erimeter of the steaks, if desired. Season the steaks generously on both
oaking water.
Place the steaks in an extra-large resealable
In a 9 x 9 x 2-inch flameproof casserole, bring all ingredients except the salmon steaks slowly to a boil.
Reduce heat; cover and simmer for 5 minutes.
Remove veggies with a slotted spoon.
Add salmon steaks to casserole; simmer gently for 5 to 6 minutes until fish flakes easily when tested with a fork. Remove salmon with a slotted spatula.
Serve immediately or cool to room temperature and refrigerate, covered.
Strain and reserve cooking liquid for recipes that call for fish stock or court bouillon.
May be frozen.
egins to brown, add pounded steaks and cook for 3 minutes
owl to brush on the steaks as they grill; reserve the
Prepare the smoker with wood chips.
Place steaks on rack, and season with salt & pepper.
Smoke until the thickest part of the salmon is warm and slightly opaque (for a medium fillet), 14 to 18 minutes after closing the smoker lid, a few minutes longer for a fully cooked fillet/steak.
Use the smoked salmon in related recipes: Smoked Salmon Gone to Heaven or Fettuccine with Smoked Salmon, Peas and Leeks.
ub into the steaks on both sides; set steaks on a plate
Dredge steaks in egg and breadcrumbs, set
Brown ground round, breaking into small pieces (crumbled). Drain and add Ro-Tel and jar of picante sauce.
Mix thoroughly. May rinse jar with small amount of water and add to meat.
Lower heat and simmer 15 minutes.
Serve as filling for tacos or see Mexican Pie recipe, Mexican Taco Salad or Mexican Goulash recipes.
arge freezer bag. Submerge skirt steaks in the marinade. Seal the
Heat 1/2 tbsp oil in a saucepan over high heat. Cook onion, garlic and chili flakes, stirring, for 5 mins, until onion is soft. Add tomato paste and cook for 1 min. Add beans and 1/2 cup water. Simmer for 5 mins, until slightly thickened. Using the back of a fork, coarsely crush beans. Add cilantro and 1 tbsp lemon juice.
Meanwhile, heat remaining oil in a frying pan over high heat. Sprinkle taco seasoning over beef and cook for 30 seconds per side for medium, or until cooked to your liking. Slice thickly.
Combine tomatoes, avocado and ...
Brush both sides of the steaks with the oil.
Preheat
Light a grill or preheat a grill pan. In a small bowl, combine the butter, garlic, lime zest, lime juice and a pinch of salt. In another bowl, combine the paprika, cumin and chipotle powder with 1 1/2 teaspoons of kosher salt. Rub the mixture all over the steaks.
Oil the grate and grill the steaks over moderately high heat, turning once, until slightly charred and medium-rare, about 12 minutes. Transfer the steaks to plates and top with the lime butter. Let the steaks stand for 3 to 4 minutes before serving.
ith salt & pepper let the steaks rest 1-2 hours.
ides of steak.
Broil steaks (I broil the thin cuts
Mix flour and chili powder seasonings.
Coat steaks.
Spray skillet with Pam.
Brown steaks.
Add tomato sauce and salsa. Simmer over low heat, covered, for 20 to 30 minutes.
Serve over rice, mashed potatoes or pasta.
Exchanges:
3 meats and 2 vegetables.
In a medium nonreactive bowl, mix olive oil, juice of 2 limes, roasted red peppers, garlic, allspice, cinnamon, cumin, sugar, salt and pepper. Place salmon steaks in bowl, and rub with the mixture. Cover, and marinate in the refrigerator at least 1 hour.
Preheat the broiler. Arrange salmon steaks on a medium broiler pan, and broil 3 to 5 minutes on each side, until flesh is easily flaked with a fork.
Mix tomato wedges and green onions in a small bowl. Serve salmon with the tomato mixture and lettuce. Garnish with lime wedges.
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium high heat until hot.
Add steaks; cook 2 minutes on each side Combine picante sauce, lime juice, and pepper; pour over steaks.
Cover, reduce heat and simmer 10 minutes.
Sprinkle with cilantro.
For crust, combine fritos, pita and egg.
Spread in casserole dish.
In bowl, combine frozen veggies, milk and nacho cheese.
Pour over crust layer.
In Saute pan, brown beef and steak.
Season meat with french fry seasoning, mexican seasoning, salt and pepper, to taste.
Sprinkle beef mixture on top of casserole layers.
Sprinkle shredded cheese on top.
Break american cheese into small pieces and layer on top.
Bake at 350 for 35 minutes.
Serve with sour cream.
Serve with a side of Mexican red rice or refried beans.