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Roxymom
Posted May 24, 2006 01:11 PM
KANSAS CITY STRIP STEAKS
Serves: 4
2 T. prepared horseradish
2 T. lemon juice
4 cloves garlic, minced
4 t. sugar
2 t. paprika
1 t. salt
1 t. pepper
½ t. instant beef bouillon granules
4 (8 oz.) beef top loin steaks, cut 1 inch thick
Combine horseradish, lemon juice, garlic, sugar, paprika, salt, pepper, and the instant beef bouillon granules. Trim fat from meat. Rub mixture on both sides of steak. Cover; refrigerate steaks 1 hour.
Grill on rack of uncovered grill directly over medium coals to desired doneness, turning once.
Posted May 24, 2006 01:11 PM
KANSAS CITY STRIP STEAKS
Serves: 4
2 T. prepared horseradish
2 T. lemon juice
4 cloves garlic, minced
4 t. sugar
2 t. paprika
1 t. salt
1 t. pepper
½ t. instant beef bouillon granules
4 (8 oz.) beef top loin steaks, cut 1 inch thick
Combine horseradish, lemon juice, garlic, sugar, paprika, salt, pepper, and the instant beef bouillon granules. Trim fat from meat. Rub mixture on both sides of steak. Cover; refrigerate steaks 1 hour.
Grill on rack of uncovered grill directly over medium coals to desired doneness, turning once.