Italian-Style Marinated Steak

Makes 4 servings

• 1/2 cup Zesty Italian Dressing
• 2 boneless beef sirloin steaks (1 lb.)
• 1/2 cup Steak Sauce

1. Pour dressing over steaks in resealable plastic bag; seal bag. Turn bag over several times to evenly coat steaks with dressing. Refrigerate 30 min. to marinate.
2. Preheat grill to medium-high heat. Remove steaks from marinade; discard bag and marinade.
3. Grill steaks 4 to 5 min. on each side or until medium doneness (160°F.) Brush steaks with steak sauce; let stand 10 min. Cut into thin slices to serve. Garnish with grilled cherry tomatoes, if desired.

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Garlic Steaks with Nectarine-Onion Relish

Makes 4 servings

• 4 boneless beef top loin steaks, cut 1 inch thick (about 1-1/2 to 2 pounds total)
• 6 cloves garlic, thinly sliced
• 2 medium onions, coarsely chopped
• 1 teaspoon olive oil
• 2 tablespoons cider vinegar
• 1 tablespoon honey
• 1 medium nectarine, chopped
• 2 teaspoons snipped fresh applemint, pineapplemint, or spearmint
• Fresh applemint, pineapplemint, or spearmint (optional)

1. Trim fat from steaks. With the point of a paring knife, make small slits in steaks. Insert half of the garlic into slits. Wrap steaks in plastic wrap; let stand at room temperature up to 20 minutes. (For more intense flavor, refrigerate up to 8 hours.) Sprinkle with salt and pepper.
2. Meanwhile, for relish, in a large nonstick skillet cook onions and remaining garlic in hot oil over medium heat about 10 minutes or until onions are a deep golden color (but not brown), stirring occasionally. Stir in vinegar and honey. Stir in nectarine and the 2 teaspoons mint; heat through.
3. Grill steaks on the rack of an uncovered grill directly over medium heat to desired doneness, turning once. (Allow 8 to 12 minutes for medium-rare and 12 to 15 minutes for medium doneness.) Serve the relish with steaks. If desired, garnish with additional mint.

Make-Ahead Tip: Up to 8 hours ahead insert garlic slices into meat. Wrap and refrigerate.

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Grilled Pesto-Stuffed Tenderloin Steaks

Makes 2 servings 

• 2 (1-inch-thick) beef tenderloin steaks (about 3/4 lb.)
• 2 tablespoons purchased pesto
• 1 teaspoon oil
• 1/4 teaspoon salt
• 1/8 to 1/4 teaspoon pepper

1. Heat grill. With narrow sharp knife, make a 1-inch slit in one side of each steak. Make a pocket in each steak by moving knife around inside of steak. DO NOT ENLARGE THE 1-INCH OPENING.
2. Spoon half of pesto into each steak, spreading it around the inside of the steak. Brush all sides of steaks with oil; sprinkle with salt and pepper.
3. When ready to grill, place steaks on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 7 to 11 minutes or until of desired doneness, turning once.

Note: To broil steaks, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once.

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Skillet Steaks with Onions

Serves 4

• 2 tbsp oil, divided
• 4 top loin shell or rib-eye steaks (about 8 oz each)
• 2 cups sliced yellow onions (about 2 medium)
• 1/3 cup beef broth or water
• 1 tsp dried marjoram
• 2 tbsp chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

1. In a large skillet, heat 1 tbsp of oil over medium-high heat until it is hot but not smoking.  Add steaks, and cook until they are browned and almost done to taste,, about 3-5 minutes per side.  Place on a heated platter and keep warm. 
2. Add remaining oil to the pan, and stir in onions.  Cook over medium-low heat, stirring constantly, until onions are tender, about 6-7 minutes. 
3. Add broth and marjoram to the pan, and increase heat to medium-high.  Cook until most of the liquid has evaporated, about 5 minutes.  Stir in parsley, salt, and pepper. 
4. Return steaks to pan and cook until they are just heated through, about 2 minutes.  Place the steaks on a serving platter, and top with the onions.  Serve immediately. 

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Skillet Steaks with Onion Gravy

Makes 4 servings

• 1/2 cup beef broth
• 1/4 cup ketchup
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/8 tsp pepper
• 4 shell steaks (8 oz each)
• 2 tbsp butter or margarine
• 2 medium onions, thinly sliced

1. In a small bowl, whisk together broth, ketchup, Worcestershire sauce, mustard and pepper.  Set aside. 
2. Heat a large nonstick skillet over medium-high heat.  Add steaks; cook for about 4 minutes on each side for medium.  Remove steaks from skillet; cover and keep warm.  Pour off fat from skillet.
3. Add butter to skillet and melt over medium heat.  Add onions and cook, stirring occasionally, 3 minutes.  Cover; reduce heat to medium low.  Cook until onions are softened and beginning to brown, about 5 minutes longer. 
4. Stir broth mixture into skillet; cook until heated through and slightly thickened, about 2 minutes.  Return steaks to skillet and briefly reheat.  Serve immediately.

