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Cooking Possibilities
144-page cookbook containing recipes compiled from five quilt stores across the country.
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Grilled Pepper Steak
1 sirloin steak (1-1/2 to 2 inches thick)
2 large onions, thinly sliced
1 cup red wine vinegar
1/2 cup vegetable oil
1/3 cup firmly packed brown sugar
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon dried whole marjoram
1/4 teaspoon dried whole rosemary, crushed
3 drops of hot sauce
1 tablespoon plus 1 teaspoon coarsely ground pepper, divided
Tomato wedges
Fresh parsley sprigs
Place steak in a large shallow dish. Combine onion and next 8 ingredients; pour over steak. Cover and refrigerate 3 hours, turning occasionally.
Remove steak from marinade. Press 2 teaspoons pepper onto each side of steak. Grill over hot coals 15 minutes on each side or to desired degree of doneness.
Place steak on serving platter; garnish with tomato wedges and fresh parsley. To serve, cut into serving pieces.
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