Sunday, December 16, 2007


2/3 c. beer
1/3 c. cooking oil
1 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
2 lb. flank steak, about 1 inch thick
2 tbsp. butter or margarine
1/2 tsp. paprika
4 c. sliced onion
12 slices French bread, toasted
1 c. dairy sour cream, warmed
1/2 tsp. prepared horseradish
In shallow dish, combine beer, oil, salt, garlic powder and pepper. Place flank
steak in marinade; cover. Marinate overnight in refrigerator or several hours at
room temperature; drain. Broil flank steak 3 inches from heat for 5 to 7 minutes
on each side for medium rare. In saucepan, melt butter or margarine; blend in
paprika and a dash of salt. Add onion; cook until tender but not brown. Thinly
slice meat on the diagonal across grain. For each serving arrange meat slices of
2 slices French bread. Top with onions. combine sour cream and horseradish;
spoon onto each sandwich. Sprinkle with paprika. Makes 6 servings.

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