Marinated Tuna Steak

Ingredients

• Servings: 4
• 1/4 cup orange juice
• 1/4 cup soy sauce
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley
• 1 clove garlic, minced
• 1/2 teaspoon chopped fresh oregano
• 1/2 teaspoon ground black pepper
• 4 (4 ounce) tuna steaks

Recipe

Preparation Time: 10 mins Cook Time: 11 mins Ready Time: 51 mins


• in a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. place the tuna steaks in the marinade and turn to coat. cover, and refrigerate for at least 30 minutes.
• preheat grill for high heat.
• lightly oil grill grate. cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. cook for an additional 5 minutes, or to desired doneness. discard any remaining marinade.

filet mignon with rich balsamic glaze

Ingredients

• Servings: 2
• 2 (4 ounce) filet mignon steaks
• 1/2 teaspoon freshly ground black pepper to taste
• salt to taste
• 1/4 cup balsamic vinegar
• 1/4 cup dry red

Recipe

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


• sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
• heat a nonstick skillet over medium-high heat. place steaks in hot pan, and cook for 1 minute on each side, or until browned. reduce heat to medium-low, and add balsamic vinegar and red . cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
• remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

asian beef with snow peas

Ingredients

• Servings: 4
• 3 tablespoons soy sauce
• 2 tablespoons rice
• 1 tablespoon brown sugar
• 1/2 teaspoon cornstarch
• 1 tablespoon vegetable oil
• 1 tablespoon minced fresh ginger root
• 1 tablespoon minced garlic
• 1 pound beef round steak, cut into thin strips
• 8 ounces snow peas

Recipe

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


• in a small bowl, combine the soy sauce, rice , brown sugar and cornstarch. set aside.
• heat oil in a wok or skillet over medium high heat. stir-fry ginger and garlic for 30 seconds. add the steak and stir-fry for 2 minutes or until evenly browned. add the snow peas and stir-fry for an additional 3 minutes. add the soy sauce mixture, bring to a boil, stirring constantly. lower heat and simmer until the sauce is thick and smooth. serve immediately.

lamb chops with raspberry sauce

Ingredients

• Servings: 4
• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon dried sage, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 (4 ounce) boneless lamb loin chops
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/4 cup seedless raspberry jam
• 2 tablespoons orange juice
• 2 tablespoons white vinegar
• 4 sprigs fresh thyme (optional)

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 200 degrees f (95 degrees c). in a small bowl, combine crushed thyme, sage, salt, and pepper. rub evenly over lamb chops.
• melt butter and olive oil in a nonstick skillet. cook lamb chops for 4 to 5 minutes on each side, turning once. remove from skillet and keep warm in preheated oven.
• in the skillet, combine raspberry jam, orange juice, and vinegar. bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). spoon sauce in a pool a serving plate, and top with lamb chops. garnish with sprigs of thyme.

steak au poivre with a curry twist

Ingredients

• Servings: 4
• 1 clove garlic, crushed
• 1 teaspoon crushed black peppercorns
• 4 (4 ounce) beef tenderloin steaks, trimmed
• olive oil cooking spray
• 2/3 cup green bell pepper strips
• 2/3 cup red bell pepper strips
• 2/3 cup yellow bell pepper strips
• 1/4 onion, chopped
• 1 clove garlic, minced
• 1/2 teaspoon beef bouillon granules
• 1 teaspoon red curry powder
• 1/2 teaspoon crushed black peppercorns
• 1/3 cup fat-free evaporated milk
• 1/3 cup water

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• mix 1 clove of crushed garlic and 1 teaspoon of crushed peppercorns together in a small bowl. press a small amount of the mixture on both sides of the steaks.
• prepare a large nonstick skillet with olive oil cooking spray and place over medium heat. arrange steaks in a single layer.
• cook the steaks until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. an instant-read thermometer inserted into the center should read 140 degrees f (60 degrees c). remove the steaks to a serving platter and keep warm.
• cook and stir the green, red, and yellow bell pepper strips, the onion, and 1 clove of minced garlic in a clean skillet sprayed with olive oil cooking spray over medium heat until onion is translucent, about 5 minutes; transfer vegetables to a bowl.
• mix the beef bouillon granules, red curry powder, 1/2 teaspoon of crushed peppercorns, evaporated milk, and water into the skillet. cook and stir over medium heat until the bouillon granules have dissolved.
• continue to cook the sauce, stirring often, until reduced to 1/2 cup, about 10 minutes; stir in the bell pepper mixture and heat through.
• spoon the sauce over the steaks to serve.

slow cooker salisbury steak

Ingredients

• Servings: 8
• 2 pounds lean ground beef
• 1 (1 ounce) envelope dry onion soup mix
• 1/2 cup italian seasoned bread crumbs
• 1/4 cup milk
• 1/4 cup all-purpose flour
• 2 tablespoons vegetable oil
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 (1 ounce) packet dry au jus mix
• 3/4 cup water

Recipe

Preparation Time: 15 mins Cook Time: 5 hrs

Ready Time: 5 hrs 15 mins


• in a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. shape into 8 patties.
• heat the oil in a large skillet over medium-high heat. dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. place browned patties into the slow cooker stacking alternately like a pyramid. in a medium bowl, mix together the cream of chicken soup, au jus mix, and water. pour over the meat. cook on the low setting for 4 or 5 hours, until ground beef is well done.

Grilled Portobellos Sauteed In

Ingredients

• Servings: 4
• 4 portobello mushroom caps
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 shallot, thinly sliced
• 1 cup white

Recipe

• preheat grill for high heat.
• place mushrooms the grill, smooth side up. grill until they start to soften, about 10 minutes. turn over, and grill on the other side for about 5 minutes.
• meanwhile, heat olive oil and butter in a large skillet over medium heat. add the shallot, and fry for a few minutes, stirring frequently.
• remove mushrooms to a cutting board, and slice. place into the skillet, and increase the heat to high. cook for about a minute, then pour in the . continue to cook and stir until the is nearly evaporated. remove from heat, and serve.