A Very Popular Bbq Sauce

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 48
• 1 1/2 cups brown sugar
• 1 1/2 cups ketchup
• 1/2 cup red wine vinegar
• 1/2 cup water
• 1 tablespoon worcestershire sauce
• 2 1/2 tablespoons dry mustard
• 2 teaspoons paprika
• 2 teaspoons salt
• 1 1/2 teaspoons black pepper
• 2 dashes hot pepper sauce

Recipe

• 1 in a blender, combine brown sugar, ketchup, vinegar, water and worcestershire sauce. season with mustard, paprika, salt, pepper and hot pepper sauce. blend until smooth.
• 2 footnote:
• 3 this will fill a 32-ounce ketchup bottle exactly. cut back on the brown sugar to make it less sweet, or add more worcestershire sauce for more 'steak sauce' appeal.

Hellfire T-bone

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

Ingredients

• Servings: 1
• 1 beef t-bone steak
• coarse salt
• black pepper
• 2 -3 tablespoons dry mustard
• 2 -3 tablespoons tabasco sauce or 2 -3 tablespoons hot sauce

Recipe

• 1 place steak on a plate and sprinkle both sides with salt and plenty of pepper and the dry mustard.
• 2 rub the spices into the meat with a fork or your hand.
• 3 drizzle the steaks with tobasco sauce and let sit for 5 minutes.
• 4 set up the grill for direct grilling and preheat to high.
• 5 brush and oil the grill grate.
• 6 arrange steaks on the hot grill grate at a 45 degree angle.
• 7 grill 4 - 6 minutes per side for medium-rare.
• 8 rotate the steaks after 3 minutes for attractive cross-hatch marks.
• 9 coarsely grind as much pepper as you can bear over the steaks as they grill.
• 10 transfer steaks to plate and let stand for 3 minutes, then serve.

Ham Marinade

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

Ingredients

• Servings: 4
• 1 large ham steak (you can cut it into servings before marinating to make them easier to handle while grilling)
• 1 cup ginger ale
• 1 cup orange juice or 1 cup pineapple juice
• 1/2 cup brown sugar
• 3 tablespoons vegetable oil
• 1 tablespoon cider vinegar
• 2 teaspoons dry mustard
• 3/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Recipe

• 1 mix all marinade ingredients.
• 2 put ham and marinade in resealable plastic bag.
• 3 marinate ham slice a few hours or overnight.
• 4 fire up the grill or broiler or even heat in a pan on top of the stove.
• 5 cook ham until done and heated through.
• 6 baste during cooking.

Mitchell Delicatessen Asian Flank Steak Sandwich

Total Time: 48 hrs 15 mins Preparation Time: 48 hrs Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 (2 lb) flank steaks
• 4 ciabatta rolls (size large enough to make sandwich)
• 2 cups soy sauce
• 1 1/4 cups vegetable oil
• 3/4 cup sesame oil
• 1/4 cup garlic, minced
• 3/4 cup brown sugar
• 1 red onion, minced
• 3 limes (zest and juice)
• 3 tablespoons red pepper flakes
• 3 tablespoons fresh ground black pepper
• 4 cups green bell peppers
• 4 cups red bell peppers
• 8 cups celery
• 8 cups carrots
• 2 cups red onions
• 2 cups yellow onions
• 6 cups green beans
• 4 cups cucumbers
• 2 cups salt
• water, to cover
• 3 cups green olives
• 3 cups banana peppers
• 4 tablespoons garlic, minced
• 4 tablespoons garlic powder
• 2 tablespoons black pepper
• 2 tablespoons red pepper flakes
• 6 cups rice wine vinegar
• 2 cups vegetable oil

Recipe

• 1 whisk all flank steak marinade ingredients together in a large bowl. cover flank steak and marinate for 24 hours in a refrigerator.
• 2 to make giardiniera: julienne green bell pepper, red bell pepper, celery, carrots, red onion, yellow onion, green beans and cucumber. add salt and toss. cover with cold water and refrigerate for 24 hours. strain the vegetables and rinse well with cold water. drain and place in large bowl. add remaining ingredients and let it set for 24 hours.
• 3 grill flank steak to personal preference. allow to rest 10 minutes. slice thinly. place flank steak on a split ciabatta roll and top with decent amount of giardiniera.

Northwoods Fire Potatoes

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

Ingredients

• Servings: 4
• 4 medium sized baking potatoes, peeled, cut in half lenthwise
• 2 teaspoons olive oil or 2 teaspoons other vegetable oil
• 3 teaspoons mccormick's montreal brand steak seasoning (or other spice mixture)
• aluminum foil, for wrapping the potato

Recipe

• 1 rub the oil over the cut potatoes.
• 2 sprinkle the spice mixture over all of the potatoe pieces.
• 3 wrap in foil, bake in 400f oven for 1 hour.
• 4 enjoy.

Roasted Poblano And Sliced Steak Chili

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 large poblano peppers
• 2 lbs sirloin shell steak
• 3 tablespoons extra virgin olive oil
• 1 large red onion, chopped
• 4 -5 garlic cloves, chopped
• 1 teaspoon smoked paprika
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 tablespoon chili powder
• 1 (8 ounce) bottle dark mexican beer, such as negra modelo
• 1 (28 ounce) can diced fire-roasted tomatoes
• 1 lime, juice and zest of

Recipe

• 1 preheat the broiler to high and place the poblanos on a broiler pan or baking sheet. char and blacken the skins all over under the hot broiler. set the poblanos in a bowl (or plastic sealable bag); let stand for 10 to 15 minutes. when the peppers have cooled, peel off the skins, discard the seeds and cut the peppers into large bite-size pieces.
• 2 trim the steak and cut it into thin bite-size strips about 1 1/2 inches long and 1/4 inch thick. heat the olive oil in a stew pot over high heat. when it ripples add the beef and sear on all sides, seasoning it with salt and pepper. add the onions and garlic and reduce the heat to medium-high. cook the onions for 5 minutes, then stir in the smoked paprika, cumin, coriander and chili powder, distributing the spices well.
• 3 deglaze the pan with the beer, scraping up the browned bits, and cook for a minute to reduce. add the tomatoes and lime zest, then stir in the poblano peppers.
• 4 reduce the heat to low and simmer the chili for 15 to 20 minutes. squeeze the lime juice over the chili and turn off the heat. serve in shallow bowls garnished with a few crushed tortilla chips.

Mandarin Noodles

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

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 3 tablespoons unsalted butter
• 6 ounces beef tenderloin steaks, cut into thin strips
• 1/2 cup mixed vegetables, julienned (such as carrots, asparagus)
• 1 ounce enoki mushrooms
• 1/2 cup shiitake mushroom, quartered
• 1 tablespoon scallion, chopped
• 1 tablespoon ginger, chopped
• 1 tablespoon garlic, chopped
• salt & freshly ground black pepper, to taste
• 1/3 cup plum wine
• 1/2 teaspoon ground cinnamon
• 2/3 cup beef broth
• 2 cups cooked chinese egg noodles
• 2 tablespoons rice wine
• 8 -10 endive
• 2 tablespoons green onions, chopped

Recipe

• 1 in a large skillet or wok, heat the peanut oil and 1 tablespoon butter. over high heat, add the tenderloin strips and lightly sear on all sides. remove the meat from the pan and set aside. add the vegetables, enoki and shiitake mushrooms, scallion, ginger, and garlic and cook for 3 minutes. season with salt and pepper, to taste.
• 2 deglaze the pan with plum wine, add the cinnamon and reduce by half. add the beef broth and continue to reduce by half. whisk in the remaining 2 tablespoons butter. add the cooked noodles, the reserved meat, and the rice wine, and just heat through. correct seasoning, to taste.
• 3 place the endive around the edges of a large platter. spoon the steak, noodles, and sauce in the center of the endive and garnish with chopped scallions. serve immediately.

Seasoned Oven Fries

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

Ingredients

• Servings: 4
• 5 russet potatoes, skin on, scrubbed clean and cut into wedges
• 3 tablespoons unsalted butter, melted
• 3 tablespoons olive oil
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried italian seasoning
• 1 teaspoon mccormick mccormick's montreal brand steak seasoning
• fresh ground black pepper
• salt

Recipe

• 1 soak cut potatoes in cold water for 10 minutes. drain and pat dry with paper towel then transfer to large bowl.
• 2 add remaining ingredients except salt, toss well to combine.
• 3 meanwhile, line a large baking sheet with foil. place baking sheet in oven, preheat oven and baking sheet to 375 for 10 minutes.
• 4 remove preheated baking sheet from oven, pour fries onto baking sheet (being careful not to burn yourself baking sheet will be hot). arrange fries in a single layer.
• 5 bake for 45 minutes, raise temperature to 425 and bake for another 10 minutes until golden and crispy.
• 6 remove from oven and immediately sprinkle with salt (this step is optional but i highly recommend it).
• 7 note: you can flip the fries half way through the cooking process if you'd like. but i don't feel it's necessary, so no flipping here!

