Total Time: 20 mins
Preparation Time: 5 mins
Cook Time: 15 mins
Ingredients
Servings: 8
1 cup italian dressing
3 tablespoons grated parmesan cheese
3 tablespoons dried basil leaves, crushed
pepper
3 lbs boneless sirloin
Recipe
1 in small bowl, combine all ingedients except steak.
2 in plastic bag pour 3/4 cup marinade over steak. refrigerate remaining marinade. cover or close bag, and marinate in refrigerator, turning occasionally for 3 to 24 hours.
3 remove steaks from marinade, discarding marinade.
4 grill or broil steak, turning once, and brushing frequently with reserved marinade, until steak is desired doneness.
5 note: prep and cooking time does not include marinade time.
Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr
Ingredients
Servings: 4
1 1/4 lbs boneless beef top sirloin steaks, cut into thin strips
1 medium onion, chopped
1 (4 1/2 ounce) jar sliced mushrooms, drained or 1 cup fresh mushrooms, sliced
1 clove garlic, minced
1 tablespoon butter or 1 tablespoon margarine
2 cups beef stock
2 teaspoons worcestershire sauce
3 tablespoons all-purpose flour
1/4 cup cold water
Recipe
1 in large nonstick skillet, cook beef, onions, mushrooms and garlic in butter over medium heat for 5-7 minutes or until meat is brown and no longer pink.
2 add the beef broth, worcestershire sauce and bring to boil.
3 reduce heat; cover and simmer for one hour.
4 combine flour and water until smooth; add to beef mixture.
5 bring to a boil; cook and stir for 2 minutes or until thickened.
1 (8 ounce) can pineapple tidbits, drained and liquid reserved
1 1/2 cups chicken broth, about
1 cup long-grain rice
1 small red bell pepper, cored,seeded and diced
6 whole allspice berries (optional)
2 green onions, chopped or 2 tablespoons chopped fresh cilantro
1 lime, cut into 4 wedges
Recipe
1 rinse the fish in cold water and pat dry with paper towels.
2 brush both sides with marinade and lay on a plate (or on a broiler rack or baking sheet if broiling); set aside.
3 preheat a charcoal grill or broiler.
4 add enough chicken broth to the reserved pineapple juice to measure 2 cups.
5 stir the broth mixture, pineapple, rice, bell pepper and allspice together in a medium saucepan and bring to a boil over high heat.
6 cover, reduce the heat to low and simmer until the liquid is absorbed, 18 to 20 minutes.
7 take from the heat and let stand until ready to serve; discard the allspice berries.
8 when the rice has cooked 12 to 15 minutes, place fish on a lightly oiled grill and cook 3 minutes.
9 turn over and cook until the fish is just barely opaque but still moist in the center, 2 to 3 minutes more for 3/4-inch-thicksteaks (or broil, without turning, for 6 to 8 minutes).
10 fluff the rice with a fork, stir in the green onions and spoon onto individual plates.
11 transfer the swordfish to plates and garnish with lime wedges.
Total Time: 25 mins
Preparation Time: 15 mins
Cook Time: 10 mins
Ingredients
Servings: 4
3/4 lb boneless sirloin steak, about 3/4 inch thick
1 medium onion, chopped
1/2 cup green bell pepper, chopped
1 cup corn kernel, frozen
1/2 cup salsa
1 medium zucchini, sliced (2 cups)
1 (15 ounce) can pinto beans, drained, rinsed
1 (14 1/2 ounce) can whole tomatoes, undrained
Recipe
1 remove fat from beef. cut beef with grain into 2-inch strips; cut strips across grain into 1/8 inch slices.
2 spray 12 inch nonstick skillet with cooking spray; heat over medium-high heat. add beef, onion and bell pepper; cook 4 to 5 minutes, stirring frequently, until beef is no longer pink.
3 stir in all remaining ingredients, breaking up tomatoes. cook about 5 minutes, stirring occasionally, until zucchini is tender and mixture is hot.
