o 350 \u00b0F.
Season steak and sweet peppers with salt
1. To make the steak marinade, mince the garlic and
tablespoons for brushing. Place steak in large resealable plastic bag
Preheat skillet or grill to 550 degrees F.
Shake blackened steak seasoning on to one side of meat and grill to desired doneness, turning halfway on grill between \"flips\" to achieve \"diamond\" grill marks.
While steak is cooking, cut onions and peppers.
Melt butter and saute onions and peppers. Season with salt, pepper and garlic. Reduce heat and hold until steak is cooked.
For final minute of steak cooking, top with cheese slices.
Plate for service with onions and peppers and serve with your favorite side dishes.
Heat the oil in a deep fryer or heavy skillet to 365 degrees F (185 degrees C).
In a bowl, beat together the egg and milk. In a resealable plastic bag, mix the flour, mesquite seasoning, salt, pepper, garlic powder, and cayenne pepper. Dip the steak pieces in the egg mixture, then place in the plastic bag, seal, and shake to coat.
In the hot oil, fry the coated steak pieces in small batches until golden brown, about 5 minutes. Drain on paper towels.
o manually and dredge the steak in flour. Then pour flour
Heat grill.
In small bowl, combine margarine, cilantro, cumin, garlic salt and hot pepper sauce; mix well.
Alternately thread corn, peppers and steak onto 4 12 to 14 inch metal skewers.
When ready to grill, place kabobs on grill over medium coals or gas grill on medium.
Cook 8 to 12 minutes or until corn is tender and beef is od desired doneness, turning once and brushing frequently with margarine mixture.
Cut round steaks into crosswise slices about 1/2 inch wide.
Heat oil; brown steak on all sides.
Use a slotted spoon to remove meat to a baking dish; set aside.
Pour off fat, then place remaining ingredients in skillet; bring to a boil then reduce heat and simmer for 2 minutes.
Pour over steak, cover tightly with foil, and bake at 350\u00b0 for 1 hour.
Uncover and bake for 30 minutes longer.
Serve with rice or potatoes and a salad.
Barbecue round steak recipe serves 4 to 6.
Sprinkle beef strips with fajita seasoning. Saute beef in oil in large nonstick skillet over medium-high heat 3 to 4 minutes.
Add peppers and onion and saute 2 to 3 minutes longer or until vegetables are tender-crisp.
Divide lettuce on 2 large plates. Spoon beef mixture over lettuce and arrange tomatoes, beans, olives and cheese over each. Serve with Southwest Fiesta Dressing, to taste. Refrigerate leftovers.
Put marinade ingredients and steak in a large zip-lock
ip with Lime and Cilantro (recipe posted after this one). Enjoy
Sprinkle tilapia fillets liberally with southwest seasoning. When oil is hot
ayonnaise, jalapenos, chipotle in adobo, Southwest Essence, and salt to taste
ree to use your own recipe or store bought, we just
In small bowl, combine beer, steak sauce, garlic, chili powder and cumin.
Pour marinade over steak.
Cover and refrigerate 2 hours.
Remove steak; reserve marinade.
Thread steak, pepper slices and onions.
In small pan, heat marinade and cornstarch to a boil.
Grill kabobs 4-inches from heat for 15 minutes or until done, turning and brushing with marinade.
Heat remaining marinade to a boil.
Serve with kabobs.
Cut up steak into 1/4-1/2
This recipe works best on a grill
/2 TABLESPOONS OF MY Recipe #453973 FOR THE BREADING, PLUS
1 tablespoon adobo sauce, and steak seasoning. Seal and place in
Optionally you can fry the steak.
Saute vegetables on high