Sprinkle both sides of steak with above seasoning.
Place on hot grill for about 5-6 minutes on each side or until desired degree of doneness.
Slice steak diagonally across grain into thin slices.
Serve with baked potato and grilled veggies.
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.
ver one side of steak.
Place steak on grill seasoned side
osemary and pepper; sprinkle over steak.
Coat a large nonstick
Coat a large skillet with cooking spray. Cook peppers and onions over medium heat for 5 mins, stirring occasionally, or until tender. Set aside.
Cook steak for 3 mins, turning once. Add balsamic dressing and cook for 1 min. Distribute steak and sauce between rolls. Top with peppers and onions. Arrange cheese over filling. Serve warm.
Combine all ingredients except steak in small saucepan.
Bring to a boil.
Reduce heat and simmer for 10 minutes.
Place steak on grill over medium coals.
Grill steak 16 to 20 minutes for rare to medium, turning once.
Brush cooked side frequently with sauce. Carve steak into thin slices and serve with remaining sauce.
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.
Preheat broiler if manufacturer directs.
In cup, mix Dijon mustard, prepared white horseradish and the crushed garlic clove. Place steak on rack in broiling pan.
Place pan in broiler at closest position to source of heat; broil steak 10 to 12 minutes for medium-rare or until of desired doneness; with tongs, turn steak once.
Spread mustard mixture evenly over steak and broil 1 to 2 minutes until golden. Cut steak into thin slices to serve. Makes 4 servings.
Preheat grill to medium direct heat.
Saute garlic in olive oil until hot but not browned. Remove from heat and stir in parsley, green onions, breadcrumbs and basil. Set aside.
With a sharp knife cut the steak horizontally to form a pocket. Fill with garlic mixture. Stick toothpicks through the cut side to seal the hole. Brush the steak with the rest of the olive oil. Sprinkle with pepper.
Grill the steak, covered, 5 to 8 minutes per side or to desired doneness. Cut into servings.
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.
Season both sides of steak with meat seasoning salt and pepper.
Heat oil in frypan over medium heat.
Brown each side of the meat, with the garlic, for 12 minutes, depending on your preference of rareness.
Add tomato wedges, cook for a minute and pour wine over steak, sizzle a few seconds more.
Cut potatoes into 1 1/2\" pieces, cook, mash and keep warm.
Spray hot skillet, add steaks.
Cook for a total of 3 minutes, 2 mins first side, 1 min second side.
Reduce heat, cook until done to your liking.
Thinly slice each steak.
Place slices on plates, slightly spread out.
Add broth and wine to pan drippings in skillet.
Increase heat to high. Boil 4-5 mins, till sauce is reduced to about 1/3 cup, stirring constantly.
Spoon sauce over mashed potatoes and steaks.
Serve with another vegetable.
Rub the steak with 2 tbsp of olive
Season the steak all over with 1-1/
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.
Cook the lemon and orange wedges in the oil for about 15 minutes over medium heat, stirring often. Add garlic and cook 1 or 2 minutes.
Meanwhile, place steak in a shallow baking dish and pierce flesh about every inch with a fork. Pour citrus mixture over steak and marinate in refrigerator overnight, turning 3 or 4 times.
Drain and discard marinade. Grill meat over medium high heat about 9 to 10 minutes on each side to desired doneness. Rare registers 125 degrees on a meat thermometer.
emon juice and spices. Coat steak then set aside for 15
Cut chicken and sirloin into thin strips.
Bias slice the celery, green onions and water chestnuts.
In an electric skillet or wok, quickly cook and stir meats and onions in hot oil.
Add pea pods.
Add chicken broth and soy sauce.
Bring to boiling point, cover and cook 2 to 3 minutes.
Blend cornstarch and water; add to chicken, meat and vegetable mixture.
Cook until thick. Top with almonds.
Serve with chow mein noodles.
Serves 4.