Total Time: 1 hr 10 mins
Preparation Time: 35 mins
Cook Time: 35 mins
Ingredients
Servings: 4
1 onion, chopped
2 garlic cloves, crushed
1 jalapeno, seeded and thinly sliced (or other chili)
12 ounces round steaks, cut into cubes
1 (16 ounce) can pinto beans (optional if using less meat, could also use black or kidney beans)
1/2 cup corn (optional)
1 tablespoon oil
2 cups cooked rice
beef stock (to moisten, if needed)
3 large flour tortillas
2 (14 ounce) cans chopped tomatoes (i used one can with jalapeno peppers mixed in)
2 garlic cloves, crushed
1 onion, quartered
1 -2 fresh red chile, seeded and chopped (or other chilis, i used a large anaheim)
1 teaspoon ground cumin
1/2-1 teaspoon cayenne pepper
1/2 teaspoon dried oregano
tomato juice (or water, if required)
4 tablespoons butter
1/2 cup flour
2 1/2 cups milk
1 cup grated cheddar cheese
salt
pepper
Recipe
1 preheat oven to 350.
2 make the salsa picante:.
3 place tomatoes, garlic, onion and chiles in a blender and process till smooth. (i just chopped everything and didn't run through a processor).
4 pour into a small pan and add spices and oregano and season with salt.
5 bring the mixture to a boil, stirring occasionally. boil for 1-2 minutes, then lower heat and simmer gently for about 15 minutes.
6 the sauce should be thick, but of pouring consistency.
7 if it is too thick, dilute with a little fresh tomato juice or water.
8 make the cheese sauce:.
9 melt the butter in a pan and stir in the flour. cook, stirring, one minute.
10 add the milk, stirring all the time, till sauce boils and thickens.
11 stir in all but 2 t of cheese and season to taste.
12 cover the pan with a lid and set aside.
13 mix onion, garlic and chili in a bowl. add the steak cubes and mix well.
14 heat the oil in a frying pan and stir fry the meat mixture for about 10 minutes, till meat cubes have browned and the onion is soft.
15 stir in the rice (and corn and/or beans if desired) and enough beef stock to moisten.
16 season to taste with salt and pepper.
17 pour about a quarter of the cheese sauce into the bottom of a round, ovenproof dish (will need about a 2-qt sized dish - i tried a deep pie plate it wasn't big enough).
18 add a tortilla and then spread over half the salsa, followed by half the meat mixture.
19 repeat these layers, then add half the remaining cheese sauce and the final tortilla.
20 pour over the remaining cheese sauce and sprinkle the reserved grated cheddar on top.
21 bake in a preheated oven for about 20 minutes, or till golden on top and heated through.
2 teaspoons mccormick's montreal brand steak seasoning
coarse black pepper
1 tablespoon canola oil
1/2-3/4 cup mayonnaise
2 tablespoons wasabi paste
1 lime, juice of
4 sesame kaiser rolls, split and toasted
red leaf lettuce
Recipe
1 cube salmon in to bite-size pieces and place in a food processor; pulse to coarse-grind the salmon; it should take on the consistency of ground beef or ground turkey.
2 transfer salmon to a bowl; add in garlic, ¾ of the ginger, tamari, scallions, red bell peppers, sesame oil, steak seasoning, and black pepper; mix to combine.
3 form 4 large patties, 1 ½ inches thick; drizzle patties on both sides with oil.
4 preheat a nonstick skillet over med-high heat; add the patties and cook for 5-6 minutes on each side for well done.
5 while burgers are cooking, combine the mayo, wasabi paste, lime juice, and remaining ginger; set aside.
6 to assemble: spread the ginger-wasabi mayo on the buns; top with a salmon patty and red leaf lettuce; set the bun tops in place.
