Milk Gravy (paula Deen)

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 1 -2 tablespoon vegetable oil or 1 -2 tablespoon vegetable shortening
• 4 tablespoons all-purpose flour
• 3 cups whole milk
• 1 teaspoon black pepper
• 1/2 teaspoon salt

Recipe

• 1 ~note~ this recipe will have more flavor if you use 1-2 tablespoons of oil from the oil you fried chicken fried steak in, or maybe even bacon grease. if you don't have that, no need to worry, you can use vegetable oil or vegetable shortening.
• 2 heat 1-2 tablespoons oil in a skillet over medium heat.
• 3 whisk in flour, whisking constantly for about 1 minute.
• 4 slowly add milk, whisking constantly.
• 5 stir in pepper and salt and continue cooking.
• 6 whisk constantly for about 10 minutes, or until thickened.

Greek Flank Steak Stifado

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 1/2 lbs flank steaks
• 1/8 teaspoon ground ginger
• 1/8 teaspoon allspice
• 1 tablespoon cooking oil
• 1 clove garlic, minced
• 1/2 cup dry red wine
• 1/4 teaspoon cinnamon
• 1/4 teaspoon dried oregano
• 2 tablespoons butter
• salt and pepper
• 1 large onion, thinly slivered
• 1 tablespoon tomato paste
• 1 tablespoon brown sugar
• 1 tablespoon red wine vinegar
• 1/3 cup feta cheese, crumbled
• chopped fresh parsley
• salt and pepper

Recipe

• 1 cut steak across the grain, slicing on the diagonal (partially freezing the meat helps), to make thin strips about 1 inch wide and 2 inches long.
• 2 sprinkle with salt and pepper in a small bowl, mix cinnamon, oregano, ginger and allspice.
• 3 sprinkle this mixture over steak strips.
• 4 in a large deep frying pan or wok, melt butter with oil over medium high heat and add steak and brown on all sides, a third at a time so as not to crowd the meat.
• 5 remove the strips when they are well browned.
• 6 when all the meat is browned, reduce the heat to medium and add the slivered onion.
• 7 cook, stirring often, until soft and lightly browned, about 5-7 minutes.
• 8 blend in garlic, brown sugar, tomato paste and vinegar.
• 9 add the wine and bring to the boiling point.
• 10 cover and reduce heat and cook for 15 minutes.
• 11 increase heat back to medium and cook and stir onion mixture, uncovered, until it is slightly reduced and thickened.
• 12 mix in beef strips and any juices that collected; turn meat gently, coating with onion mixture until heated through.
• 13 transfer to a warm serving platter and sprinkle with feta cheese and parsley.

Oniony Braised Round Steak

Total Time: 1 hr 20 mins Preparation Time: 5 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 3 slices bacon, chopped
• 2 lbs beef round steak, 1/2-inch thick
• 1 (10 1/2 ounce) can condensed french onion soup
• 1/4 teaspoon pepper
• 2 tablespoons all-purpose flour

Recipe

• 1 in 10" skillet over medium-high heat cook bacon until light brown; push to side of skillet.
• 2 meanwhile, with a sharp knife, cut round steak into 6 serving pieces.
• 3 in hot bacon drippings cook steaks until well browned on both sides.
• 4 stir in undiluted soup and pepper; heat to boiling.
• 5 reduce heat to low; cover and simmer 1 hour or until steaks are fork-tender, stirring occasionally.
• 6 remove steaks to warm platter; keep warm.
• 7 in cup, blend flour and 1/4 cup water until smooth.
• 8 gradually add to hot liquid in skillet and cook, stirring constantly, until mixture is thickened.
• 9 serve gravy over steaks.

Old Bay Grilled Lime Tuna Steak

Total Time: 17 mins Preparation Time: 5 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 4 teaspoons old bay seasoning
• 2 limes, juice of
• 2 teaspoons cilantro leaves
• 1 lb tuna steak

Recipe

• 1 mix first 4 ingredients in small bowl.
• 2 place tuna in large resealable plastic bag or glass dish. add marinade.
• 3 refrigerate 15 minutes or longer for extra flavor. discard any remaining marinade.
• 4 grill over medium heat 5 to 6 minutes per side or until desired doneness.
• 5 also great with halibut, mahi mahi, or swordfish.

Peachy Barbecue Sauce

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1/2 cup peach preserves
• 2 tablespoons cider vinegar
• 1 tablespoon bottled steak sauce

Recipe

• 1 combine peach preserves, cider vinegar, and steak sauce in a small saucepan with a flame-proof handle. heat on grill, stirring often, until sauce bubbles; push to the side of the grill and keep warm.
• 2 brush on lamb loin to coat evenly, for at least 30 minutes of cooking.

Pan Fried Steak With Vegetables

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 steaks, i suggest a medallion cut sirloin
• 1/2 bunch asparagus, cleaned and woody stems removed
• 1 tablespoon fresh rosemary, chopped
• 2 cups cleaned and sliced mushrooms (portabello are nice but button or brown are good too)
• 1 cup red wine
• 2 shallots, chopped
• 1 garlic clove, minced
• 1 1/2-2 cups halved cherry tomatoes or 1 1/2-2 cups grape tomatoes
• 3 tablespoons butter
• 1 tablespoon olive oil
• kosher salt and pepper

Recipe

• 1 pat 1-2 pinches of salt into each side of the steaks.
• 2 heat a large sauté pan or iron skillet to medium high.
• 3 you'll want to avoid non-stick for this purpose and don't put any oil in the pan either, as we're going to want all those little bits that stick to the bottom of the pan for later.
• 4 place steaks in pan and let sear.
• 5 don't you dare poke at 'em!
• 6 cook on each side to desired doneness-- when they're just underdone, remove from skillet, place on plate, and stick that plate in a 200°f oven to keep warm, and to rest.
• 7 heat olive oil in the same pan as you cooked your steaks inches.
• 8 add your mushrooms, shallots, garlic and a pinch of salt and few grinds of pepper and sweat at medium until tender, stirring occasionally.
• 9 raise heat to medium-high and add rosemary and asparagus and gently add red wine.
• 10 cover and let sit for 5 minutes.
• 11 uncover, and add tomato halves.
• 12 keep stirring occasionally until liquids have reduced to a syrupy texture.
• 13 squish 6-10 tomato halves with a fork (another reason to avoid non-stick pans for this) and add the butter in chunks randomly throughout the pan.
• 14 reduce heat to minimum and let the butter melt.
• 15 get the steaks out of the oven (carefully! that plate is gonna be hot!) and place one on each plate to be served.
• 16 using tongs or a slotted spoon, divide veggies between the two plates.
• 17 spoon some of that sauce over each plate, making sure to keep the portions equal (many arguments over 'who got more sauce' whenever we have this--trust me the extra care is warranted).
• 18 garnish with some parsley or rosemary sprigs and serve.

Pan Fried Steak With Mustard-pepper Sauce

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 (4 ounce) beef tenderloin steaks (or similar lean and tender cut of beef)
• 3 cloves garlic, minced
• 2 teaspoons black pepper, coarsely ground
• 1/3 cup dry red wine
• 1/3 cup beef broth
• 1 tablespoon dijon mustard
• 1 teaspoon oil

Recipe

• 1 sprinkle pepper on both sides of steaks and pat to rub in.
• 2 place oil in medium skillet (non-stick is best) and heat over medium high heat until hot.
• 3 add steaks, cook to desired doneness, turning once (about 6 to 12 minutes).
• 4 add garlic, cook and stir 1 minute or until golden brown.
• 5 add wine and broth, bring to a boil for 1 minute.
• 6 remove steaks from skillet.
• 7 whisk in mustard until sauce is well blended.
• 8 serve sauce over steaks.

Lamb Steak Major

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 3
• 2 lbs lamb steak, ask for a thick cut
• 1 envelope dry onion soup mix
• 1/2 cup warm water
• 1 large vidalia onions or 1 large sweet onion, sliced
• salt and pepper

Recipe

• 1 place lamb steak in roasting pan.
• 2 i use a two quart glass pan, but whatever works for you.
• 3 mix together dry onion soup and warm water.
• 4 pour over lamb steak.
• 5 cover meat with raw onion rings.
• 6 sprinkle onions lightly with salt and pepper.
• 7 seal pan with aluminum foil.
• 8 place in center of 375° f.
• 9 oven.
• 10 bake for approximately one hour.
• 11 i check the roast with a quick-read meat thermometer to make sure it's done.

