PEPPER STEAK STIR FRY

PEPPER STEAK STIR FRY ...an amazing steak recipe to try !
INGREDIENTS

• 1 1/2 inch thick beef steak, any kind (16-24 oz)
• 2-3 bell peppers, any color
• 2 large yellow onions, thinly sliced
• 1/2 hot pepper (depending upon heat desired)
• 2-3 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 4-5 cloves garlic
• 1/2 lb mushrooms, thinly sliced
• 1 tablespoon Wondra (or other flour)
• 3 tablespoons red wine
• 1 bouillon cube or teaspoon of beef flavored soup base (optional)
• salt or soy sauce (if desired)
• pinch of red pepper flakes, to taste

INSTRUCTIONS
Slice uncooked steak into thin slices across the grain.
Tip: Place steak in freezer until partially frozen but the tip of a sharp knife can still pierce it 3/8" deep. This makes it easier to slice.
Prepare vegetables: Core and slice peppers, peel onions and thinly slice, peel garlic. Clean mushrooms and slice.

In a skillet, melt butter in oil. Add onions and saute over medium high heat until edges take on light brown color. Add whole garlic cloves and sliced peppers. When garlic cloves have a slightly roasted appearance, mash the garlic into the oil using the tines of a fork. Remove sauteed vegetables to a dish using a slotted spoon when tender, and lightly browned on edges but not soft.
Turn heat to high and brown steak; add mushrooms after several minutes. Remove steak to vegetable dish when tender. Add wine, flour, and bouillon, scraping pan to add flavor and color to gravy.
Reduce heat to very low and simmer gravy ten minutes. Add a few tablespoons of water or broth if gravy is too thick; add more flour if gravy is too thin after several minutes. Add vegetables and steak to gravy and heat through. Season to taste with salt (or soy sauce), pepper and hot pepper, to taste.

Serve as is, or over rice or chow mein noodles, or in sub sandwiches topped with caramelized onions. Season with soy sauce, if desired.Variation: Prepare using pork loin instead of beef steak; substitute Nappa cabbage for peppers. Add finely minced fresh ginger, if desired. The pepper steak recipe is ready.....delicious !
barbecued-butterflied-chuck-steak

BARBECUED BUTTERFLIED CHUCK STEAK

BARBECUED BUTTERFLIED CHUCK STEAK

A great steak recipe to try !
INGREDIENTS

• boneless center-cut chuck steak, butterflied
• sea salt
• freshly cracked black pepper
• garlic powder
• 1 large onion, thinly sliced
• about 3/4 cup dry red wine
• 1 tablespoon butter
• 1 tablespoon freshly minced parsley
• 1 clove garlic, crushed

INSTRUCTIONS
Have your butcher butterfly the steak to a 1 inch thickness.
Season steak on both sides with cracked black pepper and sea salt.
Place steak and onions in a ziploc bag or stainless steel pan and pour over enough wine to almost cover; cover, chill, and marinate overnight. Remove steak meat from marinade. Sprinkle with garlic powder and grill over hot charcoal to desired doneness.

Heat the marinating onions in wine. Bring to a boil, reduce heat and simmer for 10 minutes with parsley, and crushed garlic. Remove from heat and stir in butter. Serve steak topped with onions and drizzled with sauce. The steak recipe of barbecued chuck steak is ready to serve and makes 3 to 4 servings. Enjoy it !
pepper-steak-stir-fry

LEMON BARBECUED SWORDFISH STEAK

LEMON BARBECUED SWORDFISH STEAK RECIPE

INGREDIENTS

• 3 pounds swordfish steaks, 1 inch thick
• 1 tablespoon fresh lemon peel, grated
• 3/4 cup freshly squeezed lemon juice
• 3/4 cup vegetable oil or olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 2 teaspoons Gold's prepared horseradish
• 1 pinch each garlic and onion powder
• 1 pinch paprika
• olive oil spray
• fresh lemon slices, for garnishing

INSTRUCTIONS
Spray an ovenproof dish lightly with Pam or olive oil spray. Place fish in the dish and spray fish also.
Combine remaining ingredients (except for garlic powder. onion powder, and paprika) and marinate in refrigerator overnight.
The next day, drain and reserve marinade for basting; pour marinade into a small saucepan, bring to a boil and allow to cool.
Meanwhile, grease the grill lightly with Pam or olive oil spray.
Season the fish well with salt, pepper, garlic powder, onion powder and paprika.
Place swordfish steaks over hot coals and grill approximately 10 minutes per side, basting often with the reserved marinade. The steak recipe of barbeque swordfish is ready to serve with fresh lemon slices.
peppered-steak-with-5-star-gourmet

Peppered Steak With 5 Star Gourmet Steak Sauce

Peppered Steak With 5 Star Gourmet Steak Sauce...an amazing steak recipe to try !

