Slice the steak diagonally against the grain into very thin strips. Score each piece lightly. (This prevents meat from curling as it is grilling). Combine remaining ingredients in bowl, mix well, then add meat. Allow to marinate for several hours or overnight. To prevent overcooking, grill meat just until it turns color, then remove from heat. Remember, all meat continues to cook even when taken off heat. Serve with rice. Posted to MC-Recipe Digest V1 #171 Date: Sun, 28 Jul 1996 12:28:13 -0700 From: Carey Starzinger - BBQ Mailing List NOTES : MasterCook formatted by: Garry Howard, Cambridge, MA firstname.lastname@example.org http://members.aol.com/garhow
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|Serving Size: 1 Serving (1438g)|
|Recipe Makes: 1|
|Calories from Fat: 1362 (48%)|
|Amt Per Serving||% DV|
|Total Fat 151.4g||202 %|
|Saturated Fat 51.6g||258 %|
|Monounsaturated Fat 63.5g|
|Polyunsanturated Fat 19.6g|
|Cholesterol 426.4mg||131 %|
|Sodium 1736.8mg||60 %|
|Potassium 3164.8mg||83 %|
|Total Carbohydrate 165.1g||49 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 161.2g|
|Protein 191.2g||273 %|
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Calories per serving: 2832
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