Cover both sides of the steak, first with the salt, followed by the pepper, and finally the olive oil.
Cook on an outdoor grill, or a hot cast iron pan, for 5 minutes per side.
Allow to rest for an additional 3 minutes on the plate. Enjoy.
Preheat broiler (or grill).
Place in oven safe baking dish (I have a special glass one). Pour garlic oil over top of steak, coating the top. Sprinkle on the spices, any order.
Broil about 20-25 minutes, depending on the thickness of your steak. I start mine at the same time as my Spicy Cuban Yellow rice and when the rice cooker is done, so is the steak, about 25 minutes.
ver medium-high heat. Season steak with 1 teaspoon salt and
Bring the steak to room temperature.
Mix
edium-high heat. Add the steak and sear on each side
tove top.
Slice the steak across in half, forming two
over both sides of the steak with the salt and pepper
nch of space around each steak.
Cook 30 seconds
nto the center of the steak registers 125\u00b0F for medium
o 500 degrees.
Bring steak (s) to room temperature.
Combine all ingredients except steak and onions.
Place steak in plastic zip lock bag and pour marinade over.
Marinate in refrigerator 4 hours or overnight-- turning the bag and smushing the herbs into the meat.
Pour excess marinade into skillet; add onions and cook until tender while grilling steaks.
Combine onion, parsley, vinegar, oil, mustard, garlic and thyme.
Place beef chuck shoulder steak in plastic bag; add onion mixture, spreading evenly over both sides.
Close bag securely; marinate in refrigerator 6 to 8 hours, turning at least once. Pour off marinade, discard.
Place steak on rack in broiler pan so surface of meat is 3 to 5 inches from heat source.
Broil about 16 minutes for rare and about 18 minutes for medium, turning once. Carve steak diagonally across grain into thin slices.
Garnish as desired.
he risotto with strips of steak on the side.
Broil steaks.
Cook onions and garlic in oil; when soft, add mushrooms.
Combine stock and cornstarch.
Add stock to skillet along with horseradish, thyme, and pepper.
Bring the sauce to a boil and cook 1-2 minutes.
Add the sour cream and remove from heat.
Serve over steak.
Rub both sides of the steak, first with the pepper, and
Heat olive oil in large skillet over medium heat.
Add 1/2 the steak; cook until browned.
Remove; repeat with other half of steak.
Add vegetables; stir frequently and cook for 5 minutes. Add beef broth and vinegar; bring to a boil, stirring often.
Pour sauce over steaks.
Serves 4.
Combine onions, parsley, vinegar, oil, mustard, garlic and thyme.
Place beef chuck shoulder steak in plastic bag.
Add marinade, spreading evenly over both sides.
Close bag securely and marinate in refrigerator for 6 to 8 hours, turning at least once.
Pour off marinade.
Discard.
Place steak on rack in broiler pan so surface of meat is 3 to 4-inches from heat.
Broil 18 minutes to desired doneness, turning once.
Carve into thin slices to serve.
Yield: 4 servings.
f the rib eye steak with soy sauce and steak seasoning. Cover and
Pre-heat grill on high.
Season steaks with salt and pepper, place on grill and cook for roughly 5 min on each side (or to your liking).
Rinse garbanzos and mix with tomatoes, red onions, olive oil and balsamic vinegar.
Place garbanzo salad mixture on plate. Slice cooked steak into strips and layer atop.
Garnish with fresh basil.
Find more fresh recipes ideas online at walmart.ca/recipes.
at seam, pull apart beef chuck-eye roast to create 2 smaller