Apr. 2nd, 2013

nverland: (Poetry)
[personal profile] nverland
 photo b_bouquet-of-flowers_zps0dcd3bda.jpg

25th High School Reunion
by Linda Pastan

We come to hear the endings
of all the stories
in our anthology
of false starts:
how the girl who seemed
as hard as nails
was hammered
into shape;
how the athletes ran
out of races;
how under the skin
our skulls rise
to the surface
like rocks in the bed
of a drying stream.
Look! We have all
turned into
nverland: (Monthly-April)
[personal profile] nverland
Coffee Marinated Steak

* 2 tablespoons sesame seeds
* 6 tablespoons butter or margarine
* 1 medium onion, chopped
* 4 garlic cloves, minced
* 1 cup strong brewed coffee
* 1 cup soy sauce
* 2 tablespoons white vinegar
* 2 tablespoons Worcestershire sauce
* 2 pounds boneless beef top sirloin steak, cut 1 inch thick

1. In a skillet, toast sesame seeds in butter. Add onion and garlic; sauté until tender. In a bowl, combine the coffee, soy sauce, vinegar, and Worcestershire sauce and sesame seed mixture. Pour half into a large plastic bag; add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade.
2. Drain and discard marinade from steak. Grill steak, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Warm reserved marinade and serve with steak.


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