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Burgundy Steak With Mushrooms And Peppers

Barbecue.Master's picture
Ingredients
  Burgundy 1⁄3 Cup (5.33 tbs)
  Cooking oil/Olive oil 2 Tablespoon
  Catsup 2 Tablespoon
  Dried marjoram 3⁄4 Teaspoon, crushed
  Dried rosemary 3⁄4 Teaspoon, crushed
  Salt 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Boneless beef top sirloin steak 1 Pound, cut 1 1/4 to 1 1/2 inches thick
  Fresh mushrooms 8 Ounce
  Sweet green pepper 1 , cut into 1 1/2-inch squares
Directions

For marinade, combine burgundy, oil, catsup, marjoram, rosemary, salt, and garlic.
Trim fat from meat.
Place steak, mushrooms, and pepper in plastic bag set into a shallow dish.
Add marinade; seal bag.
Turn steak and vegetables to coat evenly.
Chill 8 to 24 hours, turning steak and vegetables once or twice.
Remove steak and vegetables from bag, reserving marinade.
Thread mushrooms and pepper pieces on short metal skewers.
Arrange preheated coals around a drip pan in a covered grill.
Test for medium heat above pan.
Place steak on grill over drip pan.
Cover and grill 10 minutes.
Turn steak; add skewers with vegetables to grill next to steak.
Cover and grill 12 to 16 minutes more or till meat is medium-rare or medium doneness and vegetables are crisp-tender, brushing with marinade halfway through grilling.
Cut steak into thin slices.
Serve with mushrooms and peppers.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Grilling
Ingredient: 
Meat
Cook Time: 
28 Minutes

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