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Grilled Marinated Steak
Serves 1
From Executive Chef Kraig Hansen of
Palisade Restaurant
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Ingredients: |
yield: 1 serving |
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Flank or sirloin steak-cut into 10-12 oz.
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1 each |
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Steak Marinade - (recipe follows) |
2 fl. oz. |
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Assorted vegetables-smoked in a tin basket |
4 fl oz |
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ed potatoes, blanched and quartered |
3 oz |
Procedures:
- Place marinated steaks on a hot grill and cook to desired
temperature.
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Let rest and then slice. For the potatoes, toss in a
tbsp. of the marinade and grill until just tender.
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For the vegetables, toss assorted vegetables in
lemon juice and olive oil to taste. Place in an aluminum pan and
poke holes through it. Meanwhile put any flavor of wood chips on the
coals of the grill and let smoke. Place the pan of vegetables on the
grill. Pour water over the chips and let the vegetables simmer until
the smoke has stopped.
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Steak marinade |
2 cups |
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Garlic, minced |
2 Tbsp+ 1tsp. |
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Canola Oil |
1 cup |
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Red Wine Vinegar |
3 1/2 fl.oz. |
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Lawrys seasoning |
2 Tbsp. |
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Durkees hot sauce |
4 tsp. |
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Worcestershire sauce |
2 Tbsp. |
Procedures:
- Whisk ingredients together in a medium sized bowl. Ladle on the
steaks and refrigerate for 1-5 hours.
(Click here to see
Chef Kraig’s tip)
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