Beef Recipes |

Ingredients:

2 beef tenderloin or eye round steaks, cut 1-inch thick (about 8-ounces)
3/4 cup uncooked penne pasta, cooked
2 tablespoons freshly grated Romano cheese

Sauce:
1 tablespoon olive oil
1/4 cup chopped onion
1 clove garlic, minced
3/4 pound fresh plum tomatoes, seeded, chopped
1/4 teaspoon granulated sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
1 tablespoon chopped fresh basil
1 tablespoon freshly grated Romano cheese

Methods:

1. Heat oil in medium saucepan over medium heat until hot. Add onion and garlic cook and stir 4 minutes. Stir in tomatoes, sugar, salt, nutmeg and pepper cook and stir 5 minutes. Stir in basil and 1 tablespoon cheese. Cover; remove from heat.
2. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet cook tenderloin steaks 10 to 13 minutes (eye round steaks about 8 to 10 minutes), turning occasionally. Season with salt and pepper.
3. Spoon tomato sauce over pasta sprinkle with 2 tablespoons cheese. Serve with steaks.

Ingredients:

3/4 pound 1/2-inch-thick boneless sirloin steak
Salt and freshly ground black pepper to taste
2 teaspoons vegetable oil
2 garlic cloves, minced
1/8 teaspoon dried hot red pepper flakes
3 tablespoons medium-dry sherry
1 tablespoon soy sauce
2 teaspoons balsamic vinegar
1 teaspoon honey
1 tablespoon butter

Methods:

1. Pat steak dry and season lightly with salt and pepper. In a large heavy skillet heat oil over medium-high heat and add steak. Cook steak 1 1/2 minutes on each side for medium-rare meat and transfer with a slotted spatula to a small platter. Keep steak warm.
2. Pour off almost all drippings from skillet add garlic and red pepper flakes. Cook garlic mixture over moderate heat, stirring,10 seconds and add sherry. Boil mixture until almost all liquid is evaporated. Add soy sauce, vinegar, and honey bring to a simmer, stirring. Add butter and stir over low heat until incorporated. Spoon sauce over steak.

Ingredients:

6 (4 to 6-ounce each) boneless beef chuck top blade steaks, 3/4-inch thick
1 tablespoon vegetable oil
3 medium zucchini or yellow squash, cut into 1/4-inch slices
3 small onion, cut into 1/4-inch slices
1 tablespoon Herb and Garlic Blend
3/8 teaspoon salt
1/3 cup plus 2 teaspoons dry white wine

Herb and Garlic Blend:
1 tablespoon crushed dried basil
1 tablespoon crushed dried marjoram
2 teaspoons garlic powder
2 teaspoons dried thyme
1 teaspoon crushed dried rosemary
3/4 teaspoon crushed dried oregano

Methods:

1. Trim excess fat from steaks.
2. Heat oil in a large nonstick skillet over medium heat for 5 minutes (watch carefully!). Sauté steaks for 4 minutes; turn. Push steaks to one side of skillet and add zucchini and onion. Sprinkle herb blend and salt over vegetables and continue cooking for 5 minutes stir vegetables occasionally.
3. Remove beef and vegetables to serving platter. Season beef with salt, if desired.
4. Increase heat to high add wine. Cook and stir for 30 seconds. Pour sauce over beef and vegetables and serve immediately.

Herb and Garlic Blend:
Combine all ingredients. Store, covered, in airtight container. Shake before using blend.

Ingredients:

1 tablespoon vegetable oil
2 pounds round steak, cubed
3/4 cup tomato ketchup
1/2 cup water
1/2 cup apple cider vinegar
1 tablespoon packed brown sugar
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon ground pepper
Cooked noodles for accompaniment

Methods:

1. Heat oil in a large skillet. Add trimmed, cubed round steak and brown on both sides. Transfer to a baking dish.
2. Combine ketchup, water, cider vinegar, brown sugar, prepared mustard, Worcestershire sauce, salt, and pepper. Pour over the beef, cover, and bake at 350*F (175*C) for 30 minutes, or until tender.
3. Serve steak with noodles.

Ingredients:

2 (1 1/4-inch) thick rib-eye steaks
4 teaspoons coarse salt

Methods:

1. Pat steaks dry with paper towels.
2. Sprinkle salt evenly in bottom of a well-seasoned 10-inch cast-iron skillet. Heat skillet over medium-high heat until slight wisps of smoke are visible and fry steaks, shaking skillet after 1 or 2 minutes to loosen them from bottom, 6 minutes. Turn steaks over and cook 5 minutes more for medium-rare.
3. Transfer steaks to a cutting board and let stand 5 minutes before slicing.