GARLIC RUBBED ROASTED CABBAGE STEAKS
If you love cabbage, you are going to freak out about how good this is. Now, if you are on the fence about cabbage, you need to try this because this might be the recipe that converts you to a cabbage lover.
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This is a simple side dish worthy of a dinner party and couldn’t be easier to make. Four ingredients, a couple of minutes to prepare and toss in the oven for an hour.
Ingredients
1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices
1.5 tablespoons olive oil
2 to 3 large garlic cloves, smashed
kosher salt
freshly ground black pepper
spray olive oil OR non-stick cooking spray
Instructions:
1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.
2. Rub both sides of cabbage with smashed garlic.
3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.
5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy.
THE VERY
BEST SALISBURY STEAK
Ingredients
1 (10 1/2 ounce) cans campbells French onion soup
1 1/2 lbs ground beef
1/2 cup dry breadcrumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper, to taste
1 tablespoon all-purpose flour
1/4 cup ketchup
1 -3 teaspoon Worcestershire sauce, to taste
1/2 teaspoon mustard powder
1/4 cup water
Directions
In a large bowl, mix together 1/3 cup condensed French onion
soup with ground beef, bread crumbs, egg, salt and black pepper.
Shape into 6 oval patties.
In a large skillet over medium-high heat, brown both sides
of patties.
Pour off excess fat.
In a small bowl, blend flour and remaining soup until
smooth.
Mix in ketchup, water, Worcestershire sauce and mustard
powder.
Pour over meat in skillet.
Cover, and cook for 20 minutes, stirring occasionally.
1/2 cup olive oil
1/3 cup lemon juice
1/4 cup Worcestershire sauce
1 1/2 Tbsp garlic powder
3 Tbsp dried basil
1 1/2 Tbsp dried parsley flakes
1 tsp ground white pepper
1/8 tsp cayenne pepper
1 tsp minced garlic
Combine all ingredients. Pour marinade over meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
SKIRT STEAK WITH CHIMICHURRI SAUCE
Skirt Steak:One 1 1/2-pound skirt steak (about 1/2-inch thick), cut in half crosswise
Kosher salt and freshly ground black pepper
Vegetable oil, for brushing
1/2 cup Chimichurri Sauce
Season skirt steak lightly with salt and let sit at room temperature for 30 minutes. Pat dry with paper towels and season again with salt and pepper. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grate with oil. Cook until meat is nicely charred and medium-rare, 3 to 4 minutes per side. Transfer steak to a work surface; let rest for 5 to 10 minutes. Slice thinly against the grain and serve with Chimichurri Sauce.
Chimichurri
1/2 cup red wine vinegar
1 teaspoon kosher salt, more as needed
3 to 4 garlic cloves, thinly sliced or minced
1 shallot, finely chopped
1 Fresno chile or red jalapeño, finely chopped
2 cups minced fresh cilantro
1 cup minced flat-leaf parsley
1/3 cup finely chopped fresh oregano
3/4 cup extra virgin olive oil
Combine vinegar, 1 teaspoon salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce. To use as a marinade with beef or lamb: Put beef or lamb in a glass, stainless steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill for at least 3 hours or overnight. Remove meat from marinade, pat dry, and grill. Serve with reserved sauce.
CUBE STEAK IN THE CROCKPOT
1 large onion, thinly sliced1/3 cup all-purpose flour
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. black pepper
6 (about 4 oz. each) beef cube steaks
1 Tbsp. canola oil
3 c. water, divided
1 envelope brown gravy mix
1 envelope mushroom gravy mix
1 envelope onion gravy mix
Spray the inside of a 3-5 quart slow
cooker with nonstick cooking spray. Place the sliced onions in the slow cooker. Combine flour, garlic powder, onion powder and pepper in a large sealing plastic bag. Add steaks, a few at a time and shake until completely coated. Heat the oil in a large skillet over medium heat. Add the steaks, a few at a time, and cook until lightly browned on each side. Place the browned steaks on top of the onions in the slow cooker. Pour 2 c. water over all. Cover and cook on Low for 8 hours or until meat is tender. In a bowl, whisk together the 3 gravy mixes with remaining 1 cup water. Add to slow cooker and cover and cook on Low
for 30 minutes longer
PERFECTLY GRILLED STEAK
Recipe courtesy of Bobby Flay for Food Network Magazine4 1 1/4-to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed
2 tablespoons canola or extra-virgin olive oil
Kosher salt and freshly ground pepper
About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature. Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F). Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
HERB-CRUSTED FILET MIGNON
4 filet mignon, about 1 1/2 inches thick4 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon marjoram
1/4 teaspoon salt
1/4 teaspoon black pepper
Heat olive oil and garlic in a covered microwave safe bowl for 50-60 seconds. Remove and allow to cool. Add herbs and stir. Place filet mignon into a shallow glass dish. Pour herb mixture over and turn steaks to coat. Cover and let marinate for 1-4 hours in refrigerator. Preheat grill for high heat. Remove steaks, remove excess oil, and season with salt and pepper. Place on grill and cook for 5-6 minutes per side. Remove from heat and serve.
