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Grilled Peppercorn-Marinated Steak Recipe |
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Instead of fatty hamburgers and hot dogs on your outdoor grill, try lean sirloin marinated overnight to stay tender. If you don't have a grill or hibachi, or if it's raining or snowing or hailing or too hot, you can broil the sirloin on high in a rack in the bottom third of the oven for about the same amount of time. (To save clean-up time when oven broiling, put three-fourths an inch of water in the bottom of the broiler pan; fat drippings will float rather than stick).
Ingredients 1 tablespoons drained green peppercorns 1 teaspoons dried marjoram 2 cloves garlic 3 tablespoons Dijon mustard 1 tablespoons canola oil 1 (1 1/2 pounds) lean boneless top sirloin steak, cut 1 1/2 inches thick, trimmed
Method Combine peppercorns, marjoram, and garlic in a mortar, crush with a pestle until mixture forms a coarse paste.
Place steak in a shallow dish, rub mustard mixture on both sides of steak. Cover with heavy duty plastic wrap and refrigerate 6 hours or over night.
Grill steak over hot coals (400o to 500oC) 7 to 10 minute on each side ot until desired degree of doneness. To serve, slice thinly across grain into thin slices.
Per serving: 1g carbohydrates, 145 calories, 9 g fat(3 g saturated), 65 mg cholesterol, 19 g Protein, 135 mg sodium |
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