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Thread: Herbed Steak and Onions
08-08-2002, 04:14 AM #1SUSANGuest
Herbed Steak and Onions
Herbed Steak and Onions
Marinating meat in a plastic bag keeps the meat covered with the herb
marinade and makes cleanup a cinch. Just throw out the bag.
Prep: 20 minutes Marinate: overnight Grill: 18 minutes
1 cup tomato juice
1 tablespoon olive oil or cooking oil
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/4 teaspoon pepper
1 clove garlic, minced
1 pound beef top round steak, cut 1 inch thick
2 large onions, thinly sliced and separated into rings
Steamed green beans (optional)
1. For marinade, combine tomato juice, oil, basil, oregano, pepper, and
garlic. Set aside.
2. Trim fat from steak and cut steak into four equal portions. Place meat in
a plastic bag set in a deep bowl. Pour marinade over steak. Seal bag; turn
to coat steak well. Marinate overnight in the refrigerator. Then, drain
steak, reserving marinade.
3. Place onions on an 18-inch square of heavy foil. Turn edges of foil up
slightly. Drizzle 1/2 cup of the reserved marinade over onions. Fold foil
tightly to seal. Grill onion packet and steak on an uncovered grill directly
over medium coals for 10 minutes. Turn onion packet and steak; brush steak
with marinade. Discard any remaining marinade. Grill steak to desired
doneness, allowing 8 to 10 minutes more for medium doneness. Grill onions 8
minutes more or until tender.
4. Unwrap onions and place on a serving plate. Arrange meat atop onion.
Spoon any remaining sauce from onions over the meat. Serve with steamed
green beans, if desired. Makes 4 servings.
Nutrition facts per serving: calories: 193 , total fat: 6g , saturated fat:
1g , cholesterol: 44mg , sodium: 272mg , carbohydrate: 10g , fiber: 2g ,
protein: 25g , vitamin C: 26% , calcium: 3% , iron: 15% , vegetables:
2diabetic exchange , very lean meat: 3diabetic exchange , fat: 1diabetic
Source: Better Homes and Gardens
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