n mixing bowl. Add the steak bites and toss to evenly coat
Prepare steak with meat tenderizer as label directs.
In a 13 x 9-inch baking dish, mix wine and garlic.
Add steak; cover. Refrigerate 1 1/2 hours.
Turn once.
Preheat broiler.
Place steak on rack in broiling pan.
Reserve marinade.
About 5 inches from source of heat, broil steak 10 minutes.
Turn; broil 8 minutes more.
Salt and pepper the steak pieces.
Heat butter and oil in lg skillet.
Add steak pieces and cook on med-hi, stirring, for 4 minutes.
Remove steak and keep warm.
Add onions and peppers to skillet.
Cook and stir for 2 minutes.
Add the crushed boullion and water.
Let mixture come to a boil.
Spoon onto top of steak bites.
he oil is smoking. Cook steak bites in hot oil in small
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.
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.
oat meat bites lightly in oil.
Season with steak seasoning blend
Roll steak in flour, salt, pepper and garlic salt.
Brown quickly in small amount of cooking oil.
Remove from skillet and drain excess fat.
Saute onion and celery.
When browned, sprinkle lightly with flour.
Stir until browned and add 1 cup cold water slowly, stirring constantly.
Add steak pieces and simmer, covered, for 20 minutes.
Serve over Alfredo noodles, prepared according to directions on package.
Yields 4 generous servings or have leftovers.
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.
Pre-heat grill on high.
Season steaks with salt and pepper, place on grill and cook for roughly 5 min on each side (or to your liking).
Rinse garbanzos and mix with tomatoes, red onions, olive oil and balsamic vinegar.
Place garbanzo salad mixture on plate. Slice cooked steak into strips and layer atop.
Garnish with fresh basil.
Find more fresh recipes ideas online at walmart.ca/recipes.
Pat steak tips dry with paper towels
und skirt steak briefly on
ip-lock baggie and add steak. Marinate in fridge for 2
In a large skillet, heat the olive oil over medium-high heat.
Add the steaks and cook for 4 minutes on each side for medium-rare.
Let stand for at least 15 minutes, then slice 1/4 inch thick.
In a small bowl, mix the mayonnaise, horseradish, mustard and remaining 1/2 teaspoon seasoned salt.
Spread a thin layer of the horseradish sauce on each toasted bread slice, then top with a piece of steak, more horseradish sauce and the parsley.
ecipe online (http://simplyrecipes.com/recipes/steak_fajitas/) that calls for the
ake the marinade, stir the steak sauce and whiskey together in
op and secure with an appetizer pick. Repeat with remaining ingredients
Mix oleo, cream cheese, crabmeat and Cheez Whiz.
Spread on English muffin halves.
Put in freezer until firm enough to cut into wedges, approximately 1 hour.
Remove from freezer and cut into wedges, about 4 per half.
Refreeze in plastic bag.
When ready to use, remove amount to be used and broil until golden brown.
Cheese Bites can be kept in freezer for a few months.
Add horseradish or use jalapeno Cheez Whiz for a spicier taste or serve with shrimp cocktail sauce on top of each wedge.
Serves 8.
Cut a thin slice off of each tomato top.
Scoop out and discard pulp.
Invert tomatoes on a paper towel to drain.
In a small bowl, combine all remaining ingredients; mix well.
Spoon into tomatoes. Refrigerate for several hours.
Makes 16 to 20 appetizer servings.
Slice the tenderized round steak into 2-inch strips.
Season with the salts.
Coat the strips with the flour.
Heat oil in electric skillet to approximately 400\u00b0 to 425\u00b0.
Quickly fry the steak strips, browning well on each side in the hot oil.
Try and only turn the pieces once while frying.
Drain and cool on paper towels.
When strips are cool enough to handle, cut in approximately 2-inch squares.
Skewer the steak squares on toothpicks and serve with horseradish sauce for dipping.