grilled steak with fresh corn salad

INGREDIENTS

1   tablespoon minced garlic
3   teaspoons extra-virgin olive oil, divided
1/2  teaspoon salt, divided
2   boneless strip (top loin) steaks, trimmed (about 1 1/4 pounds)
5   large ears corn, husked
2   medium tomatoes, chopped
1   small orange or red bell pepper, diced
2   tablespoons chopped fresh basil
2   tablespoons red-wine vinegar

DIRECTIONS

1. Preheat grill to high.
2. Combine garlic, 1 teaspoon oil and 1/4 teaspoon salt in a small bowl. Rub the mixture on both sides of steaks. Place the steaks and corn on the grill. Grill the steaks 2 to 4 minutes per side for medium-rare. Let them rest while the corn finishes cooking. (The steaks will continue to cook while resting.) Grill the corn, turning to cook all sides, until some of the kernels are slightly charred, 8 minutes total. Let stand until cool enough to handle, about 5 minutes.
3. Remove the kernels from the cobs using a sharp knife. Combine the corn, tomatoes and bell pepper in a medium bowl; stir in basil, vinegar, the remaining 2 teaspoons oil and 1/4 teaspoon salt. Slice the steaks and serve with the corn salad.

main dish, steak 9:37 AM No comments

sesame- and soy-grilled steak salad

INGREDIENTS

1/2  cup reduced-sodium soy sauce
1/3  cup sugar
3   tablespoons sake, rice wine or dry sherry
1   teaspoon dark Asian sesame oil
6   cloves garlic, minced
4   scallions, trimmed and minced
1   tablespoon sesame seeds, toasted
1/2  teaspoon hot paprika
1/2  teaspoon black pepper
12   cups mixed greens, including Romaine

DIRECTIONS

1. Place steak in baking dish.

Marinade:

1. Mix soy, sugar, sake, oil, garlic, scallions, sesame seeds, paprika and pepper in small bowl. Pour over steaks. Marinate 1 hour in refrigerator, turning after 30 minutes.
2. Prepare outdoor grill with hot coals or heat oven broiler. Grill or broil steaks 8 minutes per side or until temperature registers at least 145 degrees for medium-rare. Thinly slice steak across grain.
3. Toss greens with half the Pear Dressing; add steak. Serve other half of dressing at table. Makes 6 servings.

salads, steak 9:32 AM No comments

glazed turkey steaks

INGREDIENTS

2   tablespoons orange marmalade

1   tablespoon lemon or lime juice

2   teaspoons soy sauce

1   clove garlic, minced

1/4  teaspoon curry powder

4   turkey breast tenderloin steaks (4 ounces each)

DIRECTIONS

1. For glaze, in a small bowl stir together marmalade, lemon or lime juice, soy sauce, garlic, and curry powder. Brush some of the glaze over both sides of turkey steaks.

2. Grill turkey on an uncovered grill directly over medium coals for 6 minutes. Turn and brush with remaining glaze. Grill 6 to 9 minutes more or until turkey is tender and no longer pink. Makes 4 servings.

Variation

Broiling directions: Place turkey on unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 3 minutes. Turn and brush with glaze. Broil 3 to 5 minutes more or until no longer pink.

chicken, main dish, steak 9:28 AM No comments

peach steak sauce

INGREDIENTS

2   medium fresh peaches, peeled, pitted, and cut up
1/4  cup peach or apricot nectar
2   tablespoons condensed beef consomme or condensed beef broth
2   tablespoons balsamic vinegar
1   tablespoon packed brown sugar
1   tablespoon minced onion
1/4  teaspoon ground cinnamon

DIRECTIONS

1. In a blender or food processor, blend peaches until almost smooth.
2. In a small saucepan combine pureed peaches and remaining ingredients. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or to desired consistency, stirring occasionally. Makes 1 cup.

main dish, steak 9:15 AM No comments

sirloin with red wine sauce

INGREDIENTS

Sirloin:
1/2  cup dry red wine
1   sirloin steak (about 1-1/2 pounds, 1 inch thick)
1/2  teaspoon salt
1/4  teaspoon black pepper

Sauce:
2   cups dry red wine
1/2  cup beef broth
2   teaspoons Dijon mustard
2   teaspoons sugar
1/2  teaspoon onion powder
1/4  teaspoon salt
1/4  teaspoon black pepper
1 1/2  tablespoons all-purpose flour mixed with 3 tablespoons water

DIRECTIONS

1. Heat grill or broiler.

Sirloin:

1. In resealable plastic food-storage bag or glass dish, combine red wine and sirloin; seal bag. Marinate steak at room temperature for 15 minutes. Remove sirloin from bag. Season on both sides with salt and pepper.

