A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Burgundy-Marinated Steaks
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Warning: Using this Burgundy marinade means your steak is about to reach the chic bistro level of eating. All you need are a handful of ingredients and some basic grilling skills.
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.
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