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Kitchen Mailbox Countdown to Dinner Dining
Countdown To Dinner: Grilled sirloin an anytime indulgence

Thursday, November 04, 1999

Tested by Rebecca Sodergren

Grilling isn't limited strictly to summer, especially if you're Pat Roach, who keeps her grill right outside on the patio and cooks on it all through the winter.

She found her Pepper Sirloin Steak recipe in a magazine, and it's become a favorite.

We don't have a grill, so we tested this on the broiler (the other option she gives in the recipe), but we'd bet the grill is best.

A retired psychiatric nurse instructor, Pat and her husband, Tom, live in Bridgeville. They have one son, Dennis, who lives in Cecil Township with his wife, Susan, and daughter, Emily, 6.

Besides cooking, Roach enjoys reading and writing articles about psychiatric nursing. She and her husband also like to travel, logging several visits to the Caribbean, Canada, Mexico and various parts of the United States.

She suggests serving this steak with grilled vegetables and a tossed salad. In addition to that, we would also suggest that you get just the right kind of steak.

Our grocery store didn't have 2-pound sirloins in stock, so we bought two one-pound sirloins, but they weren't thick enough and the final outcome just wasn't the same. You might even consider going to a butcher shop, meat market or farm market to get just the right kind of beef for this upscale dish.

If you also have a favorite quick recipe, consider submitting it to Countdown to Dinner -- you could win a free cookbook as Roach did. Just consult the rules below.

Pepper Sirloin Steak

1 2-pound sirloin steak, cut in serving size portions
1/3 cup butter or margarine
1/4 cup chopped fresh or dried parsley
1/4 cup minced onion
2 tablespoons Worcestershire sauce
1 teaspoon freshly ground pepper

Preheat grill or broiler.

Lightly score edges of steak at 1 inch intervals.

Mix butter, parsley, Worcestershire and onion in a small saucepan. Heat over low heat until butter melts.

Place steak on grill or broiler pan. Brush with butter mixture.

Cook and baste for 6 to 8 minutes per side for medium well done. Or cook to preference.

Place steak on a serving platter. Cut slices across the grain.

Do you have an entrée, salad or vegetable side dish recipe (no desserts, please!) that can be made in 30 minutes or less from six ingredients or fewer (not counting water, salt and pepper)? Share it with Countdown to Dinner.

The PG tests all recipes and if we select your recipe for publication, you'll receive a free selection from our cookbook grab bag of current releases.

Send your recipe to Countdown to Dinner, Post-Gazette Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222, or fax to 412-263-1313.

Please include your name, neighborhood and daytime phone number. Or e-mail to: nanderson@post-gazette.com.

Questions? Call 412-263-1760.

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