Grilled Salisbury Steak In Belmont Sauce

Course : Grilling
Serves: 6
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1 3/4 pounds finely ground lean chuck beef
2 tablespoons grated onion
2 tablespoons grated ran green bell pepper
1 cloves garlic -- mashed
1 1/2 tablespoons finely chopped chives
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
2 pinches powdered thyme
-----Belmont sauce-----
3 tablespoons butter
1/3 cup tomato ketchup
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
2 dashes Tabasco sauce
1 teaspoon prepared mustard
1 teaspoon salt
1/2 teaspoon black pepper
1 dash mace to taste
1 dashes dry sherry wine

Preparation / Directions:

Mix all ingredients together and shape into 6 individual small steaks, about 3/4" thick. Sprinkle with seasoned flour and brush with olive oil. Grill them for 5 to 6 minutes or more on each side, depending on degree of doneness desired. Belmont Sauce: Melt butter with the rest of the ingredients. Blend well. Stir in 2 tbs sherry and bring almost to a boiling point. Arrange steaks on a hot platter and pour sauce over them.

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