Recipe by Pierre Dance
Carbonnade is the French term for meat grilled over coals. This recipe was on a 'free recipe' 3 X 5 card I picked up at a United Supermarket, I think it was in Quanah, Texas on US-287 Between Ft Worth and Amarillo. I found the card while cleaning out my old pickup,getting ready to sell it, it had been behind the drivers seat for years. I finally gave it a try, It ain't half bad. See what you think. IT DOES MARINATE OVERNIGHT.
Top Review by Montana Heart Song
This is very good! I just used regular chili powder. I also used a beer I buy for making pizza dough. Hubby and I would eat something similiar to this dish in Amarillo, at the truckstop. I think it was called Armadillo Steak. I bought my 1st "armadillo" a wooden one there to remember the dish! Small world! Thanks for posting
- 1 cup rich full bodied beer, i used a czech pilsner.
- 2⁄3 cup onion, chopped
- 1⁄3 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 4 teaspoons lemon juice
- 1⁄2 teaspoon freshly ground new mexico chile powder
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon paprika (Find a spice shop that sells the good stuff.)
- 4 top sirloin steaks, 1 inch thick
Directions See How It's Made
- Combine all ingredients except the steaks in a sauce pan over medium heat.
- Simmer uncovered for 5-6 minutes.
- Set aside to cool.
- Place each steak in a ziplock bag.
- Divide the marinade 1/4 into each bag.
- Place the bags in a bowl, to catch any drips.
- Marinate over night.
- Light off the grill to a medium heat.
- Grill 5-6 minutes on each side for rare.
- If you grill them longer don't blame me.
- Serve with"Corn on the Grill" Kemke#74628 and lots of cold beer.