G
Guest
Guest
I made this last night, really good. I used porterhouse instead and since only wife and I were eating I cut the recipe into 1/4. next time I'll do toast points instead of strips, and go easy on the sauce - it's very rich.
-snip-
Clahan's Jersey Beef
2 (2 pound, 1 1/2 inches thick) top sirloin
2 tablespoons yellow mustard
1 tablespoon crushed garlic
2 tablespoons Worcestershire sauce
1 teaspoon black pepper
1 loaf white sandwich bread (must be white bread)
Sauce:
1 pound unsalted butter
1/4 cup Worcestershire sauce
4 tablespoons crushed garlic
1/4 cup Madeira wine
1/2 tablespoon black pepper
1/2 teaspoon salt
On cutting board, remove all the fat and gristle from sirloin. Marinate by spreading mustard and garlic over top. Add
Worcestershire sauce, black pepper and salt. Let the meat marinate at room temperature for at least one hour (but not
more that 2). When ready to cook, start barbecue and let it warm up for about ten minutes. Place the beef on the grill. Cook
for 8 minutes per side, (medium rare) or until the beef is done to your taste. Transfer beef to carving board, using barbecue
tongs. Carve the beef by slicing across the grain into strips 1/4-inch thick. At the same time that you transfer the beef, start
toasting the white sandwich bread. Slice the bread into 3 strips and place on serving platter. Arrange beef on top of sliced
bread.
In a saucepan on the grill, heat unsalted butter. Add Worcestershire sauce, garlic, wine, pepper, salt and, whisking
constantly, cook over medium heat for about 5 minutes. Remove saucepan from grill and spoon the sauce over the beef and
bread. Serve immediately. Must eat while hot, and must be eaten using your fingers.
-snip-
Clahan's Jersey Beef
2 (2 pound, 1 1/2 inches thick) top sirloin
2 tablespoons yellow mustard
1 tablespoon crushed garlic
2 tablespoons Worcestershire sauce
1 teaspoon black pepper
1 loaf white sandwich bread (must be white bread)
Sauce:
1 pound unsalted butter
1/4 cup Worcestershire sauce
4 tablespoons crushed garlic
1/4 cup Madeira wine
1/2 tablespoon black pepper
1/2 teaspoon salt
On cutting board, remove all the fat and gristle from sirloin. Marinate by spreading mustard and garlic over top. Add
Worcestershire sauce, black pepper and salt. Let the meat marinate at room temperature for at least one hour (but not
more that 2). When ready to cook, start barbecue and let it warm up for about ten minutes. Place the beef on the grill. Cook
for 8 minutes per side, (medium rare) or until the beef is done to your taste. Transfer beef to carving board, using barbecue
tongs. Carve the beef by slicing across the grain into strips 1/4-inch thick. At the same time that you transfer the beef, start
toasting the white sandwich bread. Slice the bread into 3 strips and place on serving platter. Arrange beef on top of sliced
bread.
In a saucepan on the grill, heat unsalted butter. Add Worcestershire sauce, garlic, wine, pepper, salt and, whisking
constantly, cook over medium heat for about 5 minutes. Remove saucepan from grill and spoon the sauce over the beef and
bread. Serve immediately. Must eat while hot, and must be eaten using your fingers.