Grilled Swordfish Or Tuna Steaks

Total Time: 8 hrs 8 mins Preparation Time: 8 hrs Cook Time: 8 mins

Ingredients

• Servings: 4
• 1/2 cup soy sauce (the sweet kind works well also)
• 1/2 cup orange juice
• 1 tablespoon dried parsley flakes
• 1 teaspoon dried oregano
• 4 tablespoons ketchup or 4 tablespoons tomato sauce
• 1 garlic clove, peeled and mashed
• 1 small lemon, juice of
• salt and pepper
• 4 swordfish steaks (small to medium steaks) or 4 tuna steaks (small to medium steaks)

Recipe

• 1 combine marinade and place in ziploc plastic bag.
• 2 add fish, seal and refrigerate overnight, occasionally turning bag to distribute marinade.
• 3 drain marinade.
• 4 grill fish on a rack, about 4 to 5 minutes on each side over hot coals or briquettes (center will be a little pink ) or as desired.
• 5 overcooking causes a dry fish.

Perfect Split Pea 'n Ham Soup

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 5
• 3 cups split peas (green, yellow, or a mixture)
• 2 medium onions, diced
• 5 medium garlic cloves, crushed (or use 4 tsp. chopped from a jar)
• 2 -3 carrots, peeled and chopped (or chop 15-20 baby carrots)
• 2 celery ribs, sliced
• 2 tablespoons butter
• 10 cups chicken broth (or sub. up to half with water)
• 1 slice baked ham (sold in vacuum pack as "ham steak," or leftover if you have it)
• salt and fresh pepper
• 1 bay leaf (optional)
• 1 pinch thyme (optional)

Recipe

• 1 rinse peas well in a strainer or colander.
• 2 melt the butter in a large dutch oven or soup pot, and saute onions, carrots and celery over medium heat until lightly browned. sprinkle 1/4 teaspoon salt over all.
• 3 add the crushed garlic and saute until fragrant, about 1 minute.
• 4 keeping heat the same, add the broth and peas. scrape bottom of pan to loosen any browned bits and stir to mix everything up.
• 5 trim all visible fat from the ham and add ham to the pot. it's fine if it breaks into a few chunks, but they need to be large enough to pick out later.
• 6 when soup comes to a light boil, use a wad of paper towels to dab any whitish foam off the surface.
• 7 lower heat to a simmer, cover, and cook for 2-3 hours. about an hour in, use tongs to pull out all the ham and either chop into bite-sized pieces or snip with kitchen scissors right over the pot. now is also a great time to taste for seasoning; you may need to add nothing at all, but see ingredients for ideas.
• 8 if you like, blend some or all of the soup with a regular blender (more trouble) or immersion blender (zero trouble).

Low-cal Asian Steak Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 1/8 cup light soy sauce
• 1/2 teaspoon fresh ginger, peeled and minced
• 2 garlic cloves, minced
• 1 tablespoon splenda granular
• 1/8 cup fresh lemon juice
• 2 teaspoons sesame oil
• 2 teaspoons wine vinegar
• 1 teaspoon extra virgin olive oil
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon tabasco sauce
• 7 cups romaine lettuce, rinsed and chopped
• 3/4 cup snow peas, cut into thirds
• 1/2 medium red bell pepper, sliced thin
• 1/2 medium yellow bell pepper, sliced thin
• 1 1/2 cups grape tomatoes, halved
• 1 1/2 cups baby carrots, sliced
• 8 ounces flank steaks, trimmed, grilled and chilled

Recipe

• 1 whisk together first 10 ingredients. set dressing aside.
• 2 toss salad ingredients in large bowl. slice grilled flank steak and add to salad.
• 3 pour dressing over salad and toss.
• 4 serve cold.

Pan Fried & Oven Baked Steaks

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 tablespoons vegetable oil
• 2 steaks (rib eye or strip)
• garlic powder (to taste)
• salt (to taste)
• pepper (freshly ground, to taste)
• 1 medium onion (sliced 1/4-inch)
• 1 cup beef broth
• 1/4 cup cold water (optional, if making gravy rather than au jus)
• 1 tablespoon cornstarch (optional, if wanting gravy rather than au jus)

Recipe

• 1 pre-heat oven to 400*f. place a rimmed sheet pan large enough for the steak(s) into the oven to warm. remove steak(s) from the refrigerator. allow to sit at room temperature for 15 minutes on a cutting board.
• 2 sprinkle on desired amount of garlic powder, salt & pepper to each side of the steak(s). cover top with a piece of plastic wrap. using a meat mallet (tenderizer), pound steaks to desired thickness (i like them about 3/4" - 1" thick, but thicker is fine -- just adjust cooking time).
• 3 heat a non-stick or cast iron skillet over medium heat on stove top.
• 4 once the pan is hot, add the oil and heat until the oil shimmers.
• 5 lay steak(s) into the skillet. leave undisturbed for 1 minute. lift the edges of the steak(s) and swirl the pan to allow more oil underneath, and let sit for 1 more minute. when nicely browned, flip over and repeat this process.
• 6 remove steak(s) from the skillet and place onto the warmed, rimmed sheet pan, insert a meat thermometer (not touching a bone if your steak(s) have one), and place into the oven to bake.
• 7 now it all depends on the thickness of your steak(s) to reach your desired doneness. example: if i am making a 1" thick steak, i will let it bake for 5 minutes, then flip it over and cook for 4 minutes more (we like them pink inside). if mine are 1 1/2" thick, i will bake them for about 8 minutes, flip and do 6-8 minutes more. just keep and eye on your thermometer and use your own judgement.
• 8 while steak(s) are baking, sautee the sliced onion over medium heat in the same pan that you browned the steaks in, adding more oil if needed (but doubtful). once onion slices are golden and softened, add the beef broth and simmer until you are ready to eat.
• 9 when steak(s) are baked to desired doneness, remove to a platter and pour juices from the sheet pan into the au jus and mix well. loosely cover the steak(s) with tin foil and let 'rest' for 10 minutes (this is a must). again, pour collected juices from the platter (after the 'rest' period) into the au jus and stir.
• 10 you can now serve and enjoy your steak(s) with the au jus, or you can thicken the au jus to make a gravy by combining 1/4 cup cold water and add 1 tablespoon of cornstarch. slowly add the slurry to the pan of au jus while simmering to reach your desired thickness (you may not need all of it, so add just a bit at a time). simmer 2 minutes and then serve.
• 11 enjoy!

Moroccan Rub - Meat, Poultry, Or Vegetables

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• Servings: 4
• 2 tablespoons paprika
• 1 tablespoon salt
• 1 tablespoon sugar
• 2 teaspoons cumin
• 1 teaspoon cinnamon

Recipe

• 1 combine all ingredients and store in a covered container.
• 2 rub into steaks prior to grilling or broiling.
• 3 enough for four to five steaks.

Marinated Beef Tri-tip Combined With Blackberry And Onion Relish

Total Time: 3 hrs 20 mins Preparation Time: 3 hrs Cook Time: 20 mins

Ingredients

• Servings: 4
• 2/3 cup hearty red wine
• 2 tablespoons soy sauce
• 1 teaspoon stone ground mustard
• 6 tablespoons extra virgin olive oil
• 1/2 teaspoon fresh coarse ground black pepper
• 6 medium garlic cloves, smashed and peeled
• 4 bay leaves
• 4 sprigs thyme
• 1 1/2 lbs beef tri-tip steak
• kosher salt
• blackberry and onion relish (optional)

Recipe

• 1 mix the red wine, soy sauce and mustard together. slowly whisk in the olive oil. add the pepper, garlic, bay leaves and thyme. add the meat and turn to coat with marinade. refrigerate and let marinate at least 2-3 hours, but not more than 12.
• 2 remove te meat from the marinade and season well with kosher salt. grill to desired doneness. remove from heat. cover loosely with foil and allow to rest for 10-15 minutes before slicing thinly across the grain. serve with the blackberry and onion relish if desired.

