| | Directions | | 1. Cut sirloin against grain into 2 inch strips. Combine marinade ingredients (wine through parsley) in large bowl and place in 2 resealable plastic bags.
2. Divide strips and marinade into both bags, refrigerating for 2-3 hours, turning twice.
3. Preheat grill to medium-high. Spray or oil to prevent sticking. Discard marinade. Grill strips 4 minutes, turning once, or to taste. Remove meat to platter. Serve with sourdough bread, steak sauce, barbeque sauce, grilled onions, pickles or spicy mustard. |
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Cook Time: 5 minutes
Servings: 6
Serving Size: 4 ounces
|  | | Ingredients | | - | | 3/4 pint Burgundy or Cabernet Sauvignon Wine |
| - | | 3 tablespoons extra virgin olive oil |
| - | | 2 cloves chopped garlic |
| - | | 4 tablespoons chopped fresh rosemary |
| - | | 2 bulbs minced shallots |
| - | | 2 tablespoons chopped fresh parsley |
| - | | 1 1/2 pounds sirloin |
| - | | 12 pieces sourdough bread |
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