Green Goddess Steak Sauce

Total Time: 4 mins Preparation Time: 3 mins Cook Time: 1 min

Ingredients

• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1 cup fresh cilantro, chopped
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1/8 teaspoon cayenne pepper

Recipe

• 1 put the garlic and salt into a small bowl and mash the into a paste.
• 2 transfer the paste to a mini food processor.
• 3 add the remaining ingredients and blend well.
• 4 serve with steak.

Garlic Steak With Horseradish Sauce By Bobby Flay

Total Time: 21 mins Preparation Time: 10 mins Cook Time: 11 mins

Ingredients

• 4 (4 ounce) sirloin steaks
• 1/4 cup olive oil
• 3 garlic cloves
• 1 cup light sour cream
• 6 tablespoons prepared horseradish, drained
• 1/4 cup finely chopped fresh chives
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon fresh ground black pepper, divided

Recipe

• 1 remove steaks from the refrigerator, and let sit, covered, at room temperature for 20 minutes before grilling.
• 2 meanwhile, combine oil and garlic in a small saucepan. warm over low heat for 2 minutes. remove from heat, and let sit for 15 minutes.
• 3 prepare grill.
• 4 whisk together sour cream, horseradish, chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. cover and refrigerate.
• 5 brush each steak on both sides with 1 teaspoon garlic oil, and season with remaining 1/2 teaspoon salt and 1/4 tea­spoon pepper. place steaks on the grill, and cook over high heat for 4–5 minutes, brushing with the oil every minute or so until golden brown and slightly charred. turn the steaks over, and continue grilling for 5–6 minutes or until internal temperature reaches at least 145° (medium-rare).
• 6 transfer steaks to a platter, tent with foil, and let rest for 5 minutes before slicing. serve with horseradish sauce on the side.

Horseradish Top Sirloin Steak

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

Ingredients

• Servings: 4
• 1 tablespoon fresh coarse ground black pepper
• 2 garlic cloves, minced
• 2 teaspoons coarse salt
• 2 teaspoons horseradish
• 2 tablespoons olive oil
• 2 lbs boneless beef top sirloin steaks

Recipe

• 1 in a small bowl, mix together the pepper, salt, horseradish, garlic, and olive oil.
• 2 place steaks in a shallow dish, and rub the mixture all over the meat.
• 3 marinate at room temperature for 1-2 hours, or covered in the fridge for longer.
• 4 turn the meat from time to time to coat evenly.
• 5 preheat the broiler or grill and cook the steak for about 5 minutes per side, or until done to your liking.

Green Chile Swiss Steak

Total Time: 3 hrs 55 mins Preparation Time: 25 mins Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 5
• 1 1/2 lbs bottom round steaks, tenderized
• 1/4 cup flour
• 3 tablespoons oil
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 1 (14 ounce) can beef broth
• 2 (14 1/2 ounce) cans stewed tomatoes
• 1 (4 ounce) can green chilies, diced
• 1 tablespoon worcestershire sauce
• 1 teaspoon dry mustard

Recipe

• 1 season the meat with salt and pepper to taste.
• 2 dredge in flour till lightly covered.
• 3 in a large skillet, heat oil to cooking temperature.
• 4 brown meat on both sides in skillet; remove when done.
• 5 in same skillet, add onions and garlic stir to season skillet.
• 6 make sure skillet in hot, add beef broth to deglaze.
• 7 return meat to skillet and add all remaining ingredients to skillet.
• 8 bring to a boil, reduce heat and cover.
• 9 simmer until meat is tender.

Mustard Marinated Steak

Total Time: 22 mins Preparation Time: 5 mins Cook Time: 17 mins

Ingredients

• Servings: 4
• 1/4 cup vegetable oil (becel)
• 2 tablespoons red wine vinegar
• 2 tablespoons dijon mustard
• 2 teaspoons worcestershire sauce
• 1/2 teaspoon dried thyme or 1 1/2 teaspoons chopped fresh thyme
• 3/4 lb boneless sirloin steaks or 3/4 lb flank steak

Recipe

• 1 in a small bowl, whisk together oil, vinegar, mustard, worcestershire sauce and thyme.
• 2 trim as much fat as possible from steak.
• 3 place in shallow glass dish, just large enough to hold steak.
• 4 pour marinade over meat, turning to coat.
• 5 cover and refrigerate at least 4 hour or overnight, turning occasionally.
• 6 drain meat.
• 7 place meat on broiler pan.
• 8 broil 3 inches from heat for 13 to 17 minutes for medium doness, turning once.
• 9 to serve slice beef thinly across the grain.
• 10 or bbq over medium heat for 4 to 5 minutes per side for rare.

Seco De Carne

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

Ingredients

• Servings: 4
• 2 lbs bottom round steaks
• 1 chopped red onion (or yellow)
• 2 tablespoons garlic paste
• 1 bunch fresh cilantro
• 1 cup frozen peas
• 1 tablespoon aji bell pepper (panca)
• 1 tablespoon aji yellow paste (amarillo)
• vegetable oil (or olive)
• water
• salt, pepper, cumin powder to taste

Recipe

• 1 cut the beef into hunks and season with salt, pepper, cumin powder, and garlic paste. heat a little vegetable (or olive) oil in a stainless steel soup pot and pan fry the meat. when the meat is seared, add the chopped onion, ají panca, and ají amarillo. stir until onion becomes translucent. rinse the cilantro in water and cut off the bottom few inches from the stems. chop by hand and transfer to blender. add about 1/2 to 1 cup water to the blender and reduce the fresh chopped cilantro to liquid. add liquid cilantro to soup pot, stir, lower heat and cover with lid. the meat will become tender, cooking in the liquid for at least 20 minutes. add frozen peas, stir and cook covered another 10 minutes. serve with rice.

Mandarin Inn's Famous Mongolian Beef

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

Ingredients

• Servings: 2
• 1 lb flank steak
• 1 teaspoon dry sherry
• 1 egg
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil
• 1 tablespoon cornstarch
• 2 tablespoons light soy sauce
• 2 tablespoons dark soy sauce
• 1 tablespoon hoisin sauce
• 4 tablespoons dry sherry
• 1 teaspoon sugar
• 1 tablespoon sesame oil
• 2 tablespoons chicken stock
• 1/2 teaspoon cornstarch
• 1/4 teaspoon black pepper
• 1 tsb minced ginger
• 1/2 teaspoon minced garlic
• 7 scallions, cut into 1 1/2 inch pieces
• 2 tablespoons vegetable oil
• 2 cups vegetable oil

Recipe

• 1 freezing flank steak for 30 minutes will make it easier to slice. trim the fat from the steak, slice at an angle into 1/8-inch slices.
• 2 mix all marinade ingredients together. mix with sliced meat and refrigerate for 1/2 hour or as along as all day.
• 3 dissolve the cornstarch in the stock and then add the other sauce ingredients. set aside.
• 4 heat 2 cups oil in wok or other deep skillet to 350°f drain beef and fry in oil until almost done (until it loses its pink color). drain beef in colander. remove all but 2 tablespoons of oil from wok. (to be honest, i don't deep-fry the beef - i just saute it in a bit of oil).
• 5 over high heat, add the garlic, ginger and scallions. stir for about 15 seconds.
• 6 add the mixed sauce ingredients and stir for about 15 seconds until hot.
• 7 add meat and stir for a few seconds until reheated.

Simple Italian Steak Sauce

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

Ingredients

• Servings: 4
• 1 (440 g) can condensed tomato soup
• 3 tablespoons italian salad dressing
• 1 garlic clove, finely chopped
• 1 tablespoon worcestershire sauce

Recipe

• 1 place all ingredients in a saucepan, and simmer until the mixture thickens, stirring often.
• 2 pour over steak, or grilled chicken breast.