Grilled Tenderloin Salad With Grilled Tomato Vinaigrette

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• Servings: 2
• 1 (6 ounce) filet mignon steaks, about 6 ounces
• 1/2 teaspoon chili powder
• 4 plum tomatoes, halved
• 1 small red onion, halved
• 1 teaspoon vegetable oil
• 1 tablespoon extra virgin olive oil
• 1 1/2 teaspoons extra virgin olive oil
• 1 tablespoon sherry wine vinegar or 1 tablespoon red wine vinegar
• 1 1/2 teaspoons sherry wine vinegar or 1 1/2 teaspoons red wine vinegar
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1 (5 ounce) bag mixed baby romaine lettuce or 1 (5 ounce) bag arugula
• 2 -3 tablespoons coarsely shaved parmesan cheese

Recipe

• 1 prepare a grill for medium heat. rub the steak with the chili powder; let stand up to 30 minutes.
• 2 brush or spray tomato and onion halves with vegetable oil; place on the grill cut-side down. cover; cook until vegetables just begin to soften, about 4 minutes. uncover; add the steak to the grill. cook, turning once, until the steak reaches desired doneness, the onion is golden and tender and the tomatoes are slightly charred, about 8-9 minutes for medium-rare steak. remove to a cutting board and let steak rest for about 5 minutes.
• 3 meanwhile, coarsely chop 4 of the tomato halves in a medium bowl. whisk in the olive oil, vinegar, garlic, salt and pepper. divide the greens between 2 serving plates; place 2 tomato halves on each plate. thinly slice the grilled onion; place evenly over the lettuce. slice the steak into thin slices; arrange over the salad. drizzle each salad with 2 tablespoons of the tomato-vinegar dressing. sprinkle with parmesan and add more salt and pepper, if desired.

Diced Potatoes In Soy Sauce

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 tablespoons butter or 3 tablespoons margarine
• 1 1/2 lbs thin-skinned potatoes, scrubbed and cut into 1/2 inch cubes
• 2 tablespoons soy sauce

Recipe

• 1 heat oven to 450.
• 2 place butter in a 13x9 or 10x15 rimmed baking pan; set pan in oven until butter is melted.
• 3 add potatoes to pan and stir to coat with butter.
• 4 bake stirring occasionally, until potatoes are tender when pierced (about 20 minutes).
• 5 add soy sauce to potatoes and stir to coat.
• 6 continue to bake until potatoes look dry (about 10 more minutes).
• 7 good served with beef roast or steak.

Grilled T-bone Steaks With Bourbon-peppercorn Mop Sauce

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 2 cups country table syrup (sorghum syrup) or 2 cups mild molasses
• 1 teaspoon cracked black peppercorns
• 6 tablespoons smoky-style kentucky bourbon whiskey, such as knob creek
• 1/4 cup unsalted butter, chilled, cut up
• 1 1/4 teaspoons lemon juice
• 8 t-bone steaks (1 inch thick)
• 3 tablespoons vegetable oil
• 2 teaspoons kosher salt (coarse)
• 2 teaspoons freshly ground pepper

Recipe

• 1 heat grill.
• 2 place syrup and peppercorns in medium saucepan; bring to a boil over medium-high heat. remove from heat; whisk in bourbon, butter and lemon juice.
• 3 reserve 1 1/4 cups; keep remaining sauce warm to brush over steaks during grilling.
• 4 lightly brush steaks with oil; sprinkle with salt and pepper. place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill.
• 5 grill 6 to 8 minutes for medium-rare or until of desired doneness, generously brushing with warm sauce during last 3 to 4 minutes of grilling and turning several times.
• 6 serve reserved 1 1/4 cups sauce with steak.

Lamb Steak Mojito

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 garlic cloves, finely chopped
• 1 lemon, juice of
• 6 tablespoons olive oil, divided
• 4 lamb cube steaks (about 1 1/2 lb, spanish-style)
• 5 ounces yellow onions, sliced (1 cup)
• 1 teaspoon adobo seasoning (spanish seasoning)

Recipe

• 1 preheat large sauté pan on medium-high 2–3 minutes. place 2 tablespoons of the oil in pan, then add lamb steaks; cook 3–4 minutes on each side or until browned and lamb is 145°f remove from pan and cover to keep warm.
• 2 reduce heat to medium; add remaining 4 tablespoons olive oil, onions, adobo, and garlic to pan.
• 3 squeeze juice of one-half lemon into pan (about 2 tablespoons); cook 5–6 minutes or until onions are tender. serve sauce over lamb steaks.

Grilled Swordfish With Spicy Tropical Sauce

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 orange
• 1 small red onion
• 2 tablespoons chopped scallion tops
• 1 (8 ounce) can crushed pineapple, packed in juice
• 3 tablespoons tomato paste
• 3 garlic cloves, minced
• 2 teaspoons cornstarch
• 3/4 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon hot pepper flakes
• 1 pinch cayenne pepper
• 2 lbs swordfish

Recipe

• 1 peel the orange, removing all the bitter pith and coarsely chop. coarsely chop the onion. chop the scallion greens. set aside.
• 2 in a sauce pan, toss the orange, onion, scallion greens and pineapple along with its juice, tomato paste, garlic, cornstarch, salt, hot pepper flakes and cayenne. bring to a boil over medium heat. keep stirring as to not burn. cook uncovered, for about 10 minutes. keep stirring.
• 3 reduce the heat and simmer, uncovered until it gets nice and thick, about 10 minutes.
• 4 cut the swordfish into four steaks.
• 5 top each steak with 1/4th of the sauce and grill, turning once, for about 12 minutes or until the steaks flake when tested with a fork.
• 6 note: you can prepare the sauce in advance.

Grilled Teriyaki Sirloin

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 cup soy sauce
• 1/4 cup vegetable oil
• 1/4 cup brown sugar
• 2 teaspoons ginger
• 2 teaspoons dry mustard
• 1 teaspoon garlic powder
• 1 1/2 lbs boneless sirloin steaks

Recipe

• 1 in lg plastic bag, mix first 6 ingredients.
• 2 add steak, turn to coat, and refrigerate for 8 hours or overnight.
• 3 drain and discard marinade.
• 4 grill, covered, over med heat for 5-8 minutes on each side to desired doneness.

Runderlapjes (seasoned Steak)

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 2 lbs round steaks, cut in fours
• salt & pepper
• 1/2 cup butter or 1/2 cup bacon drippings
• 2 medium onions, sliced
• 2 cups hot beef stock
• 2 tablespoons red wine vinegar
• 1 bay leaf
• 3 peppercorns
• 2 whole cloves

Recipe

• 1 scrore meat lightly on both sides. rub with salt and pepper.
• 2 melt butter on high in shallow saucepan fitted with lid and brown meat on both sides. reduce heat.
• 3 add sliced onions and cook until transparent. add beef stock, scraping up particles on bottom. add vinegar and remaining spices.
• 4 lower heat to simmer and cook for 2 hours, turning 30 minutes.
• 5 remove steak to platter and keep warm. strain juices and thicken for gravy.
• 6 serve with mashed potatoes.

Perruso's Bracciole

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 lbs bottom round steaks, sliced sandwich thin
• salt and pepper
• 1/2 cup garlic
• 2 cups fresh parsley
• 1 cup romano cheese
• olive oil

Recipe

• 1 mix the garlic, salt and pepper, parsley and romano cheese together.
• 2 put a scant teaspoonful of mixture onto each steak.
• 3 roll up and secure with toothpick.
• 4 brown in heated olice oil.
• 5 add tony and carol perruso's spaghetti sauce and cook with sauce.
• 6 serve.

Grilled Swordfish Steaks

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1/4 cup lime juice (1 large lime)
• 4 swordfish steaks, 1-in thick
• 1/8 teaspoon black pepper, freshly ground
• 1/4 teaspoon salt (optional)

Recipe

• 1 prepare grill. while grill is heating, combine olive oil and lime juice in a wide, shallow glass pan. (do not use metal). coat both sides of fish in mixture. sprinkle with pepper. set fish aside and allow to marinate until the fire is ready.
• 2 grill swordfish steaks about 10 minutes, turning several times. remove from heat and salt if desired.

Marinated Burgers

Total Time: 12 hrs 15 mins Preparation Time: 15 mins Cook Time: 12 hrs

Ingredients

• 3 tablespoons lemon juice
• 1 1/2 teaspoons seasoning salt
• 1 tablespoon worcestershire sauce
• 1 tablespoon low sodium soy sauce
• 1 tablespoon a.1. original sauce
• 1 tablespoon corn oil
• 1 cup low sodium beef broth
• 1 teaspoon heinz 57 steak sauce
• 1/4 teaspoon garlic salt
• 1 teaspoon vinegar
• 1 1/2-2 lbs ground round

Recipe

• 1 mix all ingredients except ground round.
• 2 shape ground round into patties, 3/4" thick.
• 3 place in a covered container and pour the marinade mixture over them.
• 4 cover tightly and refrigerate 12 hours or overnight, turning patties frequently.
• 5 remove from marinade and sear over high heat to seal in the juices.