Sauce:

1. Meanwhile, in small saucepan, whisk together wine, broth, mustard, sugar, onion powder, salt and pepper. Bring to simmering over medium-high; simmer until reduced to about 1-1/4 cups, 20 minutes.
2. Grill or broil sirloin for 3 to 5 minutes, depending on thickness. Flip steak over; grill another 3 to 5 minutes or until internal temperature registers 145 degrees F on instant-read thermometer for medium-rare. Transfer to cutting board; let stand 5 minutes.
3. Stir flour-water mixture into red wine sauce; simmer until thickened, about 3 minutes.

To serve:

1. Cut sirloin across grain into thin slices. Drizzle with red wine sauce. Serve warm. Makes 4 servings.

main dish, steak 9:10 AM No comments

grilled filet mignon with herb butter & texas toasts

INGREDIENTS

1   tablespoon whipped or regular butter, slightly softened
3   teaspoons extra-virgin olive oil, divided
1   tablespoon minced fresh chives, or shallot
1   tablespoon capers, rinsed and chopped
3   teaspoons minced fresh marjoram, or oregano, divided
1   teaspoon freshly grated lemon zest, divided
1   teaspoon lemon juice
3/4  teaspoon kosher salt, divided
1/2  teaspoon freshly ground pepper, divided
1   tablespoon minced fresh rosemary
2   cloves garlic, (1 minced, 1 peeled and halved)
1   pound filet mignon, about 1 1/2 inches thick, trimmed and cut into 4 portions
4   slices whole-grain bread
4   cups watercress, trimmed and chopped

DIRECTIONS

1. Preheat grill to high.
2. Mash butter in a small bowl with the back of a spoon until soft and creamy. Stir in 2 teaspoons oil until combined. Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and place in the freezer to chill.
3. Combine the remaining 1 teaspoon oil, 2 teaspoons marjoram (or oregano), 1/2 teaspoon lemon zest, 1/4 teaspoon salt and pepper, rosemary and minced garlic in a small bowl. Rub on both sides of steak. Rub both sides of bread with the halved garlic clove; discard the garlic.
4. Grill the steak 3 to 5 minutes per side for medium-rare. Grill the bread until toasted, 30 seconds to 1 minute per side. Divide watercress among 4 plates. Place 1 toast on each serving of watercress and top with steak. Spread the herb butter on top of the steaks and let rest for 5 minutes before serving.

Tip:

1. MAKE AHEAD TIP: Prepare herb butter (Step 2), wrap in plastic wrap and freeze for up to 1 month.

main dish, steak 8:43 AM No comments

asian "salisbury" steak

INGREDIENTS

12   ounces 90%-lean ground beef
3/4  cup finely diced red bell pepper
3/4  cup chopped scallions
1/4  cup plain dry breadcrumbs
4   tablespoons hoisin sauce, divided
2   tablespoons minced fresh ginger
3   teaspoons canola oil, divided
4  2 - 4  ounce bunch watercress, trimmed (16 cups)
1/2  cup Shao Hsing rice wine, (see Ingredient note) or dry sherry

DIRECTIONS

1. Place rack in upper third of oven; preheat the broiler. Coat a broiler pan and rack with cooking spray.
2. Gently mix beef, bell pepper, scallions, breadcrumbs, 3 tablespoons hoisin sauce and ginger in a medium bowl until just combined. Form the mixture into 4 oblong patties and place on the broiler-pan rack. Brush the tops of the patties with 1 teaspoon oil. Broil, flipping once, until cooked through, about 4 minutes per side.
3. Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over high heat. Add watercress and cook, stirring often, until just wilted, 1 to 3 minutes. Divide the watercress among 4 plates. Return the skillet to medium-high heat, add rice wine (or sherry) and the remaining 1 tablespoon hoisin sauce and stir until smooth, bubbling and slightly reduced, about 1 minute. Top the watercress with the Salisbury steaks and drizzle with the pan sauce.