Mandarin Grilled Lamb Steaks

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

Ingredients

• Servings: 4
• 1 beef bouillon cube
• 1/3 cup boiling water
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1 tablespoon sugar
• 1/4 cup honey
• 1/4 cup soy sauce
• 4 -6 lamb steaks

Recipe

• 1 marinade: in small mixing bowl, stir bouillon cube into boiling water until cube is dissolved; then add remaining ingredients, except lamb; mix well.
• 2 place lamb steaks in resealable 1-gallon storage or freezer bag; add marinade and seal bag.
• 3 refrigerate at least 2 hours up to overnight, turning meat occasionally.
• 4 prepare outdoor grill.
• 5 grill the lamb steaks 4 inches from coals, 12-15 minutes on each side or until juices run clear.
• 6 baste the steaks frequently with marinade while cooking.

Quesadillas With Poblano Cream

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 fresh poblano chiles
• 1/3 cup light cream cheese, softened
• 1/4 cup low-fat sour cream
• 1 tablespoon fresh lime juice
• 1 tablespoon bottled minced garlic (if fresh, use less)
• 1 lb cooked chicken, shredded (or steak, shrimp, crab)
• 2 cups shredded reduced-fat monterey jack cheese
• 1/2 cup organic low-sodium salsa (or pico de gallo)
• 6 whole wheat tortillas (8 or 10 inch)
• butter-flavored cooking spray

Recipe

• 1 preheat broiler.
• 2 cut chiles in half lengthwise, discarding stems and seeds.
• 3 place chile halves skin side up on a foil-lined baking sheet and flatted with palm of your hand.
• 4 broil 15 minutes or until chiles are blackened.
• 5 place in zip-lock bag;seal, and let stand 5 minutes.
• 6 plunge chiles in ice water to aid in peeling charred skin away.
• 7 place roasted chiles, cream cheese, lime juice, garlic, and sour cream in a food processor.
• 8 process until smooth, scraping sides of bowl twice. (reserve 6 tablespoons of poblano cream to top quesadillas)
• 9 preheat non-stick skillet or griddle.
• 10 "butter" 1/2 of a tortilla side (half moon) with the poblano cream. be sure to coat all the way to the edges to seal the quesadilla when cooking.
• 11 sprinkle with jack cheese.
• 12 spoon on a bit of salsa, chosen meat filling, more jack cheese, and green onions.
• 13 fold tortilla over and press around the edges.
• 14 repeat with remaining tortillas. cover with a damp towel to keep them from drying out while assembling the rest.
• 15 spray preheated skillet with cooking spray.
• 16 on medium-high heat, cook quesadillas 2 minutes on each side or until browned.
• 17 cut each quesadilla in half. top with poblan cream and salsa.

Henry Bain (lamb) Sauce

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 12 ounces chili sauce
• 14 ounces catsup
• 11 ounces a.1. original sauce
• 10 ounces worcestershire sauce
• 17 ounces commercial chutney
• 1/2 teaspoon tabasco sauce
• 2 ounces straight kentucky bourbon
• 1 cup fresh watercress, finely chopped

Recipe

• 1 puree the chutney in a food processor.
• 2 pour the chutney into a large mixing bowl and blend in all other ingredients with a whisk.
• 3 refrigerate for at least 8 hours before serving to allow the flavors to meld.
• 4 note: lea and perrins' steak sauce also works well in this recipe.
• 5 this sauce will keep for a long time if refrigerated.

Herb And Garlic Beef Skewers With Potato Salad

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

Ingredients

• Servings: 4
• 700 g rump steak, cut into 1cm-thick strips
• 3 garlic cloves, crushed
• 1 1/2 teaspoons dried herbs
• 2 1/2 tablespoons olive oil
• 8 about 600g chat potatoes
• 1 1/2 tablespoons lemon juice
• 1 teaspoon dijon mustard
• 1 pinch caster sugar
• 1 red capsicum, deseeded, diced
• 1/2 red onion, diced
• 80 g baby rocket

Recipe

• 1 soak skewers in a shallow dish of cold water for 30 minutes. drain.
• 2 place beef into a bowl with garlic, herbs and 1 tablespoon of oil. toss to coat. thread onto skewers. place onto a plate. cover. refrigerate for 1 to 2 hours, if time permits.
• 3 meanwhile, cook potatoes in a saucepan of boiling salted water for 15 minutes or until just tender. drain. thickly slice.
• 4 combine lemon juice, mustard, sugar, remaining 1 1/2 tablespoons oil, and salt and pepper in a screw-top jar. shake well. place potatoes into a bowl with capsicum, onion, rocket and dressing. toss to combine.
• 5 preheat a barbecue grill on high heat until hot. reduce heat to medium. cook skewers, turning, for 4 minutes for medium.
• 6 serve skewers with potato salad.

Carpetbag Steak

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

Ingredients

• Servings: 6
• 6 new york strip steaks
• 12 rock oysters
• 2 tablespoons teriyaki sauce
• 1 tablespoon olive oil

Recipe

• 1 make a pocket in each steak, cutting through the side.
• 2 fill each with two oysters, secure closed with a toothpick.
• 3 drizzle steaks with teriyaki sauce sauce and refrigerate until ready to bbq.
• 4 toss on the bbq for 8-10 minutes, or until your liking.
• 5 serve the steaks with fresh green salad and crusty bread.

Northwest Grilled Flank Steak

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

Ingredients

• Servings: 6
• 2 lbs beef flank steak, fat trimmed
• 1/2 cup soy sauce
• 1/4 cup olive oil
• 1/4 cup firmly packed brown sugar
• 1/4 cup minced green onion
• 3 tablespoons sesame seeds
• 2 garlic cloves, peeled and crushed
• 1/2 teaspoon pepper
• 1/2 teaspoon ground ginger

Recipe

• 1 rinse flank steak and pat dry; in a 1-gallon zip lock bag or large bowl, mix the soy sauce, olive oil, brown sugar, green onions, sesame seeds, garlic, pepper, and ginger; add the steak, seal bag or cover bowl tightly, and chill, turning occasionally, at least 4 hours or up to 2 days.
• 2 lift steak from the bag and let drain briefly.
• 3 place meat on a grill over a solid bed of medium-hot coals or medium-high heat on gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill.
• 4 cook steak, turning occasionally to brown evenly, for medium-rare, 9 to 12 minutes, (still pink in center),transfer steak to a platter and let stand 10 minutes, cut meat across grain into thin slanting slices,.

Kid-approved Sheppard's / Shepherd's Pie

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

Ingredients

• 2 lbs potatoes, cubed
• 2 lbs ground beef
• 1 small onion, chopped
• 2 -3 garlic cloves, minced
• mccormick's montreal brand steak seasoning
• 2 (1 1/4 ounce) packages beef gravy mix, prepared according to package
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 (15 1/4 ounce) can corn
• 1 (14 1/2 ounce) can green beans
• 2 cups cheddar cheese

Recipe

• 1 boil the potatoes for approximately 15 minutes and then mash to your preference.
• 2 while the potatoes are boiling, brown the beef with onion, and garlic.
• 3 drain the meat mixture.
• 4 while the beef is draining, prepare the gravy mix according to the package using the same skillet used to brown the beef.
• 5 stir the mushroom soup into the gravy.
• 6 add the beef, and vegetables to the gravy/soup mixture.
• 7 season the mixture with steak seasoning to taste (2-3 tsp).
• 8 add approximately 1 cup of the shredded cheese and heat.
• 9 place the meat mixture in a greased 13x9x2 pan.
• 10 top with remaining cheese.
• 11 top with mashed potatoes.
• 12 bake at 350 degrees for 30-45 minutes or until potatoes are golden brown.

Orange Teriyaki Beef With Noodles

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb lean sirloin steaks (cut into thin strips)
• 14 ounces beef broth
• 1/4 cup teriyaki sauce
• 2 tablespoons orange marmalade
• 1/8-1/4 teaspoon cayenne
• 1 1/2 cups snap peas (frozen)
• 1 1/2 cups fine egg noodles (uncooked)

Recipe

• 1 cook beef in skillet over medium-high heat 2-4 minutes, stirring occasionally, until brown. remove beef from skillet; keep warm.
• 2 in same skillet, mix broth, stir-fry sauce, marmalade, and red pepper.
• 3 heat to boiling. stir in pea pods & noodles; reduce heat to medium. cover & cook about 5 minutes or until noodles are tender.
• 4 stir in beef. cook uncovered 2-3 minutes or until sauce is slightly thickened.