Total Time: 45 mins
Preparation Time: 30 mins
Cook Time: 15 mins
Ingredients
2 filet mignon
1 pinch salt
1 pinch pepper
1 tablespoon vegetable oil
2 cups mushrooms, chopped
1/2 onion, finely chopped
2 tablespoons butter
1/4 cup italian seasoned breadcrumbs
1 puff pastry, frozen and thawed
1 egg , beaten
Recipe
1 thaw puff pastry sheet on counter 45-60 minutes.
2 put filets on a plate and place in freezer for 20-30 minutes. preheat skillet to very hot (cast-iron is preferred, or stainless steel. it is not recommended for non-stick skillets to heat to very hot). remove filets from freezer, brush with oil and season with salt and pepper. sear each side in hot skillet 5 minutes on each side. remove from skillet and place on a clean plate.
3 preheat oven to 450 degrees f.
4 for mushroom filling: melt butter in medium heated skillet (same one you seared the filets in), saute mushrooms and onions. lightly salt and pepper.
5 cook 5 minutes. stir in bread crumbs.
6 lay out puff pastry sheet on lightly floured surface and lightly flour the top. roll out to 9" x 10". cut in half longways.
7 spoon half of the mushroom mixture on each of the filets. press down to compact mushroom mixture.
8 carefully place filets on top of each puff pastry sheet, mushroom filling side down. fold each long side of the puff pastry over the filets, then each end.
9 place on baking sheet that has been lined with parchment paper, seam-side down. brush with beaten egg all around.
Total Time: 10 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 10 hrs
Ingredients
Servings: 10
4 lbs chuck roast
3 tablespoons flour
1 cup water
1/2 teaspoon kosher salt
1 (3 ounce) packet lipton onion soup mix (just use one packet)
4 celery ribs, chunked, with leaves
3 cups carrots, peeled and chunked
4 cups new potatoes, very small ones, halved
2 medium onions, quartered
3/4 cup parsnip, pared and sliced into coin-sized pieces
1 cup rutabaga
1 teaspoon black peppercorns
1 tablespoon mccormick's montreal brand steak seasoning
1 bay leaf
1 tablespoon hungarian paprika
1 teaspoon dried herbs
1 (14 ounce) can stewed tomatoes, with juice
Recipe
1 let the meat sit on a rack in the fridge unwrapped over night.
2 dust the meat with flour, and salt and brown in a screaming hot cast iron skillet just until it colors up on both sides, about 3 minutes on each side. remove and add to crock pot. deglaze the pan with 1 cup of water and add it to the crock pot.
3 sprinkle onion soup mix over the roast and turn crock pot on high.
4 add remaining ingredients and anything else you like.
5 the longer you cook this the better it tastes. 6 - 8 hours on low if you cook for 1 hour or so on high at first. best if cooked on high for an hour and then 8 - 10 hours on low.
6 remove meat and veggies to a platter and tent with foil. turn the crock to high if you want to thicken the gravy.
1/4 cup fresh basil, minced or 1 1/2 teaspoons dried basil
1/2 cup dry wine
2 large plum tomatoes, seeded and diced and then crushed or 1 cup canned tomato, drained well and then crushed
2/3 cup kalamata olive, pitted and coarsely chopped
1 teaspoon capers, rinsed well
fresh basil (to garnish)
olive oil (to garnish)
salt and pepper
Recipe
1 in a medium pot place the chicken broth over medium heat and bring to a boil. add the uncooked couscous, chopped green onion, chopped bell pepper, grated lemon zest, and chick peas. stir all well. cover and remove from heat. set aside.
2 heat 4 tablespoons olive oil in a large frypan. add the fish steaks in a single layer not touching, sprinkle the minced onion and parsley all around and on the tops. sear the fish about one minute on each side, just so the flesh tightens up and whitens. using a large turn slip under and turn over gently. turn the heat to medium low.
3 sprinkle on the minced garlic and about 3 tablespoons wine, and the minced basil leaves.
4 sprinkle with salt and pepper lightly.
5 keep uncovered and cook another two minutes on each side. fish should be opaque but not dry.
6 place steaks onto a heated platter.
