Greek Recipe Scallops Au GratinSCALLOPS AU GRATIN Qty Measurement Ingredient ----- ------------------- ---------------------------------------------- 1 lb scallops 2 Tbsps lemon juice 2 Tbsps white wine 2 Tbsps butter or margarine 3 Tbsps...
Archiving a family favourite recipe...
Grilled Marinated Flank Steak 1 1/2 cups beer, 4 scallions, minced, 1/3 cup vegetable oil, 3 tablespoons soy sauce, 2 tablespoons light brown sugar, 1 tablespoon peeled and minced gingerroot, 2 garlic cloves, minced, 1 teaspoon salt, 1 teaspoon red pepper flakes, a 1 1/2 to 1 3/4 pound flank steak, crusty white bread and shalIot butter (recipe follows) as accompaniments In a large ceramic or glbutt dish combine welI the beer, the scallions, the oil, the soy sauce, the sugar, the gingerroot, the garlic, the salt, and the red pepper flakes, add the flank steak, turning it to coat it with the marinade, and let it marinate, covered and chilled, turning it occasionally, overnight or for up to 3 days. Drain the flank steak, pat it dry, and grilI it over a bed of glowing coals or broil it on the rack of a broiler pan under a preheated broiler about 2 inches from the heat for 5 minutes on each side for medium-rare meat. Transfer the steak to a cutting board and let it cool. (The steak may be prepared up to 1 day ahead and kept covered and chilled.) Cut the steak diagonally across the grain into very thin slices, transfer it to a large portable container, and serve it at room temperature on slices of the bread spread with the butter. Serves 4 to 6.
Shallot Butter
1/4 cup minced shallots, 1/2 cup dry red wine, 1 stick (1/2 cup) unsalted butter, softened, 2 tablespoons minced fresh parsley leaves
In a smalI stainless steel or enameled saucepan simmer the shallots in the wine, stirring occasionally, for 20 to 25 minutes, or until the wine is evaporated. Transfer the shalIots to a small bowl, let them cool, and combine them welI with the butter, the parsley, and salt and pepper to taste. (The butter may be prepared several days ahead and kept covered and chilIed.) Transfer the butter to a portable container and keep it cool. Makes about 3/4 cup.
Gourmet Magazine July 1983
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