NOVEMBER 2004 Issue-anyone? Please help

[palombi1]

Hi -
I am in desperate need of a recipe out of the November 2004 issue. I know that I should look online but the recipe is not listed. I am looking for the red wine marintaed steak sandwich. I started marinating the meant today and then I lost my recipe at work! I have looked everywhere for it and I am out of luck. If you have the issue can you please send me the recipe? Thanks so much!
Melissa

[kbs]

Hi Melissa-
Welcome to the boards!

I have the recipe at home in Mastercook- do you need it this instant, or can you wait until 6 tonight?

I was very annoyed that all of the dinner tonight recipes from that issue weren't online. :mad: It meant I had to type them in manually, which is sometimes enough to discourage me from entering them at all.

I'll post it tonight if no one else has it available.

-Kim

[palombi1]

I really appreciate your help! Really anything is better than not getting the recipe at all. Thank you so much.
BUT PLEASE IF ANYONE HAS THIS ANY SOONER I WOULD BE VERY HAPPY!

[tbb113]

Here you go

Red Wine-Marinated Steak Sandwiches

Beef:
1/2 cup dry red wine
3 tbsp low-sodium soy sauce
2 tbsp Worcesterhire sauce
2 tbsp fresh lemon juice
2 tbsp Dijon mustard
1 1/2 tsp coarsely ground black pepper
1 tsp dried thyme
1 pound flank steak, trimmed

Horseradish Cream
1/4 cup fat-free sour cream
1 tbsp prepared horseradish
1 tbsp Dijon mustard

Greens:
1 tbsp minced shallots
1/4 tsp grated lemon rind
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1/2 tsp extravirgin olive oil
1/8 tsp black pepper
3 cups mixed salad greens

Remaining Ingredients
8 (1-ounce) slices diagonally cut French bread, toasted
1/2 cup (2 oz) shaved fresh Parmesan Cheese

1. To prepare beef, combine first 7 ingredients in a large zip-top plastic bag. Add steak, seal. Marinate in refrigerator 8 hours or overnight.
2. Heat a grill pan over medium-high heat. Remove steak from marinade, discard marinade. Add steak to pan, cook 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes, cut into thin slices.
3. To prepare horseradish cream, combine sour cream, horseradish and 1 tbsp mustard
4. To prepare greends, combine shallots and next 5 ingredients in a large bowl. Add salad greens, toss to coat
5. Spread about 1 tbsp horseradish cream evenly over each of 4 bread slices. Arrange steak and greens evenly over bread slices. Top each serving wiht 2 tbsp cheese and 1 bread slice.

[funnybone]

Here it is - I scanned it for you. Welcome to the boards!

Red Wine-Marinated Steak Sandwiches

Total time: 35 minutes
(does not include marinating time)
BEEF:
1/2 cup dry red wine
3 tablespoons low-sodium soy sauce
1 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1 1/2 teaspoons coarsely ground black pepper
1 teaspoon dried thyme
1 pound flank steak, trimmed
HORSERADISH CREAM:
1/4 cup fat-free sour cream
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
GREENS:
1 tablespoon minced shallots
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon grated lemon rind
1/2 teaspoon extravirgin olive oil
1/8 teaspoon black pepper
3 cups mixed salad greens
REMAINING INGREDIENTS:
8 (1 -ounce) slices diagonally cut French bread, toasted
1/2 cup (2 ounces) shaved fresh Parmesan cheese


1. To prepare beef, combine first 7 ingredients in a large zip-top plastic bag. Add steak, seal. Marinate in refrigerator for 8 hours or overnight.
2. Heat a grill pan over medium-high heat. Remove steak from marinade, discard marinade. Add steak to pan, cook 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes, thinly slice.
3. To prepare horseradish cream, combine 1/4 cup sour cream, 1 tablespoon horseradish, and 1 tablespoon mustard.
4. To prepare greens, combine shallots, 1 tablespoon lemon juice, 1 teaspoon mustard, rind, oil, and 1/8 teaspoon pepper in a large bowl. Add salad greens, toss to coat.
5. Spread about 1 tablespoon horseradish cream evenly over each of 4 bread slices, divide steak evenly over bread slices. Divide greens evenly over beef. Top each serving with 2 tablespoons cheese and 1 bread slice. Yield: 4 servings (serving size: 1 sandwich).

CALORIES 432 (32% from fat); FAT 15.2g (sat 6.6g, mono 5.9g, poly l.lg); PROTEIN 35.6g; CARB 36.6g; FIBER 3.3g; CHOL 69mg; IRON 4.9mg; SODIUM 889mg; CALC 292mg

Qucik tip: Prepare the marinade the night before and refrigerate, then add the steak in the morning to marinate until you're ready to make dinner.

[funnybone]

Now you have it twice. :D

[Grace]

There are lots of people here who have the magazines and MasterCook (the recipe software), so feel free to come anytime and request a recipe. You can be sure to get it, no problem.

I don't use MasterCook, but I have the magazine right here, and am in the mood to type! (Unusual for me, as others here know! :D ). So here you go (and let us know how you like this recipe, will you?!):

Red Wine-Marinated Steak Sandwiches

Beef:

1/2 cup dry red wine
3 Tblsp. low-sodium soy sauce
2 tblsp. Worcewstershire sauce
2 tblsp. fresh lemon juice
2 tblsp Dijon mustard
1-1/2 tsp. coarsely ground black pepper
1 tsp. dried thyme
1 pound flank steak, trimmed

Horseradish cream:

1/4 cup fat free sour cream
1 tblsp. prepared horseradish
1 tblsp. Dijon mustard

Greens:

1 tblsp. minced shallots
1 tblsp. fresh lemon juice
1 tsp. Dijon mustard
1/4 tsp. grated lemon rind
1/2 tsp. extravirgin olive oil
1/8 tsp. black pepper
3 cups mixed salad greens

Remaining ingredients:

8 (1-ounce) slices diagonally cut French bread, toasted
1/2 cup (2 ounces) shaved fresh parmesan cheese

1. To perpare beef, combine first 7 ingredients in a large zip-top plastic bag. Add steak, seal. Marinate in refrigerator for 8 hours or overnight.

2. Heat grill pan over medium high heat. Remove steak from marinade, discard marinade. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes, thinly slice.

3. To prepare horseradish cream, combine 1/4 cup sour cream, 1 tblsp. horseradish and 1 tblsp. mustard.

4. To prepare greens, combine shallots, 1 tblsp. lemon juice, 1 tsp. mustard, rind, oil and 1/8 tsp. pepper in a large bowl. Add salad grens, toss to coat.

5. Spread about 1 tblsp. horseradish cream evenly over each of 4 bread slices; divide steak evenly over bread slices. Eivide greens evenly over beef. Top each serving with 2 tblsp. cheese and 1 bread slice.

[Grace]

Make that three times! :D :D hee hee. Ask and you shall receive (and receive, and receive!!)

[funnybone]

Originally posted by Grace
Make that three times! :D :D hee hee. Ask and you shall receive (and receive, and receive!!)

:D

[lhall]

LOL!

I was sitting here with that issue so I typed it into mastercook but.....seeing as though 3 other people posted it at the same time I think I'll pass. :D

Sounds good though. I may fix that next week. :D

Leigh