In a large shallow baking dish, place steak.
Pour wine over steak.
Cover and refrigerate 4 hours or overnight, turning occasionally.
About 40 minutes before serving, preheat broiler. Place steak on greased rack in broiling pan.
Reserve marinade. Sprinkle steak with salt and pepper.
Broil 30 minutes for rare or until desired doneness, basting occasionally with marinade and turning once.
Marinate beef loin in bag or bowl overnight.
Take loin out. Make small
osemary onto both sides of porterhouse steak; set onto a plate and
Place steak on a plate and coat lightly with olive oil. Rub steak with meat tenderizer. Sprinkle steak with Canadian steak seasoning and gently rub into steak. Cover with plastic wrap and let stand for 20 minutes.
Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired degree of doneness.
Cut meat into strips about 3/4-inch wide and 2-inches long; place in shallow baking dish.
Mix remaining ingredients except pineapple and green pepper; cover and refrigerate 1 to 2 hours. Remove beef strips from marinade, reserving marinade; thread 9 to 10-inch bamboo skewers using 5 pieces of meat.
Grill 4-inches from medium hot coals until meat is browned, 4 to 5 minutes on each side, basting with marinade.
Garnish with pineapple chunks and green peppers.
minutes.
Add the beef and cook for 2 minutes
Pour oil into 3-quart microproof casserole.
Add beef, stirring to coat.
Add tomatoes, onion, garlic, salt and pepper.
Cover with casserole lid and cook (micro) on High for five minutes, stirring once.
prinkle one side of beef boneless round steak with half of the
Combine onion, parsley, vinegar, oil, mustard, garlic and thyme.
Place beef chuck shoulder steak in plastic bag; add onion mixture, spreading evenly over both sides.
Close bag securely; marinate in refrigerator 6 to 8 hours, turning at least once. Pour off marinade, discard.
Place steak on rack in broiler pan so surface of meat is 3 to 5 inches from heat source.
Broil about 16 minutes for rare and about 18 minutes for medium, turning once. Carve steak diagonally across grain into thin slices.
Garnish as desired.
killet.
Season the beef or pork steak with with salt and
t sooner.
For the Steak:
About 20 minutes before
simmer while you cook the steak.
Heat remaining oil in
Whisk together oil and vinegar until well blended, add remaining ingredients. Pour over porterhouse steaks, or any steak for that matter, in a dish or in a 1 gallon sized storage bag. Marinate at least 8 hours. Grill or broil and enjoy.
Note: this recipe can easily be doubled or tripled for more steaks.
arlic. Combine 1/2 with beef and toss to coat. Cover
Heat olive oil in a skillet over medium-high heat. Add sliced beef loin, onion and mushrooms, saute until meat begins to brown. Add flour to the mixture, and continue to cook for two minutes, stirring constantly. Add tarragon, paprika, wine and beef broth, reduce the heat to medium, and allow to simmer 10 minutes. Remove from heat and stir in dijon mustard and yogurt.
Serve over egg noodles.
remove steak from fridge, allow to come
Place steak on deep plate or
t room temperature.
Place steak in glass baking dish.
edium-high heat.Add.
porterhouse steak slices;saute 6 to 8
Place steak in an oval baking dish