Smoked Ham With Oranges (crock Pot)

Total Time: 7 hrs 10 mins Preparation Time: 10 mins Cook Time: 7 hrs

Ingredients

• Servings: 4
• 2 -3 sweet potatoes, peeled and sliced 1/4 inch thick
• 1 large smoked ham steak, cut into serving slices
• 3 seedless oranges, peeled and sliced
• 3 tablespoons orange juice concentrate
• 3 tablespoons honey
• 1/3 cup brown sugar
• 2 tablespoons cornstarch

Recipe

• 1 place sweet potatoes in crock pot. arrange ham and orange slices on top.
• 2 combine remaining ingredients; stir until consistency of a thin paste.
• 3 lightly spread over ham and oranges.
• 4 cook on low for 7-10 hours.

Grilled Swordfish, Green Beans And Spicy Tomato Salsa

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 (6 -8 ounce) swordfish steaks (1/2 inch thick)
• 2 tablespoons olive oil
• salt & freshly ground black pepper, to taste
• 3/4 lb green beans, cooked until tender (about 3-5 minutes)
• 1 (15 ounce) bag lettuce (i use spring mix)
• 2 tablespoons fresh lemon juice
• 5 tablespoons olive oil
• salt & freshly ground black pepper, to taste
• 3 -4 plum tomatoes, seeded and chopped
• 2 tablespoons capers, drained
• 1/2 cup red onion, chopped
• 1 garlic clove, chopped
• 1/2 cup flat leaf parsley, chopped
• 1 -2 tablespoon balsamic vinegar (to taste)
• 6 -8 tablespoons olive oil (to taste)
• 1/4-1/2 teaspoon crushed red pepper flakes (to taste)
• 1/2 cucumber, peeled, seeded and diced
• salt & freshly ground black pepper, to taste

Recipe

• 1 make the salad dressing by whisking the olive oil into the lemon juice, then adding the salt and pepper. set aside.
• 2 make the salsa by mixing all ingredients together, season to taste. set aside.
• 3 rub the swordfish steaks with some olive oil and sprinkle with salt and pepper.
• 4 put the swordfish on a pre-heated grill (or ridged griddle), medium flame, and cook for 2-4 minutes on each side. remove from heat.
• 5 lightly dress the beans and salad greens with the olive oil and lemon juice dressing.
• 6 place the swordfish on top of a pile of dressed greens.
• 7 spoon the tomato salsa on top of the swordfish.
• 8 enjoy!

Cubed Steak Hoagies

Grilled Swordfish Steaks

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 4 large swordfish steaks, cut in half
• 1/4 cup fresh lemon juice
• 2 teaspoons dijon mustard
• 1/3 cup soy sauce
• 1 teaspoon lemon peel, grated
• 1 garlic clove, crushed
• 1/2 cup vegetable oil
• lemon wedge

Recipe

• 1 1.prick swordfish all over and place in shallow, glass dish.
• 2 2.combine all remaining ingredients, except lemon wedges, which are used for garnish.
• 3 3.pour over the swordfish. marinate for 1 to 3 hours (or longer, if desired).
• 4 4.broil or grill fish using moderate heat for 5 to 6 minutes per side, basting with remaining marinade.
• 5 5.serve barbecued swordfish steaks with lemon wedges.

Grilled Swordfish

Total Time: 6 hrs 15 mins Preparation Time: 6 hrs Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 swordfish steaks
• 1/2 cup lemon juice
• 2 tablespoons olive oil
• 1 tablespoon chopped onion
• 1 1/2 teaspoons paprika
• 3/4 teaspoon cumin
• 1 teaspoon salt
• 6 bay leaves

Recipe

• 1 combine all ingredients except fish in shallow pan.
• 2 add fish and coat.
• 3 cover and refrigerate 4-6 hours, turning 2-3 times.
• 4 grill.

Grilled Swordfish Sicilian-style

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons fresh lemon juice
• 2 teaspoons table salt
• 2 teaspoons chopped fresh oregano (may substitute1 teaspoon dried)
• 1/4 cup extra virgin olive oil
• fresh ground pepper
• 2 lbs swordfish steaks, cut 1/2 inch thick

Recipe

• 1 preheat grill on high (or preheat the broiler on high).
• 2 in a small bowl, mix the lemon juice with the salt until the salt dissolves. stir in the oregano. slowly whisk in the olive oil and season generously with pepper.
• 3 grill the swordfish steaks over high heat (as close to the heat as possible), turning once, until cooked through, 6 to 7 minutes.
• 4 transfer the fish to a platter. prick each fish steak in several places with a fork to allow the sauce to penetrate.
• 5 using a spoon, beat the sauce, then drizzle it over the fish.
• 6 serve immediately.

Grilled Texas Tequila Tuna

Total Time: 1 hr 14 mins Preparation Time: 1 hr Cook Time: 14 mins

Ingredients

• Servings: 4
• 1/4 cup tequila
• 1/4 cup red wine vinegar
• 2 tablespoons lime juice
• 1 tablespoon ground red chile
• 2 garlic cloves, finely chopped
• 1 finely chopped red bell pepper
• 2 lbs fresh tuna steaks (4 steaks, approximately 3/4 inch thick)

Recipe

• 1 mix all the ingredients together except the tuna in a bowl.
• 2 lay tuna in a shallow dish; pour marinade over tuna.
• 3 cover and refrigerate for 1 hour.
• 4 remove tuna from marinade and reserve liquid.
• 5 place tuna on prepared grill over medium heat, turning once.
• 6 cook until done, about 6-7 minutes per side (or cook until desired doneness).
• 7 heat marinade to boiling in saucepan; cook until bell pepper is tender.
• 8 serve over tuna.
• 9 may use swordfish or hailbut.

Lamb Steak With Onion & Bacon

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• 2 lamb butt steaks
• 1 small onion
• 2 slices smoked bacon, thick sliced prefered
• 3 tablespoons crisco butter flavor shortening
• seasoned flour (i use kentucky kernal)

Recipe

• 1 preheat oven to 325°.
• 2 melt shortening in frypan over med-high heat.
• 3 cut lamb steaks in half & dredge in seasoned flour.
• 4 fry until golden brown -- about 10 minutes each side -- drain on paper towel.
• 5 place in a oven proof casserole dish.
• 6 cut bacon in half & place a slice on each piece of steak.
• 7 slice or chop onion & place on top of each.
• 8 bake, covered, for approximately 1 hour & 15 minutes.

Savory Beef Stew With Roasted Vegetables

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 3/4-2 lbs boneless beef chuck shoulder pot roast or 1 3/4-2 lbs bottom round steaks
• 1 1/2 tablespoons olive oil
• 3 cloves garlic, crushed
• 3/4 teaspoon pepper
• 1 (13 3/4 ounce) can ready-to-serve beef broth
• 2 teaspoons dried thyme leaves
• vegetable oil cooking spray
• 12 medium mushrooms
• 6 plum tomatoes, each cut lengthwise into quarters,seeded
• 3 small onions, each cut lengthwise into quarters
• 1 1/2 tablespoons olive oil
• 1 1/2 tablespoons balsamic vinegar
• 2 teaspoons balsamic vinegar
• 1 tablespoon cornstarch, dissolved in 2 tbs. water
• thyme, chopped fresh (optional)
• 3 cups cooked couscous

Recipe

• 1 trim fat from beef.
• 2 cut beef into 1-inch pieces.
• 3 in dutch oven, heat 1 tbsp.
• 4 oil over medium heat until hot.
• 5 add beef and garlic (half at a time) and brown evenly, stirring occasionally.
• 6 pour off drippings.
• 7 season with pepper.
• 8 stir in broth and dried thyme.
• 9 bring to a boil; reduce heat to low.
• 10 cover tightly and simmer 1 1/2 to 2 hours or until beef is tender.
• 11 meanwhile heat oven to 425 degrees.
• 12 lightly spray 15x10 inch jelly roll pan with cooking spray.
• 13 place vegetables in pan.
• 14 combine 1 1/2 tbsps.
• 15 oil and 1 1/2 tbsps.
• 16 vinegar; drizzle over vegetables, tossing to coat.
• 17 roast in 425 degree oven 20-25 minutes or until tender.
• 18 bring beef stew to a boil over medium-high heat.
• 19 add cornstarch mixture; cook and stir 2 minutes or until sauce is slightly thickened and bubbly.
• 20 stir in roasted vegetables and remaining 2 tsps.
• 21 vinegar.
• 22 sprinkle with fresh thyme, if desired.
• 23 serve with couscous.

