FOR THE HERBED GARLIC SAUCE:.
Combine all ingredients, except for he steaks in a blender and process until blended.
In a bowl or marinating dish combine beef with half of the marinade/sauce and let stand for at least 30 minutes or up to 4 hours. Remove steaks from marinade and discard.
Grill steaks, basting with remaining sauce until done.
For the Steaks:
In a small bowl,
For the chips, heat oil in
For the potato wedges, preheat the
For the pilaf, melt butter in
efrigerate until firm.
Trim steaks of any exterior fat.
Preheat grill for medium-high heat.
Place
utter; add onions and brown for 10 minutes over low heat
ish. Gently pound out the steaks with a flat-sided meat
Set a heavy-bottomed frying pan over medium heat.
When hot, add butter and tilt pan to coat.
When bubbly, add steaks (cold from refrigerator) and fry until well browned, about 3 minutes per side for rare or 5 minutes per side for medium steaks.
Remove steaks to heated plates.
Pour wine into pan juices and increase heat to medium-high.
Scrape all brown bits from bottom of pan. Stir in salsa and boil gently, stirring often, until mixture is thick enough to coat steaks, about 2 to 3 minutes.
Pour over steaks.
Coat the steaks on both sides with the
Wash steaks in cold water and dry
Combine water, wine, onion, dill sprig, bay leaf and salt in deep skillet and bring to boil.
Boil gently 3 minutes.
Add salmon steaks.
Turn heat to high and return to boil.
Cover and cook over low heat until fish is cooked through, about 7 minutes for 1/2-inch-thick salmon steaks and longer for thicker steaks.
Remove from heat.
Preheat grill to high.
Brush steaks with oil and cook 8-10 minutes depending upon taste (turning 3-4 times). Season after searing.
Meanwhile heat the butter in a saucepan (nice if you have a side burner).
Cook onions, garlic and parsley 3-4 minutes over low heat.
Add vinegar; cook another 3-4 minutes over medium high heat.
Season and stir in the taco sauce; cook 2-3 minutes on low and serve the sauce with the steak.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
Combine all the ingredients except the beef; pour over the meat in a covered container.
Refrigerate for several hours or overnight.
Grill the meat to your own taste for medium to medium-rare or well done, using the remainder of the marinade for a basting sauce.
(there is no time listed for marinating. I just mix the marinades
For the dry mix: Combine all