Beef

Rib Eye Steaks with Potatoes & Green Beans

Ingredients

– 4 rib eye steaks
– 2 tablespoons Dijon mustard
– 1 clove garlic, crushed
– 1/2 teaspoon dried rosemary
– salt and pepper to taste
Potatoes & Beans
– 3-4 new potatoes, skin on
– 2 tablespoons butter
– 4 oz. green beans
– 4 tablespoons butter
– sale and pepper to taste

Instruction

Combine mustard, garlic, rosemary, salt, and pepper. Rub into steaks. Set aside.

Meanwhile, boil potatoes in salted water until 3/4 cooked. Drain and cool slightly. Peel and slice thickly. Blanch green beans in salted water for about 3 minutes. Drench with cold water and hull ends. Melt butter for potatoes in a large heavy pan. Sauté potato slices until golden on both sides. Season with salt and pepper. Add beans and additional butter. Reduce heat and simmer about 4 minutes.

While potatoes and beans are simmering; grill or pan fry steaks to the desired degree of doneness.

Serves 4.

Ranch Roast

Ingredients

– 1-2 lb. ranch roast
– 1-1/2 tablespoon tamato sauce
– 1-1/2 teaspoon soft brown sugar

Instruction

Season the roast with salt and pepper. Put in a roasting pan and cook at 350 degrees F for 40 minutes. Spread tomato sauce and brown sugar over the top and return to the oven for 20 minutes or until the meat thermometer registers 150 degrees F.

Pepper Steak New York Striploin (Thick)

Ingredients

– 4 portions New York striploin thick steaks
– 2-4 teaspoons whole black peppercorns
– 2 tablespoons butter
– salt
– 1/4 cup green onions, chopped
– 2 tablespoons butter
– 1/3 cup water
– 1 packet beef bouillon granules
– 3 tablespoons brandy

Instruction

Coarsely crack the peppercorns with a spoon in a metal mixing bowl. Slash fat edge of steaks at 1 inch intervals; place steak on waxed paper. Sprinkle with 1/4 to 1/2 teaspoon of the cracked pepper corns; rub over the meat and press in with the heel of your hand. Turn steak over and repeat on other side. Repeat this procedure with the other 3 steaks.

In a 12 inch skillet melt the first 2 tablespoons of butter. Cook steaks over medium-high heat to desired doneness, turning once. Allow 11-12 minutes total cooking time for medium doneness. Season steaks on both sides with salt. Transfer steaks to hot serving platter; keep hot.

In the same skillet cook green onions in 2 tablespoons butter till tender but not brown, about 1 minute. Add water and bouillon granules; boil rapidly over high heat 1 minute, scraping up browned bits from pan. Stir in brandy; cook 1 minute more. Pour over steaks.

Tenderloin Steaks with Royal Mushroom Sauce

Ingredients

– 6 portions bacon wrapped tenderloin steaks
– 2 tablespoons butter
– salt
– pepper
– 1/2 cup fresh mushrooms, chopped
– 1/4 cup green onion, chopped
– 4 teaspoons cornstarch
– 1 cup red wine
– 1/2 cup water
– 2 tablespoons parsley, chopped
– 1 teaspoon salt
– dash of pepper

Instruction

In a skillet, cook steaks in butter over medium-high heat to desired doneness, turning occasionally. Allow 9-10 minutes total cooking time for rare; or 11-12 minutes for medium. Season with a little salt and pepper. Transfer steaks to serving platter; keep hot.

In the same skillet, cook mushrooms and green onions until tender but not brown. Blend in cornstarch. Stir in red wine, water, parsley, 1 teaspoon salt and a dash of pepper; cook and stir till thickened and bubbly. Cook and stir 1 minute more. Serve sauce over steaks.

California Barbecued Top Sirloin Steak

Ingredients

– 6 top sirloin steaks
– 3/4 cut ketchup
– 3/4 cup chili sauce
– 1-1/2 tablespoons soy sauce
– 3 tablespoons honey
– 3 tablespoons minced green onion
– 3 cloves garlic, mashed
– 1/2 teaspoon salt
– 1/8 teaspoon pepper

Instruction

Place top sirloin steaks in a large plastic food bag. Combine and mix well in a small bowl, ketchup, chili sauce, soy sauce, honey, green onions, garlic, salt, and pepper. Pour mixture in the bag with the steaks, fasten securely and place a bag in a shallow pan. Let marinate in the refrigerator for 24 hours, turning occasionally if possible.

Lift steaks out of marinade; pat with a paper towel. Barbecue or broil about 8 minutes each side on medium-high heat, brushing often with marinade. Serve with fresh corn on the cob and grilled tomatoes.

Sandwich Steaks in Wine Sauce

Ingredients

– 4 portions sandwich steaks
– 4 slices French bread, sliced diagonally
– 1/4 cup butter, softened
– 2 tablespoons butter
– salt
– pepper
– 1/4 cup port or red wine
– 1/2 cup whipping cream

Instruction

Spread bread on both sides with the 1/4 cup butter. In a skillet, toast bread until golden brown. Transfer to serving plates.

In the same skillet, cook steaks in 2 tablespoons butter to the desired doneness, turning once. Season with salt and pepper. Place steaks on top of the toasted French Bread slices; keep warm.

Add pork to skillet; stir to blend with pan drippings. Add cream; cook and stir till thickened and bubbly. Season with salt; pour sauce over steaks.

Beer Beef Kabobs

Ingredients

– 1 pound tender tips
– 1-1/2 cup beer, light or dark
– 1/4 cup onion, diced
– 2 tablespoons cooking oil
– 1 teaspoon salt
– 1 teaspoon curry powder
– 1/2 teaspoon ground ginger
– dash garlic powder
– large whole mushrooms
– green pepper squares

Instruction

Place tender tips in a shallow dish. Combine beer, onion, oil, salt, curry powder, ginger, and garlic powder; pour over beef tips. Marinate 3 hours at room temperature.

Drain meat, reserve marinade. Using 3-4 skewers, thread meat alternately on skewers with mushrooms and pepper pieces. Cook kabobs on barbecue over medium-high heat, for 7-8 minutes; brush with a little of the reserved marinade. Turn once for 3-4 minutes more cooking, brushing often with reserved marinade.

Steak and Shrimp Kabob

Ingredients

– 1/2 pound frozen shrimp
– 1/2 cup ketchup
– 1/4 cup water
– 1/4 cup finely chopped onion
– 1 tablespoon brown sugar
– 3 tablespoons lemon juice
– 2 tablespoons cooking oil
– 2 teaspoons prepared mustard
– 2 teaspoons Worcestershire sauce
– 1/2 teaspoon chili powder
– 1 package tender tips
– 2 zucchini, cut diagonally into 1″ pieces
– 2 small onions, cut into wedges
– 1 green pepper or sweet red pepper cut into squares
– 6 cherry tomatoes

Instruction

Thaw shrimp. For sauce, in a small saucepan combine the ketchup, water, chopped onion, and brown sugar. Stir in the lemon juice, cooking oil, prepared mustard, Worcestershire sauce, and chili powder. Simmer the sauce uncovered, 10 minutes, stirring once or twice.

Meanwhile, on 6 skewers thread tender tips alternately with shrimp, zucchini pieces, onion wedges, and pepper squares.

Grill kabobs over medium-hot coals to desired doneness; allow 15-17 minutes for medium-rare meat. Turn the kabobs often and brush with sauce. Garnish the end of each skewer with a cherry tomato before serving.