The amount of steak, tenderizer, salt and pepper depends on your judgement.
Place a little grease in frying pan; add a steak.
Let fry until brown on both sides, about 15 minutes.
Fill another pan with water and bring to boil.
Take steak out of frying pan and place in water.
Cook in water until you break one open and it's not red in center.
Take steak out of water and replace back in frying pan. Steak gravy recipe follows.
f required.
PREPARE THE STEAK:
Take the finely sliced
Salt and brown steak pieces on both sides, set aside.
Add onions, cook until tender.
Stir in broth, soy sauce and garlic. Cover and simmer 10 minutes till meat is tender.
Add green peppers, cook 5 minutes.
Remove steak from refrigerator 1 hour before cooking. When ready to cook, sprinkle with tenderizer. Brush both sides with steak sauce. Place on a rack in broiler pan. Bake at 450 for 25 minutes for rare, longer depending on how you like it cooked.
Remove from oven. Turn off heat. Sprinkle with pecans then cheese. Return to oven until cheese is melted. Carve into 1/4 inch slices and serve with juices over.
Lay steak out on counter and sprinkle with Adolph's instant tenderizer and salt and pepper.
Then cut a diagonal pattern on both sides of the meat.
Make any stuffing recipe you like and spread it evenly on one side of the meat.
Roll meat and stuffing like a jelly roll and tie securely with kitchen string or fasten with skewers.
Cover meat and top of pan with aluminum foil.
Dampen roast or steak with water. Pierce with a fork. Liberally coat with meat tenderizer, place in bowl or dish & set aside. Mix remainder of ingredients and pour over meat.
Marinate at least 4 hours or overnight.
Grill or cook how you prefer.
utch oven.
Cut round steak into serving size pieces (approximately
Trim steak, and sprinkle with tenderizer.
Brown on both sides in hot fat and arrange in a shallow casserole.
Sprinkle with soup mix.
Add bay leaf, sliced peppers, tomatoes and sherry.
Cover and bake at 350* for 1 hour or until tender.
Sprinkle steak pieces with meat tenderizer.
Dip into flour which has been mixed with salt and pepper.
Pound with tenderizer mallet.
Put Crisco into skillet.
Place steak pieces in to brown. When steak has browned, set aside.
In a 2-quart saucepan, put tomatoes and chopped onions.
Sprinkle salt and pepper to taste. Bring to boil.
Turn down heat; simmer.
Put browned steak pieces in roasting pan or double boiler.
Pour tomato and onion mixture over steak.
Put into 350\u00b0 oven for 45 minutes.
Have butcher run meat through tenderizer. Cut steak in eight pieces.
Coat
Place thawed steak in a casserole dish fit
Using your favorite cut of steak, generously apply meat tenderizer to both sides of meat.
Using meat cleaver, beat tenderizer into meat.
Salt and pepper to taste.
Put desired amount of teriyaki sauce on both sides of steak.
Use meat cleaver or fork to work teriyaki sauce into meat.
Grill on medium or low. Delicious and tender!
If a grill is not available
to you, bake in oven at 350\u00b0 until steak is done.
Turn meat only once.
Sprinkle meat tenderizer on both sides of steak.Refrigerate for 30 minutes.
Season steak with all other ingredients.Refrigerate steak for 1 hour.
Turn broiler below oven on by setting the temperature to about 425-450 degrees. Place steak on boiler tray away from flames,and broil until desired wellness.
Cut steak into thin strips.
Sprinkle with meat tenderizer. Brown in oil in skillet.
Cut green peppers into thin strips.
Add onion, garlic, green peppers and celery to steak.
Saute for about 2 minutes or until vegetables are partially tender.
Combine cornstarch, beef stock and soy sauce; add to steak mixture.
Cook, stirring, until liquid is slightly thickened and begins to simmer. Add salt and pepper.
Serve immediately over rice.
Pound steak; sprinkle with tenderizer.
Prick with fork. Spread with butter; season.
Mix next 4 ingredients and spread on steak.
Roll up and secure with toothpicks.
Put in large shallow baking dish.
Arrange vegetables around steak.
Add 1 cup water to soup mix.
Cover.
Bake at 325\u00b0 for 1 1/2 hours.
Place steak on a plate and coat lightly with olive oil. Rub steak with meat tenderizer. Sprinkle steak with Canadian steak seasoning and gently rub into steak. Cover with plastic wrap and let stand for 20 minutes.
Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired degree of doneness.
Spread flank steak flat and make shallow diagonal
Cut steaks to desired length.
Sprinkle tenderizer on both sides of steaks.
Sprinkle spices on both sides of steaks.
Get actual spice mix recipe from Emeril's site.
Put oil into a bowl.
Lay the meat into the oil.
Turn over and oil the other side of the steaks.
Place steaks on dry hot surface of your grill pan.
Cut steak into small pieces; roll in flour, salt, pepper and meat tenderizer.
Brown steak in skillet with oil.
Slice onion over steak.
Turn heat down; pour gravy over steak.
Cover and simmer for 5 minutes, or until steak is tender.
Onion may be omitted.