Hunan Steak

Sheri Zarnick


From the Farmhouse Wall collection. All these recipes tell a story and drop clues from their origins of the cook who lovingly cooked for her family and friends in a very well equipped kitchen in her cozy farmhouse near the turn of the 19th Century. Who also lovingly wrote each and every cherished recipe on her kitchen walls.

★★★★★ 1 vote
10 Min
20 Min


1 1/2 lb
boneless top round of beef 1 1/2" thick
1/4 c
olive oil
1/4 c
red wine
1 Tbsp
worcestershire sauce
1 Tbsp
soy sauce
2 clove
garlic, minced or pressed
1 tsp
rosemary leaves, crushed
1/8 tsp
red hot pepper flakes


1Place beef into rimmed dish such as a 10" pie plate.
combine oil, wine, Worcestershire sauce, soy sauce, garlic, rosemary and pepper flakes. Pour over meat.
2Cover and marinate 8-10 hours in the icebox, or as long as overnight.
3Remove from marinade but do not dry meat. Place over hot charcoals or under a preheated broiler, about 6" from the source of heat.
4Broil 10 minutes, one each side for Rare.
12 minutes for Med. Rare...other than that it's up to you.
5Cut in thin diagonal slices to serve on a bed of green salad with fresh mushrooms, tomatoes, and avocados. Grilled potatoes in foil packets on the grill with onion and butter. And a hot Crusty bread to complete the meal.

About this Recipe

Course/Dish: Steaks and Chops
Main Ingredient: Beef
Regional Style: Hungarian