Press each side of the steaks into the seasoning to cover
inutes.
Meanwhile, pat the steaks dry with a paper towel
nch glass baking dish, blend recipe mix, oil and vinegar.
Place the steaks in a shallow pan, pour the beer over and marinate for 1 hour in the refrigerator.
Remove the steaks from the beer.
Combine the dry ingredients and rub over the steaks.
Let rest for 30 minutes in the refrigerator -- better if you let sit overnight or for several hours!
Preheat the grill to medium-high heat.
Grill the steaks to the desired degree of doneness. I usually use my George Foreman Grill. Eat and enjoy!
inutes.
Meanwhile, pat the steaks dry with a paper towel
Prepare your grill and add steaks when almost every bit of coal is white.
Flip steaks once after a couple minutes while the steaks are still soft to the touch. Remove steaks from grill when there is a little resistance when you push the middle of the steak. You should be able to press one quarter of an inch for a medium rare steak.
Take the steaks out of the fridge, and
Preheat grill to medium-high heat.
Mix brown sugar and seasonings.
Brush steaks with oil. Sprinkle seasoning mixture evenly over both sides of steaks; press gently into steaks to secure.
Grill 6 to 8 minutes on each side or until cooked through.
Grill assorted vegetables along with the steak. Then, add a crisp mixed green salad for a balanced meal.
These steaks are great with the new Cracked Pepper A.1. sauce.
op.
Optional: serve with Steakhouse Lite Ranch Sauce for dipping.
Mix together seasoning ingredients and rub into each side of steak.
Grill steaks on a large frying pan over medium-high heat; press down on steak with spatula or tongs to sear the edges.
Place your favorite cut of steak in a shallow pan.
Pour beer over steak and refrigerate 1 hour, turning occasionally.
Meanwhile, combine brown sugar, seasoned salt, pepper and MSG, making a dry rub.
Remove steaks from beer.
Dry rub steaks all over; refrigerate 1/2 hour longer.
Pre-heat grill or skillet to medium high.
Spray cooking surface with non-stick spray.
Cook until done to your likeness.
Preheat grill. Meanwhile, prepare the steaks. Trim any excess fat or
Mesquite Maple Steaks & Vegetables:
Quarter bell peppers
hile potatoes are cooking, blot steaks with a paper towel, then
Combine sour cream, horseradish, roasted peppers, Worcestershire, Tabasco, pepper and salt in a mixing bowl. Set aside.
Heat a grill. Brush the steaks with olive oil. Season with salt and pepper. Grill to desired doneness. Serve with the sauce.
br>Rub seasoning evenly onto steaks then drizzle with olive oil
equal pieces.
Place steaks in a large zip-lock
In 12-inch skillet, heat oil and brown steaks over medium-high heat.
Remove steaks, reserving drippings.
In drippings, cook onion, stirring occasionally, 2 minutes.
Stir in Italian herb with tomato soup mix blended with water.
Bring to a boil, then reduce heat.
Return steaks to skillet and simmer covered 15 minutes. Stir in artichoke hearts, then sprinkle steaks with cheese, olives and parsley.
Continue simmering 5 minutes or until steaks are tender.
In large plastic food bag or 13 x 9 inch glass baking dish, blend recipe mix, oil and vinegar.
Add steak, turning to coat. Close bag, or cover, and marinate in refrigerator 30 minutes to 3 hours.
Remove meat from marinade, discarding marinade.
Grill or broil, turning occasionally, until desired doneness.
Slice meat thinly across the grain.
br>Rub the mixture onto steaks and refrigerate 2 to 4