|Bread Baking: An Artisan's Perspective|
|by Daniel T. DiMuzio|
A guide to making artisan breads practically and profitably, Bread Baking: An Artisan's Perspective includes step-by-step instructions on mixing, ...
71 - 80 of 140 for sirloin tip marinade
In a container ... all ingredients for marinade. Place steaks ... and leave in refrigerator overnight. Remove steaks from marinade and broil as desired.
Partially freeze steak ... Remove meat from marinade. Thread steak, ... skewers. Grill for 5 minutes or until desired doneness. Brush with reserved marinade.
Combine the first ... Remove meat from marinade, reserving marinade. ... of doneness, basting frequently with marinade. Serve with rice pilaf. Serves 6.
Cut steak into ... strips out of marinade; shake to ... grill; broil over medium heat just until well browned, turning and brushing with marinade. Serve hot.
In large bowl ... desired doneness. Reserve marinade. In small ... Whisk in peanut butter and 1/3 cup water. Heat through and serve sauce on side to dip.
Trim fat from ... Drain reserving the marinade. Wrap bacon ... coals for 15 minutes or until meat is at desired doneness. (I like to baste with marinade.)
Cut meat into ... beef strips from marinade, reserving marinade; ... pepper and pineapple together and grill until tender. Serve along with the steak strips.
Cook onion and ... shallow baking dish, pour marinade over. Cover, refrigerate 6 hours or overnight, turning occasionally. Grill, basting with marinade.
Blend peppers with ... to cover all meat. Marinade 8-10 hours or overnight. Skewer meat over hot coals, repeatedly basting with the marinade, frequently.
In large bowl ... drain meat. Reserve marinade using 6 skewers. ... depending on preference turn frequently and keep moist with marinade. Serve over rice.
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