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Prep Time: 60 Minutes Cook Time: 24 Minutes |
Ready In: 84 Minutes Servings: 4 |
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The man, Clahan, and his wife didn't have any children and passed this recipe on as their legacy. It's been one of my family favorites for a decade. I serve it as dinner and also as an appetizer. I did reduce the amount of sauce from the original recipe, but you can double it, if you want more. This recipe has never failed to draw raves. Ingredients:
2 1/2 lbs top sirloin steaks, 1 and 1/2 inches thick |
2 tablespoons yellow mustard |
1 tablespoon minced garlic clove |
2 tablespoons worcestershire sauce |
1/2 teaspoon black pepper, fine grind |
1 loaf white bread, toasted |
1/2 cup butter |
1 tablespoon worcestershire sauce |
1 tablespoon minced garlic clove |
2 tablespoons red wine |
1/8 teaspoon salt and pepper |
Directions:
1. Trim off all fat from the steak.
2. Mix the mustard, garlic, worcestershire and pepper in a small bowl.
3. Spread the marinade all over the steak. Marinate at room temperature for 1-2 hours, but do not marinate for more than 2 hours.
4. Preheat the grill. Cook 10-12 minutes per side for medium-rare. Let meat rest before slicing across grain in 1/4 inch slices (I use an electric knife.)
5. In a small saucepan, combine the sauce ingredients. Cook over a medium heat for 5 minutes.
6. Cut the toast into thirds.
7. Place a slice of the sirloin on top of the toast section. Drizzle with the sauce.
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