Tip:

1. Ingredient Note: Shao Hsing (or Shaoxing) is a seasoned rice wine available in most Asian specialty markets and some larger supermarkets' Asian sections.

main dish, steak 9:48 AM No comments

Steak with Blue Cheese Butter

INGREDIENTS

1/2 cup butter or 1/2 cup margarine, softened

1/2 cup crumbled blue cheese

1 tablespoon chopped parsley

1 tablespoon chopped fresh basil or 1 teaspoon dried basil

1 clove garlic, minced

2 beef t-bone steaks or 2 porterhouse steaks

DIRECTIONS

1.In a small bowl combine butter, blue cheese, parsley, basil and garlic.

2.Set aside.

3.Grill steaks to desired doneness.

4.Top each steak with a generous amount of the butter mixture.

5.Chill the remaining butter for another time.

6.(Try the butter mixture tossed with hot cooked vegetables).

main dish, steak 8:27 AM No comments

gaucho steak with 4-herb chimichurri

INGREDIENTS

Steak:

3   tablespoons tequila
2   tablespoons olive oil
1   tablespoon freshly squeezed lemon juice
1   tablespoon freshly squeezed lime juice
1   teaspoon minced garlic
1   teaspoon cilantro
1/2  teaspoon salt
1   teaspoon cracked black pepper
1 1/2  pounds skirt steak, trimmed

Chimichurri:

2   tablespoons red wine vinegar
2   tablespoons extra-virgin olive oil
2   tablespoons fresh cilantro
2   tablespoons fresh parsley
2   tablespoons minced white onion
2   tablespoons minced sweet red pepper
2   tablespoons minced garlic
1   tablespoon fresh basil, chopped
1   tablespoon fresh oregano
1   tablespoon dried pasilla chiles
2   teaspoons cracked black pepper
1   teaspoon salt
1/2  teaspoon ground cumin

DIRECTIONS

Steak:

1. In a small bowl, mix tequila, oil, lemon and lime juice, garlic, cilantro, salt and pepper. Combine with steak in a resealable plastic bag and marinate, refrigerated, for 2 hours.

Meanwhile, prepare Chimichurri:

1. Combine vinegar, oil, cilantro, parsley, onion, red pepper, garlic, basil, oregano, pasilla chiles, pepper, salt and cumin in a food processor. Pulse until coarsely chopped; let sit for 2 hours at room temperature.
2. Heat grill or grill pan to high heat. Cook steak to medium-rare, about 8 minutes, turning once. Let rest 5 to 10 minutes then slice across the grain into 1/4-inch pieces. Serve topped with Chimichurri sauce.

main dish, mexıcan, steak 8:01 AM No comments

steak 'n' bake

INGREDIENTS

4   medium baking potatoes
12 - 16   ounces boneless beef sirloin steak, cut 1 inch thick
2   cups fresh baby aspirin
3/4  cup bottled blue cheese salad dressing
1   small red onion, cut in thin wedges

DIRECTIONS

1. Wash potatoes; pierce with fork. Arrange potatoes on microwave-safe plate in spoke formation, leaving 1 inch between each potato. Micro-cook on high (100 percent power), uncovered, 14 to 18 minutes or until tender. (Or bake potatoes in 425 degree F oven for 40 to 60 minutes.) Let stand 5 minutes.
2. Meanwhile, preheat broiler. Trim fat from steak. Place meat on unheated rack of broiler pan. Broil 3 to 4 inches from heat for 16 to 18 minutes for medium-rare (145 degrees F) or 19 to 21 minutes for medium (160 degrees F), turning once halfway through broiling. Transfer meat to cutting board; let stand 5 minutes. Or, to grill, prepare steak as above. For charcoal grill, grill on rack of uncovered grill directly over medium coals 18 to 22 minutes for medium (160 degrees F), turning once. For gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover; grill as above.
3. To serve, roll each potato gently under your hand. Cut an X in top of potato. Press in and up on ends of potato. Cut steak in bite-size strips. Top potatoes with beef strips and spinach; drizzle with dressing. Top with onion wedges. Makes 4 servings.

main dish, steak 1:19 AM No comments

herbed steak and onions

INGREDIENTS

Marinade:

1   cup tomato juice
1   tablespoon olive oil or cooking oil
1/2  teaspoon dried basil, crushed
1/2  teaspoon dried oregano, crushed
1/4  teaspoon pepper
1   clove garlic, minced

Steak and Onions:

