Burgundy-Marinated Steaks
Marinades that contain beer, lemon juice, wine or vinegar will
tenderize the meat as well as enhance the flavor.

BURGUNDY MARINADE:
1/2 tsp. salt
1/4 tsp. pepper
1 garlic clove, minced
1/2 cup oil
1/2 cup burgundy or dry red wine
2 Tbs. ketchup
2 Tbs. molasses
STEAK:
2 lbs. beef steaks

1. In 12x8-inch (2-quart) baking dish or large plastic bag, combine
all marinade ingredients; mix well. Add steak; turn to coat. Cover
dish or seal bag. Tender steaks should be marinated no more than 2
hours. Marinate less tender steaks at least 3 hours or overnight in
the refrigerator, turning occasionally.<WBR>*
2. Heat grill. When ready to barbecue, drain steaks, reserving
marinade. Place steaks on gas grill over medium heat or on charcoal
grill 4 to 6 inches from medium coals. Cook to desired doneness (see
Cook's Note, below), turning once and basting frequently with reserved
marinade. Discard any remaining marinade. 6 servings.

BROILER DIRECTIONS:
Prepare recipe as directed. Place steaks on broiler pan; broil 4 to 6
inches from heat until of desired doneness (see Cook's Note, below),
turning once and basting frequently with reserved marinade. Discard
any remaining marinade.

TIP:
*Chuck and top round are examples of less tneder cuts that will
require a longer marinating time.

Cook's Note:
TIMETABLE FOR GRILLING STEAK:
Steak Thickness Total
Cooking Time in Minutes (Rare to Medium)
Rib, Rib Eye or Top Loin 3/4 to 1 inch 12
to 16 (3/4 inch) or 15 to 20 (1 inch)
Sirloin, Porterhouse, T-Bone 1-1/2 inches 22 to 30
Top Sirloin
Chuck 3/4 to 1 inch
14 to 20 minutes
1-1/2 inches
18 to 24
Top Round 3/4 to 1 inch 22 to 26
1-1/2 inches
28 to 35
Tenderloin 1 inch
6 to 8
1-1/2 inches
8 to 10 minutes
2 inches
10 to 12

TIMETABLE FOR BROILER STEAK
Steak Thickness
Total Cooking Time in Minutes (Rare to Medium)
Rib, Rib Eye or Top Loin 3/4 inch
8 to 12
1 inch
15 to 20
1-1/2 inches
25 to 30
Sirloin, Porterhouse, or T-Bone 3/4 inches
10 to 15 minutes
1 inch
20 to 25
1-1/2 inches
30 to 35
Tenderloin (Filet Mignon) 1 inch
10 to 15 minutes
2 inches
15 to 20 minutes
Chuck 3/4 inch
14 to 20 minutes
1 inch
20 to 25
1-1/2 inches
30 to 35
Top Round 1 inch
20 to 30
1-1/2 inches
30 to 35

-Pillsbury Classic Cookbooks, June 1992