over). Marinate at room temperature for 30 minutes, or refrigerate at
Cut meat into serving-size pieces.
Dredge in flour, seasoned with paprika, salt and pepper.
Heat oil in a heavy skillet. Sear steak on one side. Turn meat.
Add onion, garlic, water, soy sauce, brown sugar and mustard.
Cover. Simmer for 8 to 10 minutes.
Add mushrooms. Continue to simmer for 5 minutes or until meat is tender.
Add sour cream. Simmer until thoroughly heated.
In a small bowl, mix together the pepper, salt, horseradish, garlic, and olive oil.
Place steaks in a shallow dish, and rub the mixture all over the meat.
Marinate at room temperature for 1-2 hours, or covered in the fridge for longer.
Turn the meat from time to time to coat evenly.
Preheat the broiler or grill and cook the steak for about 5 minutes per side, or until done to your liking.
cover and set aside.
For each serving: Saute 1 steak
Place steaks in a plastic Ziplock bag, or plastic container.
In a small bowl, whisk together all the remaining ingredients. Pour over steaks; turn to coat evenly.
Chill for at least 6 hours; turning occasionally to redistribute marinade.
After marinating, heat grill on med-high.
Remove steaks from marinade and place on hot grill (discard the marinade). Grill for about 4 minutes on each side or to desired doneness.
Place beef in a zip lock bag and pour dressing over meat.
Marinate for 2-3 hours, turing every 45 minutes.
Remove meat from marinade; disgard liquids.
Grill beef for 6-8 minutes per side until desired doneness is reached.
Pierce steaks with a fork a few times and place in a large plastic baggie or glass pan.
In a small bowl, whisk together all remaining ingredients for the marinade. Pour this over steak meat.
Seal/cover and place in refridgerater for at least 6 hours; turning every few hours.
Grill over med-high heat for about 5 minutes on each side, or until desired doneness is reached.
eer.
Place roast on top of the vegetables, making sure
Rub salt, pepper and paprika into the meat. With a small knife, make slits in the roast. Press the garlic slivers into the roast.
Place the potatoes, carrots, and onions in a large slow cooker. Place meat on top of the vegetables. Pour in water and beef broth, and add bouillon cubes and bay leaf.
Place lid on slow cooker, and cook for 6 hours on High, or 8 hours on Low. During the last half hour of cooking, add the green peppers.
Rub salt, pepper and paprika into the meat. With a small knife, make slits in the roast. Press the garlic slivers into the roast.
Place the potatoes, carrots, and onion powder in a large slow cooker. Place meat on top of the vegetables. Pour in water and beef broth, and add bouillon cubes and bay leaf.
Place lid on slow cooker, and cook for 6 hours on High, or 8 hours on Low.
Make sure meat is fully thawed and room temperature before cooking.
Heat skillet to med-high (number 7 on my dial).
Coat steaks with seasoning on both sides.
Sear steaks on both sides for about 30 seconds each. Using tongs to turn.
Lower heat slightly.
Add olive oil to pan.
Cook steaks 4 minutes on each side, pressing down as necessary.
Remove from heat and let sit for 5 minutes.
Serve.
eat. Marinate at room temperature for 1 to 2 hours or
Have butcher tenderized the meat for you (most do it at
Cut Steak in half.
Brown in skillet on medium heat with canola oil.
Remove steak from skillett.
Add the rest of the ingredients.
Bring to a boil.
Add the steak and let simmer for 20 minutes or until steak is done to your liking.
Remove and serve with onions and sauce on top of the steak.
Combine all ingrediants, except the steaks, in a bowl and mix well.
Reserve 1 cup of the marinade and set aside.
Place steaks in a 1 gallon resealable bag.
Pour marinade over steaks and then seal and place bag in the refrigerator for 24 to 48 hours to marinate.
Preheat the grill.
Place a foil sheet on the grill and punch holes randomly in it.
Place steaks on foil and discard marinade.
Grill steaks to desired doneness basting with reserved marinade.
Season bison sirloin steaks with salt and pepper.
oast sit at room temperature for 30 minutes. Meanwhile position a
he freshest, leanest piece of top sirloin you can find (Black Angus
reheated 350\u00b0F oven, roast for approximately 30 minutes or until
rown on the second side for 1 minute more.
Turn