Coat one side of steak with mustard.
Sprinkle with pepper. Roll steak to coat both sides with mustard.
Set aside.
In a large skillet, melt butter.
Cook shallots and garlic until soft.
Stir in mushrooms, steak sauce, 1 teaspoon mustard, capers and broth. Cook to reduce slightly.
Unroll steak.
Place in sauce and cook as desired, turning once.
Pour Irish Mist over all and ignite carefully.
When flame dies, serve immediately.
Serves 2.
Trim fat from steak and cut into moderate size pieces.
Melt the butter over low heat and saute the garlic.
Coat the steak pieces with Worcestershire sauce and place in the frying pan.
Add the lemon juice and pepper.
Turn when brown, then simmer until done.
Lay each steak between 2 sheets of plastic
Preheat oil for five minutes at 375\u00b0.
Meanwhile, wipe steak with paper towels to remove excess moisture. Mix dry mustard, salt and pepper.
Sprinkle over one side of the steak and rub in.
Cut steak into six serving size pieces.
Combine flour and salt.
Dredge meat in mixture and pound both sides.
Brown meat in cooking fat in large frypan.
Pour off drippings.
Add water. Cover tightly and cook slowly one hour (add more water if necessary).
Combine sherry, brown sugar and Worcestershire sauce. Stir into cooking liquid and cook, covered, 25 minutes more or until meat is tender.
Add mushrooms and green onions.
Cook 5 minutes more.
Serves 6.
otal per side) before flipping steak over. Repeat the process until
Batter and fry cube steak.
Mix mushrooms and French onion soup together in \"crock-pot\".
Turn on high heat.
Make regular gravy with grease left from frying cube steak.
Pour this gravy into \"crock-pot\" along with mushrooms and French onion.
Mix well. Drop pieces of cube steak into mixture and let it simmer for about 4 hours.
Makes some of the best steak and gravy a hungry man ever tasted.
Great for Golden Agers who have a hard time chewing up steak.
Beat the steak for a minute with a
Place a little grease in frying pan; add a steak.
Let fry until brown on both sides, about 15 minutes.
Fill another pan with water and bring to boil.
Take steak out of frying pan and place in water.
Cook in water until you break one open and it's not red in center.
Take steak out of water and replace back in frying pan. Steak gravy recipe follows.
f required.
PREPARE THE STEAK:
Take the finely sliced
Salt and brown steak pieces on both sides, set aside.
Add onions, cook until tender.
Stir in broth, soy sauce and garlic. Cover and simmer 10 minutes till meat is tender.
Add green peppers, cook 5 minutes.
This recipe works best on a grill with a
Set aside. Note: This is best prepared ahead of time to
Season steak with salt and a good grinding of pepper. Melt 2 tbsp of the butter in a large heavy-bottomed skillet on high heat. When butter foams and starts to brown, add steak in batches; cook for 3 mins each side. Remove from pan and keep warm.
Add remaining 2 tbsp butter, Worcestershire sauce, garlic, parsley and chives. Swirl pan to mix sauce; simmer for a few seconds, adding a little more butter if you like.
Serve steaks with crispy potatoes and salad.
ll excess fat from skirt steak and slice into kabob sized
ree to use your own recipe or store bought, we just
Combine all ingredients in ziplock bag or possibly glass dish.
Marinate steak overnight for best flavor.
Grill on barbecue (best) or possibly broil to taste - I usually eat steaks med rare but I find this tastes best med/med well (very slightly pink in the middle).
Slice thin against grain.
he former is best refrigerated.
Cook the steak in a hot
an over medium heat. Season steak then add to pan along
Heat a large frying pan on high and spray with oil. Sear steaks in batches, cooking 1 minute on each side, until browned and cooked to taste. Remove from pan and keep warm.
Deglaze the pan by adding the brandy and garlic over high heat. Stir in cream and Worcestershire sauce and season to taste. Simmer, stirring, 3-4 minutes until thickened slightly.
Return steaks to pan, turning to coat in sauce. Reheat gently 1 minute. Serve drizzled with sauce and sprinkled with parsley.