Pat steak tips dry with paper towels and
mall bowl.
PREPARING THE STEAK TIPS:
Combine the marinade and
Pat steak tips dry with paper towels and
Trim most of the fat from the tips and beat them with a mallet to tenderize them.
Cut the steak tips into one and a half or two inch cubes.
Combine dressings and barbecue sauce into a large food storage bag with steak and shake vigorously.
Marinate the tips in the refrigerator over night.
Take tips out of the bag and throw all of them on a large grill and simply grill to your liking!
Pour worcestershire sauce over steak tips in a bowl.
Turn steak pieces in marinade to cover all sides.
Cook immediately, or if you have time, cover the bowl and refrigerate for up to 8 hours.
When ready to cook, start grill.
Grill for 4 min per side until done.
Broil sirloin steak and cut into bite size pieces.
Crush Ramen noodles by hand while in package.
Open carefully and slide out flavor packet (to be used in dressing).
Mix all the ingredients, except noodles, almonds and dressing.
ean Grinder). Rub into the Sirloin Beef and cover tightly in
Cook sirloin tips or cut-up sirloin steak until well done. Put shortening in frying pan.
Cut up peppers and onions; add salt and sirloin, stir and fry on medium heat until brown.
If desired, add sauce (optional).
Pat steak tips dry with paper towels. Rub
Add all ingredients together (chicken or steak, not both!) in a large bowl and cover or I also use the large ziplock bags.
Marinate at least 6 hours, overnight even better!
Discard marinade.
Bake chicken wings in oven at 350 degrees for 45 minutes.
Grill steak tips on outdoor grill for 20 minutes or until done to your liking.
Cut sirloin steak into bite size pieces.
Melt butter in a deep frypan.
Add meat, season with garlic salt and pepper; cover and simmer on low until all pink coloring is gone.
At this point, add 1 bottle of cooking wine and the fresh sliced mushrooms.
Simmer 15 minutes, covered.
Add second bottle of cooking Burgundy and simmer on low, covered, for 30 minutes. Serve over rice.
Yields 4 to 6 servings.
Combine all marinade ingredients in a gallon-sized zip-loc bag. Add meat and press out as much air as possible. Refrigerate one hour, flipping after 30 minutes.
Cook steak tips to med-rare or medium (130-135 degrees), let rest five minutes, slice thinly and serve immediately with orange wedges.
Cook rice according to directions.
Place butter and miso in a large bowl, stirring to combine. Sprinkle steak evenly with pepper and salt. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 2 minutes on each side or until desired degree of doneness. Add steak to butter mixture; toss to coat. Sprinkle steak with green onions.
Stir rice vinegar and oil into rice. Serve rice with steak mixture.
Marinate steak tips in the first 8 ingredients for at least 6 hours. (Can be done 24 hours ahead).
Cut Vegetables in large pieces and add to marinade mixture 1 hour before grilling (can be added as you grill, but it is not as tasty).
Rub the steak with 2 tbsp of olive
Season the steak all over with 1-1/
emon juice and spices. Coat steak then set aside for 15
Mix all marinade ingredients well then add steak tips.
Marinade overnight.
Make sure to take meat out off the refrigerator at least an hour before grilling to bring them to room temperature.
Grill as desired.
Preheat an outdoor grill for high heat and lightly oil the grate.
Toss beef tips with canola oil in a bowl; season with salt and pepper.
Grill steak tips until they are beginning to firm but still slightly pink in the center, 2 to 3 minutes per side.
Mix parsley, olive oil, red wine vinegar, red onion, garlic, chipotle peppers, paprika, and oregano together in a bowl; toss with grilled steak tips.
Place steak tips in sealable plastic bag.
Pour remaining ingredients over them.
Seal bag and toss to coat.
Place bag in fridge for 3-4 hrs., tossing occasionally.
Grill or Broil as you normally would.