*  Exported from  MasterCook  *

                   Cowboy Steak With Jack Daniels Sauce

Recipe By     : Executive Chef Bruce Jacobs
Serving Size  : 2    Preparation Time :0:00
Categories    : Beef                             Grill

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Porterhouse Steaks (12 Oz Each)
                        = cut /2-inch thick
                        Marinade:
   3      Tablespoons   fresh lemon juice
   2      Tablespoons   olive oil
   2      Tablespoons   fresh rosemary -- minced
   2      Tablespoons   fresh thyme -- minced
   1 1/2  Tablespoons   whole black peppercorns
   2      Teaspoons     grated lemon zest
     1/2  Teaspoon      kosher salt
                        Sauce:
   2      Tablespoons   butter
     1/2                sweet onion -- sliced thin
   1      Large         portabella mushroom -- diced
     1/2  Tablespoon    garlic -- crushed
     1/4  Cup           Jack Daniels
     1/2  Cup           prepared brown sauce
                        = (such as Heinz Homestyle)
   2                    green onions -- chopped
                        Salt and freshly ground pepper to
                        taste
                        Potato Pockets (see recipe)

                                                            
In a food processor fitted with the metal blade or blender, 
combine lemon juice, olive oil, rosemary, thyme, black      
peppercorns, lemon zest and salt to form a paste. Rub the   
steaks with marinade and place them in a plastic sealable   
bag. Marinate overnight.                                    
                                                            
To prepare the sauce: In a large skillet, melt the butter.  
Add the onion, mushroom and garlic. Saute 5 to 7 minutes or 
until tender. Remove the pan from the heat and add Jack     
Daniels. Return the pan to the heat and flame the Jack      
Daniels. Mix in brown sauce. Heat through. Then stir in     
green onions, salt and pepper.                              
                                                            
At camp: Grill the steak over an open flame until desired   
degree of doneness is reached. Reheat sauce and pour it     
over meat. Serve with Potato Pockets.                       
                                                            
Cook's note: Marinate the steak and make the sauce the day  
before you leave. The sauce should be reheated just before  
serving. 2 servings.                                        
From executive chef Bruce Jacobs of Bristol Farms,          
Manhattan Beach, Calif. jmerrill@prodigy.com                
                                                            


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