Title: Garlic Entrecote:)
Categories: Ethnic Meat
Yield: 4 Servings
| 1 | tb | Olive oil |
| 2 | | Garlic cloves finely choppd |
| 2 | tb | Parsley finely chopped |
| 4 | | Sirloin steaks ** |
| | | Black pepper |
| 4 | lg | Mushrooms |
| 2 | lg | Tomatoes halved |
| | | **Sirloin steak is the large |
| | | Bit on a T Bone. The small |
| | | Bit is the fillet. |
Mix the oil, garlic, and parsley in a bowl. Spread some of the mix onto one
side of the steak. Sprinkle black pepper on top. Preheat the grill. Pop
the steaks under and cook for 5 to 8 minutes, dependent on how you like
them. Turn the steaks and brush on remaining oil/herb mix. Brush tomatoes
with a little oil and place them alongside the steaks. Cook for a further 5
to 8 minutes. Note: Do not sprinkle salt onto the steaks as this draws
moisture from the meat. Entrecote is a sirloin with all the fat removed.
From Ron's Plaice in Blackpool for Martin Menzies:)