br>Note: If using freshly grilled steak, omit microwave heating and just
tirring it.
for the steak, brush both sides with oil
or serving.
Place the steak and just 1/2 cup
Melt butter in a soup pot over medium heat until just melted, do not brown. Whisk in the flour to form a smooth paste. Cook over moderate heat for 3 minutes, whisking all the while.
Whisk in the consomme until smooth and slightly thickened. Bring to a full boil.
Add the tomatoes and their juices, carrots, celery, onions, bouillon cubes, Kitchen Bouquet, and pepper. Return to a full boil, reduce heat, and simmer, covered, for 30 minutes or until the carrots are tender. Stir occasionally.
While simmering vegetables, cook the ground ...
old.
Put the bavette steak into a resealable freezer bag
In a large bowl, combine vegetable juice, 2 tbsp olive oil and garlic. Season. Add tomatoes, celery, scallion and olives. Toss to coat. Set aside.
Preheat grill. In a bowl, combine remaining olive oil, steak and chop seasoning, steak sauce and rosemary. Brush liberally over all sides of steak. Grill for 12-14 mins, turning once, or until cooked to your liking. Let rest for 10 mins before slicing. Serve with salad.
In large ziplock bag or large bowl, mix wine, oil, garlic, italian seasoning, salt, cumin, and pepper.
Place steak in the bag (or bowl), seal, and refrigerate for 2-8 hours.
Start the grill.
Remove steak from marinade, reserve marinade, and grill steak 4 min per side or to your preferred level of doneness.
While steak is grilling, heat marinade and butter in a skillet over high heat, stirring occasionally, for 5 min or until sauce reduces by about half.
Serve steak, spooning sauce over each serving.
tirring to combine.
Place steak in a large non-reactive
n airtight container.
MAKE STEAK & POTATOES:
Preheat oven to
Combine steak, lemon juice and garlic powder
ackage directions and pour over steak. Cover with Reynolds Wrap(R
To make the pesto, blend or process all ingredients until well combined. Set aside.
Sprinkle the beef with pepper. Lightly spray a heated grill pan or grill with oil and cook the beef for 4 mins each side, or until cooked as desired. Cover, and leave to rest for 5 mins.
Meanwhile, cook the noodles in a large saucepan of boiling water for about 2 mins. Add the bok choy and cook for a further 2 mins or until the bok choy and noodles are tender. Drain.
Serve the beef with the noodles, bok choy and pesto.
Heat olive oil in nonstick pan about medium high heat.
Add potatoes and stir and cook until just starts to brown a little.
Reduce heat to medium add mushrooms and onion.
Stir until mushrooms begin to cook.
Add steak and continue to cook until mushrooms are done.
Add tomatoes and salt and pepper (to taste).
Cook until all is heated through.
Serve.
Preheat the grill on medium heat.
Brush steak with 1 tbsp of the oil. Grill 2-3 mins each side. Transfer to a plate. Cover loosely; let stand 5 mins. Slice thinly.
Meanwhile, spread 4 of the tortillas with guacamole; top evenly with cheese, onion and cilantro. Top with steak and a second tortilla.
Heat remaining 1 tbsp oil in a large skillet on high heat. Cook each quesadilla 1-2 mins each side, until golden.
Top with sour cream and additional cilantro. Serve with salsa.
Preheat an outdoor grill for high heat and lightly oil the grate.
Toss beef tips with canola oil in a bowl; season with salt and pepper.
Grill steak tips until they are beginning to firm but still slightly pink in the center, 2 to 3 minutes per side.
Mix parsley, olive oil, red wine vinegar, red onion, garlic, chipotle peppers, paprika, and oregano together in a bowl; toss with grilled steak tips.
lice of bread as for grilled cheese sandwiches. Turn the plain
For the Chimichurri: While the steak rests, place the cilantro leaves,
Season steak with salt and pepper, to taste. Grill steak to desired doneness. Cover; let stand 10 minutes. Thinly slice steak.
Cut plums in half, remove seed. Slice horizontally into 3 slices. Brush with oil and grill on each side until tender. Cool slightly, cut into chunks.
Combine all ingredients in salad except White Balsamic Vinaigrette, in large bowl. Add plums and onion, toss well. Toss with dressing.
Microwave wraps for 35 to 40 seconds, to soften. Divide salad mixture and sliced steak among wraps and roll up.
Trim any large fat around steak so that it is within
make a rub for the steak, using the oregano, ground cinnamon