1/4 c dry red wine
1/2 tsp thyme
1/4 c good olive oil
couple of shakes of hot sauce
1/2 c water
2 cloves garlic, minced
pinch of tarragon
Combine all ingredients and pour over roast. Marinade for at least 4 hours. Roast meat on charcoal bbq over indirect heat.
ribeye steak (8 oz)
salt and pepper to taste
whole butter (1 pat)
1 tsp chopped parsley
Season steak on both sides with salt and pepper.
Broil the steak on a very hot broiler or grill to the desired degree of doneness and place on a very hot serving platter.
Place butter on top of the steak and sprinkle with chopped parsley.
MARINADE:
4 oz olive oil
1 tbs fresh basil
1 oz chopped garlic
8 oz balsamic vinegar
1 tbs fresh rosemary
1 tsp cracked black pepper
Combine all ingredients, pour over the steak and marinate for at least 2 hours.
2 lbs top sirloin steak
1/2 c flour
salt and pepper, to taste
3 tbs olive oil
3 cloves fresh garlic, minced
2 tbs oregano
1 tsp garlic salt
1/2 tsp onion powder
1/2 c red wine
1/2 tsp thyme
1 c water
1 c fresh mushrooms, sliced
Pound steak to flatten.
Cut steak into 2″ strips.
Roll in flour, salt and pepper.
Add olive oil to a hot frying pan.
Brown meat on both sides.
Reduce heat to simmer.
Add herbs and 1/2 cup water and steam for 20 minutes.
Add remaining water, wine, and mushrooms and cook 20 minutes more, or until tender.
Check periodically, adding more water if needed.
Remove meat from pan and add 1-2 tbs flour if necessary to thicken gravy.
Serve with rice or noodles.
6 servings
3 lb chuck roast
1 envelope au jus gravy mix
2 (10.5 oz) cans cream of mushroom soup
1 c water
Place roast in a 6 qt slow cooker and add water.
Sprinkle gravy mix and spread soups on top.
Cook on LOW for 8-10 hours until roast is fork tender.
3 lbs sirloin OR round steak (about 1″ thick)
1 med onion, chopped
1/2 c lemon juice
1/4 c vegetable oil
1 tsp garlic salt
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp celery salt
1/2 tsp pepper
2 tbs butter OR margarine, melted
With a meat for, pierce holes in both sides of steak.
Place in a shallow glass container or large resealable bag.
Combine onion, lemon juice, oil, garlic salt, thyme, oregano, celery salt and pepper.
Pour over meat.
Cover and refrigerate for 6 hours or overnight.
Discard marinade.
Place steak on a broiler pan.
Broil 6″ from the heat for 8 minutes.
Brush with butter and turn.
Broil 6 minutes longer or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees; medium, 160 degrees, well-done, 170 degrees).
8 servings
1 (14 oz) can beef broth
1 (.07 oz) pkg Italian salad dressing and recipe mix
2 (3-3 1/2 lb) boneless beef chuck roasts
1 (16 oz) jar mild OR hot pepperoncini salad peppers, undrained
20 crusty French-style rolls OR hamburger buns, split and toasted, if desired
tomato slices, red onion slices, cucumber slices (optional)
In a 6-7 qt slow cooker, combine broth and salad dressing mix. Add meat, cutting to fit if necessary; top with pepperoncini. Cover.
Cook on LOW heat setting for 12 hours or on HIGH heat setting for 6 hours or until meat is very tender.
Remove meat with a slotted spoon. Shred meat with two forks. Skim fat from cooking liquid; stir enough cooking liquid into meat to moisten or serve as au jus.
Spoon meat onto rolls. If desired, serve with tomato, onion, and cucumber.
Makes 20 servings
2 cans golden mushroom soup
1 pkg dry onion soup mix
1 can water (can use up to 2 cans to preferred thickness)
mushrooms
onions
1 cup red wine
2 tbs reduced-sodium soy sauce
1 tbs red wine vinegar
1 tsp thyme
1/4 tsp black pepper
4 cloves garlic, minced
4 small New York sirloin steaks (about 1 3/4 lbs total)
2 tbs unsalted butter
4 scallions, coarsely chopped
3/4 lb mushrooms, thinly sliced
2 tbs flour
In a shallow dish large enough to hold the steaks in a single layer, combine the wine, soy sauce, vinegar, thyme, pepper, and half of the garlic. Place the steaks in the marinade and turn them over to thoroughly coat. Set them aside to marinate while you prepare the remaining ingredients.
Preheat the broiler or prepare the grill. If broiling, line a broiler pan with foil.
In a medium skillet, melt the butter over medium-high heat. Add the remaining garlic, the scallions, and mushrooms, and saute until the scallions are limp and the mushrooms are beginning to release their liquid, 2-3 minutes. Stir in the flour and cook, stirring, until it is no longer visible, about 30 seconds.
Remove the steaks from the marinade, reserving the marinade. Stir the reserved marinade into the skillet and cook, stirring, until the mixture has come to a boil and thickened slightly, 1-2 minutes. Reduce the heat to low and simmer while you cook the steaks.
Grill or broil the steaks 4″ from the heat: 7 minutes per side for rare, 8 minutes per side for medium-rare, 9 minutes per side for well-done. Let the steaks rest for 5 minutes before serving.
Serve the steaks topped with the red wine-mushroom sauce.
4 servings
1 tsp finely chopped garlic
4 tsp finely chopped fresh ginger
1 c soy sauce
1/4 c catsup
1/4 c sugar
1/2 c vinegar
3/4 c water
1 tbs cornstarch
2 tbs water
steak to serve 4
combine garlic, ginger, soy sauce, catsup, sugar, vinegar and 3/4 cup water in a saucepan. cover and simmer 30 minutes. dissolve cornstarch in 2 tbs water and add to sauce. cook and stir until sauce thickens. cool. makes 1 2/3 cups.
marinate steaks in refrigerator, covered, in sauce for 24 hours or longer, turning now and then. when ready to cook, drain steaks and broil to desired tenderness.
4 filet mignons, 1 1/2″ thick OR steak of your choice
5 scallions, chopped
3/4 cup canola oil
1/2 cup soy sauce
1 1/2 tsp ground ginger
1 1/2 tsp garlic powder
3 tbs honey
2 tbs rice vinegar
combine all ingredients except for the steak in a marinade dish. place the steak in the marinade and refrigerate for 8 hours or overnight, turning occasionally. grill directly over medium heat turning once. the filets will take11-13 minutes to reach medium rare. remove the steaks from the grill and allow to rest for 2-3 minutes, during which time the internal temperature will rise about 5 degrees.
