Steak Marinade
1/3 cup minced shallots1/2 cup olive oil
3 Tbs. fresh thyme
1/4 tsp white pepper
3 Tbs. freshly squeezed lemon juice
Mix the marinade ingredients in a non-reactive pan. Score the meat, and place it in the pan and turn in the marinade. Marinate for at least 2 hours at room temperature or up to 24 hours refrigerated. If refrigerated, turn the steak in the marinade occasionally. Remove the steaks from the marinade (retain marinade) and grill to taste. Bring the remaining marinade to a boil in a non-reactive saucepan and remove from heat. Carve the meat in thin diagonal slices across the grain (this makes for a tender cut) and arrange the slices on a warm platter. Pour the carving juices and the marinade over the meat. Decorate, if desired, with parsley sprigs or watercress.
Posted to rec.food.recipes by Todd Matthews on April 28, 1997.
Adapted by Patti Vincent