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Ingredientes
- 1/2 c. Dry red wine
- 1/2 c. Vegetable oil
- 2 x Shallots, chopped
- 1 sm Clove garlic, chopped
- 1/4 c. Grainy mustard
- 2 Tbsp. Worcestershire sauce
- 1 1/2 Tbsp. To 2 1/2 coarsely cracked peppercorns
- 1 tsp Dry thyme Salt and warm red pepper sauce to taste
- 6 x Steaks, such as strip or possibly rib-eye
Direcciones
- 1. Combine wine, oil, shallots, garlic, 2 tsp. of the mustard, the Worcestershire sauce, 1/2 tsp. of the peppercorns, thyme and salt in a blender or possibly food processor; mix well. Transfer to a glass baking dish and add in steaks, turning several times so they are well coated. Cover and chill 4 hrs or possibly overnight, turning several times.
- 2. Prepare a medium-warm charcoal fire. Combine remaining mustard and warm pepper sauce in a small dish.
- 3. Remove steaks from marinade; pat dry. Spread a thin layer of mustard mix over one side of each steak and add in some of the remaining pepper.
- Place on grill, mustard-side down. Brush remaining mustard over and sprinkle with pepper. Grill, about 6 inches from coals, turning once, till cooked as desired, 8 to 12 min total for medium-rare.
- Rebecca Radnor
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 6 servings | |
| Calories 182 | |
| Calories from Fat 161 | 88% |
| Total Fat 18.17g | 23% |
| Saturated Fat 1.35g | 5% |
| Trans Fat 0.47g | |
| Cholesterol 0mg | 0% |
| Sodium 56mg | 2% |
| Potassium 72mg | 2% |
| Total Carbs 1.76g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.69g | 0% |
| Protein 0.04g | 0% |
