venly onto all surfaces of beef roast.
Place roast, fat
Combine lemon zest, chili powder, thyme, paprika, olive oil and garlic in a large bowl. Add beef and turn to coat in mixture. Cover and chill for 3 hours or overnight.
Soak wood chips in 2 cups water in a medium bowl. Let stand for 3 hours or overnight.
Place drained chips in a smoke box and beef on a grill plate. Grill beef over indirect heat, covered, for 10 mins, or until cooked to your liking.
nd pepper; press evenly onto beef steaks. Set aside.
Brush
Halve the onion and discard the central-most part. Cut halves into thin slices.
Heat oil in a large skillet or wok over high heat. Add onion; cook and stir until it starts to brown, about 30 seconds. Reduce heat to medium-low; add water, soy sauce, brown sugar, mirin, and sake and simmer until flavors combine, about 3 minutes.
Stir beef into the skillet. Cook, covered, until beef is cooked through, 3 to 5 minutes. Divide between serving bowls and garnish with sesame seeds, green onions, ginger, and seaweed strips.
ven add the oil. Cut beef into bite size pieces. Add
Mix all ingredients except beef together.
Pour the mixture to beef and mix them well.
Keep them in a refrigerator for a couple of hours before cooking. Cook the beef in a pan or on
a grill.
Cook ground beef in stockpot or Dutch oven,
Brown the beef in a 12 inch skillet along with your chopped onion. As soon as all the pink is gone pour the beef into a strainer and rinse with clear water.
Add beef and onion back to the pan with a little water to de-glaze (or wine). Add seasonings and cook until most of the water evaporates.
Continue with your recipe or cool, cover and refrigerate or freeze.
Cook instant potato mash according to packet directions.
Add potato to corned beef a little at a time until you get to the consistency you prefer. (I use the whole amount.).
Add butter and stir through.
Microwave to heat through.
I like it just like this, but as with most corned beef hash recipes you could pan fry if you like.
o your liking.
Remove beef from oven and transfer meat
Coat steaks in peppercorn medley and salt.
Heat oil in a large frying pan over medium-high heat. Cook steaks for 5 mins, or until browned on both sides and cooked to your liking. Set steaks aside and cover to keep warm.
Add stock to pan and simmer for 5 mins, or until reduced by 1/2. Stir in cream.
Serve steaks with cream sauce and French fries.
Marinate beef loin in bag or bowl
ven to 425\u00b0F. Place beef in roasting pan. Spread mustard
ustard. Set aside.
Microwave beef, uncovered, on MEDIUM (70%) power
br>Pour Onion soup mix, beef, and chicken broths over roast
ver high heat.
Pat beef dry.
Add to skillet
Brush steaks lightly with olive oil.
In a small bowl, combine all seasonings.
Sprinkle seasonings over steaks and press into both sides.
Cover and chill 1 hour.
Pat steaks dry on paper towels; season both sides with salt and pepper.
In a heavy skillet over medium-high heat, heat 1 tablespoon butter or margarine and oil.
When oil mixture is very hot, add 2 steaks; cook to desired degree of doneness.
Using tongs, turn steaks every minute during cooking.
Brush steaks lightly with olive oil.
In a small bowl, combine all seasonings.
Sprinkle seasonings over steaks and press into both sides.
Cover and chill for 1 hour.
Grill steaks, turning once, over medium-hot coals for 14 to 18 minutes for rare, 18 to 22 minutes for medium or 24 to 28 minutes for well done.
Cut beef into very thin bite size