FOR STEAK: Combine first 6 ingredients in glass baking dish. Add steak and turn to coat. Cover and marinate overnight, turning occasionally. FOR SAUCE: Mix first 3 ingredients in small bowl. Season with generous amount of pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Prepare barbecue (high heat). Drain steak. Pour marinade into small saucepan and boil 1 minute. Season steak with generous amount of pepper. Grill to desired doneness, basting occasionally with marinade, about 6 minutes per side for rare. Transfer steak to plate and let stand at least 15 minutes. (Can be prepared up to 2 hours ahead.) Cut steak across grain into thin diagonal slices. Line platter with romaine leaves. Top with steak. Serve warm or at room temperature with horseradish sauce. Serves 6. Bon Appetit August 1994
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|Serving Size: 1 Serving (1841g)|
|Recipe Makes: 1|
|Calories from Fat: 796 (47%)|
|Amt Per Serving||% DV|
|Total Fat 88.5g||118 %|
|Saturated Fat 37.7g||189 %|
|Monounsaturated Fat 35.6g|
|Polyunsanturated Fat 4g|
|Cholesterol 358.5mg||110 %|
|Sodium 2571.2mg||89 %|
|Potassium 3365.1mg||89 %|
|Total Carbohydrate 15.3g||5 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 12.4g|
|Protein 197.4g||282 %|
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Calories per serving: 1707
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