Category: Beef

2 lb Boneless sirloin steak, 2 inches thick

1 tbsp Olive oil

Spinach Salad for accompaniment, optional



MARINADE



1 1/3 cup Olive oil

1 cup White vinegar

2 Scallions, finely chopped

1 small Stalk celery, finely chopped

2 large Cloves garlic, minced

1 tbsp Dijon mustard

1 tsp Worcestershire sauce

1 tbsp Prepared hot horseradish

1 tsp Salt

Freshly ground black pepper

Preheat broiler. Pat steak dry with paper towel. Rub both sides of steak with 1 tablespoon oil. Place steak on broiler rack or tray 4 inches away from heat. Broil for 8 to 9 minutes. Turn steak and broil for 8 or 9 minutes on other side. Remove steak from broiler and set aside to cool. Combine 1 1/3 cups oil and the vinegar with all other ingredients except spinach in a glass jar with a tight-fitting lid. Shake well. Cut steak into slices 1/4-1/2 inch thick. Arrange slices in a single layer on a large platter or dish. Pour oil and vinegar mixture over steak. Cover with plastic and refrigerate for 8 hours. Baste steak occasionally with marinade. Remove steak from marinade.



To serve: Arrange a bed of spinach salad on four serving plates. Place slices of steak on top of spinach. Serve.



Recipe by: Unknown Cookbook



Posted to MC-Recipe Digest V1 #997 by L979 <L979@aol.com> on Jan 8, 1998