7 turn the heat up under the frypan and add remaining wine. scrape bottom of pan to get all the bits up.
8 add the tomato, olives, capers and toss over the high heat.
9 fluff the couscous with a fork, and place on a large platter. place the tuna steaks nicely on top of all the couscous.
10 pour the tomato mixture over the tuna and couscous.
11 sprinkle with some fresh chopped basil and the last of the olive oil. can also sprinkle with a few red pepper flakes.
12 serve while hot.
13 a nice fresh green salad and glass of wine is all you need to complete the meal.
Total Time: 15 mins
Preparation Time: 10 mins
Cook Time: 5 mins
Ingredients
Servings: 4
12 ounces tuna steaks
6 cups leafy greens
1 cup cherry tomatoes, sliced
1/3 cup red onion
1/3 cup black olives, sliced
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
2 teaspoons sesame oil
2 teaspoons sesame seeds, toasted
1/2 teaspoon garlic, minced
1/2 teaspoon gingerroot, minced
3 tablespoons cilantro, chopped (or parsley)
Recipe
1 in a skillet or grill pan sprayed with cooking spray, cook tuna over medium high heat for about 5 mnutes, turning once, or until medium rare. set aside.
2 to make salad; in a serving bowl, toss lettuce, tomatoes, onion s and olives.
3 dressing: in a small bowl, combine dressing ingedients, reserving 1 tsp sesame seeds.
4 slice tuna thinly; place over top of salad. pour dressing over; toss gently. sprinkle with cilantro and remaining sesame seeds.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
Servings: 6
six salmon steak
2/3 cup scotch whisky
2/3 cup water
8 black peppercorns
3 bay leaves
1 chopped carrot
1 finely chopped onion
3 tablespoons lemon juice
1/2 teaspoon thyme
salt and pepper
3 egg yolks
1 tablespoon lemon juice
1/2 cup butter
3 tablespoons scotch whisky
3 tablespoons poaching liquid
Recipe
1 place all the ingredients for the poaching liquid in a pan and gently poach the salmon for 7-10 minutes or until the fish is cooked. strain and reserve the poaching liquid.
2 place the salmon on a warm serving plate, cover and keep hot.
3 make the butter sauce by whisking the egg yolks and lemon juice together. place in a heat-proof bowl and set over a pan of hot but not boiling water on a very low heat. whisk until the mixture begins to thicken. stir in the butter gradually, allowing a small amount to melt at a time. if any lumps appear in the mixture, remove the bowl from the heat and add a teaspoon of cold water before placing back on the heat.
4 once all the butter has been mixed in and the sauce is to the required thickness, remove from the heat and add in the three tablespoons of whisky and the three tablespoons of poaching liquid. pour over the salmon and serve with fresh vegetables.
Total Time: 3 hrs 30 mins
Preparation Time: 3 hrs
Cook Time: 30 mins
Ingredients
2 sirloin steaks or 3 -4 chicken breasts, cut into 1/2 inch strips
2 onions
2 bell peppers, color of choice
1 (8 ounce) package sliced mushrooms
1 cup oil, your choice i use olive oil
2 tablespoons balsamic vinegar, gives a good flavor and tenderizes some-may be omitted
salt and pepper
queso sauce, i triple cheese sauce ( sauce) and i have some left over or use velveeta cheese, melted
mexican rice, i use lipton mix-prepared
1 (8 ounce) container sour cream
1 (8 ounce) container guacamole
1 (10 ounce) jar salsa
8 large tortillas
Recipe
1 in the morning or the night before: prepare all vegies~except mushrooms~ cutting them thinly and tossing each kind in 4-6 tablespoons oil, cover and refrigerate. place steak or chicken strips in a bowl with a lid or cover, drizzle with 1/8 to 1/4 cup oil, salt and pepper, and balsamic vinegar, toss around, cover and refrigerate. toss veggies each a few times to make sure the oil get all over them as you should not need to add any when cooking. toss meat often to coat well. try to allow to marinade for 2-3 hours.
