Chop leftover steak or roast in 1/2\" squares, add steak, onions and 1
the place under the broiler for a couple of minutes to
In a large pot, cook onions, celery, mushrooms and garlic in butter or oil until onions are golden.
Stir in the chopped cooked beef.
Add the beef broth, and the Worcestershire, stirring to mix, and seasoning to taste with salt and pepper (how much you add will depend on how seasoned the beef and broth already are, so be careful here).
Bring mixture to a boil and stir in uncooked egg noodles.
Reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender.
Trim fat from steak. Cut steak lengthwise in half and then
oz. of the sliced steak. Place half of the vegetables
heat oil in large skillit.
rough chop the onion and garlic.
add to heated skillet, cook until soft on medium low heat.
add S/P to taste.
cube steak, and add to skillet.
add tomatoes and zuccini.
simmer 20 minutes.
add you favorite italian shaker cheese.
ENJOY!
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.
utter, add the garlic. Cook for 1 minute until garlic is
a boil and simmer for about 5 minutes. Set aside
Pat steak tips dry with paper towels
Reheat the leftover steaks in aluminium foil in oven.
Meanwhile, place all the salad ingredients in a large bowl.
In a blender or food processor, place all the ingredients for the dressing and mix well until creamy.
Pour half (or to taste) of dressing over the salad, mix well.
Arrange salad in plates and top with warmed steak.
Spoon some of the leftover dressing over the meat.
Sprinkle with freshly grated parmesan cheese.
Enjoy!
Using leftover steak bites, add drained peas and carrots. Place mashed potatoes in large casserole dish, making a bowl in the center of the potatoes.
Put steak bites into this \"bowl\" and place in 350\u00b0 oven for 30 minutes.
Marinate the steak:
Finely grate the zest
Blend flour and spices.
Dip steak strips in flour; dip in egg mixture and flour mixture again.
Lightly brown steak in skillet on medium heat.
Place browned steak in 9 x 13-inch pan.
Cook onions in remaining oil until clear.
Set onions over steak; add 1/2 cup water.
Tightly seal with foil.
Bake at 350\u00b0 for 2 hours. Don't peek, the onions and steam make the steak fork-tender. Leftover steak make great sandwiches.
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.
kirt steak. Place in a container and place in fridge for at
et aside to cool.
For the pesto, blend 5 tbsp
Cook pasta according to package directions, rinse, drain and set aside.
Drain tomatoes, reserving 1/4 cup of juice, vinegar, oil and soy sauce.
In a large bowl, place pasta shells, tomatoes, sliced steak, sliced onions and parsley.
Pour sauces over, then toss well to completely coat.
Serve chilled or at room temperature.
Garnish with sesame seed, if desired.
For a spicier salad, add a few drops of pepper sauce.
Makes 4 servings.