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Patti's Hickory-Smoke Barbecued Steak
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Patti Kean - dietician


  • 2 8 oz (224 grm) tender top sirloin steaks (other types of steak can be substituted but certainly use a tender steak)
  • 1/3 cup (80 ml) your favorite regular barbecue sauce
  • 4 drops of hickory smoke flavoring
  • 1/2 tsp (2 ml). seasoned pepper
  • 1 clove garlic, finely minced
  • 1/4 cup (60 ml) red wine
  • Mince garlic.
  • Mix all ingredients well in large baking dish.
  • Marinate steaks in mixture for 1 1/2 hours then place on hot barbecue.
  • Do not over cook steak as this will make it tough. (If it's to be well done, make it "just" well done.)
  • Serve with sauteed mushrooms over top, baked potatoes and fresh caesar salad.
  • Bon appetit!
A simple Canadian standard barbecue recipe that will impress your friends and can be made in minutes.

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