FUTURE RESTAURANT RECIPES
RESTAURANT-STYLE MARINATED SIRLOIN STEAKS RECIPE: MEAT ...
Here's a marinade that adds flavor and tenderness to lean top sirloin.
Provided by WEBMD.COM
Yield 4 servings
Number Of Ingredients 11
Steps:
- In an 8-cup measure, whisk together balsamic vinegar, soy sauce, garlic, honey, olive oil, pepper, Worcestershire, onion, salt (if desired), and cayenne.
- Place steaks in a shallow glass dish and cover with the marinade. Turn to coat both sides well. Cover and marinate in refrigerator for up to two days.
- Preheat grill to medium-high heat. Lightly coat the grill grate with canola cooking spray or oil. Add steaks and grill 5-7 minutes per side, depending on the thickness of the steak and the desired doneness. Throw away any leftover marinade (because it has raw meat juices in it).
Nutrition Facts : Calories 313 calories, ProteinContent 32.5 g, CarbohydrateContent 19.3 g, FatContent 10.9 g, SaturatedFatContent 2.8 g, CholesterolContent 58.8 mg, SodiumContent 533 mg, SugarContent 14.7 g
RESTAURANT-STYLE FRENCH ONION SOUP RECIPE | ALLRECIPES
Classic French onion soup, similar to one you can get in a restaurant. Made with wine and sherry to bring out the beef flavor of the broth. Two different cheeses top it off to give it that bubbly, browned, and stretchy topping.
Provided by Jenny
Categories French Onion Soup
Total Time 1 hours 35 minutes
Prep Time 20 minutes
Cook Time 1 hours 15 minutes
Yield 6 servings
Number Of Ingredients 14
Steps:
- Melt butter in a large soup pot over medium heat. Cook and stir onions, garlic, salt, black pepper, and thyme until onions are soft and brown, about 30 minutes. Pour in red wine and sherry; bring to a boil. Reduce heat to low and simmer until you can no longer smell alcohol cooking off, about 15 more minutes.
- Sprinkle onion mixture with flour and stir until coated; cook for 10 minutes. Pour in broth, stir to blend in flour, and simmer until slightly thickened, about 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C) while soup is simmering. Arrange bread slices on a baking sheet and drizzle with olive oil.
- Toast the baguette slices in the preheated oven until golden brown, 12 to 14 minutes, turning the bread over halfway through cooking. Remove toast and set aside.
- Set an oven rack about 8 inches from the heat source and turn on the oven's broiler.
- Ladle soup into 6 oven-proof crocks, filling them about 3/4 full. Place 1 or 2 bread slices into the bowls and top each with a slice of Swiss cheese and a slice of provolone. Carefully place filled crocks onto a sturdy baking sheet.
- Broil soup until the cheese is browned and bubbling, 3 to 4 minutes.
Nutrition Facts : Calories 792.4 calories, CarbohydrateContent 77.2 g, CholesterolContent 86.3 mg, FatContent 37.7 g, FiberContent 7.2 g, ProteinContent 31.3 g, SaturatedFatContent 21.1 g, SodiumContent 2169.7 mg, SugarContent 15.6 g
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