ORIENTAL TRI-TIP STEAK
2 pounds beef tri-tip 4 green onions, sliced
1 cup soy sauce
3 tablespoon sesame oil
1 tablespoon sugar
1 tablespoon fresh ginger, chopped
4 cloves garlic, minced
1 teaspoon toasted sesame seeds
Trim beef tri-tip of excess fat. Combine other ingredients, except sesame seeds and mix well. Place beef tri-tip in a resealable plastic bag and cover with oriental marinade. Refrigerate for several hours (up to 8). Preheat grill. Remove beef tri-tip from marinade and discard marinade. Grill beef tri-tip over medium heat, turning occasionally for about 25 to 30 minutes depending on thickness of the cut. When done, remove from grill and let rest for 5 minutes. Carve across the grain, sprinkle with sesame seeds and serve.
SOUTHWESTERN TRI-TIP STEAK
2 pounds tri-tip steak 1 cup red wine
1 can of beer
1 small red onion, sliced
juice from 6 to 8 limes
1/4 cup fresh cilantro,chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
Combine all ingredients except the tri-tip steaks and stir. Place steaks in a large baking dish or a resealable bag. Pour marinade over steaks. Let sit for several hours (up to 6). Preheat grill. Place steaks on grill over a medium high heat. Grill for 8 to 10 minutes or until they reach desired doneness. Let steaks rest for about 5 minutes before you serve them.
If you want to add some extra heat to the marinade chop up a seeded jalapeño pepper and toss it in.
CARNE ASADA
2 pounds skirt steak 12 flour tortillas
1/2 cup tequila
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup orange juice
4 cloves garlic crushed
1 medium onion chopped
2 teaspoons black pepper
1/2 teaspoon salt
1 cup salsa
1 cup guacamole
2 teaspoons Tabasco
Mix juices, garlic, onion, tequila, Tabasco, salt and pepper in a bowl. Add meat and marinate both sides. Cover and refrigerate, turning meat over occasionally. Let steak marinade for 6 to 8 hours. Preheat grill. Place a few drops of water on each tortilla, stack and wrap in aluminum foil. Place on grill. Remove meat from marinade, reserving marinade. Place on grill. Turn steak and tortillas once during cooking. Brush steak with remaining marinade. Cook to your liking (12 to 15 minutes for medium-rare). Cut into thin slices. Place a few slices of steak on each tortilla with salsa and guacamole and serve.
PEPPERED NEW YORK STRIP STEAK
4 1-inch thick NY Strip Steaks 1/4 cup black peppercorns
3 tablespoons Lime Pepper seasoning
salt to taste
Place pepper corns in mortar and pestle, coarsely crush until most of the corns are broken (you can use a coffee grinder or food processor for this step). Cover one side of steaks with crushed pepper and press in firmly, sprinkle with Lime Pepper seasoning and salt. Turn steaks over and repeat the same process . Place in refrigerator for 3 hours, uncovered. Heat grill, brush grate with vegetable or olive oil and place steaks over hottest part of fire for 3 minutes, turn the steaks over for another 3 minutes. Move the steaks to a cooler part of grill and continue to cook until done to your liking. Serve with steak sauce and lots of beer. This is not as hot (spicy) as it sounds. The pepper seasons the steaks just right.
