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    Nutrition Info . . .


    Ingredients Jump to Instructions ↓

    1. 4 lb. petite sirloin (crosscut)

    2. 1 tbsp. basil

    3. 1 tbsp. lemon pepper

    4. 1 tsp. rosemary

    5. 1 cup A- 1 Steak Sauce

    6. 1/4 cup Po' Hembly Mild Gourmet Sauce (chili marinade may be substituted if you can't find this. It is available in the Northwest.)

    7. 1/4 cup Hickory Smoke Barbecue Sauce

    Instructions Jump to Ingredients ↑

    1. For crosscut: Crosscut top and bottom, sprinkle herbs on top and bottom, and rub into meat. Place in gallon-sized freezer bag.

    2. Remove steaks and reserve marinade. Place on barbecue and set at medium-high. Use marinade to brush over cooking steaks. Cook for 5 minutes on each side for medium to medium-well. Strips: This variety is best as a kabob or panfried to serve over fettuccine. Cubes: This variety is great in the slow cooker. Double the marinade sauce and this can be an excellent appetizer.


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