Rocky Mountain Recipes 6-28-10 | TheFencePost.com

Rocky Mountain Recipes 6-28-10

2 lbs. Flank Steak

1 Sweet Onion, peeled, thinly sliced

2 Bay leaves, crushed

10 Black Peppercorns, whole

1/2 c. Raspberry vinegar

1/3 c. Olive oil

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1/2 c. Water

1 bunch Italian Parsley

3 sprigs Thyme

Salt and Pepper, to taste

Cut the steak crosswise at a 45 degree angle to make strips then set aside. Combine remaining ingredients in a large mixing bowl. Add the steak strips and marinate overnight in the refrigerator. To skewer, weave an 8-inch metal skewer through each strip of meat. Place the skewers over hot coals and grill for about 5 minutes, turning once. Serve immediately.

Iola Egle • Bella Vista, Ariz.

2 lbs. Flank Steak

1 Sweet Onion, peeled, thinly sliced

2 Bay leaves, crushed

10 Black Peppercorns, whole

1/2 c. Raspberry vinegar

1/3 c. Olive oil

1/2 c. Water

1 bunch Italian Parsley

3 sprigs Thyme

Salt and Pepper, to taste

Cut the steak crosswise at a 45 degree angle to make strips then set aside. Combine remaining ingredients in a large mixing bowl. Add the steak strips and marinate overnight in the refrigerator. To skewer, weave an 8-inch metal skewer through each strip of meat. Place the skewers over hot coals and grill for about 5 minutes, turning once. Serve immediately.

Iola Egle • Bella Vista, Ariz.

2 lbs. Flank Steak

1 Sweet Onion, peeled, thinly sliced

2 Bay leaves, crushed

10 Black Peppercorns, whole

1/2 c. Raspberry vinegar

1/3 c. Olive oil

1/2 c. Water

1 bunch Italian Parsley

3 sprigs Thyme

Salt and Pepper, to taste

Cut the steak crosswise at a 45 degree angle to make strips then set aside. Combine remaining ingredients in a large mixing bowl. Add the steak strips and marinate overnight in the refrigerator. To skewer, weave an 8-inch metal skewer through each strip of meat. Place the skewers over hot coals and grill for about 5 minutes, turning once. Serve immediately.

Iola Egle • Bella Vista, Ariz.

2 lbs. Flank Steak

1 Sweet Onion, peeled, thinly sliced

2 Bay leaves, crushed

10 Black Peppercorns, whole

1/2 c. Raspberry vinegar

1/3 c. Olive oil

1/2 c. Water

1 bunch Italian Parsley

3 sprigs Thyme

Salt and Pepper, to taste

Cut the steak crosswise at a 45 degree angle to make strips then set aside. Combine remaining ingredients in a large mixing bowl. Add the steak strips and marinate overnight in the refrigerator. To skewer, weave an 8-inch metal skewer through each strip of meat. Place the skewers over hot coals and grill for about 5 minutes, turning once. Serve immediately.

Iola Egle • Bella Vista, Ariz.

2 lbs. Flank Steak

1 Sweet Onion, peeled, thinly sliced

2 Bay leaves, crushed

10 Black Peppercorns, whole

1/2 c. Raspberry vinegar

1/3 c. Olive oil

1/2 c. Water

1 bunch Italian Parsley

3 sprigs Thyme

Salt and Pepper, to taste

Cut the steak crosswise at a 45 degree angle to make strips then set aside. Combine remaining ingredients in a large mixing bowl. Add the steak strips and marinate overnight in the refrigerator. To skewer, weave an 8-inch metal skewer through each strip of meat. Place the skewers over hot coals and grill for about 5 minutes, turning once. Serve immediately.

Iola Egle • Bella Vista, Ariz.

2 lbs. Flank Steak

1 Sweet Onion, peeled, thinly sliced

2 Bay leaves, crushed

10 Black Peppercorns, whole

1/2 c. Raspberry vinegar

1/3 c. Olive oil

1/2 c. Water

1 bunch Italian Parsley

3 sprigs Thyme

Salt and Pepper, to taste

Cut the steak crosswise at a 45 degree angle to make strips then set aside. Combine remaining ingredients in a large mixing bowl. Add the steak strips and marinate overnight in the refrigerator. To skewer, weave an 8-inch metal skewer through each strip of meat. Place the skewers over hot coals and grill for about 5 minutes, turning once. Serve immediately.

Iola Egle • Bella Vista, Ariz.