Zurg
<font color=red>Eivl <font color=navy>Emperor<br><
- Joined
- Jul 30, 2002
This recipe won a prize as an appetizer at local Appetizer and Dessert party. We serve it as a main dish typically but hey we needed a winner. Considering all the hunters there with the great cuts of game, I was honored to place with a beef dish. (We did well with some chocolate stout home brew at their party once too. I think it was cause it was strong and people were getting light headed on the stuff.)
It is great cold with horseradish and that is typically how I serve it as an appetizer.
Flank Steak or two.
1 Bottle A1
1 Bottle Worcestershire Sauce
1 Bottle Kens low fat Caesars Salad dressing (low fat has less oil and so it flairs up less on the grill)
1 (or more) table spoons Garlic powder
½ to 1 cup Grated Romano cheese
A day or two before you are going to cook put every thing in a big zip lock bag. Put in the refrigerator. When ever you go in the frig squish things around.
Fire up the grill and let it get hot. Pour the marinade off the meat and into a pan on the stove. Turn on the heat and boil the marinade. You are going to use this as a sauce and you have to kill any bacteria from the raw meat. Stir regularly to keep from burning.
Grill the steak. Take it off well before it is the level of done you like. It keeps cooking when you take it off and it is our opinion that rare for this dish is better. Your mileage may vary.
Dont forget to stir the sauce.
Take the steak of and let it rest a few minutes. This lets it cool and the juices are drawn back into the meat. (Leaned that on the food channel.)
The sauce should be save now, turn off the heat.
Carve thin slices across the grain.
Serve with the sauce.
---- or -----
Put it some back into the sauce and into the refrigerator. Roll the slices up around a dab of nice hot horse radish. I hold them rolled up with a tooth pick. Serve as and appetizer. Typically I present them in a fry pan rolled up like sushi, sitting in the sauce. Although for a more formal dinner party I have served them as strips on a few pieces of Romaine lettuce garnished with onion, red peppers and dressed with the sauce.
Of course if you make two you can do both.
It is great cold with horseradish and that is typically how I serve it as an appetizer.
Flank Steak or two.
1 Bottle A1
1 Bottle Worcestershire Sauce
1 Bottle Kens low fat Caesars Salad dressing (low fat has less oil and so it flairs up less on the grill)
1 (or more) table spoons Garlic powder
½ to 1 cup Grated Romano cheese
A day or two before you are going to cook put every thing in a big zip lock bag. Put in the refrigerator. When ever you go in the frig squish things around.
Fire up the grill and let it get hot. Pour the marinade off the meat and into a pan on the stove. Turn on the heat and boil the marinade. You are going to use this as a sauce and you have to kill any bacteria from the raw meat. Stir regularly to keep from burning.
Grill the steak. Take it off well before it is the level of done you like. It keeps cooking when you take it off and it is our opinion that rare for this dish is better. Your mileage may vary.
Dont forget to stir the sauce.
Take the steak of and let it rest a few minutes. This lets it cool and the juices are drawn back into the meat. (Leaned that on the food channel.)
The sauce should be save now, turn off the heat.
Carve thin slices across the grain.
Serve with the sauce.
---- or -----
Put it some back into the sauce and into the refrigerator. Roll the slices up around a dab of nice hot horse radish. I hold them rolled up with a tooth pick. Serve as and appetizer. Typically I present them in a fry pan rolled up like sushi, sitting in the sauce. Although for a more formal dinner party I have served them as strips on a few pieces of Romaine lettuce garnished with onion, red peppers and dressed with the sauce.
Of course if you make two you can do both.