COWBOY STEAK
2 pounds porterhouse steak5 cloves garlic, minced
1 tablespoons chili powder
3 tablespoons vegetable oil
2 teaspoons kosher salt
1/2 teaspoon chipotle chili powder
1/2 teaspoon black pepper
Combine garlic, chili powder, salt, oil and pepper in a small bowl. Mix until it forms a thick paste. Rub paste over the entire surface of the steak. Wrap steak in plastic wrap and refrigerate for several hours. Preheat grill. Grill steak over as high a heat as you can for 2 minutes. Flip and continue grilling for 2 more minutes. Move to a cooler part of the grill or reduce heat to medium. Continue grilling until done. About 4 minutes per side.
MUSTARD BEEF TENDERLOIN
4 beef tenderloin fillets 3 tablespoons Dijon mustard
3 tablespoons white vinegar
1 1/2 tablespoons olive oil
1 tablespoon pineapple juice
1 tablespoon dried tarragon
1/4 teaspoon black pepper
Mix together mustard, vinegar, olive oil, pineapple juice, tarragon and pepper. Simmer in a saucepan until evenly heated. Keep warm. Preheat grill. Lightly pound fillets with kitchen mallet and sprinkle with salt and pepper. Place on grill and cook about 4 minutes on each side or until desired doneness. Remove from grill. Place about 2 tablespoons of mustard mixture on a plate and place fillet onto the sauce.
SAVORY GRILLED T-BONES RECIPE
1/4 cup chopped onion1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon cider vinegar
1 tablespoon honey
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
6 beef T-bone steaks (1 inch thick and 12 ounces each)
In a large resealable plastic bag, combine the first 11 ingredients; add steaks. Seal bag and turn to coat; refrigerate for 2-4 hours.Drain and discard marinade. Grill steaks, covered, over medium heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 6 servings.
SAVORY MARINATED FLANK STEAK RECIPE
3 tablespoons canola oil2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon dried minced garlic
1 tablespoon Greek seasoning
1 tablespoon brown sugar
1 teaspoon onion powder
1 beef flank steak (1-1/2 pounds)
In a large resealable plastic bag, combine the first seven ingredients; add the steak. Seal bag and turn to coat; refrigerate for 6 hours or overnight. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill steak, covered, over medium heat or broil 4 in. from heat for 6-8 minutes on each side or until steak reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
To serve, thinly slice across the grain. Yield: 6 servings.
GRILLED STEAKS WITH MUSHROOM SAUCE RECIPE
1 beef top sirloin steak (1-1/2 pounds)1/2 teaspoon steak seasoning
1 pound small fresh mushrooms
1/4 cup butter, cubed
1/2 cup beef broth
1 tablespoon Dijon mustard
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
Cut steak into four pieces; sprinkle with steak seasoning. Grill steaks, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in the remaining ingredients. Bring to a boil; cook until liquid is reduced by about half. Serve with steaks. Yield: 4 servings.
HERBED LONDON BROIL RECIPE
1/4 cup chopped onion1/4 cup lemon juice
2 tablespoons canola oil
1 garlic clove, minced
1/4 teaspoon each celery seed, salt, dried thyme and oregano
1/4 teaspoon dried rosemary, crushed
Dash pepper
1/2 pound beef flank steak
In a large resealable bag, combine onion, lemon juice, oil, garlic and seasonings; add steak. Seal bag and turn to coat; refrigerate several hours or overnight, turning once. Drain and discard marinade. Grill steak, covered, over medium heat 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Slice thinly across the grain. Yield: 2 servings.
GRILLED RED CHILI STEAK RECIPE
3 tablespoons chili powder2 teaspoons brown sugar
2 teaspoons pepper
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1 pound beef top sirloin steak
Salsa
Combine the first seven ingredients; rub over steak.
Grill steak, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing. Serve with salsa. Yield: 4 servings.
GRILLED FLANK STEAK RECIPE
1 cup barbecue sauce
1/2 cup burgundy wine or beef broth
1/4 cup lemon juice
1 beef flank steak (2 pounds)
In a bowl, combine the barbecue sauce, wine and lemon juice. Pour 1 cup marinade into a large resealable plastic bag; add the steak. Seal bag and turn to coat; refrigerate for 4 hours or overnight. Cover and refrigerate remaining marinade. Drain and discard marinade. Grill steak, covered, over medium heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing. To serve, thinly slice across the grain. Serve with reserved marinade. Yield: 8 servings.
