Cut meat into four pieces,
Pound the meat until tender.
Mix flour, salt and pepper together in a pie pan; dredge steak in mixture.
Cook in hot melted shortening over medium-high heat until brown, turn and brown on the other side.
The quicker the meat cooks the juicier it stays.
Don't overcook steak. Make the gravy in the next recipe for the steak.
utter, add the garlic. Cook for 1 minute until garlic is
ther ingredients for the steak (except the steak).
Brush the steak ingredients on
For the chimichurri relish: in a
For the steak:
Combine all ingredients, and let steak marinate, refrigerated, for 1 to 3 hours.
Heat grill or pan to high heat, cook skirt steak to medium-rare, let sit for 5 to 10 minutes, then cut on bias in 1/4 inch pieces, and top with chimichuri sauce.
For 4-herb chimichurri:
Mix all ingredients lightly in food processor until a coarse sauce is formed.
Set aside for 2 hours.
o manually and dredge the steak in flour. Then pour flour
Combine all ingredients except steak in a saucepan.
Bring to a boil and simmer 5 minutes over low heat.
Cut tenderized steak into serving sizes.
Place steak in a roaster.
Pour sauce over the steak.
Cover; bake in a 350\u00b0 oven for 1 1/2 to 2 hours or until tender.
(This sauce is also excellent over your favorite meatball recipe.)
Combine first 4 ingredients (pepper - cayenne pepper) in a small cup and then rub over steaks. Cover and refrigerate overnight.
Prepare barbecue.
Grill steaks to desired degree of doneness (about 5 minutes per side).
Slice steaks across grain into thin strips and serve with tortillas, salsa (recipe below) and your favorite garnishes.
To make salsa: combine salsa ingrediens (tomatoes - salt) in a food processor and chop into finely chopped. Refrigerate at least 2 hours in a covered container.
Salt and pepper tenderized steak; dip in flour.
Brown
Preheat oven to 350\u00b0.
Combine flour and mustard.
Cut steak into serving size pieces.
Sprinkle with salt and pepper and cover with flour mixture.
Brown in hot oil.
Transfer into 8 x 8-inch dish. Combine remaining ingredients and pour over meat.
Cover and bake 2 hours or until very tender.
Coat steak with flour, salt and pepper.
Brown in small amount of shortening.
Mix soup, onions, bouillon cubes and beef broth. Stir well.
Place in crock-pot.
Add meat.
Cover and cook on low for 5 to 6 hours until broth thickens and steak is tender.
Place Crisco in frying pan.
Roll pieces of steak in flour. Salt and pepper, then fry until lightly browned all steak.
Remove from frying pan.
Place in layers in baking dish.
Cover with water to top of steak.
Cover with foil and place in oven.
Bake at 350\u00b0 for 1 1/2 to 2 hours.
This time will depend on tenderness of steak, but will end up making its own gravy.
25\u00b0.
Cut round steak into serving size pieces.
Use electric skillet; quick fry steak.
Add pepper, margarine and onion.
Cook on medium heat, uncovered, for 5 minutes.
Add potatoes, tomatoes and water.
Cook on low heat for 30 minutes, covered, or until potatoes are done.
Brown meat in hot oil.
Stir in tomatoes and green pepper. Add soy sauce and seasonings.
Cover; cook for 10 minutes.
Blend cornstarch with consomme; stir into meat mixture.
Cover; simmer for 10 minutes.
Serve over hot rice.
Salt and pepper steak.
Roll in flour until coated.
Brown in oil.
Place in crock-pot.
Add mushroom soup, onion and water. Simmer for 2 to 3 hours, until tender.
Cut steak into serving size pieces.
In deep pot, layer meat and onion.
Mix 1/2 water, beer, gravy, salt, pepper and garlic. Mix well.
Pour over meat and onion.
Simmer for about 75 to 85 minutes.
Stir together 1/4 cup of water and flour gradually.
Add to mixture and mix well.
Cover, uncovered, until thickened.
Cut tenderized steak into serving pieces.
Flour both sides and brown in shortening
in skillet.
After browning, drain off excess grease, then mix together the soup and water.
Pour in skillet over meat.
Add onion.
Cover and simmer for 1 1/2 hours or until done.
Stir often.
o a boil and simmer for about 5 minutes. Set aside
Dip steaks in evaporated milk, then into flour seasoned with salt and pepper.
Repeat once (reserve milk for later).
Fry in 1-inch hot oil over medium-high heat until golden brown or desired crispness.
Take 1/4 cup drippings, browned; mix with 1/4 cup flour.
Mix thoroughly.
Add beef consomme and rest of milk.
You may wish to use more milk for thickness of gravy you prefer.
Bring mixture to a very light boil, add sweet vermouth.
Do not salt gravy!
May wish to season with pepper.