2 make rice, i use 2 lipton mexican rice in a pouch and it has a wonderful flavor. keep warm.
3 heat skillet to medium to high heat and cook meat until done. keep warm.
4 sautee vegetables. each kind of vegetable seperately if needed like i do for my family.
5 to plate up, spoon rice onto plate.
6 layer on vegetables of choice.
7 top with meat and queso/ velveeta.
8 place on tortillas with sour cream, guacamole, and salsa of choice.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
Servings: 8
2 medium yellow onions, cut into small wedges
2 stalks celery, chopped
2 cups sliced fresh mushrooms
2 tablespoons butter or 2 tablespoons olive oil
3 -4 cloves garlic, minced
1 1/2 lbs leftover cooked beef, chopped (or may use thinly sliced leftover steak)
64 ounces beef stock or 64 ounces beef broth
1 tablespoon worcestershire sauce
salt, to taste
black pepper, to taste
8 ounces uncooked egg noodles
Recipe
1 in a large pot, cook onions, celery, mushrooms and garlic in butter or oil until onions are golden.
2 stir in the chopped cooked beef.
3 add the beef broth, and the worcestershire, stirring to mix, and seasoning to taste with salt and pepper (how much you add will depend on how seasoned the beef and broth already are, so be careful here).
4 bring mixture to a boil and stir in uncooked egg noodles.
5 reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
1 large cauliflower head
1/2 cup pitted kalamata olive
3 sun-dried tomatoes, thinly sliced
3 1/2 tablespoons olive oil, divided plus more
2 tablespoons chopped flat leaf parsley
1 teaspoon fresh lemon juice
kosher salt
fresh ground black pepper
3 garlic cloves
2 plum tomatoes, cored, quartered
Recipe
1 remove leaves and trim stem end of cauliflower, leaving core intact. slice cauliflower into four 1/2" "steaks" from center of cauliflower (some florets will break loose; reserve).
2 finely chop enough loose florets to measure 1/2 cup.
3 transfer chopped florets to a small bowl and mix with olives, sun-dried tomatoes, 1 tablespoon oil, parsley, and lemon juice. season relish with salt and pepper.
4 preheat oven to 400°. heat 1 tablespoon olive oil in a large heavy ovenproof skillet over medium-high heat. cook cauliflower steaks until golden brown, about 2 minutes per side, adding tablespoon oil to pan between batches.
5 transfer steaks to a large rimmed baking sheet. reserve skillet. roast cauliflower until tender, about 15 minutes.
6 meanwhile, return skillet to medium-high heat and add garlic cloves and tomatoes, one cut side down. cook until tomatoes are browned; turn tomatoes over and transfer skillet to oven with cauliflower. roast garlic and tomatoes until tender, about 12 minutes.
7 transfer garlic, tomatoes, and 1/2 tablespoon oil to a blender; purée until smooth. season with salt and pepper. divide tomato sauce among plates. place 1 cauliflower steak on each plate; spoon relish over. serve warm or at room temperature.
Total Time: 2 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 2 hrs
Ingredients
Servings: 8
4 tablespoons vegetable oil
3 lbs lamb steaks, cut into large cubes
1 tablespoon ground coriander
2 tablespoons all-purpose flour
2/3 cup ruby port
2 1/2 cups chicken stock
1 lb shallot, peeled
2 ounces light muscovado sugar
3/4 lb fresh cranberries
9 ounces peeled chestnuts, drained
salt & freshly ground black pepper
Recipe
1 heat 2 tbsp oil in a large flameproof casserole and brown the lamb in batches over a high heat. return all the meat to the casserole, add the coriander and flour and cook for 1 minute, stirring.
2 add the port and then the stock and seasoning and bring to a simmer. cover and simmer for 1-1¼ hours until almost tender.
3 meanwhile, heat the remaining oil in a large frying pan and cook the shallots over medium heat for 10 minutes or until lightly browned. add the sugar and cook for a further 10 minutes until caramelised.
