ANNETTE FUNICELLO’S STEAK IN A BAG
2 lb. top sirloin steak, cut 2 1/2 inches thick
2 T. garlic spread
2 T. vegetable oil
1 tsp. salt
1 1/2 tsp. seasoned pepper
1/2 C. Cheddar cheese, shredded
1 C. bread crumbs
Trim fat from steak. Make a paste from garlic spread,
vegetable oil, salt and seasoned pepper. Spread on both
sides of steak.
Combine cheese and bread crumbs; pat on steak. Place
steak in brown paper bag (large enough to fit steak
comfortably). Seal loosely with paper clips. Bake in
preheated 375ÂºF oven for 30 minutes. Increase oven
temperature to 425ÂºF and bake steak for 15 minutes longer.
Unseal bag to serve.
AFTERTHOUGHTS: For easy handling, place bag on
cookie sheet during baking. Annette advises, “You can
bake steak early in the day, then bake at 425ÂºF just before
serving. The steak is out of this world.” Yields 6 servings.
Per Serving: 338 Calories; 15g Fat (40.8% calories from
fat); 35g Protein; 14g Carbohydrate; trace Dietary Fiber;
98mg Cholesterol; 654mg Sodium
Exchanges: 1 Grain (Starch); 4 1/2 Lean Meat; 1 1/2 Fat