Post by chief_cook2 on Jan 8, 2003 11:54:02 GMT -6
2 lb. top sirloin steak, cut 2 1/2 inches thick
2 T. garlic spread
2 T. vegetable oil
1 tsp. salt
1 1/2 tsp. seasoned pepper
1/2 C. Cheddar cheese, shredded
1 C. bread crumbs
Trim fat from steak. Make a paste from garlic spread, vegetable oil, salt and seasoned pepper. Spread on both sides of steak.
Combine cheese and bread crumbs; pat on steak. Place steak in brown paper bag (large enough to fit steak comfortably). Seal loosely with paper clips. Bake in preheated 375ºF oven for 30 minutes. Increase oven temperature to 425ºF and bake steak for 15 minutes longer. Unseal bag to serve.
AFTERTHOUGHTS: For easy handling, place bag on cookie sheet during baking. Annette advises, "You can bake steak early in the day, then bake at 425ºF just before serving. The steak is out of this world." Yields 6 servings.
Per Serving: 338 Calories; 15g Fat (40.8% calories from fat); 35g Protein; 14g Carbohydrate; trace Dietary Fiber; 98mg Cholesterol; 654mg Sodium
Exchanges: 1 Grain (Starch); 4 1/2 Lean Meat; 1 1/2 Fat
2 T. garlic spread
2 T. vegetable oil
1 tsp. salt
1 1/2 tsp. seasoned pepper
1/2 C. Cheddar cheese, shredded
1 C. bread crumbs
Trim fat from steak. Make a paste from garlic spread, vegetable oil, salt and seasoned pepper. Spread on both sides of steak.
Combine cheese and bread crumbs; pat on steak. Place steak in brown paper bag (large enough to fit steak comfortably). Seal loosely with paper clips. Bake in preheated 375ºF oven for 30 minutes. Increase oven temperature to 425ºF and bake steak for 15 minutes longer. Unseal bag to serve.
AFTERTHOUGHTS: For easy handling, place bag on cookie sheet during baking. Annette advises, "You can bake steak early in the day, then bake at 425ºF just before serving. The steak is out of this world." Yields 6 servings.
Per Serving: 338 Calories; 15g Fat (40.8% calories from fat); 35g Protein; 14g Carbohydrate; trace Dietary Fiber; 98mg Cholesterol; 654mg Sodium
Exchanges: 1 Grain (Starch); 4 1/2 Lean Meat; 1 1/2 Fat