Preheat greased grill to medium-high heat.
Grill steak 8 to 10 mins on each side or until medium doneness (160\u00b0F).
Grill peppers 2 to 3 mins on each side or until crisp-tender, brushing both with barbecue sauce for the last few minutes. Thinly slice steak and peppers.
Spread baguettes with mayo and fill with lettuce, steak and peppers.
akes enough moist, not wet, BBQ for 3-4 sandwiches; serve
In a large saucepan, mix together the cola, tomato sauce, tomato paste, butter, Worcestershire sauce, brown sugar, molasses, cider and balsamic vinegars, steak sauce, and mustard. Season with chili powder, savory, onion powder, garlic salt, and hot pepper sauce, and stir to blend. Cook over low heat, stirring occasionally, until the mixture is thick enough to coat the back of a metal spoon.
Mix all ingredients and put with steak in plastic bag.
Let marinade for 1 hour to overnight.
harcoal fire, basting with Adobo BBQ sauce.
Turn shrimp every
o manually and dredge the steak in flour. Then pour flour
Mix honey with chilies, mustard, lime juice, garlic, cumin, allspice, and cilantro.
Season to taste with salt and pepper.
Marinate steak at least 1 hour.
Drain off marinade into small sauce pan and simmer.
Grill or BBQ steak, basting with marinade.
Slice steak against the grain and pour remaining marinade over meat.
Place onion, garlic, olive oil, vinegar, soy sauce, rosemary, mustard, salt, and pepper into the bowl of a food processor. Process until smooth. Place steak in a large resealable plastic bag. Pour marinade over steaks, seal, and refrigerate for about 3 hours.
Preheat the grill for high heat.
Brush grill grate with oil. Discard marinade, and place steak on the prepared grill. Cook for 7 minutes per side, or to desired doneness.
ay before is great.
Steak:
Preheat oven to 450
Tenderize and stab with fork both sides of steak.
Mix all ingredients and add steak.
If marinade does not cover steak, add a little water.
Marinate 3 hours or overnight.
Broil 5 minutes per side for medium-rare.
In a medium bowl, mix together teriyaki sauce, ginger, sesame oil, orange zest, vinegar, water, cayenne pepper, and garlic. Place steak in a shallow dish, and pour marinade over meat. Cover, and refrigerate for at least 2 hours.
Preheat grill for high heat.
Lightly oil the grate, and place meat on grill. Cook for 3 to 5 minutes per side. Test for doneness.
Rub steak with side of garlic.
Chop and reserve garlic. Pound flour, salt and pepper into the steak.
Melt shortening; brown steak on both sides.
Top steak with onion slices, tomatoes, carrots, celery, green pepper and chopped garlic.
Cover and bake in preheated oven at 325\u00b0 for 2 to 2 1/2 hours.
Serve over rice.
Cut round steaks into crosswise slices about 1/2 inch wide.
Heat oil; brown steak on all sides.
Use a slotted spoon to remove meat to a baking dish; set aside.
Pour off fat, then place remaining ingredients in skillet; bring to a boil then reduce heat and simmer for 2 minutes.
Pour over steak, cover tightly with foil, and bake at 350\u00b0 for 1 hour.
Uncover and bake for 30 minutes longer.
Serve with rice or potatoes and a salad.
Barbecue round steak recipe serves 4 to 6.
nd seasonings such as Montreal steak seasoning and garlic powder.
ll excess fat from skirt steak and slice into kabob sized
he former is best refrigerated.
Cook the steak in a hot
0 mins) liberally spread a bbq of your choice (I like
This recipe works best on a grill with a
n parsley.
Meanwhile, place steak on pre heated grill over
ough for No-Knead Flatbreads Recipe #387518.
Prepare 2 large