1   pound beef top round steak, cut 1 inch thick
2   large onions, thinly sliced and separated into rings 
Steamed green beans (optional)

DIRECTIONS

Marinade:

1. Combine tomato juice, oil, basil, oregano, pepper, and garlic. Set aside.

Steak and onions:

1. Trim fat from steak and cut steak into four equal portions. Place meat in a plastic bag set in a deep bowl. Pour marinade over steak. Seal bag; turn to coat steak well. Marinate overnight in the refrigerator. Then, drain steak, reserving marinade.
2. Place onions on an 18-inch square of heavy foil. Turn edges of foil up slightly. Drizzle 1/2 cup of the reserved marinade over onions. Fold foil tightly to seal. Grill onion packet and steak on an uncovered grill directly over medium coals for 10 minutes. Turn onion packet and steak; brush steak with marinade. Discard any remaining marinade. Grill steak to desired doneness, allowing 8 to 10 minutes more for medium doneness. Grill onions 8 minutes more or until tender.
3. Unwrap onions and place on a serving plate. Arrange meat atop onion. Spoon any remaining sauce from onions over the meat. Serve with steamed green beans, if desired. Makes 4 servings.

main dish, steak 1:16 AM No comments

southwestern skirt steak

INGREDIENTS

1/3  cup orange juice
2   tablespoons snipped fresh cilantro
2   tablespoons lime juice
1   teaspoon ground cumin
1/4  teaspoon salt
1/4  teaspoon ground black pepper
1   clove garlic, minced
8   ounces beef skirt steak or flank steak

DIRECTIONS

1. In a large resealable plastic bag set in a shallow baking dish, combine orange juice, cilantro, lime juice, cumin, salt, pepper, and garlic. Trim fat from steak and discard. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Add steak to orange juice mixture. Seal bag; turn to coat steak. Marinate in the refrigerator for 1 to 4 hours, turning bag occasionally.
2. Drain steak, discarding marinade. For a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once halfway through grilling. For skirt steak, allow 8 to 10 minutes. For flank steak, allow 10 to 12 minutes for medium-rare doneness (145 degrees F) or 12 to 14 minutes for medium doneness (160 degrees F) (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above.)
3. To serve, thinly slice steak across the grain.

main dish, steak 1:11 AM No comments

lemon-pepper steak

INGREDIENTS

12   ounces beef flank steak
1   tablespoon snipped fresh oregano
1   teaspoon bottled minced garlic (2 cloves)
1   teaspoon finely shredded lemon peel
1   teaspoon olive oil
1/4  teaspoon coarsely ground black pepper

DIRECTIONS

1. Preheat broiler. Trim fat from steak. In small bowl, stir together oregano, garlic, lemon peel, oil, and pepper. Sprinkle mixture evenly over both sides of steak; rub in with your fingers.
2. Place on unheated rack of broiler pan. Broil 3 to 4 inches from heat for 15 to 18 minutes for medium (160 degrees F), turning once halfway through broiling.
3. Thinly slice steak diagonally across grain. If desired, sprinkle with additional fresh oregano. Makes 2 servings.

main dish, steak 1:07 AM No comments

swiss steak

INGREDIENTS

1   pound boneless beef round steak, cut 34 inch thick
2   tablespoons all-purpose flour
1/4  teaspoon salt
1/4  teaspoon black pepper
1   tablespoon cooking oil
1  14 1/2 ounce can diced tomatoes with basil, garlic, and oregano, undrained
1   small onion, sliced and separated into rings
1/2  cup sliced celery (1 stalk)
1/2  cup sliced carrot (1 medium)
1   recipe Mashed Potatoes (see Recipe Center) or one 24-ounce package refrigerated mashed potatoes heated according to package directions

DIRECTIONS

1. Trim fat from meat. Cut into four serving-size pieces. Combine the flour, salt, and pepper. With the notched side of a meat mallet, pound flour mixture into meat.
2. In a large skillet brown meat on both sides in hot oil. Drain off fat. Add undrained tomatoes, onion, celery, and carrot. Bring to boiling; reduce heat. Simmer, covered, about 1-1/4 hours or until meat is tender. Skim off fat. Serve with mashed potatoes.
3. Makes 4 servings

Variation
Oven directions: Prepare and brown meat in skillet as above. Transfer meat to a 2-quart square baking dish. In the same skillet combine undrained tomatoes, onion, celery, and carrot. Bring to boiling, scraping up any browned bits. Pour over meat. Cover and bake in a 350 degree F oven about 1 hour or until tender. Serve as above.

