Accompaniment: Sauteed Portobello and cremini mushrooms (recipe follows) Pat steak dry and cut crosswise at a 45 degree angle into 2 equal pieces. Season steaks with salt and pepper and transfer to a large resealable heavy-duty plastic bag. Chop shallots and in a bowl stir together with vinegar, sugar, and soy sauce. Pour marinade into bag. Marinate steaks, covered and chilled, turning bag over at least once, at least 2 hours and up to 2 days. Prepare grill. Remove steaks from bag and discard marinade. Grill steaks on a lightly oiled rack set 5 to 6-inches over glowing coals 7 to 9 minutes on each side for medium-rare. (Alternatively, grill steaks in 2 batches in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) Transfer steaks as cooked to a cutting board and let stand 10 minutes. Cut steak at a 45 degree angle across grain into thin slices. Serve steak with sauteed mushrooms. Yield: 4 servings COOKING LIVE SHOW #CL9153 All recipes courtesy of Gourmet Magazine Posted to MM-Recipes Digest V4 #9 by firstname.lastname@example.org (valerie) on Mar 02, 1999
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|Serving Size: 1 Serving (266g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 145 (33%)|
|Amt Per Serving||% DV|
|Total Fat 16.1g||21 %|
|Saturated Fat 6.7g||33 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 78.4mg||24 %|
|Sodium 288.6mg||10 %|
|Potassium 796.7mg||21 %|
|Total Carbohydrate 22.4g||7 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 22.4g|
|Protein 48.2g||69 %|
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Calories per serving: 437
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