nd coat with the coffee-peppercorn mixture, pressing it into the
f each steak with 1 tablespoon of coarsely ground peppercorn mix.
Season both sides of the steak with salt. Press peppercorns onto both sides of the steak to form a crust.
Heat oil in a skillet over high heat. Add steak and cook for 4 minutes on each side. Remove steak and let it rest. Discard oil from the skillet.
Return skillet to heat and add shallot. Cook and stir shallot for 1 minute. Pour in brandy. Reduce heat slightly; add stock and heavy cream. Cook until liquid has reduced to a creamy consistency, 3 to 5 minutes. Season with salt. Serve steak with the sauce.
o manually and dredge the steak in flour. Then pour flour
Press cracked pepper into both sides of steak; saute with margarine in a nonstick skillet.
Add remaining ingredients and cook, covered, for 10 minutes or until done.
Serve over 1 cup cooked noodles.
Press cracked pepper into both sides of steak; saute with 2 teaspoons margarine in a nonstick skillet.
Add noodles, 2 teaspoons margarine, tomatoes, onion and reduced-calorie salad dressing.
Add remaining ingredients.
Cook, covered, for 10 minutes, or until done.
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.
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.
f beef when served.
Steak -- Three things to remember. First
ver medium-high heat. Sprinkle steak with salt and pepper. Add
This recipe works best on a grill with a
Set aside. Note: This is best prepared ahead of time to
in a small sautee pan add onions, peppercorns and butter. Sautee until somewhat soft.
Add 1/2 cup of brandy and reduce until its almost gone. It will catch fire!
Add the rest of the brandy, demi-glace, cream, and reduce until thick enough to pour over steak, salt to taste.
best with filet!
and set aside.
PREPARE PEPPERCORN SAUCE:
In a small
DO NOT OVER COOK! THIS RECIPE DOES NOT CALL FOR WELL
eat to lie flat. Add steak and turn to coat. Cover
ll excess fat from skirt steak and slice into kabob sized
ree to use your own recipe or store bought, we just