Sarah's Beef Stroganoff

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• 1 (10 ounce) can tomato soup (campbell's condensed)
• 1 cup sour cream
• 1 (4 ounce) can mushrooms
• 1 lb sirloin steak, cut 1/8 inch thick
• 1 teaspoon worcestershire sauce
• spaghetti

Recipe

• 1 brown the beef and onion in garlic. add remaining ingredients (except spaghetti) and simmer for at least 45 minutes. serve over spaghetti.

Memphis Blues Barbecue Sauce

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

Ingredients

• Servings: 4
• 2 medium onions, finely chopped
• 2 1/2 cups tomato juice
• 2 cups ketchup
• 1 cup hp steak sauce
• 1 cup apple cider vinegar
• 1 cup black currant jelly
• 1/2 cup molasses or 1/2 cup dark sugar syrup
• 1/2 cup worcestershire sauce
• 4 teaspoons liquid smoke
• 1 teaspoon chili powder
• 1 pinch cayenne pepper

Recipe

• 1 broil the onion softly in a large non-stick skillet.
• 2 don’t let the onion get brown.
• 3 add the rest of the ingredients and simmer for about 15 minutes.
• 4 mix the sauce smooth in a food processor. store in a sealed container in the fridge.

Carrabba's T-bone Steaks With Herbed Garlic Sauce

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

Ingredients

• Servings: 3
• 1/2 cup fresh basil leaf
• 1/4 cup peeled garlic clove
• 1/3 cup fresh mint leaves
• 1 1/2 teaspoons salt
• 3/4 teaspoon fresh ground black pepper
• 1/4 teaspoon dried oregano
• 3/4 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 2 teaspoons wine vinegar
• 3 beef t-bone steaks or 3 rib eye steaks, about one-inch thick
• olive oil
• kosher salt
• fresh ground black pepper

Recipe

• 1 for the herbed garlic sauce:.
• 2 place the basil, garlic, mint, salt, pepper, and oregano in a mortar and pulverize with a pestle until the mixture turns into a paste.
• 3 place the paste in a glass jar and add the olive oil, lemon juice, and vinegar.
• 4 refrigerate.
• 5 before using, bring to room temperature and shake well.
• 6 the sauce will hold in the refrigerator for two weeks.
• 7 for the steaks:.
• 8 heat a gas grill or broiler.
• 9 lightly coat the steaks with olive oil on both sides, season with salt and pepper to taste and place on a hot grill.
• 10 cook for about four to six minutes per side for medium-rare.
• 11 let the steaks rest for five minutes before serving.
• 12 serve with the herbed garlic sauce on the side.

Indonesian Rice

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 1/2 lbs round steaks, cubed
• 1 lb bacon
• 1 large yellow onion, chopped
• 1 1/2 cups rice, uncooked
• salt
• pepper
• crushed red pepper flakes

Recipe

• 1 fry bacon in skillet until crispy, remove bacon and crumble.
• 2 leave 1/3 of the grease in skillet, saving the other 2/3 for later.
• 3 cook 1 1/2 cups dry rice according to directions, set aside.
• 4 add chopped onion to bacon grease in skillet, cook until onions are tender.
• 5 in a separate skillet, fry the steak.
• 6 drain grease when done (don't save).
• 7 over low heat, add steak, crumbled bacon, and rice to the onions and bacon grease, stirring to coat mixture.
• 8 add the extra bacon grease slowly if needed to achieve desired consistency.
• 9 personally, i like to use about half of the saved grease.
• 10 add salt, pepper, and crushed red pepper to taste.
• 11 serve as a main dish or interesting side--enjoy!

Quesadillas And Black Bean Pico De Gallo

Total Time: 3 hrs 15 mins Preparation Time: 3 hrs Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 flour tortillas
• 2 tablespoons butter
• 3 tablespoons olive oil, divided
• 1/2 cup boneless skinless chicken breast, cut in thin strips
• 1/2 cup broccoli slaw mix
• 1/8 cup cilantro leaf
• 1/4 cup green onion
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon diced jalapeno
• 3 ounces laughing cow cheese, 4 wedges
• 1/2 cup mozzarella cheese
• 1 cup black beans, rinsed and drained well
• 1/4 cup cilantro
• 1 cucumber, diced
• 3 jalapenos, diced
• 5 roma tomatoes, diced
• 1/2 cup onion, diced
• 1 1/2 tablespoons great american land and cattle company steak and meat seasoning (see note below to order or use)
• 1 tablespoon onion powder
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon sea salt
• 1 tablespoon black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup sour cream
• 2 tomatoes, sliced
• 2 avocados, sliced

Recipe

• 1 note: order great american land and cattle company steak and meat seasoning at www.grtamerican.com.
• 2 cook chicken in 1 t medium hot oil about five minutes per side until juices run clear. remove from heat.
• 3 rinse and drain black beans. add them to a mixing bowl. add in cooked chicken.
• 4 dice 1/4 c cilantro, cucumber, 5 roma tomatoes, 3 jalapenos (if you like heat, leave the seeds in, if you don't like it so hot, seed the peppers first), and 1/2 c onion.
• 5 add to a second smaller bowl.
• 6 add seasonings pico de gallo mixture bowl. use great american land and cattle company seasoning or use spice blend above.
• 7 cover and refrigerate at least 3 hours for flavors to mix.
• 8 heat 2 t butter and 2 t olive oil in a large cast iron skillet.
• 9 mix filling ingredients together , (except for cheeses and pico de gallo)
• 10 spread 1 wedge laughing cow cheese on 1/2 of flour tortilla.
• 11 add about 1/4 of filling ingredients. spread with back of spoon.
• 12 add 1/8 c mozzarella cheese on top.
• 13 add salt and pepper to taste.
• 14 fold one side over to form a semi-circle.
• 15 cook in hot oil about 5 minutes per side until lightly browned (be careful when flipping the quesadilla over--use one spatula to flip and one on top to hold the filling intact) do not burn.
• 16 repeat with 3 remaining tortillas.
• 17 remove from pan and slice in 4 wedges each.
• 18 serve with tomato slices, avocado slices and sour cream.
• 19 serve with pico de gallo.
• 20 muy sabroso!

Sarasota Grouper

Total Time: 34 mins Preparation Time: 20 mins Cook Time: 14 mins

Ingredients

• Servings: 8
• 1 1/2-2 lbs grouper steaks, 3/4 inch thick,fresh or frozen or 1 1/2-2 lbs red snapper fillets, skinned
• 3/4 cup frozen grapefruit juice concentrate or 3/4 cup orange juice concentrate, thawed
• 1 tablespoon wine worcestershire sauce
• 3/4 teaspoon garlic salt
• 2 medium green peppers or 2 medium red sweet peppers, quartered
• 3/4 cup cold water
• 1 tablespoon cornstarch
• 1 tablespoon dijon mustard
• 1/8 teaspoon salt
• 1/4 cup light sour cream
• 1 tablespoon snipped chives or 1 tablespoon thinly sliced green onion
• 4 cups hot cooked rice

Recipe

• 1 thaw fish, if frozen.
• 2 place fish in a shallow nonmetallic dish.
• 3 set aside 2 tablespoons of the thawed concentrate for the sauce.
• 4 for marinade, in a small bowl stir together remaining concentrate, worcestershire sauce, garlic salt, and 1/4 teaspoon black pepper.
• 5 pour mixture over fish.
• 6 cover; marinate in the refrigerator for 25 to 30 minutes.
• 7 drain fish, reserving marinade.
• 8 place fish steaks on the greased rack of an uncovered grill directly over medium coals (for fillets, place fish in a well-greased grill basket).
• 9 place pepper quarters on rack.
• 10 brush fish with reserved marinade.
• 11 grill for 4 to 6 minutes per 1/2 inch thickness or until fish flakes easily with a fork, turning fish once.
• 12 meanwhile, in a small saucepan combine reserved concentrate, the water, cornstarch, mustard, and salt.
• 13 cook and stir until thickened and bubbly.
• 14 cook and stir for 2 minutes more.
• 15 gradually stir about half of the mixture into the sour cream; return all to the saucepan.
• 16 stir in chives.
• 17 heat through but do not boil.
• 18 spoon sauce over fish and peppers.
• 19 serve with rice.

