Sunday, October 10, 2010

Weekend Cook: Sirloin and Eye-round Medallions

I marinated these for 6 hours in commercial Italian dressing, plus the zest and juice of both a lime and a lemon.  They went on to a hot grill for 8 to 10 minutes a side, then on to the cool side of the grill for 20 minutes, cover down (with the hot side turned down to "low"). 

Rare steak salad with local tomatoes and Green Goddess dressing.