| Ingredients
1/4 cup gin
4 boneless beef top loin steaks, cut 1-inch thick
1/4 cup finely chopped green onions
1 teaspoon tricolored peppercorns, crushed
1 tablespoon olive oil
1 teaspoon finely shredded lemon peel
2 tablespoons sliced pimento-stuffed green olives
Lemon peel strips
Trim fat from steaks. Place steaks in a plastic bag set in a shallow
dish. For marinade, in a small bowl stir together the green onions,
gin, olive oil, and lemon peel. Pour over steaks; seal bag. Marinate
in the refrigerator for 30 minutes, turning bag once. Drain steaks,
discarding marinade. Press the crushed peppercorns onto both sides
of the steaks. Preheat gas grill. Reduce heat to medium. Place steaks
on the grill rack directly over heat. Cover and grill until steaks
are desired doneness, turning once halfway through grilling. (Allow
14 to 18 minutes for medium rare and 18 to 22 minutes for medium.)
Season to taste with salt. Garnish the steaks with sliced onions
and lemon peel strips. Makes 4 servings. To cook on a charcoal grill,
prepare steaks as above. Grill directly over medium coals, allowing
14 to 18 minutes for medium rare and 18 to 22 minutes for medium,
and turning once halfway through grilling.
This recipe was sent by Micaela Lopez
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