1 lb top London broil or flank steak
1/2 c red wine
1/2 c olive oil
1/2 c beef broth
1 large green pepper, seeded
and chopped
1 c cherry tomatoes, halved
1 c fresh mushrooms, sliced
1 t oregano
1/4 c brandy
2-3 c cooked whole wheat
pasta
Makes 4 servings
In a shallow baking dish, combine the red wine and olive oil.
Place the beef in this marinade and refrigerate for 2 hours,
turning the beef over once.
Grill over medium heat until desired level of doneness is
reached, then cut into 1" cubes. Combine the broth,
vegetables, mushrooms, and oregano in a large skillet and boil.
Reduce heat, cover, and simmer for 10 minutes. Add meat,
then pour brandy in center of skillet and light (see "How to Light
Your Fire" for warning and torching instructions). Gently stir
everything together and then serve over pasta.
1/2 c red wine
1/2 c olive oil
1/2 c beef broth
1 large green pepper, seeded
and chopped
1 c cherry tomatoes, halved
1 c fresh mushrooms, sliced
1 t oregano
1/4 c brandy
2-3 c cooked whole wheat
pasta
Makes 4 servings
In a shallow baking dish, combine the red wine and olive oil.
Place the beef in this marinade and refrigerate for 2 hours,
turning the beef over once.
Grill over medium heat until desired level of doneness is
reached, then cut into 1" cubes. Combine the broth,
vegetables, mushrooms, and oregano in a large skillet and boil.
Reduce heat, cover, and simmer for 10 minutes. Add meat,
then pour brandy in center of skillet and light (see "How to Light
Your Fire" for warning and torching instructions). Gently stir
everything together and then serve over pasta.
