 |
Prep Time: 1 Minutes Cook Time: 12 Minutes |
Ready In: 13 Minutes Servings: 8 |
|
From the Kansas City Barbecue Society Cookbook. (Note: The chilling time is included in the prep calculation.) Ingredients:
2 tablespoons prepared horseradish |
2 tablespoons lemon juice |
4 garlic cloves, minced |
4 teaspoons sugar |
2 teaspoons paprika |
1 teaspoon salt |
1 teaspoon black pepper |
1/2 teaspoon beef bouillon granules |
4 (8 ounce) top loin beef, steaks, cut 1-inch thick |
Directions:
1. Combine horseradish, lemon juice, garlic, sugar, paprika, salt, black pepper, and the bouillon granules.
2. Trim fat from the meat.
3. Rub mixture on both sides of steaks.
4. Cover; chill in refrigerator for 1 hour.
5. Grill on rack of uncovered grill directly over medium coals to desired doneness, turning once.
6. (Allow 12 to 15 minutes for medium).
|
|