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Cowboy Steak Recipe

Friday, December 25, 2009

                                                                Cowboy Steak Recipe

Cowboy Steak Recipe Ingredients

2 garlic cloves, minced
2 tablespoons vegetable oil
1 tablespoon soy sauce
1/2 teaspoon dried leaf rosemary
1/4 teaspoon mustard powder
1/3 cup red-wine vinegar
2 teaspoons freshly ground black pepper

Cowboy Steak Recipe Cooking Process

Trim excess fat from roast. Place roast in a shallow baking dish or in a large, heavy-duty,
plastic bag. Combine remaining ingredients and spread over both sides of meat. Cover
and refrigerate 24 hours, turning 2 or 3 times. The next day, preheat broiler or charcoal.
Broil meat about 5 inches from heat about 20 minutes on 1 side and 15 minutes on the
other. Or, cook in a charcoal-fired smoke-cooker 5 to 6 hours or until meat registers 140F
(60C) for rare or 150F (65C) for medium rare. The long slow cooking combined with the
initial marinating makes the meat very tender. To serve, cut across grain on diagonal.
Makes about 1 serving per 1/3 pound of uncooked meat.
Note: Use an instant reading thermometer to check the temperature of the meat quickly.
This is a type of thermometer designed for use with microwaved foods, also one that
chef's carry around with them to check the temperature of sauces. The very slim stem on
the thermometer allows an almost instant temperature reading Cowboy Steak Recipe.


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