Burgundy Steak with Mushrooms and Peppers
|Burgundy||1⁄3 Cup (5.33 tbs)|
|Cooking oil/Olive oil||2 Tablespoon|
|Dried marjoram||3⁄4 Teaspoon, crushed|
|Dried rosemary||3⁄4 Teaspoon, crushed|
|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|
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.