Burgundy Steak with Mushrooms and Peppers Recipe
Ingredients
| 1/3 cup burgundy | ||
| 2 tablespoons olive oil or cooking oil | ||
| Catsup | 2 Tablespoon | |
| Dried marjoram | 3/4 Teaspoon, crushed | |
| Dried rosemary | 3/4 Teaspoon, crushed | |
| Salt | 1/4 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| 1 1-pound boneless beef top sirloin steak, cut 1 1/4 to 1 1/2 inches thick | ||
| Mushrooms | 8 Ounce | |
| 1 green sweet pepper, cut into 1 1/2-inch squares | ||
Directions
For marinade, combine burgundy, oil, catsup, marjoram, rosemary, salt, and garlic.
Trim fat from meat.
Place steak, mushrooms, and pepper in plastic bag set into a shallow dish.
Add marinade; seal bag.
Turn steak and vegetables to coat evenly.
Chill 8 to 24 hours, turning steak and vegetables once or twice.
Remove steak and vegetables from bag, reserving marinade.
Thread mushrooms and pepper pieces on short metal skewers.
Arrange preheated coals around a drip pan in a covered grill.
Test for medium heat above pan.
Place steak on grill over drip pan.
Cover and grill 10 minutes.
Turn steak; add skewers with vegetables to grill next to steak.
Cover and grill 12 to 16 minutes more or till meat is medium-rare or medium doneness and vegetables are crisp-tender, brushing with marinade halfway through grilling.
Cut steak into thin slices.
Serve with mushrooms and peppers.
Trim fat from meat.
Place steak, mushrooms, and pepper in plastic bag set into a shallow dish.
Add marinade; seal bag.
Turn steak and vegetables to coat evenly.
Chill 8 to 24 hours, turning steak and vegetables once or twice.
Remove steak and vegetables from bag, reserving marinade.
Thread mushrooms and pepper pieces on short metal skewers.
Arrange preheated coals around a drip pan in a covered grill.
Test for medium heat above pan.
Place steak on grill over drip pan.
Cover and grill 10 minutes.
Turn steak; add skewers with vegetables to grill next to steak.
Cover and grill 12 to 16 minutes more or till meat is medium-rare or medium doneness and vegetables are crisp-tender, brushing with marinade halfway through grilling.
Cut steak into thin slices.
Serve with mushrooms and peppers.
Chef
