Sirloin Strips With Red Wine Marinade Served On Sourdough Bread Recipe
Ingredients
| Red Wine Marinade | ||
| 1 1/2 cups Burgundy wine | ||
| Extra virgin olive oil | 3 Tablespoon | |
| 1/2 teaspoon each: garlic powder and dried rosemary | ||
| Shallots | 2 Large, minced | |
| Parsley | 2 Tablespoon, minced | |
| 1 1/4 to 1 1/2 pounds lean sirloin | ||
| Peanut oil, for brushing meat | ||
| Sourdough bread slice | 6 | |
| Dijon mustard | ||
| Dillpickles | ||
Directions
Cut sirloin against the grain into 1- to 2-inch strips.
Combine marinade ingredients in a bowl.
Divide the marinade between 2 large resealable plastic bags.
Divide the meat between the 2 bags.
Seal the bags securely and turn them 2 to 3 times to coat the meat.
Refrigerate and marinate for 2 to 3 hours, turning bags occasionally.
Drain and discard marinade.
Preheat stovetop grill.
Brush meat strips lightly with oil.
Grill meat strips over medium-high heat about 3 to 4 minutes, or until done to taste.
Meat will brown and be tender.
Medium-rare works best with this recipe.
Remove meat to serving platter.
Combine marinade ingredients in a bowl.
Divide the marinade between 2 large resealable plastic bags.
Divide the meat between the 2 bags.
Seal the bags securely and turn them 2 to 3 times to coat the meat.
Refrigerate and marinate for 2 to 3 hours, turning bags occasionally.
Drain and discard marinade.
Preheat stovetop grill.
Brush meat strips lightly with oil.
Grill meat strips over medium-high heat about 3 to 4 minutes, or until done to taste.
Meat will brown and be tender.
Medium-rare works best with this recipe.
Remove meat to serving platter.
Chef