STEAK AND VEGETABLE KABOBS RECIPE
1/4 cup packed brown sugar1/4 cup lemon juice
1/4 cup canola oil
1/4 cup soy sauce
2 garlic cloves, minced
3 whole cloves
Dash dried basil
2-1/2 pounds beef top sirloin steak, cut into 1-1/4 inch pieces
24 cherry tomatoes
24 large fresh mushrooms
1 large green or sweet red pepper, cut into 1-1/2-inch cubes
2 small zucchini squash, cut into 1-inch slices
1 medium onion, cut into wedges
Hot cooked rice
In a large bowl, combine first seven ingredients; set aside. On metal or soaked wooden skewers, alternately thread meat and vegetables. Place in a large glass dish. Pour marinade over kabobs; cover and refrigerate for 6 hours or overnight, turning several times. Discard cloves. Grill over medium-hot heat until the meat reaches desired doneness and vegetables are tender. Serve with rice. Yield: 10 servings.
MAPLE & BLUE CHEESE STEAK RECIPE
6 tablespoons balsamic vinegar6 tablespoons maple syrup, divided
2 tablespoons plus 1-1/2 teaspoons Dijon mustard
1 tablespoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 pound beef top sirloin steak
2 tablespoons chopped pecans
1-1/2 teaspoons olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup crumbled blue cheese
In a small bowl, combine the vinegar, 5 tablespoons maple syrup, mustard and thyme. Pour 2/3 cup marinade into a large resealable plastic bag; add the steak. Seal bag and turn to coat; refrigerate for up to 3 hours. Cover and refrigerate remaining marinade. Meanwhile, in a small skillet, saute pecans in oil until toasted. Stir in remaining maple syrup. Bring to a boil; cook for 1 minute, stirring constantly. Remove from skillet and spread onto waxed paper to cool completely. Drain and discard marinade. Sprinkle steak with salt and pepper. Grill, over medium heat, for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes before slicing. Place reserved marinade in small saucepan. Bring to a boil; cook until liquid is reduced to 1/4 cup, about 2 minutes. Divide steak slices between two plates. Drizzle with sauce; sprinkle with blue cheese and pecans. Yield: 2 servings.
FLANK STEAK SANDWICHES RECIPE
1 cup chopped onion1 cup dry red wine or beef broth
3/4 cup reduced-sodium soy sauce
1/2 cup olive oil, divided
4-1/2 teaspoons minced garlic, divided
1-1/2 teaspoons ground mustard
1-1/2 teaspoons ground ginger
1 beef flank steak (1-1/2 pounds)
1 medium sweet red pepper, cut into 1-inch strips
1 medium sweet yellow pepper, cut into 1-inch strips
1 medium red onion, thickly sliced
1/4 teaspoon pepper
6 French rolls, split
In a small bowl, combine the onion, wine, soy sauce, 1/4 cup olive oil, 2-1/2 teaspoons garlic, mustard and ginger. Pour 1-3/4 cups into a large resealable plastic bag; add steak. Pour remaining marinade into another resealable plastic bag; add the peppers and onion. Seal bags and turn to coat; refrigerate for 3 hours or overnight, turning occasionally. Drain and discard marinade from steak. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Drain and discard marinade from vegetables. Place in a grill basket. Grill, uncovered, over medium-hot heat for 9-11 minutes or until tender, stirring frequently. In a small bowl, combine the pepper, and remaining oil and garlic; brush over cut sides of rolls. Place cut side down on grill for 2-3 minutes or until golden brown. Thinly slice steak across the grain; place on bun bottoms. Top with vegetables and bun tops. Serve immediately. Yield: 6 servings.
GRILLED ASIAN FLANK STEAK RECIPE
1/4 cup Worcestershire sauce1/4 cup reduced-sodium soy sauce
3 tablespoons honey
1 tablespoon sesame oil
1 teaspoon Chinese five-spice powder
1 teaspoon minced garlic
1/2 teaspoon minced fresh gingerroot
1 beef flank steak (1-1/2 pounds)
2 tablespoons hoisin sauce, warmed
3 green onions, thinly sliced
1 tablespoon sesame seeds, toasted, optional
In a large resealable plastic bag, combine the first seven ingredients; add steak. Seal bag and turn to coat; refrigerate overnight. Drain and discard marinade. Grill steak, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes. Thinly slice steak across the grain. Drizzle with hoisin sauce; garnish with onions. Sprinkle with sesame seeds if desired. Yield: 6 servings.
