Prepare Portuguese-Style Paste (see recipe I posted).
Place pork
nd season with Bayou Blast(recipe above). Place fish on hot
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.
Char the peppers over a flame or under the broiler until blackened all over. Place the peppers in a paper bag or place in a bowl and cover. Let cool to handle, then seed, peel and chop the peppers.
Season the chicken liberally with salt and pepper. Heat the EVOO, 1 turn of the pan, in a dutch oven over medium-high heat. Add the chicken and brown for a few minutes; turn and season with paprika, brown on the opposite side and transfer to a plate. Add the chorizo, render for a minute or so, then add the potatoes and mushrooms and brown for a ...
Works well with chicken or pork too.
Score the steak by making Xs with a sharp knife.
Marinate at least 3 hours.
(I usually prepare it the night before I use it).
Grill (or broil) to the desired degree of doneness.
Slice and serve with potatoes or rice and a salad.
Hint: when using flank or skirt steak make sure you slice AGAINST THE GRAIN or it will be too tough to eat!
Salt and pepper steak; roll in flour until well coated.
In deep frying pan, fry steak on medium heat in salad oil until browned on all sides.
Remove steak to side dish.
Pour off oil, leaving crumbs in bottom of frypan.
Reduce heat; stir in onion into crumbs and cook until almost done.
Add soup and water, stirring until mixture is smooth.
Return steak to mixture.
Cover and cook slowly 20 to 25 minutes on low heat, stirring occasionally.
Use gravy over rice, noodles or creamed potatoes. Serves 4 to 6.
Pour teriyaki sauce over steak in shallow pan, marinate 15 to 20 minutes.
Remove steak from marinade, place on grill 4 to 5 inches from heat.
Cook to desired doneness.
Meanwhile, blend 1/2 cup marinade with remaining ingredients; thicken over medium heat, stirring constantly.
Serve with steak.
Serves 4 to 6.
Cut steak into serving pieces and dredge with the seasoned flour.
Melt 1/4 cup butter in a large frying pan and add the onions and mushrooms.
Cook until the onions are tender and the mushrooms are just slightly browned.
Remove the onions and mushrooms from the pan and set aside.
Add the remaining 1/4 cup butter and when melted, add the steak and brown on both sides. Stir in the rest of the ingredients, along with the mushroom mixture.
Cover and cook until meat is tender enough to cut with a fork.
Serves 6.
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.
Cook rice. Heat olive oil in non stick pan. Cut cubed steak into bite size pieces and coat with flour. Toss in pan until browned on all sides. Slice garlic very thin and chop carrots and broccoli into bite size pieces. Add these to the steak along with all the spices. slowly add the chicken broth. Simmer until thicken stirring regularly. Add the beans and heat through. Serve over rice. Enjoy the taste and aroma!
Dredge steak in flour, salt and pepper. Heat a large skillet on medium high heat. Add oil to hot pan. Add meat and saute until browned. Stir in onion and saute. Stir in marinara sauce and wine and bring to boil. Add celery and green pepper; stir. Reduce heat, cover and simmer for 45 minutes.
Heat a large pot of water to a boil and cook noodles until al dente. Remove from heat and drain.
Serve meat sauce over noodles.
Marinate steak in soy sauce, salt, pepper and lemon.
Pan-fry in about 2 tablespoons of vegetable oil.
When steaks are cooked, remove from pan and put in a serving dish.
Add 2 teaspoons oil to remaining oil in the pan and pan-fry the onions until tender. Pile on top of the steaks and serve hot.
Slice steak into strips.
Saute with onion and green pepper (if desired) in oil.
Stir in spaghetti sauce, salt and pepper. Cover; simmer 10 minutes or longer, if desired.
Serve over pasta of your choice or rice.
Cut round steak into 6 pieces.
Pound flour into the meat. Brown well in shortening.
Season with salt and pepper.
Add garlic and onion and continue cooking until the onion is tender and browned.
Add paprika, onion salt and water.
Cover and bake in a moderate oven (375\u00b0) for 2 hours, or until meat is tender. Add more water if necessary.
Makes 6 servings.
oth sides of each cube steak in flour mixture, shaking off
Cut outer fat from steak and cut into desired sized
irm fleshed fish Iike tuna steak. After marinating fish, saute fish
he mushrooms and the reserved steak. Let it cook for about
the garlic slices into the steak on both sides (about a
o manually and dredge the steak in flour. Then pour flour