Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Burgundy-Marinated Steaks
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- #97291
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 pounds beef steaks
BURGUNDY MARINADE
1/2 teaspoon salt
1/4 teaspoon black pepper
1 clove garlic, minced
1/2 cup oil
1/2 cup burgundy or dry red wine
2 tablespoons ketchup
2 tablespoons molasses
directions
In 12x8-inch (2-quart) baking dish or large plastic bag, combine all marinade ingredients; mix well. Add steak; turn to coat. Cover dish or seal bag.
Tender steaks should be marinated no more than 2 hours. Marinate less tender steaks at least 3 hours or overnight in the refrigerator, turning occasionally.*
Heat grill. When ready to barbecue, drain steaks, reserving marinade. Place steaks on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook to desired doneness, turning once and basting frequently with reserved marinade. Discard any remaining marinade.
BROILER DIRECTIONS: Prepare recipe as directed. Place steaks on broiler pan; broil 4 to 6 inches from heat until of desired doneness, turning once and basting frequently with reserved marinade. Discard any remaining marinade.
added by
GRIFFIN
nutrition data
387 calories, 28 grams fat, 2 grams carbohydrates, 29 grams protein per serving. This recipe is low in carbs.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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