Text 17677, 93 rader
Skriven 2007-07-04 23:20:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GERALD MILLER
Ärende: Re: I FOUND IT!!!
=========================
-=> Quoting Gerald Miller to Jim Weller <=-

 GM> Yeoman Beefeater Steakhouse

I'll add that to my list.

 GM I get two days off come Wednesday and Thursday
              
Work is so busy that we're not sure if we're leaving Friday morning
as planned or perhaps not until Sunday. Even if we dawdle around
High Level and Dawson Creek for a bit we should hit Edmonton by July
11-12 for sure. We'll call you from the road a day ahead of time.

 GM> Talk to you guys soon...

Yep.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Marinated And Grilled Flank Steak With Lime Chipotle Sauce
Categories: Canadian, Beef, Grilled, Sauces
  Servings: 6

           MARINADE:
      1 TB (15 mL) minced chipotle in
           Adobo
      1 TB (15 mL) minced garlic
      1 TB (15 mL) chopped fresh
    cilantro
    1/3 c  (75 mL) olive oil
    3/4 c  (175 mL) red wine
    1/2 c  (125 mL) soy sauce
      3 lb (1-1.5 kg) flank steak, well
    trimmed of all fat
           LIME-CHIPOTLE SAUCE:
    1/2 c  (125 mL) honey
      2 TB (28 g) minced chipotle in
    Adobo*
      3 TB (45 mL) balsamic vinegar
      2 TB (30 mL) brown or Dijon-style
    mustard
    1/2 c  (125 mL) fresh lime juice
 1  1/2 TB (21 g) minced garlic
      1 ts (3 g) ground cumin
    1/2 ts (1 g) ground allspice
    1/4 c  (55 g) chopped fresh
    cilantro
      1 ts (3g) Kosher salt

In a small bowl, combine the marinade ingredients. Place the flank
steak in a large baking dish, pour the marinade over the steak, and
turn to coat well. Cover and marinate, and refrigerate for 4 hours
or overnight.

In a food processor, combine the sauce ingredients and process
briefly to blend. Season to taste with salt and pepper and set
aside. Remove the steak from the marinade, pat dry, and
grill/bake/bbq to medium rare (allow 15 to 20 minutes for every inch
of thickness of meat). Let the steak rest for 5 minutes before
slicing. To serve the steak, slice it thinly across the grain on an
angle. Drizzle the sauce over the slices or serve on the side.

Serve with the Red Onion and Tomato Salad (recipe follows).

Red Onion and Tomato Salad
5  medium  to large     tomatoes, medium dice
1  medium      red onion, medium dice
4-6     tbsp (60; 75 mL) canola oil
4  tbsp (60 mL)   white vinegar
to taste           salt and freshly ground pepper
2  tbsp (28 g)      fresh basil, chopped (optional)
2  tbsp (28 g)      crumbled feta cheese

Mix first five ingredients in a bowl and refrigerate for at least 1
hour. Garnish with basil and feta. Excellent with meat, fish or
chicken (especially good with barbecued foods). Yields 10 ( 1/2 cup
portions).

Submitted by Gail Hall - Seasoned Solutions

From: Http://Www.Growingalberta.Com/

MMMMM-------------------------------------------------


Cheers

YK Jim


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