BEEF JERKY

2 tbs soy sauce
2 tbs worcestershire sauce
2 tbs liquid smoke
1 (4-5 lb) beef brisket
sugar
black pepper
smoked salt
garlic powder
seasoned salt

in a small bowl, combine the soy sauce, worcestershire sauce, & liquid smoke & mix well. pour the mixture over the brisket & marinate for 5 hours. just before cooking, sprinkle the brisket with the sugar, black pepper, smoked salt, garlic powder, & seasoned salt. bake in the oven at 140° for 6-12 hours.

CHICKEN OR STEAK WITH BALSAMIC BBQ SAUCE

FOR THE SAUCE:

1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 clove garlic, minced
1 tbs worcestershire sauce
1 tbs dijon mustard
1/2 tsp salt
1/2 tsp freshly ground black pepper

FOR THE CHICKEN OR STEAK:

4 pieces chicken (any combination of breast or leg & thigh pieces) OR 4 pieces of new york strip or club strip steak

FOR THE SAUCE:

combine all the ingredients in a small saucepan & stir until all the ingredients are incorporated & the mixture us smooth. simmer over medium heat until reduced by 1/3, about 15-20 minutes.

FOR THE CHICKEN OR STEAK:

place a grill pan over med heat or preheat a gas or charcoal grill. season the meat with salt & pepper. lightly coat with some of the bbq sauce using a pastry brush. place the meat on the grill. place the remaining bbq sauce, still in the saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.

cook the chicken about 8 minutes per side. cook the steaks starting at about 4 minutes per side for medium-rare, about 6 minutes per side for medium, about 9 minutes per side for well done. continuallt brush the meat with bbq sauce every few minutes. remove the meat from the grill & let it rest for at least 5 minutes. serve with the heated bbq sauce on the side.

altetnately, the chicken can be baked in the oven. preheat the oven to 375°. place the chicken skin side up in a baking dish & bake for 25 minutes. remove the baking dish from the oven & spoon the bbq sauce all over the top of the chicken. return the baking dish to the oven & bake for another 15 minutes.

4 servings

BAKED STEAK & GRAVY

6-8 cubed steaks
1 small can beef broth
1 can evaporated milk
1 large can cream of mushroom soup
1 can cream of celery soup
salt, to taste
paprika, to taste
1 tbs oil

brown steaks in oil. place in a 13″x9″x2″ baking dish. mix together soups, broth, milk & seasonings pour over steaks, coating well. cover with foil. bake in a preheated 375° oven for 45-50 minutes.

6-8 servings

STEAK ROLL-UPS

1 1/2 pounds boneless round steak
1/4 cup chopped onion
1/4 cup butter OR margarine, melted
2 cups fresh bread cubes
1/2 cup chopped celery
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1 cup flour
2 tablespoons oil
1 can cream of mushroom soup
1 1/3 cups water
3/4 teaspoon browning sauce, optional

pound steak to 1/3″ thickness. cut into 6 pieces. combine next 8 ingredients; mix well. place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. roll in flour. in a large skillet, brown roll-ups in oil. combine soup, water and browning sauce if desired. cover and simmer 2 hours or until meat is tender, turning occasionally.

6 servings

BEEF TENDERLOIN IN MUSHROOM SAUCE

1 teaspoon vegetable oil
4 tablespoons butter OR margarine, divided
2 beef tenderloin steaks OR fillets (1″ thick)
1/2 cup chopped fresh mushrooms
1 tablespoon chopped green onions
1 tablespoon flour
1/8 teaspoon salt
dash pepper
2/3 cups chicken OR beef broth
1/8 teaspoon browning sauce, optional

in a skillet, heat oil and 2 tablespoons of butter over medium-high heat. cook steaks for 6-7 minutes on each side or until meat is done as desired (rare – 140°, medium – 160°, well-done – 170°). remove to a serving platter and keep warm. to pan juices, add mushrooms, onions and remaining butter; saute until tender. add flour, salt and pepper; gradually stir in broth until smooth. add browning sauce if desired. bring to a boil; boil and stir 2 minutes. spoon over steaks. serve immediately.

2 servings

BEER AND BROWN SUGAR STEAK MARINADE

2 pounds beef sirloin steaks
1/4 cup dark beer
2 tablespoons teriyaki sauce
2 tablespoons brown sugar
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

preheat grill for high heat.

use a fork to poke holes all over the surface of the steaks, and place the steaks in a large baking dish. in a bowl, mix together beer, teriyaki sauce, and brown sugar. pour sauce over steaks, and let sit about 5 minutes. sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder and continue marinating for 10 more minutes.

remove steaks from marinade. pour marinade into a small saucepan, bring to a boil, and cook for several minutes.

lightly oil the grill grate. grill steaks for 7 minutes per side or to desired doneness. during the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.

4 servings

PEPPERED RIB EYE STEAKS

4 beef rib eye steaks (1 1/2″ thick)
1 tablespoon olive oil
1 tablespoon garlic powder
1 tablespoon paprika
2 teaspoons dried ground thyme
2 teaspoons dried ground oregano
1 1/2 teaspoons pepper
1 teaspoon salt
1 teaspoon lemon pepper
1 teaspoon ground red pepper

brush steaks lightly with olive oil. in a small bowl, combine all seasonings. sprinkle seasonings over steaks and press into both sides. cover and chill for 1 hour. grill steaks, turning once, over medium-hot coals 14-18 minutes for rare; 18-22 minutes for medium; 24-28 minutes for well-done. place on a warm serving platter; cut across the grain into thick slices.

8 servings

MARINATED RIB EYES

1/3 cup hot water
3 tablespoons finely chopped onion
2 tablespoons cider OR red wine vinegar
2 tablespoon olive OR vegetable oil
2 tablespoons soy sauce
1 teaspoon beef bouillon granules
1 clove garlic, minced
1/2 teaspoon paprika
1/2 teaspoon coarsely ground pepper
2 beef rib eye steaks (about 1″ thick and 12 oz each)

in a bowl, combine the first 9 ingredients. remove 1/2 cup marinade and refrigerate. pierce steaks several times on both sides with a fork; place in an 11″x7″x2″ glass dish. pour remaining marinade over steaks; turn to coat. cover and refrigerate overnight. remove steaks, discarding marinade; grill, uncovered, over medium-hot heat, 4-8 minutes on each side or until the meat reaches desired doneness (for rare, 140°, medium, 160°, well done, 170). warm reserved marinade and serve with steaks.

2 servings

SLOW-COOKED PEPPER STEAK

1 1/2-2 pounds beef round steak
2 tablespoons oil
1/4 cup soy sauce
1 cup chopped onion
1 clove garlic, minced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
4 tomatoes, cut into eighths OR 1 cup canned tomatoes with liquid, cut up
2 large green peppers, cut into strips
1/2 cup cold water
1 tablespoon corn starch

cut beef into 3″x1″ strips; brown in oil in a skillet. transfer to a slow cooker. combine the next 7 ingredients; pour over beef. cover and cook on LOW 5-6 hours or until meat is tender. add tomatoes and green peppers; cook on LOW 1 hour longer. combine the cold water and cornstarch to make a paste; stir into liquid in slow cooker and cook on HIGH until thickened. serve over noodles or rice.

6-8 servings