Romaine And Orange Salad With Orange-dill Dressing

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 1 small head romaine lettuce, torn into bite-size pieces (or a bag of pre-washed and chopped romaine)
• 1/2 cup orange juice
• 2 teaspoons a.1. original sauce
• 1 teaspoon lemon juice
• 1 teaspoon dried dill
• 1/4 teaspoon celery salt
• 1/2 cup good quality olive oil
• 2 small oranges, peeled and separated into segments or 1 (11 ounce) can mandarin oranges, drained
• 1/2 cup pecan halves, toasted
• 1/4 cup crumbled feta cheese

Recipe

• 1 place lettuce in a large salad bowl. in a small bowl, combine orange juice, steak sauce, lemon juice and seasonings; mix well.
• 2 gradually add oil, whisking constantly. pour 1/2 cup of the dressing over lettuce; toss to coat. add oranges, nuts and cheese; gently toss. serve remaining dressing on the side, for those who want to add more salad dressing.

Sarasota's Asian Penne, Steak And Arugula Salad

Total Time: 4 hrs 20 mins Preparation Time: 4 hrs Cook Time: 20 mins

Ingredients

• 16 ounces skirt steaks
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon red pepper flakes
• 1 tablespoon olive oil
• 1 lb oz penne pasta (sometimes i hold a cup or so back when i toss everything together, you can always use it tossed with)
• 3/4 cup sun-dried tomato packed in oil, chopped
• 1 1/2 cups english seedless cucumbers, cut in half lengthwise and thin sliced
• 1 medium red onion, cut in half and thin sliced
• 6 cups arugula (a mix of watercress and arugula is also very good)
• 1 cup beef broth
• 3 teaspoons olive oil
• 6 teaspoons soy sauce
• 3 tablespoons lemon juice
• 4 1/2 teaspoons fresh grated ginger (ground ginger just doesn't work in this dressing)
• 3 teaspoons dijon mustard
• 1 teaspoon ground black pepper
• kosher salt (go easy, the broth and soy both have salt in them)
• pea shoots

Recipe

• 1 steak -- rub or brush the steak with olive oil, salt, pepper and red pepper flakes. and let marinate 2-8 hours. the longer the better, but even 2 hours will give it a nice flavor. i marinate it right in a large baggie.
• 2 dressing -- mix together the olive oil, broth, soy sauce, lemon juice, ginger, dijon mustard, salt and pepper. mix well in a small measuring cup or bowl and set in the refrigerator covered in plastic wrap until ready to use.
• 3 pasta -- cook the pasta according to directions. drain and return to the pot and cover to keep warm.
• 4 steak -- now, as the pasta cooks, grill the steak. an inside grill pan works great for this, high heat lightly oiled. approximately 5 minutes per side, depending on the thickness, until golden brown and crusty and medium rare. skirt steak only takes minutes and works great for this salad, but feel free to use any of your favorite cuts of beef. let the steak rest before slicing.
• 5 salad -- after the steak has rested, slice while still warm, and remember to always slice against the grain, this will give you a very tender slice of steak. in a large bowl, combine the arugula, cucumbers, sun dried tomatoes, onions, and the slightly warm pasta. top with with sliced steak and toss with the dressing. i love to garnish it with pea shoots which gives a little texture and nice combination with the arugula and or watercress, but it is not necessary.
• 6 this is meant to be a lighter health conscious salad so it is light on sauce - but has tons of flavor. enjoy!

Ham Pizza Snacks

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

• Servings: 10
• 7 1/2 ounces refrigerated biscuit dough
• nonstick spray coating
• 1/4 cup pizza sauce
• 2/3 cup ham steak, diced
• 2/3 cup shredded mozzarella cheese
• 2/3 cup chopped green pepper

Recipe

• 1 spray cookie sheet with nonstick spray. separate biscuits and flatten on cookie sheet, leaving space between so edges do not touch.
• 2 spread 1 teaspoon pizza sauce on each biscuit. top each biscuit with 1 tablespoon of diced ham, 1 tablespoon green pepper and 1 tablespoon shredded cheese.
• 3 bake in a 400 oven for 8-10 minutes or until biscuits are light brown and cheese is melted.

Horsey Sauce For Steaks

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

Ingredients

• 3 ounces cream cheese, room temperature
• 1/4 cup sour cream
• 1 tablespoon prepared horseradish (or to taste)
• 1 tablespoon chives, snipped

Recipe

• 1 mix everything together and serve as a condiment for beef.

Lorusso's - Tenderloin Mudega (steak Modiga)

Total Time: 8 hrs 30 mins Preparation Time: 8 hrs Cook Time: 30 mins

Ingredients

• 1 1/2 lbs tenderloin, medallions
• 1 1/2 tablespoons olive oil
• 1 tablespoon sherry wine
• 2 teaspoons a.1. original sauce
• 1 tablespoon italian seasoned breadcrumbs
• 1 tablespoon parmesan cheese

Sarasota's Baked Tomatoes Over A Fresh Spinach Salad

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

Ingredients

• 4 tablespoons balsamic vinegar
• 1/2 olive oil
• 3 teaspoons dijon mustard
• 1 teaspoon dried oregano
• salt
• ground black pepper
• 4 large beefsteak tomatoes (cut each into 3-4 thick slices, note, keep the extra tomato tops and bottoms, you can chop them up t)
• 12 slices fresh mozzarella cheese
• 1/2 cup parmesan cheese
• 1/2 italian seasoned breadcrumbs
• olive oil (to drizzle over the bread crumb mixture)
• 1 (7 ounce) bag baby spinach
• 1 small red onion, cut in half and thin sliced
• 1 lemon, cut in half (1/2 thin slice, the other side for the juice)

Recipe

• 1 dressing -- in a small bowl or measuring cup, just mix the vinegar, oil, mustard, seasoning, salt and pepper. set to the side.
• 2 tomatoes -- in a 13x9" pan, add just a couple tablespoons of the dressing in the bottom and set your tomato slices in it. coat both sides well. just let them hang out about 1 hour. you can put in the fridge, but i just keep them out at room temperature which is just fine.
• 3 topping -- just mix the parmesan cheese and bread crumbs and slice your mozzarella for the topping on the tomatoes.
• 4 baking -- on a cookie or baking sheet line it with foil or parchment paper and lay out your marinaded tomato slices. heat the oven to 425 and bake 10 minutes on the middle shelf until soft but not over done. remove and then top with a slice of the mozzarella and then a tablespoon or so of the bread crumbs and parmesan mixture and a drizzle of olive oil. put back in the oven for about 5 minutes until the mozzarella begins to melt and the topping gets slightly brown.
• 5 salad -- just toss the salad in a bowl with the red onion, the juice of 1/2 lemon and some of the balsamic vinaigrette. note: depending on how much salad, you may have a little dressing left over. just keep it for later, it is a great dressing.
• 6 plating -- serve up the salad lightly dressed on each plate and top with a couple of the tomato slices.
• 7 you can easily add some pan fried pancetta or bacon to the salad mix or even fresh cucumbers or mushrooms if you want. but i love just the spinach and tomatoes. enjoy!

Joe's Stone Crab - Mustard Sauce

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 tablespoon colman's dry mustard
• 1/2 teaspoon colman's dry mustard (optional)
• 1 cup mayonnaise
• 2 teaspoons worcestershire sauce
• 1 teaspoon a.1. original sauce
• 1 tablespoon heavy cream
• 1 tablespoon milk
• salt

Recipe

• 1 place the mustard in a mixing bowl or the bowl of an electric mixer. add the mayo and beat for 1 minute add the worcestershire sauce, steak sauce, cream, milk and a pinch of salt. beat until the mixture is well-blended and creamy. if you'd like a little more mustard flavor, whisk in about 1/2 tsp more dry mustard until well-blended. chill the sauce, covered, until ready to serve.

Horseradish-crusted Tenderloin

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

Ingredients

• Servings: 6
• 1/2 cup prepared non-creamy horseradish
• 1/4 cup creole mustard
• 10 -12 cloves garlic, peeled,finely chopped
• 2 tablespoons olive oil
• 2 tablespoons cracked black pepper
• 1 (2 lb) filet mignon or 1 (2 lb) rib eye steaks or 1 (2 lb) porterhouse steaks
• kosher salt or sea salt
• cracked black pepper

Recipe

• 1 whisk the horseradish, mustard, garlic, olive oil and 2 tablespoons pepper in a bowl.
• 2 spread generously over the beef.
• 3 marinate, covered, in the refrigerator for 1 to 2 hours.
• 4 season with kosher salt and pepper.
• 5 place on a grill rack.
• 6 grill over medium hardwood charcoal to 125 degrees on a meat thermometer for rare, 135 degrees for medium or until done to taste.
• 7 let stand for 5 minutes.

