Steak and Vegetable Kebobs Recipe Ingredients:
½ cup dry white wine
1 clove garlic, crushed
½ teaspoon salt
½ cup vegetable or olive oil
1 teaspoon Worcestershire sauce
2 tablespoon chilli sauce
1 tablespoon vinegar
½ teaspoon dried whole oregano
½ teaspoon dried whole thyme
2 lbs boneless sirloin steak cut into 1½ inch pieces
½ lb fresh mushroom caps
2 large green peppers, cut into 1 ½ inch pieces
1 pint cherry tomatoes
Steak and Vegetable Kebobs Recipe Directions:
Combine the first 9 ingredients.
Add meat; cover and marinate at minimum 2 hours in the fridge,
turning meat from time to time.
Remove meat from marinade, reserving marinade.
Alternate meat and veggies on skewers. Grill over medium coals 10-15 minutes or
until it looks done to your taste, basting with marinade.
This will serve 5 people.
Last update was in: June 18 2018, 7:38 pm
Santa Maria steak (for the California town that made it famous) aka Tri-tip steak, is a very flavorful cut of meat that is ideal for cooking quickly at higher temperatures. Tri-tip used to be hard to find outside of California, but it is now more widely available thanks to its growing popularity due to its incredible flavor and relatively lower price point.
This no-fuss recipe comes together in less than 20 minutes, so it is ideal for a busy weeknight meal.
Santa Maria Steak Ingredients:
2 T. extra virgin oil
1 T. kosher salt
1 t. freshly ground black pepper
2 t. garlic powder
1 T. fresh rosemary leaves, finely chopped
2 lbs. tri-tip steak, approximately 1” thick
Santa Maria Steak Directions:
Heat the olive oil in a large cast iron or other heavy-duty skillet over medium-high heat.
Combine the salt, pepper, garlic powder, and rosemary in a small bowl. Rub the salt mixture on all sides of the steak and place in the hot skillet. Sear steak on both sides, approximately 2 minutes per side.
Reduce heat to medium and continue cooking the steaks for another 6-8 minutes, turning once to cook evenly on each side. This will yield medium-rare to medium steaks (internal temperature of 145° – 160°F). Cook for another 2-3 minutes for more well done steaks. (For thinner steaks, reduce cooking time by 3-5 minutes).
Remove steaks from skillet and loosely cover. Rest for 5-10 minutes before serving. To serve, cut steaks in thin slices against the grain for more tender results.
- Prep time: 5 minutes
- Cooking time: 10-12 minutes
- Serves 4-6
Cheesy Meatloaf Ingredients:
2 and ½ pounds of ground chuck
1 cup of grated cheddar cheese
½ cup of onion, chopped
3 Tablespoons of bell pepper, chopped (freeze the rest for another use)
1 and ½ cups of oatmeal (or bread crumbs)
1 teaspoon each of salt and black pepper
¼ teaspoon of dried Thyme
¼ teaspoon of garlic powder
3 eggs, beaten
1 can of tomato paste
Cheesy Meatloaf Instructions:
Preheat the oven to 350 degrees. In a large bowl mix the beef, cheese, onion, bell pepper, salt, pepper, thyme and garlic until blended. In another bowl, blend the eggs with the tomato paste and add to the meat mixture.
Using your hands, form the meat mixture into two loaves and put into two, greased 4 x 8 inch loaf pans. