Salt and pepper the steak pieces.
Heat butter and oil in lg skillet.
Add steak pieces and cook on med-hi, stirring, for 4 minutes.
Remove steak and keep warm.
Add onions and peppers to skillet.
Cook and stir for 2 minutes.
Add the crushed boullion and water.
Let mixture come to a boil.
Spoon onto top of steak bites.
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.
In a small bowl, mix together the pepper, salt, horseradish, garlic, and olive oil.
Place steaks in a shallow dish, and rub the mixture all over the meat.
Marinate at room temperature for 1-2 hours, or covered in the fridge for longer.
Turn the meat from time to time to coat evenly.
Preheat the broiler or grill and cook the steak for about 5 minutes per side, or until done to your liking.
rill.
Heat broiler; broil steak approximately 3 to 4 minutes
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.
osemary and pepper; sprinkle over steak.
Coat a large nonstick
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.
Place steak and 1/2 cup of the dressing in sealable plastic bag and marinate in the refrigerator for 30 minutes.
Remove steak from marinade; discard marinade.
Grill or broil steak 5 to 10 minutes on each side or until cooked through.
Cut steak across the grain into slices.
Toss greens with tomatoes, squash and remaining 1/2 cup of dressing.
Place on serving platter.
Top with steak slices, sprinkle with cheese.
Trim fat from boneless beef sirloin steak.
Cut steak into 1 1/2-inch pieces.
Mix brown sugar, vinegar, oil, chili powder, salt and hot pepper sauce in medium bowl.
Add beef pieces; toss to coat.
Let stand 15 minutes.
Heat skillet.
Add steak; cook until lightly browned; stir in water, salsa and seasoning mix.
Heat to a boil.
Stir in rice. Cover.
Remove from heat.
Let stand 5 minutes.
Spoon steak mixture evenly onto tortillas and top with Kraft shredded cheese.
Cut Steak in half.
Brown in skillet on medium heat with canola oil.
Remove steak from skillett.
Add the rest of the ingredients.
Bring to a boil.
Add the steak and let simmer for 20 minutes or until steak is done to your liking.
Remove and serve with onions and sauce on top of the steak.
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.
Brush grill with oil.
Place steak on grill as close as possible to heat.
Sear for 2 minutes on one side only.
Raise grill approximately 4 inches above heat source and continue grilling until tiny bubbles appear on top of steak.
Only then turn the steak with tongs.
Do not use fork or any utensil that will pierce the meat.
Turn only once!
Repeat above for second side.
When done, brush with butter on each side.
Season with salt and pepper.
Cut against the grain.
Slice steak into 3 x 1 1/2-inch pieces.
Brown both sides. Add 3 cups water and beef cubes.
Saute mushrooms.
Add to meat. Simmer on low for about 1 hour.
tir until sugar dissolves. Put steak in a shallow bowl, pour
he first seven ingredients. Add steak and turn to coat. Seal
Pierce steaks with a fork a few times and place in a large plastic baggie or glass pan.
In a small bowl, whisk together all remaining ingredients for the marinade. Pour this over steak meat.
Seal/cover and place in refridgerater for at least 6 hours; turning every few hours.
Grill over med-high heat for about 5 minutes on each side, or until desired doneness is reached.
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.