Twas the night before Christmas and Chef Bubba is helping out!
December 23, 2008
Bonjour, mes amis! I know that you are all tired from shopping for Christmas presents, planning the holiday menu, and sewing those gifts for the little ones. Put your needle and thread down, sit down and have a cup of tea. You have done a fine job as usual so let me help you with the Christmas Eve menu. I, personally, have had enough turkey and ham. This menu is delicious and will take only a little preparation. Have a glass of wine and all your cares will float away.
Teriyaki London Broil
Ingredients for Teriyaki London Broil:
1 (1-1 1/2 lb.) flank steak
1/2 c vegetable oil
1/2 c red wine vinegar
2 Tbs. Worcestershire Sauce
1 clove garlic, minced
2 tsps. dry mustard
1/2 tsp freshly ground black pepper
Dash of ground red pepper
Dash of hot sauce or not
Trim excess fat from steak with a sharp knife: score steak on both sides in 1 1/2'' squares. Place steak in a large shallow dish or heavy duty, zip-top plastic bag.
Combine oil and vinegar; reserve 1/4 c of the mixture. Pour remaining mixture over steak. Marinate in refrigerator 8 hours or overnight, turning occasionally.
Drain steak, discarding marinade, Grill, covered, over medium coals (300 to 350 degrees) 6-8 minutes on each side or to desired degree of doness, basting twice with the reserved 1/4 cup mixture. to serve, slice steak across the grain into thin slices. You may also use your broiler, if you wish.
Prepare fettuccine according to package instructions. Drain and toss with parmesan cheese and butter.
Serve with a green leafy salad of your choice.
Have a Merry Christmas from Chef Bubba and the Redneck Cafe.
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