MAKE THE BRECHAMEL SAUCE:
Melt the butter in
n flatbread with tomatoes, onions, steak, prosciutto and relish.
Marinade the steak -- add the package of good
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
eef and vegetables evenly among sandwich rolls.
Top with cheese
Cook pasta in boiling water according to packet instructions. Drain and keep warm.
Heat olive oil in a large frying pan over medium heat. Add steaks and cook for five minutes each side or until browned. Remove from pan.
Add vegetables. Cook for 3 minutes. Remove from pan and mix with pasta.
Combine French Style Beef Steak Cooking Sauce with 1 1/2 cups of water. Bring to the boil.
Return steaks to pan, simmer for 1 minute.
Serve with pasta and vegetable mix. Garnish with parsley.
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
SAUCE: Mix all sauce ingredients well, cover and set
il, soy sauce, lime juice and brown sugar. Add steak and toss
Steak Marinade -- I make it simple
br>Dip each piece of steak into 4 ounces melted butter
hick sides. Spread Dijon mustard sauce over entire interior of bread
Heat oil in a large frying pan on high. Cook steaks for 1-2 mins each side or until cooked to desired doneness. Transfer to a plate, cover with foil and keep warm.
Saute onion in same pan for 4-5 mins, until caramelized. Push to one side of pan. Add tomato slices and season to taste. Cook for 2-3 mins each side, until tender.
Spread barbecue sauce over 4 pieces of toast. Top each with a handful of mixed greens, a steak, sliced tomato and onion. Top with remaining toast slices. Serve with extra barbecue sauce.
Coat a large skillet with cooking spray. Cook peppers and onions over medium heat for 5 mins, stirring occasionally, or until tender. Set aside.
Cook steak for 3 mins, turning once. Add balsamic dressing and cook for 1 min. Distribute steak and sauce between rolls. Top with peppers and onions. Arrange cheese over filling. Serve warm.
br>Next add the sirloin steak slices to the marinade, cover
Whisk all flank steak marinade ingredients together in a
Heat olive oil in a large frying pan over high heat. Cook steaks for 1-2 mins per side, or until cooked to your liking. Transfer to a plate.
Add red onion and tomatoes to pan. Saute for 4-5 mins, until tender, turning tomatoes once.
Spread barbecue sauce over 4 slices of toast. Top each with mixed greens, steak, tomato, onion and remaining toast. Serve.
Preheat a lightly oiled grill plate over high heat. Cook onions for 8-10 mins, until golden and tender. Remove from heat and cover to keep warm.
Fry eggs until just set. Set aside.
Cook steaks for 1-2 mins per side, or until cooked to your liking.
Spread tomato sauce over 4 slices of toast. Top with cheese, tomatoes, beet, steak, onion, egg and mixed greens. Top with remaining toast. Serve.
Heat a large frying pan over high heat, cook onion for 8-10 mins, or until golden and tender. Remove from heat and cover to keep warm. Add eggs to pan and fry in oiled egg rings, until just set. Set aside.
Meanwhile, cook steaks for 1-2 mins per side, or until cooked to your liking.
Spread 4 slices of ciabatta with tomato sauce. Top with cheese, tomatoes, beets, steak, onions, eggs, mixed greens then remaining bread.
Judge amounts needed by number of people you are feeding. Melt some butter in skillet.
Tear up sandwich steak and brown in melted butter.
Roll out thawed bread on very lightly greased cookie sheet.
Spread steak, spaghetti sauce, cheese and mushrooms over bread.
Roll bread from wide end and bake according to bread directions.
Slice and serve.