Grilled Steak With Chimichurri Sauce

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 3 lbs steak, london broil and rib eye work well
• 1/2 cup red wine vinegar, plus
• 3 tablespoons red wine vinegar
• 1/2 cup extra virgin olive oil, plus
• 3 tablespoons extra virgin olive oil
• 4 cups flat-leaf italian parsley, stems removed, 1 bunch
• 4 garlic cloves, peeled
• 1 shallot, peeled and chopped
• 1 tablespoon lemon juice
• 1 teaspoon paprika, preferably smoked
• 1 teaspoon kosher salt
• fresh ground black pepper, 5 grindings from a mill

Recipe

• 1 with a sharp knife, score the meat in a crisscross pattern, 6-8 times per side.
• 2 the cuts should be shallow, no more than 1/4 inch deep.
• 3 place meat in a 9x13-inch baking dish and drizzle 3 tablespoons of red wine vinegar and 3 tablespoons of extra-virgin olive oil over the meat and let this marinate while you prepare the sauce.
• 4 to prepare the sauce, combine remaining vinegar and oil, parsley, garlic, shallot, lemon juice, paprika, salt, and the pepper in a blender or food processor and puree until smooth.
• 5 heat grill or grill pan over medium-high heat until hot.
• 6 pat steaks dry with paper towels and then sprinkle with salt and pepper to taste and cook 4-5 minutes per side for medium-rare.
• 7 let steaks rest for 5 minutes, then cut them into thin slices on an angle, across the grain.
• 8 drizzle with the chimichurri sauce on top and serve.

Rib-eye Steaks With Mediterranean Marinade

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1/2 cup dry red wine
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• 1 teaspoon garlic salt
• 1 teaspoon crushed red pepper flakes
• 4 (10 -12 ounce) rib eye steaks, about 1 inch thick
• 1 teaspoon garlic salt

Recipe

• 1 in large plastic resealable bag set inside a large bowl, combine marinade ingredients. add steaks to bag. press air out of the bag and seal tightly. turn bag several times to distribute marinade, place bag back in bowl, and marinate 30 to 60 minutes.
• 2 remove steaks from bag and let excess liquid drip off. discard marinade. let steaks stand at room temperature for 20 to 30 minutes before grilling. just before grilling, season both sides of each steak with 1 teaspoon garlic salt.
• 3 with lid closed, grill steaks over direct high heat (500 to 550 degrees) until cooked to desired doneness, 6 to 8 minutes for medium-rare, turning once. (if flare-ups occur, move steaks temporarily over indirect high heat.).
• 4 remove from grill and let rest 2 to 3 minutes. serve warm.

Grilled Steak With Red Wine Butter

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 cup red wine, dry
• 1 shallot, minced
• 4 tablespoons butter, softened
• 1 teaspoon rosemary, chopped and fresh
• black pepper, to taste
• salt, to taste
• 4 sirloin steaks, 6 oz. each

Recipe

• 1 combine the wine and shallot in a small saucepan and simmer over medium heat until reduced to about 2 t. (it will have a thick, syrupy consistency).
• 2 let the red wine syrup cool, then stir into the softened butter with the rosemary and a few cracks of black pepper. once fully incorporated, spoon the butter onto a large piece of plastic wrap. fold the wrap over the butter and twist the ends to create a log of red wine butter. place in the fridge until ready to use.
• 3 preheat a grill, stovetop grill pan, or cast iron skillet. season the steaks with salt and pepper and cook until medium rare (about 10-12 minutes). remove the steaks and slice a coin of the butter of the top of each.

Grilled Steak With Guava Sauce

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 6 steaks or 12 beef medallions
• 3 tablespoons salsa, 57 heinz
• salt
• pepper
• 2 cups guava juice
• 4 onions, finely chopped
• 3 guava, heinz compotes
• 1/4 cup , jerez or 1/4 cup wite wine
• 1/4 cup honey
• 2 tablespoons tomato paste
• 1 tablespoon salsa, de ajo heinz
• 1 pinch cumin
• 2 teaspoons mustard, heinz

Recipe

• 1 season the steaks with salsa 57 heinz, salt and pepper.
• 2 let marinade.
• 3 guava sauce:.
• 4 in a pot mix all the ingredients y cook for half an hour on medium fire to let it reduce.
• 5 cook the steaks on the grill or in the oven, putting it in the broiler, browning it on both sides.
• 6 serve with the sauce on side.
• 7 you can serve it with rice, mashed potatoes or french fries.

Rib-eye Steaks With Tomato Harissa

Total Time: 53 mins Preparation Time: 30 mins Cook Time: 23 mins

Ingredients

• Servings: 4
• 1 large red bell pepper
• 1 teaspoon coriander seed
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seed
• 1 garlic clove
• 1/4 cup extra virgin olive oil
• 1/4 cup tightly packed fresh mint leaves
• 2 tablespoons red wine vinegar
• 1 tablespoon tomato paste
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cayenne pepper
• 4 (8 -10 ounce) rib eye steaks (1-inch thick)
• extra virgin olive oil
• 1/4 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper

Recipe

• 1 make sauce: grill the bell pepper over direct medium heat until it is blackened and blistered all over, 12-15 minutes, turning occasionally.
• 2 place the pepper in a small bowl and cover with plastic wrap to trap the steam; set aside for at least 10 minutes, then peel the skin from the pepper, discard the stem and seeds, and roughly chop the pepper.
• 3 in a small skillet over medium heat, toast the coriander, mustard, and cumin seeds until aromatic, 3-5 minutes, stirring occasionally.
• 4 pulverize the spices in a spice/coffee grinder.
• 5 in a food processor, finely chop the garlic; add in the chopped bell pepper, pulverized spices, and remaining sauce ingredients; process until smooth.
• 6 let steaks stand at room temperature for 20-30 minutes before grilling.
• 7 lightly brush or spray both sides of the steaks with oil; season with salt and pepper.
• 8 grill over direct high heat until cooked to desired doneness, 6-8 minutes for medium-rare, turning once.
• 9 remove from the grill and let rest 3-5 minutes; serve warm with the sauce on the side.

Perini Ranch Steak Rub

Total Time: 3 mins Preparation Time: 3 mins

Ingredients

• 2 teaspoons cornstarch or 2 teaspoons flour
• 2 teaspoons salt or 2 teaspoons salt substitute
• 5 tablespoons coarse-ground pepper
• 1/2 teaspoon oregano
• 4 teaspoons garlic powder
• 4 teaspoons onion powder
• 1 teaspoon paprika
• 1 teaspoon beef stock (granulated)

Recipe

• 1 mix all ingredients together.
• 2 either sprinkle or rub into meat before cooking.
• 3 store in a covered container.

Grilled Swordfish Steaks

Total Time: 1 hr 20 mins Preparation Time: 1 hr 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 swordfish steaks, about 1 inch thick
• salt & freshly ground black pepper
• dijon mustard
• 4 tablespoons olive oil
• 1 fresh lemon, juice of
• bay leaf
• chopped dill
• lemon wedge

Recipe

• 1 place steaks in shallow pan or baking dish.
• 2 season with salt& pepper.
• 3 coat both sides with mustard.
• 4 combine juice with oil& pour over fish.
• 5 dot with leaves& dill; let marinade for at least an hour.
• 6 cook on hot coals for 8 minutes.
• 7 turn& baste with remaining marinade.
• 8 grill for another 6- 8 minutes or until cooked through.
• 9 garnish with lemon wedges.

Rib-eye Steak Au Poivre With Balsamic Reduction

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons whole black peppercorns
• 4 (3/4 lb) boneless rib-eye steaks (b 3/4-inch thick)
• 1 tablespoon vegetable oil
• 2 tablespoons unsalted butter
• 1/2 cup balsamic vinegar
• salt

Recipe

• 1 coarsely grind peppercorns with a mortar and pestle.
• 2 pat steaks dry and coat both sides with peppercorns, pressing to adhere.
• 3 season with salt.
• 4 heat oil with 1 tablespoon butter in a 12-inch heavy skillet over.
• 5 moderately high heat until hot but not smoking.
• 6 reduce heat to moderate and cook steaks, 2 at a time, about 4 minutes on each side for medium-rare.
• 7 transfer steaks to a platter.
• 8 add vinegar to skillet and deglaze by boiling over high heat, scraping up brown bits.
• 9 simmer vinegar until reduced to about 1/4 cup.
• 10 remove from heat and whisk in remaining tablespoon butter until melted.
• 11 season sauce with salt and drizzle over steaks.