main dish, steak 1:03 AM No comments

Kittencal's Marinade for Grilled Steak

INGREDIENTS

2 tablespoons chopped fresh garlic (I use 6 large cloves)
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard (can use 1 teaspoon)
2 tablespoons soy sauce
1/3 cup oil (can use olive oil or vegetable oil)
1/2 teaspoon fresh ground black pepper (or to taste)

DIRECTIONS

1.Mix all the marinade ingredients together in a bowl.
2.Pour over steaks.
3.Cover tightly and place the steaks in the refrigerator for minimum 4 hours or even better for 24 hours.
4.Remove the steaks from the fridge.
5.Bring the steaks down to almost room temperature before grilling.
6.Season steaks with steak seasoning or seasoning of choice if desired (I like to use Montreal Steak Seasoning).
7.Grill for 6-12 minutes turning 3-4 times or until desired doneness.

main dish, steak 4:05 AM No comments

tropical fiesta steak

INGREDIENTS

1/4  cup frozen orange juice concentrate, thawed
3   tablespoons cooking oil
2   tablespoons honey
1   tablespoon spicy brown or Dijon-style mustard
1   tablespoon sliced green onion
1   teaspoon snipped fresh mint or 1/4 teaspoon dried mint, crushed 
several dashes bottled hot pepper sauce
1 1/2  pounds boneless beef sirloin steak, cut 1 to 1-1/2 inches thick
1/2  cup chopped red sweet pepper
1/2  cup chopped red apple
1/2  cup chopped pear
1/2  cup chopped peeled peach
1/4  cup chopped celery
2   tablespoons sliced green onion
2   teaspoons lemon juice 
Romaine leaves (optional)

DIRECTIONS

Marinade:

1. For marinade, stir together orange juice concentrate, cooking oil, honey, mustard, the 1 tablespoon sliced green onion, mint, and hot pepper sauce in a small mixing bowl. Set aside 1/4 cup of the mixture for the relish; cover and chill until needed. Place the steak in a plastic bag set in a shallow bowl. Pour the remaining marinade over meat. Seal the bag and turn to coat the meat with marinade. Marinate in the refrigerator for 12 to 24 hours, turning the bag occasionally.

Relish:

1. For relish, combine reserved 1/4 cup marinade, sweet pepper, apple, pear, peach, celery, the 2 tablespoons green onion, and lemon juice in a medium bowl. Cover and chill up to 24 hours.
2. Remove the steak from the plastic bag, reserving marinade. Grill steak on the rack of an uncovered grill directly over medium coals to desired doneness, turning once and brushing occasionally with marinade until the last 10 minutes of grilling. Allow 18 to 22 minutes for medium (160 degree F) doneness for 1-inch-thick steak, or 36 to 40 minutes for medium (160 degree F) doneness for a 1-1/2-inch-thick steak.
3. To serve, bias-slice steak into thin strips; arrange on romaine leaves, if desired. Top steak with fruit relish. Makes 6 servings

main dish, steak 3:18 AM No comments

mediterranean strip steaks

INGREDIENTS

2   teaspoons smoked paprika
1   teaspoon packed brown sugar
2   tablespoons extra virgin olive oil
4   top loin (strip) steaks, cut 1 inch thick (about 12 oz. each)
2   lemons, halved
1   avocado, seeded, peeled, and sliced
4   ounces feta cheese, crumbled 
Feta cheese wedges (optional) 
Fresh oregano
1   teaspoon finely shredded lemon peel

DIRECTIONS

1. For rub, stir together paprika, sugar, 1 tsp. salt, and 1/2 tsp. pepper. Coat steaks with 1 Tbsp. oil; rub mixture on both sides. Let stand at room temperature 30 minutes.
2. For charcoal grill, arrange medium-hot coals on one side of grill. Place steaks on rack directly over coals. Cover and lightly sear on both sides, 5 to 6 minutes. Move to unheated side of grill. Cover and grill 4 to 5 minutes more for medium rare (145 degrees F). Remove; let stand 5 minutes. Grill lemon halves, cut side down, directly over coals, 2 minutes. (For gas grill, preheat grill. Adjust heat for indirect cooking. Grill as above.)
3. Serve with lemons, avocado, and feta. Sprinkle oregano and lemon peel; drizzle remaining oil. Serves 8.

