t up faster, place the steak in the pan, cover it
br>If using top sirloin or round steak, pound well with meat
edium-high heat. Stir tri-tip steak slices into the hot oil
Cut sirloin tip steak into thin strips.
Cut chicken into thin strips.
Cut up onion, tomatoes and pepper into strips (not chopped into small pieces).
Cook steak and chicken until meat is almost done.
Separate meat in half.
Put tomatoes, peppers and onions in center to cook.
Let it cook on low heat until peppers and onions are tender.
Stirring vegetables helps season meat.
Serve on flour (brown) tortillas.\tTop with sour cream, lettuce and tomatoes (optional).
uickly brown the cut up steak and onion.(Note: the size
Seal bag and shake gently to combine ingredients. Pat steak into single layer.
Place bag in microwave.
Microwave on full power for 4 minutes (Medium bag) or 3 1/2 minutes (Large bag).
If needed, microwave for additional 30-second intervals until steak is well done.
Allow bag to stand for 1 minute before handling.
Gently shake bag to distribute seasonings and carefully open.
Add 2 Tablespoons lime juice and hot sauce to steak, if desired.
Serve with tortillas and your favorite taco fixings.
o 350 degrees.
Place steak in saute pan and sear
Pound pieces of steak between pieces of waxed paper
Place steak on foil.
Add potatoes, carrots, onions and cream of mushroom soup or fresh mushrooms.
Sprinkle onion soup mix over sirloin.
Add butter.
Wrap good in foil and bake in oven at 375\u00b0 for 2 hours.
o a boil. Add the steak, reduce the heat to a
cup of dressing over steak in a shallow non metallic
Trim all fat from sirloin and cut into pieces approximately
Cut steak into cubes.
Put in casserole dish.
Put soups and water over meat.
Stir.
Cover.
Bake in a 350\u00b0 oven for 2 1/2 to 3 hours.
Remove cover last 15 to 20 minutes for sauce to thicken.
Cut steak into serving pieces; salt and pepper.
Sprinkle with garlic powder.
Dredge in flour; brown on both sides in two tablespoons vegetable oil.
Pour off oil.
Slice onion and pepper into thin rings and put on top of steak in pan.
Mix Worcestershire sauce and soy sauce with enough water to cover steaks.
Stir well.
Chop tomatoes in small pieces and add to pan. Simmer until steak is tender, stirring occasionally.
Add water as needed.
Makes a great gravy to serve over rice.
Thinly slice steak across the grain into strips.
Lightly coat with flour.
In a large skillet, brown steak, half at a time, in butter.
Return all meat to skillet.
Add tomato.
Fire up the grill.
Oil the grate.
Cook the tri-tip about ten minutes on each side for medium rare.
Move if flare ups occur.
Transfer to a cutting board and let rest for 5 minutes.
Carve thin against the grain.
Cut steak into serving pieces.
Roll in flour seasoned with salt, pepper and paprika; pound with edge of heavy saucer.
Brown in hot oil.
Add water, cover and simmer 45 minutes to 1 hour. Serve hot with meat drippings spooned over or make gravy.
Gravy can be made by adding milk or water to drippings, 2 cups liquid and 3 tablespoons flour.
Makes 4 servings.
Cut steak or roast in chunks and
s not neccessary.
Cut steak or roast in chunks and
ag.
If using flank steak, score top diagonally
on