Ingredients

SAUCE

* 1/2 diced tomato
* salt
* pepper
* 1 tablespoon dry sherry
* 2/3 cup tomato sauce
* 1/3 cup water
* 2 teaspoons paprika
* oil

PEPPERED STEAK

* 1 large rump steak, cut in half
* 4 tablespoons crushed peppercorns
* 1 egg
* fresh parsley

Instructions :

1. Place the oil in the bottom of a saucepan.
3. Cook the diced tomatos in saucepan on low heat.
4. Continually stir them.
5. Add pepper and salt early on in the cooking of the tomatoes.
6. When the tomatoes are nearly cooked add the dry sherry.
7. Now leave the tomatoes for 1 min so that all the sherry is absorbed in the tomatoes.
8. Add the tomato sauce and stir in and then add the paprika.
9. Add the water slowly so that the thickness is what you desire.
10. Serve on top of steak or as part of a fancy dish.

PEPPERED STEAK--------------.

12. Beat the egg so that the yolk is blended in with the white.
13. Dip the steak piece by piece into the egg.
14. Then cover the steak with the peppercorns.
15. Place the steak onto high heat for 30 seconds each side and then reduce heat and cook until it is how you like it.
16. Once cooked place on a plate.
17. Generously pour the sauce over the steak and garnish with a bit of fresh parsley.The steak recipe is ready to serve ....enjoy.
steak-la-moutarde.

Steak a La Moutarde

Steak a La Moutarde (Steak Recipe With Mustard Cream Sauce)

Ingredients

* 24 ounces sirloin steaks
* salt & freshly ground black pepper
* 2 tablespoons vegetable oil
* 2 tablespoons butter
* 2 tablespoons shallots, finely chopped
* 1/4 cup cognac
* 1 1/2 cups heavy cream
* 1 tablespoon Dijon mustard

Directions

1.Season steaks on both sides with salt and pepper. Heat oil in a large heavy skillet over high heat until almost smoking. Add steaks and cook 4 to 5 minutes and turn. Continue cooking another 4 or 5 minutes.until desired doneness. Remove steaks to a platter and keep warm.
2.Pour off fat from skillet. Add butter, then shallots. Add cognac and carefully ignite it. Add cream and bring to a boil, cook while stirring about 5 minutes. Remove from heat and stir in the
mustard. Add salt and pepper to taste. Serve over steaks. The steak recipe is ready to serve..enjoy the steak ! Nice taste !
stuffed-round-steak.

BARBECUE STEAK IN FOIL

BARBECUE STEAK RECIPE IN FOIL

INGREDIENTS

• 8-10 oz. Sirloin tip steak (per serving)
• 2 tablespoons Kraft Classic Barbecue Sauce
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 green pepper, seeded, chopped
• 1 tablespoon butter or olive oil
• 2 18 inch squares heavy duty foil
• salt, pepper and garlic powder

INSTRUCTIONS
Cut the sirloin tip steak into 1 inch cubes. Season with salt, pepper and garlic powder.
Place steak cubes in center of foil (shiny side of foil facing inward) and cover with remaining ingredients.
Wrap up into a foil packet or envelope, with seam facing up and with a secure, double fold to retain juices within the packet. Place over sizzling hot coals and cook for an hour or less, according to desired doneness.
Serve with buttered and grilled bulky rolls.
Optional: add a few cubes of your favorite (melting) cheese to the packet. Fresh mushrooms and a few spoonfuls of condensed mushroom soup make another nice variation. The steak recipe is ready...enjoy the feasts ! Nice one !

STUFFED ROUND STEAK

STUFFED ROUND STEAK ...a mouth watering steak recipe to try...nice taste !

INGREDIENTS

• 1 1/2 lbs round steak, 1/4 inch thickness
• 1 1/2 cups Italian style breadcrumbs
• 2 tablespoons olive oil
• 1 tablespoon butter, melted
• 1/4 cup fresh parsley, minced
• garlic powder (for sprinkling)
• 3 tablespoons Parmesan or Romano cheese, grated
• 1/2 teaspoon Hungarian paprika (optional)
• 1/3 cup chopped red or yellow onion
• 8 thin slices pancetta or bacon
• Olive oil spray

INSTRUCTIONS
Cut steak into 8 2X4 inch strips. Lightly season the strips with salt, pepper, and garlic powder.
Combine breadcrumbs, melted butter and olive oil, minced parsley, grated cheese and paprika. Spread this mixture on each steak slice.
Roll up slice with stuffing mixture inside. Wrap a slice of pancetta or bacon on the outside of each roll and fasten with a wooden toothpick or tie up with a piece of cotton string. Whichever you
use, soak the toothpick or string in water for a minute or so before you use it to prevent scorching.
Spray the rolls with olive oil spray (or brush on plain olive oil). Sprinkle with garlic powder.
Broil the rolls slowly over hot coals until the pancetta or bacon has become crispy. If it begins to dry, spray lightly with olive oil again during the cooking, being careful of flare-ups. Turn frequently until done.
Garnish with fresh parsley sprigs. Serve on buttered and grilled rolls.The steak recipe is ready to serve....amazing ! Enjoy the feast !
barbecue-steak-in-foil