Rib-eye Steak With Blue Cheese Butter And Walla Walla Onion Ring

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 4
• 2 rib eye steaks (1 lb each, about 1 to 1 1/4 inches thick)
• coarse kosher salt
• 3 tablespoons unsalted butter, room temperature
• 3 tablespoons crumbled american blue cheese, room temperature (such as maytag)
• 1 1/2 teaspoons finely grated lemon peel
• 1 1/2 teaspoons chopped fresh italian parsley
• 1 1/2 teaspoons freshly cracked black pepper
• 1 cup cake flour
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoon baking powder
• 1/2 cup beer
• 2 tablespoons vodka
• canola oil (for deep-frying) or peanut oil (for deep-frying)
• 1 large about 12 ounces walla walla onions (such as vidalia or maui) or 1 large other sweet onion, cut into 1/3-inch-thick rounds, separated into rings (such as vidalia or maui)

Recipe

• 1 steaks.
• 2 sprinkle steaks on both sides with coarse salt and freshly ground black pepper. place on plate; cover and chill overnight.
• 3 blue cheese butter.
• 4 using fork, mix all ingredients in small bowl. season with freshly ground black pepper. do ahead can be made 1 day ahead. cover; chill. let stand at room temperature 1 hour before using.
• 5 prepare barbecue (medium-high heat). grill steaks to desired doneness, 4 to 5 minutes per side for medium-rare. transfer steaks to cutting board; let rest 5 minutes.
• 6 walla walla onion rings.
• 7 meanwhile, whisk flour, coarse salt, and baking powder in medium bowl. add beer and vodka; whisk just until blended. pour enough oil into heavy large pot to reach depth of 2 inches. attach deep-fry thermometer to side of pot; heat oil over medium heat to 350°f working with 2 onion rings at a time, dip onion rings into batter; shake off excess. gently drop onion rings into hot oil; fry until deep golden, adjusting heat to maintain temperature, 2 to 4 minutes. transfer onion rings to paper towels. repeat with remaining batter and onion rings.
• 8 cut steaks in half across grain. place 1 steak half on each of 4 plates. top with blue cheese butter and onion rings.

Rib-eye Steaks W/ Mushrooms, Brandy And Blue Cheese

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 2 (10 ounce) rib eye steaks, each about 1-inch thick
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter
• 1 small onion, thinly sliced
• 1/2 lb mushroom, thickly sliced
• 4 garlic cloves, chopped
• 3/4 cup beef broth
• 1/4 cup brandy
• 3/4 teaspoon fresh rosemary (minced)
• 1 1/4 cups blue cheese, crumbled

Recipe

• 1 place steaks in shallow dish, drizzle with olive oil and rub the oil all over the steaks.
• 2 sprinkle steaks with salt and pepper and let stand at room temperature for one hour.
• 3 melt butter in heavy medium skillet over medium-high heat.
• 4 add onion and saute until beginning to soften, about 3 minutes.
• 5 add mushrooms and garlic; saute until mushrooms are just tender, about 4 minutes.
• 6 heat heavy large skillet over medium-high heat.
• 7 add steaks to skillet; fry until cooked to desired doneness (about 5 minutes per side for medium-rare).
• 8 transfer steaks to plates; tent loosely with tin foil to keep warm.
• 9 add broth, then brandy and rosemary to same large skillet; bring to boil, scraping up browned bits.
• 10 add mushroom mixture; boil until liquid is thick enough to coat spoon lightly, about 5 minutes.
• 11 add 1 cup blue cheese; stir just until cheese melts, about 1 minute.
• 12 season sauce to taste with salt and pepper.
• 13 spoon sauce over steaks; sprinkle with remaining blue cheese.
• 14 garnish with rosemary sprigs if desired.

Rib-eye Steak With Wild Mushrooms

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 2
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic, minced
• 1 teaspoon chili powder
• 2 tablespoons olive oil
• 2 lbs rib eye steaks, bone in
• 2 slices bacon, finely chopped
• 1/2 onion, finely chopped
• 1 tablespoon olive oil
• 6 ounces shiitake mushrooms, quartered
• 1/8 teaspoon dried red pepper flakes
• 1 cup chicken broth
• 3 garlic cloves, chopped
• 2 tablespoons italian parsley, chopped
• 1 tablespoon maple syrup
• 1 tablespoon fresh lime juice

Recipe

• 1 preheat oven to 350.
• 2 in a small bowl stir together salt, pepper, garlic, chili powder, and 1 tablespoon oil and rub mixture on both sides of steak.
• 3 in a heavy ovenproof 10-inch skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sear steak 2-3 minutes on each side.
• 4 transfer steak to a rack set in a small roasting pan.
• 5 wipe skillet clean with paper towels.
• 6 make mushrooms:.
• 7 in cleaned skillet saute bacon and onion over moderately high heat until bacon begins to sizzle and stir in mushrooms and red pepper flakes.
• 8 put pan with steak and skillet with mushrooms in upper and lower thirds of oven and cook 15-25 minutes, or until a meat thermometer inserted in thickest part of steak registers 125 for medium-rare or 135 for medium.
• 9 remove steak and mushrooms from oven and let steak stand 10 minutes.
• 10 while steak is standing, add broth to skillet with mushrooms and boil until reduced by half.
• 11 add garlic, parsley, maple syrup,, lime juice, and any meat juices in roasting pan and simmer, stirring, 2 minutes, or until sauce is slightly thickened.
• 12 season sauce with salt.
• 13 serve steak with sauce.

Grilled Swordfish For Two

Total Time: 2 hrs 25 mins Preparation Time: 1 hr 5 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 2
• 2 (8 ounce) swordfish steaks (fresh is best)
• 1/2 cup olive oil
• 1 teaspoon minced garlic
• 1 teaspoon lime juice
• 1 teaspoon basil
• 1/2 cup minced onion
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Recipe

• 1 pat the fish dry.
• 2 mix all marinade ingredients in bowl.
• 3 mix well.
• 4 put the fish in the marinade.
• 5 let marinate for 1 hour.
• 6 grill fish on high heat 4 minutes.
• 7 turn and grill another 4 minutes.
• 8 don't overcook, the fish will get dry!

Grilled Steak With Bourbon Sauce

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1/4 cup cold butter, cubed
• 1/4 cup chopped shallot
• 1 teaspoon chopped garlic
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
• 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
• 1/2 cup bourbon (whisky use a good one)
• 2 cups beef stock, homemade or store bought
• 2 teaspoons balsamic vinegar
• salt & freshly ground black pepper
• 2 tablespoons olive oil (if searing in pan)
• 3 lbs beef t-bone steaks, 2 inches thick
• salt & freshly ground black pepper

Recipe

• 1 heat 1 tbsp of the butter on medium heat in pot, reserving remaining butter.
• 2 stir in shallots, garlic, thyme, tarragon and rosemary.
• 3 sauté for 1 to 2 minutes or until shallots soften.
• 4 add bourbon and bring to boil reduce to 2 tbsp approx.
• 5 5 minutes add stock and bring to boil simmer approx 20 minutes or until reduced to 1/2 cup swirl in 1 tsp balsamic vinegar, reserving the rest season with salt and pepper heat oil in large ovenproof skillet on medium-high heat.
• 6 season steak with salt and pepper.
• 7 add steaks and cook for about 2 minutes per side.
• 8 place in oven and bake for 7 to 10 minutes for medium rare.
• 9 test steak with instant read thermometer if your are unsure (125 f) place steak on carving board and let rest for 5 minutes reheat bourbon sauce and whisk in remaining butter and reserved balsamic vinegar season well slice steak down into 1/2 inch slices against the grain and place on 4 plates.
• 10 drizzle with sauce.

