Place the beef sirloin steak in a medium dish and cover with Worcestershire sauce. Sprinkle with ground black pepper and seasoning salt, adjusting the amounts to taste. Place star fruit slices around the steak. Cover and marinate in the refrigerator approximately 4 hours, turning steak once.
Preheat an outdoor grill for high heat and lightly oil grate.
Cook steak 3 to 5 minutes per side on the prepared grill, or to desired doneness.
Trim fat from boneless beef sirloin steak.
Cut steak into 1 1/2-inch pieces.
Mix brown sugar, vinegar, oil, chili powder, salt and hot pepper sauce in medium bowl.
Add beef pieces; toss to coat.
Let stand 15 minutes.
osemary and pepper; sprinkle over steak.
Coat a large nonstick
Lightly brown sirloin steak strips in vegetable oil and
Broil sirloin steak and cut into bite size pieces.
Crush Ramen noodles by hand while in package.
Open carefully and slide out flavor packet (to be used in dressing).
Mix all the ingredients, except noodles, almonds and dressing.
edium-high heat. Add the beef and cook until well browned
Preheat broiler if manufacturer directs.
In cup, mix Dijon mustard, prepared white horseradish and the crushed garlic clove. Place steak on rack in broiling pan.
Place pan in broiler at closest position to source of heat; broil steak 10 to 12 minutes for medium-rare or until of desired doneness; with tongs, turn steak once.
Spread mustard mixture evenly over steak and broil 1 to 2 minutes until golden. Cut steak into thin slices to serve. Makes 4 servings.
Brush medium-sized nonstick skillet with vegetable oil.
Place steak in skillet over medium heat and cook 8 to 10 minutes or until of desired doneness, turning occasionally to brown beef evenly on both sides.
Remove from skillet; keep warm in a 200\u00b0 oven.
In a large resealable plastic bag, combine the first 7 ingredients; add beef.
Seal bag and turn to coat.\tRefrigerate for at least 3 hours or overnight.
Drain and discard the marinade. Grill steak, covered, over indirect medium heat for 1 1/2 hours, turning once, or until meat reaches desired doneness (for rare a meat thermometer should read 140\u00b0, medium 160\u00b0 and well done 170\u00b0). Yield:
8 servings.
In a large resealable plastic bag, combine the first seven ingredients; add beef.
Seal bag and turn to coat; refrigerate for at least 3 hours or overnight.
Drain and discard the marinade. Grill steak, covered, over indirect medium heat for 1 1/2 to 2 hours, turning once, or until meat reaches desired doneness.
up of the dressing over steak in resealable plastic bag.
Cut steak into serving pieces and put in an 8-inch square glass baking dish.
Arrange onion and lemon slices over meat. Cream butter and prepared mustard; blend in chili sauce, Worcestershire sauce, chili powder and vegetable juice. Pour mixture over onion and lemon.
Dutch oven and sear beef, turning as necessary. Transfer to
hour.
Place the beef in a shallow dish and
Place steak on a plate. Sprinkle with
Pan-fry the steak in hot skillet until seared
o medium-high. Lightly brush steak with oil. Grill for 3
large bowl. Add the steak, season with pepper and toss
Marinate the beef in half of the lime juice for 30 minutes.
Heat the oil in a frying pan and saute the onion until lightly browned. Set aside.
Drain the marinated beef slices and reserved the lime juice. Saute the beef in the same frying pan for 1-2 minutes on each side. Combine the remaining lime juice, soy sauce and water. Pour into the frying pan with the reserved lime juice.
Return the reserved onion rings to the pan and simmer for 1-2 minutes. Serve hot with rice.
Combine steak, oyster sauce and oil in