Electronic Gourmet's Steak Diane
INGREDIENTS:
2 c Red Wine
Onion, minced
1 cl Garlic, crushed
1/2 ts Black Pepper
1 tb Butter
8-12 oz Sirloin or
Porterhouse Steak
2 c Red Wine
Onion, minced
1 cl Garlic, crushed
1/2 ts Black Pepper
1 tb Butter
8-12 oz Sirloin or
Porterhouse Steak
1) Combine red wine, onion, garlic and black pepper. Marinate steak in this mixture for at least 2 hours turning occasionally. Overnight in fridge is best.
2) Remove the steak, reserving the marinade and pat it dry. Rub the steak with butter.
3) Broil the steak over hot coals, or under broiler until medium rare (or to your liking).
4) Boil the marinade until reduced by two thirds. Discard the garlic clove and pour the sauce over the steak.
Goes great with a bottle of dry red table wine from either California or the Rhone region of France.
2) Remove the steak, reserving the marinade and pat it dry. Rub the steak with butter.
3) Broil the steak over hot coals, or under broiler until medium rare (or to your liking).
4) Boil the marinade until reduced by two thirds. Discard the garlic clove and pour the sauce over the steak.
Goes great with a bottle of dry red table wine from either California or the Rhone region of France.