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Marinade for Steak Salad Beef Entrees

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Recipes 1 2 3 4 5 6
Servings 4 8 12 16 20 24
Ingredients
Extra virgin olive oil 2 T. 1/4 C. 1/4 C. + 2 T. 1/2 C. 1/2 C. + 2 T. 3/4 C.
Red wine vinegar 2 T. 1/4 C. 1/4 C. + 2 T. 1/2 C. 1/2 C. + 2 T. 3/4 C.
worcestershire sauce 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.
Dried thyme 1/2 t. 1 t. 1-1/2 t. 2 t. 2-1/2 t. 1 T.
Salt 1/2 t. 1 t. 1-1/2 t. 2 t. 2-1/2 t. 1 T.
Black pepper 1/4 t. 1/2 t. 3/4 t. 1 t. 1-1/4 t. 1-1/2 t.
Sirloin steak 1 lb. 2 lbs. 3 lbs. 4 lbs. 5 lbs. 6 lbs.

Assembly Directions:
In a large container, combine oil, vinegar, Worcestershire sauce, thyme, salt and pepper. Stir to combine. Add steak. Coat well with the marinade. Cover and refrigerate for at least 1 hour.

Remove meat from marinade and discard marinade. Broil 4 inches from heat, or grill over medium heat 5 to 10 minutes per side or until cooked to desired doneness. Or you can also cook the steak in a non-stick skillet on the stovetop. Allow the meat to cool.

Slice the steak and place in containers or freezer bags in meal-sized portions.

Freezing Directions:
Seal, label and freeze.

Serving Directions:
Thaw steak and serve on a sandwich or on top of a salad. Steak can also be warmed in the microwave or stovetop. Do not overcook if reheating.

Nutritional Info:
Oil has been excluded from the nutritional analysis.

Per Serving: 143 Calories; 5g Fat (31.0% calories from fat); 23g Protein; 1g Carbohydrate; trace Dietary Fiber; 66mg Cholesterol; 341mg Sodium. 
Exchanges: 3 Lean Meat.



From the Monthly Newsletter (Friday, July 27, 2012)
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