Preheat oven to 450; heat a nonstick ovenproof skillet over medium.
Combine 2 tablespoons brown sugar, pepper, and salt in a bowl. Press sugar mixture onto both sides of steak, then sear meat on one side until browned, about 5 minutes. Flip steak and brown second side for 2 minutes. Transfer skillet to oven to finish cooking (about 8 minutes for medium rare). Remove steak, tent with foil, and let meat rest 5 minutes.
Put oil in frying pan.
Let oil get hot.
Just put steak in oil until steak gets light brown on both sides.
Put steak and oil in baking pan, then add 2 1/2 cups water, Lipton onion soup mix and 1 can of soup.
Put top on.
Cook at 350\u00b0 for about 2 1/2 hours.
If it gets dry, add a can of soup.
When done, take out meat and mix the sauce.
Put on potatoes.
prinkle one side of beef boneless round steak with half of the
Serve sauce and vegetables with steak.
or serving.
For the steak and potatoes: Toss potatoes with
Gently tenderize steaks with a meat mallet. With a sharp knife, lightly score the meat on one side diagonally. Place steaks in a casserole dish, scored side up, and pour bourbon over them. Rub the brown sugar evenly over each steak. Marinate in refrigerator for 1 to 3 hours.
Preheat grill to high heat, and lightly oil grate.
Place the steaks on the hot grill, with the sugar side down. Let cook until sugar has caramelized, 3 to 5 minutes, then flip steaks, and finish cooking to desired doneness.
ntil very hot.
Sear steak until dark brown on both
pepper.
Serve with steak.
Fry steak on medium high until brown on both sides with a little pink inside.
Then slice steak very thin, add fish sauce, pepper flakes and fresh squeezed lime juice and mix well.
Serve with cooked white rice.
ndividual plates.
Cut each steak crosswise into thin strips and
/2-inch slices. Divide steak slices among plates. Serve with
Preheat the broiler.
Season the steaks with salt and pepper.
Broil on a broiler plate or tray, 4 inches from the heat source, for 4 minutes on one side and 3 minutes on the other for a medium-rare finish.
Cool to room temperature and cut crosswise into 1/2-inch-thick slices, then cut into 1/2-inch cubes.
Arrange all of the ingredients in even rows crosswise in the following order: lettuce, tomatoes, steak, avocados, bacon, blue cheese, chopped egg.
Season lightly with salt and pepper.
Sprinkle with parsley.
Season steaks with salt.
Press pepper on surfaces.
Heat oil in large heavy skillet over high heat.
Add steaks.
Lower heat to medium; cook, turning once, 4 minutes per side for rare, 6 minutes per side for medium-rare, and 8-10 minutes per side for well-done.
Remove to warm platter; keep steaks warm.
Add onion to skillet; cook until browned, stirring, 2 minutes.
Add half the rosemary, half the garlic and cook, stirring, 20 seconds.
Add wine.
Increase heat to high; boil vigorously 2 minutes.
Add broth, sugar and ...
Rub steak on both sides with a
eppers are tender.
Season steak with salt and pepper. In
On skewers, alternately thread shrimp, steak, tomatoes, mushrooms and green pepper
Whisk shallot and lemon juice in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Let stand 15 minutes to blend flavors.
Combine Arugula and sliced fennel in large bowl. Toss with enough dressing to coat salad. Add Alouette Crumbled Goat Cheese; toss gently and serve.
** You can also sprinkle a little of the Alouette Crumbled Goat Cheese onto the \"Strip Steaks\" during the last 2 to 3 minutes of cooking for a different presentation.
table and place each steak in the center of the
Trim excess fat from steak. Combine thyme and next 5 ingredients in a small bowl; crush with back of spoon. Pat mixture evenly on both sides of steak. Heat olive oil in a cast-iron or ovenproof heavy skillet over medium-high heat.
Add steak and cook 3 minutes on each side. Bake at 450\u00b0 for 20 to 25 minutes or until desired degree of doneness.
Remove from oven; cover with aluminum foil and let stand 10 minutes. Cut into thin slices and serve with buttered rice.
Trim excess fat from steak.
Combine thyme and the