Beef Recipes |

Ingredients:

1/2 cup rum
1/4 cup fresh lime juice
1/4 cup Worcestershire sauce
1/4 cup vegetable oil
2 garlic cloves, minced
1 tablespoon minced fresh parsley
2 teaspoons minced ginger root
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon red pepper flakes
4 (8-ounce) steaks

Methods:

1. Combine all of the ingredients except the steaks in a shallow baking dish. Add the steaks and marinate in the refrigerator for 4 to 6 hours. Turn the steaks halfway through marinating time.
2. Preheat the grill until coals are gray to white. Remove steaks from the marinade and place on lightly oiled grill. Cook for 4 to 5 minutes, then turn. Continue grilling until steaks reach the desired degree of doneness. Serve immediately.

Ingredients:

1 1/2 pounds sirloin steak
1 plastic bag
6 green onions, sliced
4 garlic cloves, minced
3 tablespoons minced ginger root
3 tablespoons soy sauce
1 tablespoon cider vinegar
2 teaspoons sesame seed
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons vegetable oil
1/2 teaspoon ground black pepper

Methods:

1. Score sirloin steak with a shallow 1-inch cross-hatch pattern. Repeat on other side. Cover with plastic wrap. Working from center to edges, use a meat mallet to pound steak into a 12 x 8-inch rectangle.
2. In a 13 x 9-inch baking dish, combine thinly sliced green onions, finely chopped garlic cloves, chopped, peeled ginger root, soy sauce, cider vinegar, sesame seed, sugar, oil, and pepper. Add the steak and allow to marinate, covered, in the refrigerator, for 2 hours.
3. Remove the meat from the marinade.
4. Over a hot grill, cook the meat to desired doneness. Slice thinly to serve.

Ingredients:

2 to 2 1/2 pounds boneless top round steak, 1/2-inch thick
Seasoning salt to taste
Freshly ground pepper to taste
2 tablespoons butter, divided use
1 cup beef broth
1/4 cup half-and-half
2 tablespoons steak sauce

Methods:

1. Trim excess fat from steak. Cut steak into serving-size pieces; pound to 1/4-inch thickness between two sheets of waxed paper or plastic wrap. Sprinkle with seasoning salt and pepper.
2. Melt 1 tablespoon butter in a large skillet; add half of steak and brown on both side. Remove steak pieces set aside. Repeat procedure with remaining 1 tablespoon butter and remaining steak pieces. Return steak to skillet. Add beef broth bring to a boil. Cover, reduce heat, and simmer 1 hour or until steak is fork-tender.
3. Remove steak from skillet keep warm. Stir half-and-half and steak sauce into drippings in skillet; simmer 3 minutes. Return steak to skillet simmer 2 minutes or until steak is heated through. Serve.

Ingredients:

4 lean beef cubed steaks
2 cloves garlic, minced
1 teaspoon dried basil leaves
1/2 teaspoon ground black pepper
1 tablespoon extra virgin olive oil
4 small zucchini, thinly sliced
16 cherry tomatoes, halved
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon salt

Methods:

1. Combine garlic, basil and pepper; divide mixture in half. Press half of seasoning mixture evenly into both sides of cubed steaks; set aside.
2. Heat oil and remaining seasoning mixture in large nonstick frying pan over medium heat. Add tomatoes and zucchini; cook 1 minute. Remove vegetables to warm platter; sprinkle with Parmesan and keep warm.
3. Increase heat to medium-high; pan-broil steaks 3 to 4 minutes, turning once. Season steaks with salt. Serve with reserved vegetables.

Ingredients:

1 1/2 pounds boneless beef round or chuck shoulder steaks, cut 1/2-inch thick
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil
3/4 cup finely chopped carrots
3/4 cup finely chopped onion
3/4 cup water
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped celery
1/2 cup prepared picante sauce
1/4 cup ketchup
1 tablespoon distilled white vinegar
2 1/2 cups uncooked bow tie pasta, cooked

Methods:

1. Cut beef steak into 6 pieces; pound to 1/4-inch thickness. Combine flour, salt and pepper. Lightly coat beef with flour mixture.
2. Heat oil in Dutch oven over medium heat until hot. Brown beef in batches. Pour off drippings.
3. Return beef to Dutch oven. Add remaining ingredients, except pasta; bring to a boil. Reduce heat; cover tightly and simmer 1 1/2 hours or until beef is fork-tender. If sauce becomes too thick, stir in a little water. Serve over pasta.