Preheat the BBQ to 160\u00b0C.
Cut each minute steak across the grain.
Divide the spices evenly among the five pieces on one side of the steaks. Or adjust amounts to your tastes.
Turn the steaks over and brush one tablespoon of sauce on each of the steaks.
Put the steaks on the grill, spicy side down, for eight minutes.
Turn over and let it grill for another eight minutes. It should be medium well.
You can put it on for longer or shorter depending on how you like your minute steaks.
Brown minute steaks and onions in pan.
Add garlic salt and cook 5 minutes.
Combine soup, sour cream, mushrooms, catsup and Worcestershire sauce.
Pour over steaks and onions.
Serve on hot noodles.
Serves 6.
f EVOO for the minute steaks. Season the steaks with salt and add
In a large skillet, brown minute steaks in oil.
Do not flour steaks.
When steaks are almost done, remove and set aside.
Add onion and bell pepper to oil, cooking until tender.
Remove and set aside.
Brown 1 to 2 tablespoons of flour.
Add can of tomatoes with juice.
Stir well.
Add water and cook until mixture starts to thicken.
(May need to add more water to desired consistency.)
Return steaks, onion and bell pepper back to skillet.
Stir well and simmer until steaks are thoroughly done.
Brown minute steaks in a small amount of shortening after they have been floured, salted and peppered.
Place minute steaks in a large casserole.
Mix together all other ingredients and pour over steaks.
Bake, covered, for 45 minutes at 350\u00b0.
There will be a thick gravy to serve with the meat.
Mix soup and milk together.
Warm in oven while you brown the minute steaks.
Add minute steaks to gravy and bake at 350\u00b0 for 30 minutes.
Preheat oven to 350\u00b0.
Lay minute steaks out separated to thaw.
Prepare Stove Top stuffing according to directions.
Place a spoonful of stuffing on each minute steak.
Roll the minute steak up.
Saute green pepper, onion and celery; drain and put in large pot.
Add remaining ingredients, except meat.
Simmer 1/2 hour, then add drained and broken up or strips of sauteed minute steaks. Simmer another 1/2 hour.
Serve on hoagie rolls or hard rolls with pickles.
Combine first 6 ingredients, stirring with a whisk.
Heat a nonstick skillet coated with cooking spray over medium-high heat. Add steaks; cook 3 minutes on each side or until desired degree of doneness.
Remove from pan; keep warm. Add shallots to pan; saute 1 minute. Add broth mixture; bring to a boil.
Cook until reduced to 1/4 cup (about 1 minute). Serve sauce with the steaks. Sprinkle with parsley.
n medium-high heat. Cook steaks 3-4 mins each side
killet on high heat. Sprinkle steaks with salt and cracked black
Heat oil in a large frying pan. Cook steaks for 3-4 mins per side, or until browned. Season. Remove from pan, cover and keep warm.
Add butter to pan. Cook mushrooms, stirring, until soft. Add garlic and thyme. Cook, stirring, until fragrant. Add wine and bring to a boil. Add stock. Boil, uncovered, for 3 mins, or until sauce reduces by half.
Meanwhile, boil or steam broccoli until just tender. Drain. Serve steaks with mushroom sauce and broccoli.
eat. Sprinkle taco seasoning over beef and cook for 30 seconds
Brush steaks with oil. Heat 1/2 the remaining oil in a large frying pan over medium-high heat. Cook zucchini and mushrooms until browned and just tender. Add remaining oil, garlic, anchovies and chili. Cook until fragrant. Add parsley and toss gently to combine.
Meanwhile, heat a grill pan over high heat. Quickly sear steaks on both sides then remove from heat.
Serve steak with zucchini mixture and lemon wedges, if desired.
whisk to blend. Cook 1 minute, whisking constantly. Gradually whisk in
TO PREPARE FILET STEAKS:
Preheat oven to 450\
he steaks with salt and pepper and fry for 1 minute on
side.
Add the port, beef broth, horseradish, tomato paste, shallot
Place beef and taco seasoning in a
Combine Dijonnaise and vinegar in a large bowl. Add cabbage, onion and dill pickle; toss gently to combine. Season. Set aside.
Heat a grill pan on high heat. Grill beef for 1 min each side or until cooked to desired doneness. Transfer to a heatproof plate. Cover with foil; let stand for 5 mins. Grill bread slices for 30 seconds each side or until toasted.
Top 4 slices of toast with cheese, then beef, coleslaw and remaining slices of toast. Serve with salad.