main dish, steak 3:12 AM No comments

caesar salad with steak

INGREDIENTS

1/2  cup light mayonnaise
1/4  cup 
1/4  cup fresh squeezed lemon juice (from 1 large lemon)
2   anchovy fillets (from a 3-ounce can)
1/2  teaspoon plus 1/4 teaspoon garlic powder
1/2  teaspoon salt
1/2  teaspoon black pepper
1   package (18 ounces) romaine hearts, trimmed, rinsed and dried
2   medium-size beef filet mignon steaks (about 3/4 pound total)

DIRECTIONS

1. In a mini chopper or a blender, combine mayonnaise, Parmesan, lemon juice, anchovies, 1/2 teaspoon of the garlic powder, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Puree until smooth and well combined, scraping down side of bowl if necessary.
2. Heat gas grill or grill pan to medium-high heat. Season steaks with remaining 1/4 teaspoon garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Stack large leaves of romaine, and cut in half lengthwise along the rib. Then cut crosswise into 1-inch pieces. Repeat with remaining lettuce leaves and transfer lettuce to a large bowl.
4. Grill steaks for 4 to 6 minutes per side, depending on thickness or until meat registers 130 degree F on an instant-read thermometer for medium-rare. Grill an additional minute per side for medium. Remove steaks to a cutting board and tent with foil. Let rest 5 minutes.
5. Pulse dressing again to blend, then toss with lettuce. Divide salad equally among four plates. Thinly slice steak, then fan over salad on each plate, dividing evenly.

salads, steak 3:08 AM No comments

steak and mushroom burrito

INGREDIENTS

2   portabella mushrooms, cleaned (about 8 ouncces total)
2   teaspoons chili powder
1/2  teaspoon salt
1/4  teaspoon black pepper
1   pound skirt steak
6   fat-free burrito-size flour tortillas
1   can (16 ounces) fat-free refried beans
3   cups shredded iceberg lettuce
1   cup bottled taco sauce
2   medium-size ripe red tomatoes, cored and diced

DIRECTIONS

1. Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals or heat broiler or grill pan over medium-high heat.
2. Place mushroom caps on a sheet of waxed paper, and coat tops with nonstick cooking spray.
3. In small bowl, mix together chili powder, salt and pepper. Liberally spread chili rub onto mushroom caps. Pat chili rub into skirt steak.
4. Place mushroom caps on grill. Grill 5 minutes (with grill closed). Uncover grill and flip over mushrooms. Add steak to grill. Cook, covered, 3 minutes. Flip over meat and grill an additional 2 minutes.
5. Remove both meat and mushrooms from grill to a cutting board; let stand 3 minutes. Slice steak and mushrooms into thin strips.
6. Place 1 tortilla on a plate. Spread about 1/4 cup refried beans down center of tortilla. Microwave on high for 30 to 40 seconds or until warm to the touch.
7. Top beans with 1/3 cup of steak-mushroom mixture, 1/2 cup shredded lettuce, 2 tablespoons taco sauce and 3 tablespoons chopped tomato. Fold up, envelope style, to enclose filling. Cover with foil to keep warm while preparing remaining burritos. Serve warm with any additional taco sauce on the side.

main dish, steak 3:05 AM No comments

sweet pepper steak

INGREDIENTS

Cracked black pepper
4  12  ounces beef top loin steaks, cut 1 inch thick
1/2  of a medium red sweet pepper, cut into bite-size strips
1/2  of a medium yellow sweet pepper, cut into bite-size strips
1/2  of a medium green sweet pepper, cut into bite-size strips
2   tablespoons butter or cooking oil
1  1/2 ounce envelope au jus gravy mix

DIRECTIONS

1. Press cracked pepper into 1 side of each steak, using about 1/2 teaspoon pepper per steak.
2. Grill steaks on the rack of an uncovered grill directly over medium coals to desired doneness, turning once halfway through grilling. [Allow 11 to 15 minutes for medium-rare (145 degree F) or 14 to 18 minutes for medium doneness (160 degree F).
3. Meanwhile, in a medium skillet cook sweet pepper strips in hot butter or oil until tender. In a saucepan prepare au jus gravy mix according to package directions.
4. Serve steaks on warm plates; top steaks with pepper strips and au jus gravy. Makes 4 servings.

main dish, steak 3:00 AM No comments