3 cloves garlic, chopped 1 small onion, chopped 3/4 cup olive oil Juice of 2 lemons 1 teaspoon chopped fresh parsley, no stems 1 teaspoon chopped fresh cilantro, no stems Pinch of red pepper flakes Salt and pepper to taste
Method:
Combine all marinade ingredients in large shallow bowl. Place meat in marinade for 15 minutes. Prepare sauce by combining all ingredients in a medium bowl. Heat an oiled, well-seasoned grill over high heat until hot but not smoking. Grill steak, turning occasionally, for about 2 minutes per side for thin pieces or 4 to 6 minutes per side for thicker pieces (medium-rare). Portion onto 4 dinner plates. Drizzle with the chimichurri sauce.
1 pound ground Beef Top Round, cooked 1 12 oz. can green peas 1 12 ounce corn, creamed 1 12 ounce can green beans, drained 6 potatoes, peeled and cubed, or leftover mashed potatoes 2 tablespoons flour 2 cups water dash salt and pepper 1 dash garlic powder 2 cups cheddar cheese, shredded – or slices of American cheese
Cook amd mash potatoes. Brown beef, drain all but 1 tablespoon drippings. Add seasonings and water, simmer until gravy thickens. Layer meat, hamburger gravy,vegetables, potatoes and cheese. Bake at 350 for 20 minutes. Remove from oven when cheese is melted. 8 Servings
1 1/2 teaspoons extra-virgin olive oil 1 pound sirloin or lean steak of choice, all visible fat removed, cut into serving-size pieces 2 cloves garlic, crushed or minced 2 Italian plum tomatoes, chopped 1 teaspoon fresh lemon juice 1/4 teaspoon dried oregano, crumbled Black pepper to taste Pinch of salt
Heat the oil in a large skillet over medium heat and sear the steaks until desired doneness, about 10 minutes for rare. Transfer the meat to a serving platter and cover with foil or a lid to keep warm. Set aside. Add the garlic to the skillet and sauti over low heat until golden, about 2 minutes, being careful not to burn it. Add the rest of the ingredients except the meat. Cook over medium heat until the tomatoes are tender but still have texture, about 5 minutes. Return the meat to the skillet, along with any juices, and cook gently for a few minutes to combine flavors. Transfer meat and sauce to the platter and serve immediately. Cook’s Tip: Keep in mind that the meat will continue to cook slightly both when covered on the platter and when returned to the sauce. If you like your steak on the pink side, you might want to undercook it a bit to ensure desired doneness.
pizza crust 1/2 cup mayonnaise 1/4 cup honey mustard 1 tablespoon horseradish salt and pepper 1 cup sirloin tip steaks, thinly sliced, bite-sized pieces 1 onion, thinly sliced 1/2 red bell pepper, thinly sliced 1/2 cup fresh mushrooms, thinly sliced 1 clove garlic, minced 1 cup mozzarella cheese 1/2 cup cheddar cheese, shredded
Combine mayonnaise, mustard, horseradish, salt and pepper in small bowl, set aside. Saute onion in small amount of oil until almost browned. Add peppers and mushrooms, cook until soft. Stir in garlic and steak, heat through. Top pizza crust with sauce, meat and vegetable mixture then cheeses. Bake in 400 degree oven for 10-12 minutes.
5 pounds beef round roast, all visible fat removed 2 tablespoons acceptable vegetable oil 1 teaspoon fresh, coarsely ground black pepper 1 medium onion, sliced 1 medium carrot, sliced 1 large stalk celery, sliced 1/2 cup dry red table wine
Preheat oven to 350 F. Rub meat with oil and pepper, and place in an open roasting pan. Insert meat thermometer so tip reaches center of thickest part. Arrange onion, carrot and celery slices around meat. Pour wine over meat and vegetables. Place in oven and cook uncovered 1 1/2 hours, or until meat thermometer registers desired degree of doneness. If more liquid is needed, baste with additional wine during the roasting period. Do not use drippings from the roast for basting. Skim fat from pan juices or remove juices with bulb baster and discard fat. Remove meat from pan and slice thin. Spoon pan juices over meat and serve immediately.
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