Title: Garlic and Rosemary Steak
Categories: Polkadot Faylen Beef
Yield: 1 Servings

2	tb	Olive oil
1/2	c	Soy sauce
1/4	c	Balsamic vinegar OR red wine vinegar
8	lg	Garlic cloves, minced
4	ts	Dried roasemary, crumbled
1		2-inch-thick top sirloin steak
		(about 3 1/2 lbs.)

Combine first five ingredients , pour into a liquid tight container or plastic bag, then add steak. Refrigerate overnight, turning occasionally. Bring steak to room temperature. Preheat broiler 5 minutes. Remove steak from marinade and pat dry. Transfer marinade to heavy saucepan. Broil steak to desired doneness, about 10 minutes per side for rare. (125 degrees.) Transfer to platter. Let stand 10 minutes. Bring marinade to a boil. Thinly slice steak across grain. Arrange on platter. Serve, passing marinade separately. Source: Bon Appetit, October 1991

* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN By fatfree-request@fatfree.com on Jun 16, 1997

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