Marinated Filet Mignon With Flavored Butter

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 6 small filet mignon steaks, about 1 3/4 to 2 inches thick
• 1/2 cup olive oil
• 1 garlic clove, crushed
• 2 teaspoons finely chopped fresh rosemary
• 2 teaspoons finely chopped fresh thyme
• 2 tablespoons butter, at room temperature
• 1 teaspoon worcestershire sauce
• 1 teaspoon dijon mustard

Recipe

• 1 place filets in a re-sealable plastic bag.
• 2 combine the marinade ingredients in a glass bowl or measuring cup.
• 3 pour the marinade over the filets, seal the bag and refrigerate for at least 2 hours or overnight.
• 4 thoroughly combine the butter, worcestershire sauce and mustard. set aside until the steaks are cooked.
• 5 remove the filets to a warm platter. place about a teaspoon of flavored butter on top of each filet.

Pan Fried Strip Steaks With Beurre Rouge

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 2 (14 ounce) new york strip steaks, room temperature
• 2 tablespoons onions, minced fine or 2 shallots
• 1 teaspoon minced garlic (skip if using shallots)
• 3/4 cup red wine (original recipe called for madiera, i used a dry red)
• 2 tablespoons balsamic vinegar
• 1/2 cup unsalted butter
• salt
• fresh ground black pepper

Recipe

• 1 coat skillet with olive oil using a paper towel. heat skillet over medium high heat until a piece of butter dropped in begins to sizzle immediately.
• 2 place steaks in pan and let them cook for 6 minutes on one side, flip and cook for 6 minutes on the other side. place on a plate and put into a warmed oven, covered. (i heated oven to 350°f and then shut it off, covering the plate with another plate).
• 3 reduce heat to medium. in same pan, drop in the onions and garlic (or shallots) and saute for approx 2 min until they begin to caramelize. deglaze pan with red wine and vinegar, scraping up the browned bits from the bottom of the pan to add flavor. reduce liquid to half.
• 4 slowly whisk in one tbsp butter at a time, you have to do this slowly or the sauce will separate. this could take up to 10 minutes. when all of the butter is incorporated, season with salt to taste, pour sauce immediately over the steaks on each plate and grind a bit of black pepper over each.

Lamb Steak In Wine Sauce

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 lamb steaks, 1 inch thick
• 1/2 cup onion, finely chopped
• 1 cup fresh mushrooms, sliced
• 1 cup red wine
• 1 tablespoon parsley, chopped

Recipe

• 1 heat oil in large skillet. brown lamb on both sides.
• 2 remove meat from skillet.
• 3 add onions and mushrooms to skillet. cook until onion and mushrooms are tender but not browned.
• 4 add lamb back to skillet.
• 5 pour wine over lamb; cover tightly and simmer 1 hour or until lamb steaks are tender.
• 6 garnish with parsley.

Lamb Steaks With Apple

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 3 cups dry breadcrumbs
• 1 1/2 cups jonathan apples, chopped
• 1/2 cup raisins
• 1/2 cup celery, chopped and cooked
• 1/2 cup onion, chopped and cooked
• 1 teaspoon poultry seasoning
• 1/2 cup beef stock
• 1 teaspoon vegetable oil
• 6 lamb blade steaks
• 3 tart apples, cored and halved
• 1/2 teaspoon cinnamon
• 1 tablespoon sugar

Recipe

• 1 preheat oven to temperature 350 degrees.
• 2 to prepare apple stuffing, combine first 7 ingredients and salt and pepper to taste in a bowl.
• 3 heat oil in a heavy nonstick skillet over medium heat.
• 4 saute steaks 2-3 minutes per side, or until browned.
• 5 season with salt and pepper and transfer to a shallow baking pan.
• 6 cover each steak with a layer of apple stuffing.
• 7 top each with an apple half, cut side up.
• 8 sprinkle apple with cinnamon and sugar.
• 9 cover pan tightly with foil.
• 10 bake 1 hour.

Lamb Steak Dinner In A Dish

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 4 lamb steaks, about 1/2 inch thick
• 8 small potatoes, cut in 1 inch chunks
• 1 large onion, chopped
• 10 3/4 ounces cream of chicken soup
• 1 (4 ounce) can mushrooms, drained (optional)
• 2 garlic cloves, minced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/8 teaspoon salt
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1 cup chicken stock
• 10 ounces frozen peas and carrots

Recipe

• 1 in large skillet, brown lamb steaks.
• 2 add potatoes and onions.
• 3 in small bowl, mix soup, mushrooms, garlic, garlic powder, onion powder, salt, worcestershire, thyme, pepper, and chicken stock pour over lamb mixture.
• 4 heat to boiling, reduce heat, cover, and simmer until tender, 60 to 65 minutes.
• 5 rinse frozen veggies under running cold water to separate; add to pan.
• 6 cover and simmer until peas and carrots are tender, 10 to 15 minutes.

Rib-eye Steaks With Garbanzo And Green Bean Salad

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 8 ounces trimmed french haricots vert or 8 ounces trimmed slender green beans, halved crosswise
• 2 (15 ounce) cans garbanzo beans, rinsed, drained
• 1/2 cup chopped red onion
• 4 tablespoons olive oil, divided
• 3 tablespoons wine vinegar
• 2 teaspoons finely grated lemon peel
• 1/2 cup chopped fresh cilantro
• 1 teaspoon mesquite powder
• 1 teaspoon chili powder
• 2 -12 ounces rib eye steaks

Recipe

• 1 cook haricots verts in large nonstick skillet of boiling salted water until crisp-tender, 2 to 3 minutes. drain. transfer to large bowl. add garbanzos and onion. reserve skillet.
• 2 whisk 3 tablespoons oil, vinegar, and lemon peel in small bowl to blend. add dressing to bean mixture and toss to coat. stir in cilantro. season with salt and pepper.
• 3 sprinkle mesquite seasoning and chili powder over both sides of steaks, then sprinkle with salt and pepper. heat remaining 1 tablespoon oil in reserved skillet over medium heat. add steaks to skillet and cook to desired doneness, 5 to 6 minutes per side for medium-rare.
• 4 divide salad among 4 plates. slice steaks crosswise; divide among plates.

Smoked Paprika-rubbed Steaks With Valdeon Butter

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 large garlic cloves, thinly sliced
• 1/2 tablespoon kosher salt
• 1 tablespoon pimentos, de la vera (smoked spanish paprika)
• 1 pinch cayenne
• 1 pinch dried oregano
• 1/4 cup extra virgin olive oil
• 4 (10 ounce) rib eye steaks, about 1 inch thick
• 4 tablespoons unsalted butter, softened
• 1 tablespoon finely chopped shallot
• 1 scallion, dark-green part only, finely chopped
• 2 ounces intense blue cheese, crumbled at room temperature (1/3 cup of the cheese used was valdeon but the computer won't allow it)

Recipe

• 1 on a work surface, using the flat side of a chef's knife, mash the garlic to a paste with the salt.
• 2 scrape the garlic into a small bowl.
• 3 stir in the paprika, cayenne and oregano.
• 4 gradually stir in the olive oil.
• 5 spread the mixture on a large platter, add the steaks and turn to coat, rubbing in the marinade.
• 6 let stand at room temperature for 1 to 4 hours or refrigerate overnight.
• 7 meanwhile, in a medium bowl, mash the butter with the shallot and scallion.
• 8 stir in the valdeon.
• 9 scrape the blue cheese butter onto a sheet of plastic wrap and pat it into a 4-inch log.
• 10 wrap and refrigerate until firm, at least 30 minutes.
• 11 light a grill or preheat a grill pan.
• 12 scrape some of the marinade off the steaks and grill over a medium-hot fire, turning once, about 8 minutes for medium-rare meat.
• 13 slice the butter 1 inch thick, set a pat on each steak and serve.
• 14 enjoy! serve with roasted corn, spread with the compound butter, a spinach souffle & a dish of sauteed mushrooms. also, serve with a robust wine that isn't too overpowering.

Nana's Best Spaghetti Sauce

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 3 lbs ground beef
• 1 large onion, diced
• 1 green pepper, diced
• 2 (15 ounce) cans tomato sauce
• 1/2 teaspoon onion salt
• 1/2 teaspoon salt
• 1/2 teaspoon garlic salt
• 1 teaspoon oregano
• 1 tablespoon ketchup
• 1 teaspoon worcestershire sauce
• 1 teaspoon heinz 57 steak sauce
• 1 teaspoon italian seasoning

Recipe

• 1 brown onion and green pepper in a large skillet in a small amount of oil.
• 2 add ground beef to the onion and green peppers; cook until brown.
• 3 carefully drain the hamburger mixture and return to the skillet.
• 4 add the tomato sauce, onion salt, salt, garlic salt, oregano, ketchup, worcestershire sauce, heinz 57 and italian seasoning.
• 5 stir well and simmer on low heat for 2-3 hours.
• 6 serve over your favorite pasta with garlic bread and a salad.

