Early Bird Special
- SERVES
- 6
- COOK TIME
- 35 Min
Our Early Bird Special recipe comes from a popular diner in the South that knows how to make one flavorful steak. We didn't want you to miss out on this special meal, so we made sure to get the recipe so you can make it in your very own kitchen!
What You'll Need
- 1 (2 to 2-1/2 pound) beef top round (1 to 1-1-/2 inch thick)
- 1 can (10 ounces) condensed French onion soup
- 1 1/2 cup Burgundy or other dry red wine
- 1 tablespoon minced garlic
- 1 tablespoon sugar
- 2 teaspoon light soy sauce
- 1/4 teaspoon ground ginger
- 2 tablespoon all-purpose flour
- 1/4 cup water
What to Do
- Place the beef in a large resealable plastic storage bag and place open-end up in a deep bowl.
- In a medium-sized bowl, combine the soup, wine, garlic, sugar, soy sauce, and ginger; mix well. Pour over the beef in the bag and seal tightly. Chill for 8 hours or overnight, turning the bag occasionally to marinate evenly.
- Preheat the broiler.
- Remove the beef to a broiler pan or rimmed baking sheet that has been coated with nonstick vegetable spray, reserving the marinade. Broil the meat for 18 to 20 minutes for medium-rare, or to desired doneness, turning halfway through the cooking.
- Meanwhile, place the marinade in a small saucepan and bring to a boil over medium-high heat.
- In a small bowl, combine the flour and water; whisk until the flour is dissolved. Slowly add the flour mixture to the boiling marinade, then reduce the heat to medium-low and simmer for 3 to 4 minutes, or until the sauce thickens.
- Slice the meat across the grain and serve with the Burgundy onion sauce from the pan.
Notes
According to the Texas Beef Council, beef top round should be placed 4 inches from the broiler and cooked 9 to 10 minutes per side.