Sirloin Strips With Red Wine Marinade Served On Sourdough Bread
|Burgundy wine||1 1⁄2 Cup (24 tbs)|
|Extra virgin olive oil||3 Tablespoon|
|Garlic powder||1⁄2 Teaspoon|
|Dried rosemary||1⁄2 Teaspoon|
|Shallots||2 Large, minced|
|Minced parsley||2 Tablespoon|
|Lean sirloin||1 1⁄2 Pound|
|Peanut oil||2 Tablespoon (For Brushing)|
|Sourdough bread slice||6|
|Dijon mustard||1 Tablespoon|
|Dill pickle||1 Tablespoon|
Cut sirloin against the grain into 1- to 2-inch strips.
Combine marinade ingredients in a bowl.
Divide the marinade between 2 large resealable plastic bags.
Divide the meat between the 2 bags.
Seal the bags securely and turn them 2 to 3 times to coat the meat.
Refrigerate and marinate for 2 to 3 hours, turning bags occasionally.
Drain and discard marinade.
Preheat stovetop grill.
Brush meat strips lightly with oil.
Grill meat strips over medium-high heat about 3 to 4 minutes, or until done to taste.
Meat will brown and be tender.
Medium-rare works best with this recipe.
Remove meat to serving platter.