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Archive for the ‘Steaks’ Category

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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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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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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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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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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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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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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