Another keeper:) Last night we enjoyed another great dish from this cookbook. We started with a tossed salad. Our steak dish was complemented nicely with english peas and jasmine rice.
Recipe:
1 pound boneless sirloin steak, about 1 inch thick, all visible fat discarded
Marinade
2 T low salt soy sauce
2 T balsamic vinegar
2 T fresh lemon juice
1 T low salt worcestershire sauce
2 tsps dried oregano*, crumbled
2 medium garlic cloves*, minced
vegetable oil spray (Use if you omit foil)
1/2 T light tub margarine (I did not add margarine)
1/4 tsp salt
1/4 tsp pepper
2 T finely snipped fresh parsley
*I used 1 tsp of ground oregano and only one clove of garlic.
(Directions altered a little to how I prepared it)
In large re-sealable plastic bag, combine steak and the 6 marinade ingredients. Refrigerate for 8 hours, turning occasionally.
Preheat oven to 500F.
Line rimmed baking sheet with foil. Put steak on baking sheet, reserve marinade and pour into small sauce pan. Cook steak on top oven rack for 12 minutes.
Meanwhile, add water to marinade. Bring to boil and simmer, uncovered for 3 minutes or until reduced to about 1/4 cup. Remove from heat. Add margarine, salt, and pepper, stirring until margarine is melted.
Preheat skillet. Remove steak from oven and place in skillet; braise to desired brownness.
Transfer to serving platter; spoon marinade over steak; sprinkle with fresh parsley. Delicious!
This meal serves 4.
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