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Orange Pepper Steak

Makes 8 servings

• 1/2 cup Catalina dressing
• grated peel and juice from 1 medium orange
• 2 green peppers, chopped
• 1/2 tsp pepper
• 1/2 tsp garlic salt
• 1 boneless beef sirloin steak (2 lb)

1. Mix dressing, orange peel, orange juice, onions, pepper and garlic salt in large shallow dish until well blended.  Remove 1/4 cup of the dressing mixture; set aside for later use. 
2. Add steak to remaining dressing mixture; turn to evenly coat both sides.  Refrigerate at least 1 hour to marinate. 
3. Preheat broiler.  Drain steak; discard marinade.  Place steak on rack of broiler pan.  Broil, 2-3 inches from heat source, 8 minutes on each side for medium doneness (160°F).  Cut steak into 8 pieces.  Serve with reserved 1/4 cup dressing mixture.

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Flank Steak

 

Serves 6

• 1 1/2 lb flank steak – cut in half
• 1 tbsp vegetable oil
• 1 large onion, sliced
• 1/3 cup water
• 4 oz chopped green chiles
• 2 tbsp vinegar
• 1 1/4 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/8 tsp pepper

1. In a skillet, brown steak in oil; transfer to a slow cooker. 
2. In the same skillet, sauté onion for 1 minute.  Gradually add water, stirring to loosen browned bits from pan.  Add remaining ingredients; bring to a boil.
3. Pour over the flank steak.  Cover and cook on low for 7-8 hours or until the meat is tender.  Slice the meat; serve with onion and pan juices.

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Garlic Steak

Makes 6 servings, 1 steak piece each

• 2 tbsp minced garlic
• 1 boneless beef sirloin steak (1 1/2lb), 3/4 inch thick
• 1/3 cup steak sauce

1. Spread garlic onto both sides of steak, pressing firmly into steak.  Place in shallow glass dish or resealable plastic bag. 
2. Pour steak sauce evenly over steak; turn to evenly coat both sides of steak.  Cover dish or seal bag.  Refrigerate at least 1 hour to marinate.  Remove steak from marinade; discard marinade. 
3. Preheat grill to medium heat.  Grill steak 5-7 minutes on each side for medium doneness (160°F).  Cut into 6 pieces to serve.

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Classic Chipotle Steak

Makes 4 servings

• 1/2 cup A1 Original Steak Sauce
• 1/2 cup lime juice or orange juice
• 1 medium tomato, chopped
• 1 small onion, finely chopped
• 1 chipotle pepper in adobo sauce, chopped
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/4 tsp coriander
• 1/4 tsp ground cumin
• 1/8 tsp ground cinnamon
• 1 flank or skirt steak (1 lb)

1. Combine all ingredients except steak. 
2. Place steak in resealable plastic bag.  Remove 1/4 cup of the steak sauce mixture; pour remaining steak sauce mixture over steak in bag.  Seal bag, then turn bag over several times to evenly coat steak.  Refrigerate at least 30 minutes to marinate. 
3. Preheat grill to medium heat.  Remove steak from bag; discard marinade.  Grill flank steak, uncovered, 17-21 minutes (or skirt steak 10-13 minutes) for medium-rare to medium doneness, turning occasionally and brushing with the reserved 1/4 cup steak sauce mixture. 

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Ultimate Grilled Steak

Makes 4 servings

• 1/2 cup A.1. Original Steak Sauce
• 1/2 cup Balsamic Vinaigrette Dressing
• 2 small cloves garlic, minced
• 1 tsp. dried oregano leaves
• 2 medium beef rib eye steaks, about 8 oz. each

1. Mix steak sauce, dressing, garlic and oregano. Reserve 1/4 cup of the mixture. Pour remaining 3/4 cup mixture over steaks in resealable plastic bag; seal bag. Refrigerate 30 min. to marinate.
2. Preheat grill to medium-high heat. Drain steak; discard marinade.
3. Grill steak 4 to 5 min. on each side or until medium doneness (160°F.) Serve drizzled with reserved 1/4 cup dressing mixture.

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