Subj : BH&G 3192
To   : All
From : Dave Drum
Date : Fri Jul 02 2021 10:57:12

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Steak On The Coals w/Pickled Peppers
 Categories: Beef, Vegetables, Chilies
      Yield: 10 Servings
 
      2 lb Assorted peppers; miniature
           - sweet peppers, Anaheim
           - and/or banana chilies
           - stemmed, seeded, in thin
           - rings
      4 c  Red wine vinegar
      4 c  Water
    1/2 c  Granulated sugar
    1/4 c  Pickling spice
    1/4 c  Kosher salt
      4 lb Skirt or flank steak
           Oil
           Salt & black pepper
 
  Place all peppers in a very large heat-proof non-reactive
  container; set aside. In a large nonreactive pot combine
  the vinegar, water, sugar, pickling spice, and 1/4 cup
  salt. Bring to boiling, stirring to dissolve sugar. Pour
  the hot liquid over peppers and stir. Cover with plastic
  wrap and allow to cool to room temperature. Once cool,
  place in an air tight container and chill up to 4 hours.
  Drain, discarding liquid.
  
  Brush meat lightly with oil and season with salt and
  black pepper. Let stand while preparing coals.
  
  Light natural wood charcoal and allow to get white hot.
  Spread out in an even layer. Place meat directly on coals
  and grill for 3 minutes for skirt steak or 5 minutes for
  flank steak, turning once (use tongs to remove any coals
  that stick to steak). Remove and wrap in foil. Let stand
  for 5 minutes. Use a sharp knife to very thinly slice
  meat across the grain. Serve with peppers.
  
  Makes: 10 servings
  
  Better Homes & Gardens | May 2015
  
  MM Format by Dave Drum - 25 May 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... If studying history makes you proud & happy it's not real history.

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