ix Chimichurri sauce.
Rub steak on both sides with 1
pat steaks dry and sprinkle steak with salt and pepper. Slice
ver both sides of the steak. Heat the oil in a
teaks crosswise into thin slices.
Arrange the steak slices atop the salad
igh heat. Stir tri-tip steak slices into the hot oil and
ushroom mixture and the steak slices.
Divide the steak mixture among the
For steak marinade: In a screw-top
edium-coarse texture.
Break steak down into 4-ounce pieces
umin in shallow dish. Add steak, bell pepper and onion. Cover
lastic food bag; add flank steak. Tightly seal bag. Turn bag
rom the edges.
Lay steak slices in a single layer over
oast slices. Cut each steak diagonally across grain into thin slices. Divide steak slices evenly
Place steak and 1/2 cup of the dressing in sealable plastic bag and marinate in the refrigerator for 30 minutes.
Remove steak from marinade; discard marinade.
Grill or broil steak 5 to 10 minutes on each side or until cooked through.
Cut steak across the grain into slices.
Toss greens with tomatoes, squash and remaining 1/2 cup of dressing.
Place on serving platter.
Top with steak slices, sprinkle with cheese.
Trim excess fat.
Wipe steak with damp paper towels.
br>Next add the sirloin steak slices to the marinade, cover the
Cut the steak into very thin slices.
In a skillet with a lid, heat the oil and add steak slices.
Cook, uncovered, until browned. Pour out some of the oil and add the remaining ingredients except the rice.
Cover and cook for 30 to 35 minutes until the juice has thickened.
Serve over rice.
Cut steak into slices, season with garlic and salt.
Dip steak slices in eggs, coat with flour and then bread crumbs.
Fry in frying pan to desired tenderness.
Cut steak into 3/8-inch slices. Cut peppers into thin strips. Saute peppers in oil until tender. Add Ragu sauce; simmer 10 minutes. Broil steak slices 3 minutes on each side. Arrange steak on platter. Spoon sauce over steak.
Slice steak into 5-inch wide strips. Combine soy sauce and wine in shallow dish. Add steak and marinate in refrigerator 24 hours. Brush steak with oil and broil without rack 6-inches from heat for 1 minute on each side. Then broil 5 minutes each side. Allow steak to cool. Brush with marinade juices and refrigerate. When cold, cut into very thin diagonal slices. Serve with toothpicks for dipping into horseradish cream.
teaks crosswise into thin slices. Arrange the steak slices atop the salad and