4 add to the lamb and simmer, uncovered for 15 minutes. stir in the cranberries and chestnuts and simmer for a further 15 minutes until the meat and shallots are tender.
Total Time: 13 mins
Preparation Time: 5 mins
Cook Time: 8 mins
Ingredients
Servings: 3
2 1/2-3 cups steak (leftover beef or lamb steak or roast)
1/2 cup onion (chopped)
1/2 cup beef broth
1/4 teaspoon cumin
1/2 teaspoon red chili powder
1/4 teaspoon garlic (chopped or smashed)
1 (4 ounce) can green chilies (diced)
2 tablespoons flour
2/3-1 cup beef broth
sea salt & freshly ground black pepper
3 (10 inch) flour tortillas
1/2 cup cheese (jack,longhorn, whatever you have-shredded)
Recipe
1 chop leftover steak or roast in 1/2" squares, add steak, onions and 1/2 cup broth to small crock pot, cook on high for 3 or 4 hours or until the meat is nice and tender.
2 in a medium sized skillet add 1 t. olive oil and flour, cook over medium meat until it begins to thicken (about 3 min.).
3 add meat drippings and remaining beef broth to equal 2/3 cup (you may need to add more if the sauce is too dry.
4 while cooking the sauce; add in cumin, red chili powder, garlic, green chilis, sea salt and fresh ground black pepper to taste. if the sauce isn't spicy enough for you; add cayenne now.
5 cook the sauce until it begins to thicken (about 3-4 min.) add in meat; mix to heat though.
6 heat tortillas on a griddle till nice and pliable; fill with meat mixture; add a tablespoon full or so of cheese, roll burro style.
500 g button mushrooms, halved .or quartered with stems removed
1 tablespoon olive oil, extra only if required
salt
pepper
1/4 cup water
2 teaspoons cornflour (us cornstarch)
Recipe
1 heat the oil in a non-stick frying pan over medium heat.
2 add the garlic and onion -stir until the onion has softened. add the stock powder and dried basil. this should take roughly 3 minutes.
3 add the cut mushrooms and continue to cook for another minute. add the extra oil if required to moisten the mushrooms. season with salt and pepper to taste.
4 mix the cornflour with a little water in your measuring cup. add more water to bring to the 1/4 cup measurement of water. mix and add over the mushrooms. you can use cream or evaporated milk in place of the water if you wish.
5 continue to cook and stir until done to your liking. i prefer to keep my mushrooms chunky.
Total Time: 15 mins
Preparation Time: 5 mins
Cook Time: 10 mins
Ingredients
24 ounces boneless beef sirloin steaks, cut 3/4 inch thick
salt and black pepper
1/4 cup butter
2 tablespoons coarse grain mustard
1 tablespoon snipped fresh thyme
1 teaspoon snipped fresh rosemary
Recipe
1 preheat broiler. cut each steak in half. lightly sprinkle both sides of steaks with salt and pepper.
2 in a very large skillet heat 1 tablespoon of the butter over medium-high heat. add steaks; brown on both sides, cooking until steaks are near desired doneness, about 3-4 minutes per side. transfer steaks to a broiler pan; spread tops of steaks with mustard.
3 broil 3-4 inches from the heat for 2-3 minutes or until steaks have reached desired doneness.
4 meanwhile, for herb butter, add remaining butter to skillet; cook over medium heat until butter begins to bubble and turn golden. add half of the herbs; remove from heat.
5 transfer steaks to plates; pour herb butter over steaks. sprinkle with remaining herbs.
1 light a grill or preheat a grill pan. in a small bowl, combine the butter, garlic, lime zest, lime juice and a pinch of salt. in another bowl, combine the paprika, cumin and chipotle powder with 1 1/2 teaspoons of kosher salt. rub the mixture all over the steaks.
2 oil the grate and grill the steaks over moderately high heat, turning once, until slightly charred and medium-rare, about 12 minutes. transfer the steaks to plates and top with the lime butter. let the steaks stand for 3 to 4 minutes before serving.