Rib-eyes With Red Wine Pan Sauce

Total Time: 38 mins Preparation Time: 20 mins Cook Time: 18 mins

Ingredients

• Servings: 4
• 4 rib-eye steaks (7-8 oz. each)
• salt
• freshly ground black pepper
• 1 tablespoon olive oil
• 1/4 cup unsalted butter
• 2 tablespoons finely chopped shallots
• 3/4 cup dry red wine (cabernet or zinfandel)
• 1 cup beef broth or 1 cup chicken broth
• 1 tablespoon balsamic vinegar
• 2 teaspoons dijon mustard

Recipe

• 1 pat the steak dry with paper towels and sprinkle with salt and pepper.
• 2 in a big skillet or saute pan over med-high heat, add the olive oil.
• 3 add the steaks to the hot pan and cook for 3 minutes per side for med-rare, 4 minutes for medium, and 5 minutes for well done.
• 4 remove from the pan to a platter and cover with foil to keep warm.
• 5 pour off any fat from the pan; decrease heat to medium and add 2 tablespoons of the butter.
• 6 add in the shallots and cook until softened but not brown, 1-2 minutes.
• 7 add the wine and cook for 30 seconds; add the broth, vinegar, and mustard; bring to a full rolling boil over high heat, stirring to dissolve the brown particles that cling to the pan.
• 8 continue to cook until the liquid is reduced by half and thickened, 3-4 minutes; remove from the heat.
• 9 cut the remaining 2 tablespoons butter into small pieces; toss into the pan and whisk until dissolved.
• 10 place the steaks on dinner plates and top each with about 3 tablespoons of the red wine sauce; serve immediately.

Marinated Bison/buffalo Steaks With A Peppercorn Sauce

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 buffalo steaks (could use a less expensive cut.)
• 1 (330 ml) bottle brown beer
• 1/2 cup packed dark brown sugar
• 5 tablespoons lime juice, fresh
• 1 red onion, coarsely chopped
• 6 garlic cloves, chopped
• 2 tablespoons worcestershire sauce
• 2 tablespoons whole grain mustard
• 2 tablespoons olive oil
• 1 tablespoon fresh ginger, grated
• 1/2 teaspoon tabasco brand pepper sauce
• 1/2 cup wine
• 2 shallots, finely chopped
• 1 tablespoon fresh coarse ground black pepper (makes the sauce very peppery, add less if you want.)
• 2 1/2 cups water
• 1 teaspoon instant chicken bouillon granules
• 1 teaspoon beef bouillon granules
• 1 teaspoon cornflour, heaped
• 1/2 cup whipping cream

Recipe

• 1 mix beer, sugar, lime juice, onion, garlic, worcestershire sauce, mustard, oil, ginger and hot pepper sauce in large bowl or storage container to blend. place steaks in marinade. cover and refrigerate overnight.
• 2 bring wine, chopped shallot and crushed peppercorns to boil in a pan, simmer until mixture is reduced by half, about 5 minutes.
• 3 add water, both the stocks and simmer until reduced to 11/2 cups, mix a little water with the cornflour and pour into sauce, stir until mixture thickens, add cream stir to combine.
• 4 remove steaks from marinade either bbq or grill steaks until desired doneness. about 4 minutes a side for medium rare.
• 5 if grilling move the wrack further away from the heat than you would have it for steak and if bbq'ing make sure heat is lower than what you would have it for a steak. cooking times will also be less for bison than steak. bison meat has little or no fat and should be cooked no longer than necessary or it will toughen up.
• 6 if you want to serve it over mushrooms, here are the amounts you will need.
• 7 500-600g mushrooms, chopped (a mixture swiss brown, oyster, shiitake, button etc. whatever is available.).
• 8 2 tablespoons butter.
• 9 1 clove garlic, crushed.
• 10 11/2 tablespoons fresh parsley, finely chopped.
• 11 in a pan, melt butter, add garlic and mushrooms cook until soft and browned, stir in parsley.
• 12 to serve place several spoonfuls of mushrooms on plate top with steak, i also topped mine with asparagus spears, and drizzle sauce over.

Light Healthy Hoisin Beef And Broccoli Stir Fry

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 1
• 165 g beef steaks
• 1/4 onion
• 1/4 teaspoon dried ginger
• 1 tablespoon hoisin sauce
• 1 teaspoon soy sauce
• 1 tablespoon lemon juice
• 1 cup broccoli floret
• 3/4 cup rice (about 0.25 cup uncooked is 0.75 cup cooked)

Recipe

• 1 1. cook broccoli until tender.
• 2 2. cook rice.
• 3 3. cut steak into strips and stir fry using either a squirt of non-stick spray or else just enough water in the pan to stop the beef sticking.
• 4 4. add onion and ginger then cook for another minute or so.
• 5 5. add everything else (except the rice) and keep stirring until it is hot.
• 6 6. serve over rice.

Oktoberfest Beef Rouladen

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 4 (6 ounce) very thin beef, steaks, flank steak, or, top butt
• 1 tablespoon german or dijon mustard
• 2 large dill pickles, cut in half lengthwise
• 1 onion, sliced, very thinly into rings
• 4 slices bacon
• 1/2 cup red wine
• 1 1/2 cups beef broth
• 1 bay leaf
• 1 tablespoon cornstarch
• 2 tablespoons water

Recipe

• 1 lay the steaks on a flat surface and brush with the mustard; lightly sprinkle each with salt and pepper. lay a slice of bacon on each steak. layer the onions evenly onto each steak and top with the pickle slice. fold two opposing sides of the steak in towards the center about one inch or so forming a roughly rectangle shape. roll into a tight cylinder and secure with a toothpick or two or butchers string. repeat with the remaining three steaks.
• 2 brown the rouladen in a thin layer of vegetable oil in a thick bottomed sauce pot that’s just big enough to hold all four in a single layer. brown evenly on all sides. use additional oil if needed and when done discard all the oil.
• 3 add the wine, beef broth and bay leaf to the pot. bring to a simmer and braise with a tight fitting lid over a low heat for one and a half hours or until tender. when done a thin knife blade should meet no resistance when poked into the meat.
• 4 remove the rouladen from the broth. stir together the cornstarch and water then whisk into the broth until it thickens. adjust the seasoning to taste. serve immediately.

Lamb Steaks With Squashed Quinoa

Total Time: 23 mins Preparation Time: 5 mins Cook Time: 18 mins

Ingredients

• Servings: 4
• 1 whole lamb tenderloin (18.4-ounce)
• kosher salt & freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon steak sauce
• 1 (10 ounce) package frozen archer farmsâ® barley & red rice quinoa blend with sea salt and olive oil
• 1 (12 ounce) package frozen archer farmsâ® butternut squash

Recipe

• 1 cut the lamb into 1-inch thick slices at an angle to form 8 “steak” medallions. sprinkle with salt and pepper. heat a large skillet over medium-high heat. add the oil, then add the lamb in a single layer. cook, turning once, until browned and no longer pink in the center, about 8 minutes. transfer to a plate and drizzle with the steak sauce.
• 2 to the hot skillet, add the quinoa blend, squash, and 1/4 cup water. reduce the heat to medium and cook, stirring and scraping the browned bits from the pan, until heated through, about 5 minutes. divide among serving plates and top with the lamb steaks and its sauce.

Lamb Steaks With Peppers

Ingredients

• Servings: 4
• 2 tablespoons green olives or 2 tablespoons vegetable oil
• 1 1/2 lbs lamb blade steaks, lamb steaks should be cut 1/2 inch thick. there should be 4 to 5 of
• 1 pepper (3 total;there should be 1 med pepper of red, green and yellow sweet peppers)
• 1 clove garlic, finely chopped
• 1 medium tomato, coarsely chopped
• 1 envelope onion soup mix
• 1 cup water
• 1/2 teaspoon thyme leaves
• 1/8 teaspoon pepper

Recipe

• 1 in large skillet, heat oil and brown steaks over medium-high heat.
• 2 remove steaks.
• 3 reduce heat to medium, into skillet, add peppers and garlic and cook 5 minutes or until peppers are crisp tender.
• 4 stir in tomato, then onion soup mix blended with water, thyme and pepper.
• 5 bring to a boil.
• 6 return steaks to skillet and simmer, uncovered, stirring sauce occasionally 25 minutes or until steaks and vegetables are tender.