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Border Grill's Harveys Marinated Skirt Steak
2 lbs. trimmed skirt or flank or sirloin steak
1 C. olive oil
1/4 C. Harveys Bristol Cream
3 T. soy sauce
1 T. freshly cracked black peppercorns
1 t. salt
2 T. red wine vinegar
6 cloves garlic, peeled and minced
1 T. dry mustard
1 t. hot sauce
1/2 C. toasted sesame seeds
Combine all ingredients, except sesame seeds and steak, in large bowl and whisk together. Place trimmed skirt steak in a glass or ceramic dish and cover with marinade. Refrigerate 2 to 3 hours.
Remove meat to a plate and discard marinade. Grill or saute meat over a hot hardwood fire or in a preheated cast-iron skillet. Grill or saute two minutes per side for rare.
Slice thinly at an angle, across grain. Fan slices on serving plates and sprinkle with toasted sesame seeds.
Serves 4 to 6.
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