BOURBON STEAK
1-1/2 pounds steak 1 teaspoon. sugar
1/4 cup bourbon
2 tablespoons soy sauce
2 tablespoons water
1 garlic clove, crushed
1 cup Apple Wood Chips
Mix all ingredients (except chips) together, place in ziplock bag and marinate steak 4 hours or over night. Soak wood chips in water for 30 minutes, and add to hot coals just before commencing to grill. Grill steak to desired doneness. This recipe is good with any cut of steak you like.
PHILLY CHEESE STEAK SLOPPY JOES
1 lb ground beef1 small sweet onion chopped
1 green bell pepper seeded and chopped
1/4 cup steak sauce (like A1)
1 cup beef broth
Provolone cheese
Buns
Crumble the ground beef into a skillet and add the chopped onion and pepper. Begin to cook, when the beef is about half cooked, add the broth and steak sauce. Cook until all items are done and allow to simmer and cook down/thicken. I used hoggie buns from the bakery. Slice them open and filled 6 with the meat mixture. Then each was topped with a slice of provolone cheese. This was placed under the broiler for 3 minutes.
GRANNYS SALISBURY STEAK
1 ½ lbs ground beef1 cup chopped onion
½ cup cooked rice
¼ tsp black pepper
1 egg
1 ¾ cups sliced fresh mushrooms
2 Tbsp Worcestershire sauce
½ tsp salt
3 cups beef broth
3 Tbsp water
2 Tbsp cornstarch
Combine ground beef, onions, rice, black pepper and egg; divide into six equal portions. Shape each into a 1 inch thick patty. Coat a skillet with cooking oil and cook patties for 5 minutes on each side. Remove from skillet; keep warm. Add mushrooms to the skillet and cook for three minutes. Add Worcestershire sauce, salt and beef broth; cook for another ten minutes. Return patties to the skillet, cover and simmer for 15 minutes. Remove the patties to a platter; keep warm. Combine water and cornstarch; add to broth mixture, stirring well. Bring to a boil then cook ONE minute more. Serve over patties.
SLOW COOKED SALISBURY STEAK
2 pounds ground beef1 pack dry onion soup mix
¼ cup Italian breadcrumbs
¼ cup milk
¼ cup flour
2 tsp or so of olive oil
2 (10¾ oz) cans cream of mushroom soup
1 (1 oz ) pkg dry au jus mix
1 (.875 oz) pkg brown gravy mix
1½ cup water
In a large mixing bowl, mix together ground beef, onion soup mix, breadcrumbs, and milk.
Divide and shape beef mixture into 8 oval-shaped patties. Coat each patty in the flour and set aside.
Heat the olive oil in a large skillet over medium heat and brown both sides of the patties. Place patties in the Crock-Pot, overlapping if necessary. In another mixing bowl, combine mushroom soup, au jus mix, brown gravy mix, and water. Pour over the patties in the Crock-Pot. Cook on low for 6 hours or high for 4 hours. Serves 8.
SLOW COOKER PEPPER STEAK
2 pounds beef sirloin, cut into 2 inch strips garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Add onion, green pepper, stewed tomatoes, soy sauce, sugar and salt. Cover and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.
RIB EYE STEAKS WITH A SOY AND GINGER MARINADE
1/2 cup soy sauce 1/4 cup real maple syrup
6 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon mustard powder
1/2 teaspoon sesame oil
1/4 teaspoon hot pepper sauce
1/2 cup beer
4 (10 ounce) beef rib eye steaks
In a medium size mixing bowl, combine soy sauce, pancake syrup, chopped garlic, grated ginger root, sesame oil, Tabasco sauce, and mix well to blend. Now add beer and stir lightly to mix.
Prepare steaks by scoring any fatty outside areas on steak with a knife, (this prevents the steaks from curling when barbecuing). Place steaks in a casserole dish and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the steaks. Turn steaks over and repeat punching holes. Cover with clear wrap or foil and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight. Prepare and preheat barbecue to high heat. Place steaks directly on grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.
