emaining ingredients except steak, tomatoes and rice.
Add sirloin strips; let
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.
Marinade.
Place all the marinating
void burning, until hot.
Sirloin Steak Skillet: Grill steaks to desired
Combine dry ingredients in one bowl. Combine liquid ingredients in another.
Combine wet and dry ingredients in gallon-size ziplock bag. Mix ingredients together.
Place steaks in ziplock bag.
Allow to marinade for at least 3-4 hours.
Heat grill to 600 F.
Place steaks on preheated grill. Brush extra marinade on top of steaks. Close lid.
Flip steaks after 5 minutes. Brush extra marinade on steaks again.
Flip steaks again after 4 minutes. Allow steaks to cook for 1 additional minute.
esealable plastic bag. Add steak, coat with the marinade, squeeze out excess
Place steak in quart-sized freezer bag;
he first seven ingredients. Add steak and turn to coat. Seal
For steak marinade: In a screw-top jar,
Grate, peel and squeeze lemon juice in an 11 x 7-inch baking dish.
Mix lemon peel, lemon juice, garlic, olive oil, salt, oregano and pepper.
Place steak in baking dish, turning to coat each side with mixture.
Preheat broiler if manufacturer directs. Place steak on rack in broiling pan.
Broil steak 12 to 15 minutes for rare or until of desired doneness, turning steak once and brushing with any remaining marinade right after turning. Thinly slice steak to serve.
Spoon any juices over slices. Garnish with fresh oregano.
Combine first 6 ingredients, mixing well.
Pour into a large shallow dish and add steak.
Marinate in refrigerator about 4 hours, turning occasionally.
Remove steak from marinade; place on grill 5-inches from hot coals; grill about 8 to 12 minutes on each side or to desired degree of doneness.
Place the steak on a heated platter.
Combine last 3 ingredients and pour over steak. Yields 6 to 8 servings.
up of the dressing over steak in resealable plastic bag.
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.
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 18-20 minutes per side, or until meat reached desired doneness.
Combine all ingredients.
Rinse steak and place in marinade overnight.
Grill.
Cook rice according to directions.
Place butter and miso in a large bowl, stirring to combine. Sprinkle steak evenly with pepper and salt. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 2 minutes on each side or until desired degree of doneness. Add steak to butter mixture; toss to coat. Sprinkle steak with green onions.
Stir rice vinegar and oil into rice. Serve rice with steak mixture.
Rub the steak with 2 tbsp of olive
Season the steak all over with 1-1/
ay before is great.
Steak:
Preheat oven to 450