resealable plastic bag; add steaks and onions!. Seal bag and turn to coat; refrigerate for at least overnight!. Cover and refrigerate remaining marinade for basting!.
Coat grill rack with nonstick cooking spray before starting the grill!. Drain and discard marinade!. Grill steaks, covered, over medium-hot heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees basting occasionally with reserved marinade!.Www@FoodAQ@Com
Of course it depends on how good the quality of the sirloin is, but what I get from Safeway is often tough and benefits from some tenderizing!. First put the steak between two sheets of waxed paper and pound it with a kitchen mallet (or a rolling pin or an empty wine bottle)!. Then I like a dry rub of chili powder, cayenne, paprika, freshly ground black pepper and some Adolph's meat tenderizer!. Rub it all over to evenly coat it!. Leave it in the refrigerator at least an hour (or up to a day)!. Let it come to room temperature before cooking!. Grill or pan fry as is, or you can moisten the rub with your favorite BBQ sauce if you're grilling!.
For another possibility, try my recipe for Cowboy Steak Chili that I posted on Suite101!.comWww@FoodAQ@Com
For another possibility, try my recipe for Cowboy Steak Chili that I posted on Suite101!.comWww@FoodAQ@Com
HOPE THiS WORkS =)
SUNNY SIRLOIN STEAK
1 lb!. beef top sirloin steak
1/2 c!. fresh orange juice
1/4 c!. light soy sauce
2 tbsp!. dry sherry
1 clove garlic, minced
2 dashes ground cloves
Combine orange juice, soy sauce, sherry, garlic and cloves!. Place steak in plastic bag; add marinade, turning to coat!. Tie bag securely and marinate in refrigerator 2 to 4 hours, turning at least once!. Drain marinade from steak!. Place steak on rack in broiler pan so surface of meat is 3 to 4 inches from heat!. Broil 8 to 9 minutes, turn and broil second side of steak 8 to 9 minutes to desired doneness (rare or medium)!. Carve into thin slices!. 4 servings!.Www@FoodAQ@Com
SUNNY SIRLOIN STEAK
1 lb!. beef top sirloin steak
1/2 c!. fresh orange juice
1/4 c!. light soy sauce
2 tbsp!. dry sherry
1 clove garlic, minced
2 dashes ground cloves
Combine orange juice, soy sauce, sherry, garlic and cloves!. Place steak in plastic bag; add marinade, turning to coat!. Tie bag securely and marinate in refrigerator 2 to 4 hours, turning at least once!. Drain marinade from steak!. Place steak on rack in broiler pan so surface of meat is 3 to 4 inches from heat!. Broil 8 to 9 minutes, turn and broil second side of steak 8 to 9 minutes to desired doneness (rare or medium)!. Carve into thin slices!. 4 servings!.Www@FoodAQ@Com