Total Time: 2 hrs 55 mins
Preparation Time: 40 mins
Cook Time: 2 hrs 15 mins
Ingredients
Servings: 4
2 lbs chuck steaks
2 tablespoons olive oil
1 large onion, chopped
1 large carrot, peeled and sliced
1/2 cup celery, sliced
3 tablespoons flour
1 1/2 cups beef stock
1 teaspoon worcestershire sauce
salt & freshly ground black pepper
1/2 teaspoon dried thyme
2 cups self raising flour
4 tablespoons butter, melted
3/4 cup milk
2 tablespoons parsley, finely minced
1 tablespoon parmesan cheese, grated
celery salt
Recipe
1 cube steak and brown in oil, remove to casserole dish.
2 saute onion, carrot and celery in pan until onion is soft, sprinkle in flour and stir over heat for 2 minutes, add stock and stir until thickened. add to meat in casserole with sauce, seasoning and thyme then cover and cook in moderately slow oven (325 degrees) for 2 hours.
3 increase oven temperature to very hot (400 degrees), make scone topping and place on top of casserole, cook uncovered in oven for 15-20 minutes.
4 scone topping:.
5 sift flour into a bowl and add half the butter with the milk. mix to a firm dough with a knife, turn onto a floured board, knead lightly and roll out to a rectangle 1/2 inch thick.
6 brush with remaining butter and sprinkle with parsley, cheese and a little onion or celery salt. roll up firmly and cut into 1/2 inch slices with a floured knife and place on top of casserole.
Total Time: 3 hrs 30 mins
Preparation Time: 3 hrs
Cook Time: 30 mins
Ingredients
Servings: 4
1/4 cup fresh cilantro or 1/4 cup fresh parsley leaves, finely chopped
1/4 cup worcestershire sauce
2 large garlic cloves, finely chopped
1 fresh chili peppers, such as fresno or 1 jalapeno, seeded and finely chopped
1 lime, juiced
1 teaspoon dried marjoram or 1 teaspoon oregano
1/4 red onion, minced
1 lb skirt steak
kosher salt and coarse black pepper
salt
1 cup pearl barley
2 tablespoons extra virgin olive oil, plus extra for drizzling
4 garlic cloves, chopped
2 celery ribs, finely chopped
2 chili peppers, such as fresno or 2 jalapenos, seeded and chopped
1 red onion, chopped
1 small bell pepper, finely chopped
fresh ground black pepper
4 cups beef stock
1 (32 ounce) can stewed tomatoes
1 handful fresh cilantro or 1 fresh parsley leaves, chopped
lime wedge, worcestershire and hot sauce, to pass at table
Recipe
1 for the marinade and steak:.
2 combine the cilantro, worcestershire, garlic, chili peppers, lime juice, marjoram and onion in a bag. sprinkle the steak with salt and pepper and add to the bag. release air and seal the bag, then refrigerate. marinate up to 2 hours.
3 to prepare, bring the steak to room temperature. heat a grill pan to medium-high, shake off the excess marinade and cook the steak for a few minutes on each side. thinly slice and set aside.
4 for the soup:.
5 bring a pot of water to a boil, salt the water and cook the barley to tender, but al dente, about 20 minutes. drain and drizzle with a touch of oil. store in a plastic container until the night you serve the soup.
6 in a soup pot, heat the 2 tablespoons olive oil, two turns of the pan, over medium-high heat. add the garlic, celery, chili peppers, onions and bell peppers, and season with salt and pepper. cook to soften the veggies, 8-10 minutes. add the stock, tomatoes and cilantro, and simmer to combine the flavors, about 20 minutes. cool, cover and store for a make-ahead meal.
7 to serve, heat the soup to a low boil. add the barley and heat through. serve the soup in shallow bowls and add the sliced skirt steak. pass the lime wedges, worcestershire and hot sauce for topping.
