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Steak Gets 48-Hour Marinade for Holiday Meal

November 30, 1989

Searching for a festive holiday appetizer. The following recipe, Beef Toasts Dijon, is a dish that host and hostess alike will be excited to present.

Flank steak slices are marinated up to 48 hours in a pungent blend of beer, soy sauce, honey, garlic, mustard and hot pepper sauce, which tenderizes the meat. You can make up the mustard butter early and keep it refrigerated until ready to use.

Just before the guests arrive, place a slice of steak on top of French bread rounds, a thick slice of butter and a final sprinkling of tarragon. Pop under the broiler just until butter melts and they're ready to serve.

BEEF TOASTS DIJON

1 pound beef flank steak

1 cup beer

1/4 cup soy sauce

2 tablespoons honey

2 cloves garlic, minced

1 tablespoon Dijon mustard

1/2 teaspoon hot pepper sauce

1 loaf baguette-style French bread, thinly sliced

Mustard Butter

Dried tarragon leaves

Trim excess fat from steak. Broil steak 3 inches from heat, 6 minutes per side for rare or to desired doneness. Slice steak across grain into thin slices. Combine beer, soy sauce, honey, garlic, mustard and hot pepper sauce in shallow baking dish and cover. Refrigerate at least 3 hours but no longer than 48.

Toast one side of each bread slice. Place steak slice on each and top with thin slice of Mustard Butter. Sprinkle with tarragon. Place under broiler just until butter melts. Arrange on serving platter. Makes 10 servings, 30 toasts.

Mustard Butter

1/2 cup butter or margarine, softened

2 teaspoons Dijon mustard

1 clove garlic, minced

1/8 teaspoon hot pepper sauce

Combine butter, mustard, garlic and hot pepper sauce and mix well. Form into log 3/4 inches in diameter and 8 inches long. Wrap in wax paper and refrigerate until firm.

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