Mix together all ingredients except steak.
Pour over steak in flat casserole or pie dish; turn over.
Marinate at least 1 hour or overnight.
Grill to desired doneness.
Heat remaining marinade; serve with steak.
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
NOTE: homemade herbes de Provence is easy to make. **
ith a layer of dulce de leche.
Variations: *Filled cookies
Sprinkle flank steak with garlic.
Pierce steak with fork. Marinate for 3 to 4 hours.
Put under broiler with door open (very important) for 8 to 10 minutes on each side and basting with marinade sauce every 3 to 4 minutes.
Slice on diagonal (very important).
This is a melt in your mouth entree.
We love this and it is inexpensive.
Put steak strips, flour, salt and pepper in crock-pot.
Stir well to coat steak.
Add all remaining ingredients.
Cover and cook on high for 1 hour, then turn to low for 8 hours or high for 5 hours.
Serve with rice.
In a small bowl combine 3 Tbsp butter and 2 Tbsp basil; set aside. Sprinkle steaks with salt & pepper.
In a large skillet cook garlic in hot olive oil and remaining 1 Tbsp butter over med-low heat for 4-6 minutes or until garlic begins to brown, stirring occasionally. With a slotted spoon remove the garlic from the skillet. Increase heat to med-hi and add remaining 1 tbsp basil. Cook steaks in skillet, turning once. Allow 10-13 minutes for med-rare to med doneness. Transfer steaks to serving platter; top each with reserved butter & basil ...
Combine dried oregano, garlic powder, 1/2 tsp salt, & 1/2 tsp pepper in a small bowl. Pat steaks dry with paper towels and rub evenly with oregano mixture. Heat oil in 12-inch skillet (I prefer cast iron) over medium-high heat until just smoking. Cook steaks until well browned and meat registers 120-125 degrees (for medium-rare), 3-5 minutes per side. Transfer steaks to serving platter and tent loosely with foil.
Add garlic to now empty skillet and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and cook ...
egetable oil. Combine the fleur de sel and cracked pepper on
To marinate the steak:
Place the meat in
To make the Cafe de Paris butter, place all ingredients
ree to use your own recipe or store bought, we just
1. To make the steak marinade, mince the garlic and
Put marinade ingredients and steak in a large zip-lock
ombine.
Lay the flank steak in a large baking dish
Place tuna steak in a shallow dish with
efrigerator overnight.
Combine Pico de Gallo ingredients in a small
arge shallow baking dish. Add steak, turning to coat. Cover and
Combine the herbes, salt, and pepper in a small bowl. Rub the mixture on the steak.
Spray large nonstick skillet or ridged grill with non-stick spray an set over med. heat. Place the steak in (on) the skillet and cook until an instant read thermometer reads 145 degrees for medium, about 10 minute each side.
Transfer the steak to a cutting board, let rest to distribute juices for 5 minute Cut acrss the grain into 12 slices.
pinch of the fleur de sel.
Decorate the plate