GRILLED T-BONE STEAK WITH SWEET NEW MEXICO MARINADE
Makes: 1 steak1/3 cup soy sauce
1/3 cup vegetable oil
1 clove garlic, minced
1 Tsp brown sugar
1 Tsp tomato paste or ketchup
1 Tsp New Mexico chili powder
2 tsp freshly ground cumin
1/4 tsp ground cayenne pepper
1 T-bone steak (or more)
Combine all ingredients except steak in a large plastic reseal able bag. Add steak, seal the bag, and turn to coat. Refrigerate for 1 hour to marinate. Heat your gas or charcoal grill to high. Oil the grill grate, using an oiled rag. Remove steak from marinade and place on the grill. Take the steak off the grill. Let rest 2 to 3 minutes to allow the juices to reabsorb into the steak. Serve.
CHICKEN FRIED STEAK
2 pounds beef bottom round, trimmed of excess fat2 tsp kosher salt
1 tsp freshly ground black pepper
1 cup all-purpose flour
3 whole eggs, beaten
1/4 cup vegetable oil
2 cups chicken broth
1/2 cup whole milk
1/2 tsp fresh thyme leaves
Preheat oven to 250 degrees. Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking. Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned. Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season the gravy to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.
PEPPER STEAK WITH RICE
1 to 1 1/2 pounds top sirloin steak or sirloin tips2 tablespoons olive oil
1 medium onion, halved and sliced
1 teaspoon garlic powder
1/4 teaspoon ground black pepper or seasoned pepper blend
1 teaspoon Louisiana seasoning or seasoned salt
1 Green Bell Pepper cut in thin strips
1 Red Bell Pepper cut in thin strips
1/2 cup beef broth
1 Can (14.5 ounces) tomatoes
2 tablespoons regular or spicy (Tabasco) soy sauce
Salt, to taste
Cut beef in thin strips. Heat olive oil over medium heat; add steak strips. Cook stirring, until steak is browned. Add onion, garlic powder, pepper, Louisiana seasoning or seasoned salt and cook, stirring, until onion is tender. Add the pepper strips and beef broth; cook for about 3 to 5 minutes longer. Add tomatoes and soy sauce and bring to a simmer. Simmer for 2 to 3 minutes. Taste and add salt as needed.
CHUCK WAGON STEAKS
6 tenderized, flattened round steaks, about 1 1/2 to 2
pounds1 Can (15 oz) tamales, drained, reserve sauce
1 egg, beaten with 1 tablespoon water
1 cup flour
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup bread crumbs or cracker crumbs
1/2 cup tomato sauce
1 teaspoon chili powder
Wrap each flattened round steak around tamale and secure with toothpicks. Dip rolled steaks in beaten egg, then in flour seasoned with 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon chili powder. Dip in egg again, dredge in bread crumbs. Heat the oil in a large, heavy skillet. Brown breaded steak rolls on all sides in hot oil; reduce heat and drain off excess fat. Cook steak rolls until tender, about 10 minutes. Remove to a platter and keep hot. Combine reserved tamale sauce, tomato sauce and 1 teaspoon chili powder in the skillet; bring to a boil. Spoon sauce over steak rolls before serving.
Chuck wagon steaks recipe serves 6.
COUNTRY FRIED STEAK
1 pound round steak1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons bacon grease or Canola oil
2 tablespoons flour
2 cups milk
Trim fat from meat and cut into 4 equal serving pieces. Pound the steak with a mallet to tenderize it. Mix flour, salt, and pepper in a shallow, wide bowl and dredge each piece of meat in it, coating well on both sides. Heat the fat until hot but not smoking in a large, heavy skillet with a lid. Brown the steaks on both sides, turn heat down a bit, cover and let steak fry like chicken for 15 minutes, until done. Remove cover and let steak crisp for about 5 minutes. Take steak from the pan and drain. Leave about 2 tablespoons of drippings and all the browned flecks of crust in the pan. Turn the heat a bit lower, sprinkle flour into the drippings and stir to keep from lumping until it browns slightly. Slowly add milk, stirring. Let it cook over low heat until thick, about 3 to 5 minutes. Taste and add seasoning, if needed. Serve gravy on the side. Makes 4 servings
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