Orange Thai Flank Steak

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

Ingredients

• Servings: 2
• zest from 1 orange, chopped finely
• 1 orange, juice of
• 1/4 cup soy sauce
• 1/4 cup seasoned rice wine vinegar
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 2 teaspoons fresh ginger, grated
• 5 garlic cloves, chopped
• 2 -4 teaspoons sriracha chili sauce (i used 2 1/2)
• 1 lb flank steak
• green onion, diced for garnish

Recipe

• 1 combine all ingredients in a large zip lock bag and marinate in the refrigerator for 4-6 hours.
• 2 grill your flank steak to your liking. let the meat rest for 5 minutes before slicing into thin slices against the grain. boil the remaining marinade for 5-7 minutes until thickened. drizzle sauce over the sliced meat. enjoy.

John's Seafood Salad

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 4
• 2 tuna steaks
• 2 lbs shrimp
• 2 lbs crab
• 1 cup peas
• 1 tomato, diced (optional)
• 1/2 cup of chopped onion
• 2 stalks celery
• 1/4 cup nuts, any type of nut (optional)
• 1/2-1 cup mayonnaise
• 3 tablespoons mustard (optional)
• 1/2 cup relish (sweet of dill) (optional)
• 1 cup of any type cheese (optional)
• 1/2 cup of fresh squeezed lemon juice
• 1 finally chopped pear (optional)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 leaf romaine lettuce, to cover plate or bowl of choice

Recipe

• 1 .you take th tuna or tuna steaks and grill them until they are almost done then take off the grill and set aside. then take the crab and grill whole until it is almost done take and pull meat out and set aside with the tuna steaks. take shrimp and put on grilling sticks and let grill until they are almost done.after they are almost done put along side tuna steaks and crab meat.
• 2 after all the meat is cooked take the tuna steaks and cut them up into the size you desire them to be. take shrimp outta shell and cut off the tail if you don't like it.
• 3 put all of the meat in a mixing bowl. take a small bowl and put mayomnaise, mustard, salt, and pepper. mix well. after that cut up all your vegatables and fruit and put in bowl with meat.
• 4 take lettuce and put in the bottom of the bowl or plate for show. add nuts, and relish with veggies and meat. mix withyour hands well. pour in your bowl (make sure your lettuce is on the bottom). after your salad is mixed pour on lemon juice. it helps finish cooking seafood and keeps veggies and fruits from browning. after all of that is done let it sit in refrigrator for 10 to 30 minutes. then serve and enjoy.=).

Garlic Teriyaki Marinade

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 1
• 6 tablespoons soy sauce
• 3 tablespoons salad oil
• 1 1/2 tablespoons light molasses
• 1 1/4 teaspoons dry mustard
• 1 1/4 teaspoons ginger
• 3 -6 garlic cloves, crushed (use as much as you like)

Recipe

• 1 mix all ingredients together.
• 2 in a zip lock bag, pour mixture over up to 3 lbs steak that has been scored in a diamond pattern.
• 3 marinate in the refrigerator for at least 3 hours, and up to 24 hours before charbroiling.
• 4 turn bag over several times during chilling time.
• 5 discard unused marinade.
• 6 slice steak thin to serve.

Simple Moose Round (crockpot)

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

Ingredients

• Servings: 4
• 1 large round steak
• 4 large carrots, sliced
• 4 large potatoes, sliced
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1/2 cup water
• 1 teaspoon lemon pepper
• salt
• pepper

Recipe

• 1 cut round steak into serving sized slices.
• 2 sprinkle each slice with lemon pepper.
• 3 put slices in crock pot.
• 4 add all other ingredients.
• 5 cook on low for 5 hours.

Rolled Flank Steak With Blue Cheese Stuffing

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 teaspoons olive oil, for the steak
• 1/2 cup chopped shallot
• 1/4-1/2 teaspoon minced garlic
• 1/4-1/2 teaspoon minced fresh thyme
• 1 1/2 cups small croutons
• 3 -4 ounces blue cheese, crumbled
• 2 tablespoons dry breadcrumbs
• 1 lb flank steak
• kosher salt
• fresh ground black pepper

Recipe

• 1 preheat oven to 350°f; heat a skillet over medium-high heat.
• 2 add the oil and shallots and cook until soften, add the garlic and thyme. continue cooking until the shallots are lightly browned.
• 3 transfer to a medium-size bowl and let cool slightly.
• 4 mix in the croutons, cheese and bread crumbs.
• 5 pound the steak to a even thickness. a larger surface area is perfect so as to hold the stuffing.
• 6 put the steak on a work surface and mound the blue cheese stuffing lengthwise down the center.
• 7 roll the steak and tie off with string securely in several places. salt and pepper the meat.
• 8 heat an over-proof skillet with a thin layer of oil and sear the steak on all sides.
• 9 put the skillet in the oven for ten minutes. turn steak over and leave in for another ten minutes.
• 10 take steak out and cover with loose foil for 5-10 minutes and then begin carving. enjoy.

Rolled Flank Steak

Total Time: 24 hrs 30 mins Preparation Time: 30 mins Cook Time: 24 hrs

Ingredients

• Servings: 4
• 1 1/2 lbs flank steaks
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 garlic cloves, crushed
• 1/2 cup shredded mozzarella cheese
• 1/3 cup scallion, sliced
• 1/4 cup roasted red pepper, cut into thin strips
• salt & freshly ground black pepper

Recipe

• 1 preheat oven to 450 degrees with rack in center. between two sheets of plastic wrap, pound steak to 1/2 inch thickness with a meat mallet or heavy skillet. using a sharp knife, score the steak on one side in a cross-hatched pattern. in a large bowl, whisk together oil, vinegar, and garlic. marinate at least 20 minutes or up to overnight.
• 2 remove steak from marinade. lay steak on cutting board, scored side down, with a short end facing edge of work surface. cover steak with cheese, scallions and peppers, leaving 1/2 inch border at the far short end. season with salt and pepper.
• 3 starting from closest side, rollup tightly. using kitchen twine, tie steak crosswise. season with salt and pepper.
• 4 place, seam side down in a baking dish or on a rimmed baking sheet. roast until juices run clear, 35 to 40 minutes for medium rare. let rest 10 minutes and remove string before sliceing.

Kid Winner Steak And Tomato

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 flank steak
• 2 (10 ounce) cans tomatoes (i prefer italian style)
• 2 (1 ounce) packages au jus mix
• 2 cups rice
• salt

Recipe

• 1 take one pack au jus gravy mix mix w two cups of water, marinate steak for 3+ hours sear steak to hold flavor.
• 2 cook steak until little under desired readiness. cut steak into 1/2 inch strips.
• 3 mix last pack au jus gravy mix w 4 cup water. pour into large pan.
• 4 add rice and tomatoes w juice to mixture.
• 5 cook on med high till rice is almost done. add steak back to pan until rice is done.
• 6 serve.

A1 Steak

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

Ingredients

• Servings: 4
• 2 -3 lbs top sirloin steaks, about 2 1/2 inch thick
• 1 bottle a.1. original sauce

Recipe

• 1 place steaks in ziploc storage bag.
• 2 dump a1 sauce into ziploc storage bag until steaks are covered.
• 3 zip bag so that there is very little air in there.
• 4 make sure the a1 sauce soaks into the steaks good and let it marinate for about 5 to 10 minutes.
• 5 take steaks out of the bag and throw on a charcoal grill until done to your liking.

Mustard Herb Flank Steak

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

Ingredients

• 1/4 cup dijon mustard, grainy
• 1/4 cup tarragon mustard (or 1/4 cup regular mustard tsp dried tarragon)
• 1 teaspoon dried tarragon
• 2 tablespoons olive oil
• 1/2 lemon, juice
• 2 tablespoons shallots, finely chopped
• 2 garlic cloves, minced
• 1/2 tablespoon fresh rosemary (or 1 tsp dry)
• 1/2 tablespoon fresh oregano (or 1 tsp dry)
• 1/2 tablespoon fresh sage (or 1/4 tsp dry)
• 1 1/2 lbs flank steaks

Recipe

• 1 combine mustards, olive oil, lemon juice, shallots, garlic, rosemary, oregano and sage in a bowl.
• 2 coat flank steak with mustard mixture and refrigerated, covered, for a couple of hours or overnight if you have the time.
• 3 remove steak for fridge 1 hour prior to grilling.
• 4 cook flank steak on preheated grill, 5 min per side or until preferred doneness.
• 5 cover loosely with folil and let stand for 5 min before slicing thinly across the grain.

