1/4 cup beef or vegetable stock
1/4 cup red wine
Flour or very fine unseasoned breadcrumbs
Mix stock and red wine. Set aside.
Sprinkle thin slices (or scaloppini-cut) of beef with Old Colony Sauce and dredge 1 side in flour or very fine unseasoned breadcrumbs. Sauté in butter about 3 minutes, each side. Pour stock-wine mixture into skillet, turn heat down to warm until ready to serve. Serve with a small amount of the sauce drizzled over the meat. Garnish with mushrooms.
Grilled London Broil a la Colony
Flank Steak (3-5 lbs.)
3-5 TBLS. of Old Colony Sauce
Fire up the grill to get coals nice and hot. In a large pan add flank steak and poke with a fork. Shake on Old Colony Sauce (approx. 1 TBLS per pound of beef). Coat the entire surface of steak prior to grilling. After the steak has been broiled on each side. Shake on more Old Colony Sauce, turn to other side and repeat. Remove steak from grill and place on cutting board. Add final touch of Old Colony Sauce to taste. Slice flank steak on a diagonal into 1/4 inch thick strips. Serve.
Broiled Salmon Steaks
Juice of 1 lime
2 tsps Old Colony Sauce
2 center-cut salmon steaks
sea salt or kosher salt to taste
Pickled ginger (optional)
Preheat broiler. Combine limejuice and Old Colony Sauce. Baste salmon and lightly sprinkle with salt. Broil 3-4 inches from flame for 4-5 minutes. Turn. Baste again, sprinkle with salt. Broil another 4-5 minutes. Garnish with lime peel and pickled ginger.
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