Heinz 57 Chicken

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

Ingredients

• Servings: 8
• 1 (10 ounce) bottle heinz 57 steak sauce
• 1/4 cup honey
• 8 -10 pieces chicken (i use thighs and breasts)

Recipe

• 1 mix together the heinz 57 and the honey.
• 2 grill the chicken over medium heat for 4-6 minutes.
• 3 brush both sides with sauce mixture, turn over and grill for an additional 4-6 minutes or until the chicken is no longer pink.
• 4 use any extra sauce for dipping.

Insalata Caprese

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 4 beefsteak tomatoes
• 1 lb fresh mozzarella cheese
• 8 sprigs fresh basil
• 4 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• salt and pepper, to taste

Recipe

• 1 slice tomatoes and mozzarella uniformly, about 1/3-inch thick.
• 2 arrange alternating slices of tomatoes and cheese on serving platter.
• 3 sprinkle with a little salt and pepper.
• 4 top with basil.
• 5 in a small bowl, combine oil, vinegar, salt and pepper.
• 6 drizzle over dish and serve.

Rollatini Robiola

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 lb trimmed veal or 1 lb top sirloin steak, cut 1/4 inch thick by about 4 x 6 inch square (can also use beef or veal top round, but it will be a little more tough and may require a little mor)
• garlic granules
• seasoning salt
• salt & freshly ground black pepper
• dried oregano leaves, lightly crushed,to taste
• balsamic vinegar
• 8 ounces robiola cheese
• 2 bunches fresh sage, stemmed,stems reserved (preferably large leaves, if possible)
• 6 -8 slices prosciutto, thin (optional)
• flour, seasoned with
• salt & freshly ground black pepper, for dredging
• 4 cloves garlic, finely chopped,divided
• 1 medium onion, finely chopped,divided
• 1 pint heavy cream
• 1/4 cup extra virgin olive oil, for browning and sauteing
• 1 lb fresh mushrooms, cleaned and thinly sliced
• 1/2 cup dry madeira wine or 1/2 cup sherry wine
• 2 tablespoons flour, mixed with
• 4 tablespoons water, if needed to thicken (optional)
• 1/2 cup freshly grated stravecchio cheese or 1/2 cup parmigiano-reggiano cheese, for the sauce plus more for passing
• hot cooked noodles or rice, as accompaniment

Recipe

• 1 **i used bosina robiola, which is a lightly aged sheep’s milk cheese from the south piedmont region of italy, that comes in about 3/4”x4"x4" squares.
• 2 other varieties, all from northern italy, may be made from cow, sheep or goat milk and may have a thicker round shape like a small brie or a cube shape.
• 3 all of the aged robiola cheeses tend to have a creamy yellow interior and have a , yellowish, or pinkish rind.
• 4 if you can’t find robiola, feel free to use an aged brie or camembert cheese, including part of the crust, or stracchino (ripened version of taleggio) or bel paese or fontina.
• 5 the flavors are fairly similar.
• 6 the main thing is that you want a fairly pungent cheese.
• 7 pound each pieces of meat between pieces of plastic wrap until about 1/8” thick, being careful not to tear it any more than necessary.
• 8 it helps to sprinkle the meat with a little water before placing between plastic sheets.
• 9 season meat fairly generously on both sides with granulated garlic, seasoned salt, black pepper, and oregano.
• 10 sprinkle generously with balsamic vinegar, rub in spice, and marinate at room temperature for 1/2 hour or in the refrigerator for several hours.
• 11 when ready to stuff meat rolls, cut chilled cheese into batons about 3/4” square and 3" long, making sure you get some of the rind with each piece, reserving any leftover cheese for the sauce.
• 12 wrap each piece of cheese with sage leaves, and with optional prosciuto, if desired, to minimize leaks later on.
• 13 place a wrapped piece of cheese on each piece of meat, and roll the meat around the cheese bundles, folding in the ends as you go.
• 14 tie each meat roll with kitchen string, or pin them shut with toothpicks, and dredge them lightly in seasoned flour, coating all over, and shaking off excess flour.
• 15 refrigerate meat rolls until ready to cook.
• 16 chop remaining sage leaves, and set aside.
• 17 coarsely chop sage stems.
• 18 place cream in a medium saucepan over medium heat, and add sage stems, half of the chopped garlic, and a couple tablespoons of the chopped onion.
• 19 bring to a boil, reduce heat, and simmer for about 20 minutes to infuse flavors.
• 20 add remaining robiola cheese scraps, including rind, and simmer about 5 minutes longer or until cheese has melted, strain cream mixture, pressing on solids to get out as much liquid and soft solids as possible, and set aside.
• 21 heat about 1/4 cup of olive oil in a large skillet over medium-high heat, saute meat rolls until well browned on all sides, and set them aside.
• 22 discard oil, except for about 2 tbsp, and saute remaining onions and garlic until onions are just beginning to brown around the edges.
• 23 add mushrooms, increase heat to high, and season to taste with salt and pepper.
• 24 saute until mushroom have given up their moisture, and most of the moisture has evaporated.
• 25 add seasoned cream, and 1/2 cup stravecchio or parmigiano-reggiano cheese, and stir until cheese is melted.
• 26 if desired, add flour-water mixture and bring to a boil to thicken.
• 27 remove string or toothpicks from meat rolls and bury them in the mushroom sauce mixture.
• 28 cover, and simmer until heated through.
• 29 to serve, slice each meat roll in 4-5 pieces, and serve alongside hot noodles or rice.
• 30 spoon mushrooms and sauce over meat and noodles.
• 31 serve with a nice vinaigrette salad and hot crusty french bread with cold butter.

Succulent Marinade

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1/2 cup lemon juice
• 1/4 cup worcestershire sauce
• 1 cup vegetable oil (water may be substitued for the oil, but water does not penetrate the beef as well as the oil)
• 3/4 cup soy sauce
• 1/4 cup prepared mustard
• 2 garlic cloves, minced

Recipe

• 1 mix ingredients together for the marinade.
• 2 finally place your favorite steak in the marinade and cover.
• 3 let sit for at least 8 hours, preferably over night.
• 4 store them in the refrigerator while marinating.
• 5 do not save the marinade for future use; however, as the steaks cook, pour small amounts of the marinade over the steaks.
• 6 they are best on the grill, but the oven does wonders also.

Kickin' Steak Fries

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb russet potato, sliced into 1/4-inch wedges
• 3 tablespoons butter, melted
• 2 tablespoons hot sauce
• 2 cups french-fried onions, finely crushed
• 1/2 cup parmesan cheese, grated

Recipe

• 1 heat the oven to 400°f place potatoes, butter, and hot sauce in large zip bag. seal the bag and toss the potatoes to get a nice, even coating.
• 2 mix the french-fried onions and parmesan cheese in a bowl, then add to the zip bag. coat the potatoes in crumb-cheese mixture, pressing firmly, making sure they're thoroughly and evenly coated.
• 3 arrange the potatoes in a single layer in a baking sheet coated with nonstick cooking spray. bake for about 25 minutes, until potatoes are tender and golden brown.

Heinz 57 Cheddar Meatloaf

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

Ingredients

• Servings: 6
• 1 1/2 lbs lean ground beef
• 1 1/2 cups cheddar cheese, shredded
• 1 cup breadcrumbs, fresh not hard
• 1 egg, slightly beaten
• 1/3 cup onions, diced or 1/3 cup minced onion
• 1/4 cup heinz 57 steak sauce
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 mix all ingredients together well and place into a loaf pan.
• 2 bake @ 350 degrees for 1 hour.
• 3 drain grease.
• 4 let stand 5 minutes before serving!

Rolled French Steak

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• 1 breakfast steak (cut into pieces about 2-inchx6-inch) or 1 any thin steak (cut into pieces about 2-inchx6-inch)
• 1/2 slice bacon
• 1/2 teaspoon parsley
• 1 teaspoon parmesan cheese
• 1/4 teaspoon garlic, chopped
• toothpick
• 2 tablespoons oil (for frying)
• tomato sauce to cover roll

Recipe

• 1 lay all thin steaks out flat on cookie sheets.
• 2 put 1/2 slice of bacon on each steak.
• 3 sprinkle parsley over each steak.
• 4 sprinkle parmesan cheese over each steak.
• 5 sprinkle chopped garlic over each steak.
• 6 roll steak up and fasten with toothpick so steak does not unroll.
• 7 brown outside of steak rolls in oil in 4 to 6 quart pan.
• 8 after all steak rolls are browned, place back in pan.
• 9 cover with tomato sauce. (i usually cover the bottom of the pan with steak so i would use approximately two to three 8 ounce cans tomato sauce and a little water to make sure meat is completely covered.).
• 10 simmer for approximately 1-1/2 to 2 hours.
• 11 sauce will thicken quite a bit. make sure steak doesn't start to stick to bottom of pan.

Rolled Flank Steak

Total Time: 2 hrs 15 mins Preparation Time: 30 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 4
• 1 1/2 lbs flank steaks
• 6 garlic cloves
• 1 1/2 cups croutons
• 2 tablespoons chopped italian parsley
• 1/2 teaspoon sea salt
• 2 tablespoons olive oil
• kitchen string
• 2 tablespoons butter
• italian parsley, sprigs for garnish

Recipe

• 1 pre-heat oven to 400º.
• 2 in a small sauce pan cover the garlic cloves with water and simmer until softened- about 20 minutes; add more water if necessary.
• 3 drain and let cool.
• 4 combine softened garlic, croutons, parsley, salt and olive oil a small bowl or mortar and crush ingredients till a coarse paste is formed.
• 5 spoon paste on top of flank steak.
• 6 roll steak with the grain (lengthwise) and tie approximately every 2 inches with kitchen string to hold position of roll.
• 7 (steak will look similar to a jelly roll with the garlic and crouton mixture inside the roll.) melt butter in skillet and sauté the steak on all sides till lightly brown.
• 8 place steak in oven-proof pan and bake in 400º oven for 10 minutes.
• 9 reduce heat to 225º and continue roasting for approximately 1 1/2 hours.
• 10 to serve- slice the flank steak across the grain in approximately two inch rounds, remove strings, and drizzle lightly with olive oil if desired.
• 11 garnish each round with parsley.

Red Chile Filet Mignon With Wild Mushroom Sauce

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

Ingredients

• Servings: 4
• 6 new mexico red chilies
• coarsely ground fresh black peppercorns
• 4 (8 ounce) filet mignon steaks
• 6 ancho chilies
• 8 cups boiling water
• 1 tablespoon minced garlic
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons unsalted butter
• 1 small red onion, diced
• 2 tablespoons finely chopped garlic
• 2 cups red wine
• 1/2 lb shiitake mushroom, stems removed and caps sliced 1/4-inch thick
• 1/2 lb cremini mushroom, stems removed and caps sliced 1/4-inch thick
• 1/2 lb portabella mushroom, stems removed and caps sliced 1/4-inch thick
• 3 1/2 cups chicken stock
• 3/4 cup ancho chile puree
• 2 tablespoons honey
• salt & freshly ground black pepper

Recipe

• 1 to make the ancho puree: place the anchos in a bowl and pour the boiling water over them. let stand for at least 30 minutes. drain well, remove the seeds and stems and place in a food processor with the garlic and cilantro. process to a puree. may be made up to 2 days ahead and refrigerated, covered.
• 2 to make the mushroom sauce: in a large saucepan over medium heat, melt the butter and sweat the onion and garlic for about 3 minutes. raise the heat to high, add the wine and boil 10 minutes, until reduced to dry. reduce the heat to medium, add the mushrooms, cook until soft, add the stock. raise the heat to high and bring the mixture to a boil. reduce the heat to medium and simmer for 15 minutes.whisk in the ancho puree and cook for 5 minutes. add the honey and salt and pepper to taste. keep hot in a double boiler until ready to serve. may be made up to 2 days ahead and refrigerated.
• 3 for the steaks: preheat the oven to 300. preheat a grill to medium hot.
• 4 spread out the chiles on a baking sheet and roast for about 1 minute. remove the seeds and stems, place the flesh in a food processor and chop coarsely. add the coarsely ground pepper to taste. place mixture in a pie pan.
• 5 dredge each steak on both sides with the pepper mixture and grill until done to your liking.
• 6 serve each steak with some sauce spooned on top.

Rolled Broccoli Meatloaf

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

Ingredients

• Servings: 4
• 1 1/2 lbs lean ground beef
• 1 egg
• 1 (1 1/4 ounce) package lipton onion soup mix
• 1/4 cup a.1. original sauce
• 1 -2 broccoli florets (depends how much you like) or 1 -2 frozen broccoli, but you must defrost first
• 8 ounces grated cheddar cheese

Recipe

• 1 preheat oven to 350°f.
• 2 cook, steam broccoli, crumble up and set aside to cool.
• 3 in a large mixing bowl combine ground beef, egg, soup mix and a1 sauce.
• 4 on a large flat surface (bread board etc.) place the foil.
• 5 spread meatloaf mixture into a rectangle, about 1/2 inch thick.
• 6 you want it as thin as possible because you are going to roll it like a jelly roll sprinkle broccoli then cheese over surface of meat.
• 7 roll up, starting at the small end of the loaf roll.
• 8 it helps to roll with the foil under, it kinda holds it together as you roll.
• 9 pinch/close the small ends of the loaf.
• 10 bake about 1 hour.
• 11 i like to pour more a1 over the top and right before pulling it out of the oven sprinkle a little more cheese on top.

Succulent Steak Marinade

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• Servings: 2
• 1 (8 ounce) bottle red wine and vinegar salad dressing
• 2 tablespoons worcestershire sauce
• 1 tablespoon minced garlic
• 1 teaspoon dried onion flakes
• 1 teaspoon ground pepper
• 1 tablespoon parsley

Recipe

• 1 mix all ingredients together.
• 2 marinate any cut of steak in the marinade for 30 minutes to 2 hours.

Rolled Flank Steak With Green Olives And Oregano

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

Ingredients

• Servings: 4
• 3 cups basic tomato sauce (recipe also posted)
• 1 cup green italian olives (preferably ascolane)
• 3 tablespoons chopped fresh oregano leaves
• 1/2 cup freshly grated parmigiano-reggiano cheese
• 1 cup finely chopped italian parsley
• 1/4 teaspoon freshly grated nutmeg
• 1 3/4 lbs beef flank steak, sliced into 8 thin scallops
• salt and pepper
• flour, for dusting
• 1/4 cup extra virgin olive oil
• 1/2 cup dry red wine

Recipe

• 1 in a medium saucepan, combine the tomato sauce, olives, and 2 tablespoons of the oregano and bring to a boil.
• 2 reduce the heat and simmer while you assemble the braciole.
• 3 in a mixing bowl, mix the cheese, parsley, and nutmeg until well blended.
• 4 lay the pieces of steak out on a board and season with salt and pepper.
• 5 divide the cheese mixture evenly over the beef, spreading to form a thin layer on top of each piece.
• 6 roll up each piece like a jelly roll and tie securely with a piece of butcher's twine.
• 7 season with salt and pepper and roll in flour to coat lightly.
• 8 in a 12-14 inch skillet, heat the olive oil until smoking.
• 9 place 4 rolled steak pieces at a time in the skillet and brown evenly, rolling with tongs or a wooden spoon.
• 10 transfer to a plate and repeat with 4 remaining rolls.
• 11 pour off the cooking oil.
• 12 return the skillet to the heat and add the wine, stirring the bottom of the skillet with a wooden spoon to loosen the browned bits.
• 13 add the simmering tomato sauce and bring to a boil.
• 14 add the beef rolls and simmer uncovered 10-15 minutes, until the meat is cooked through.
• 15 remove the meat to a heated platter, pour the sauce over, and garnish with the remaining tablespoon of oregano.

North Carolina Boneless Shoulder Roast

Total Time: 24 hrs 30 mins Preparation Time: 24 hrs Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 -3 lbs boneless beef shoulder, at least 2 to 3 inches thick
• 1/2 cup vegetable oil
• 1/2 cup vinegar
• 2 tablespoons worcestershire sauce
• 2 tablespoons a.1. original sauce
• 2 teaspoons garlic salt
• adolphs meat tenderizer

Recipe

• 1 mix marinade and pour over meat. sprinkle all sides of roast with tenderizer. place in covered dish or bag and marinate in the frig for 24 hours.
• 2 after 12 hours, recover with tenderizer.
• 3 cook 45 minutes over charcoal turning every 10 minutes and baste with marinade at each turning until desired. careful not to overcook.
• 4 slice very thin and serve.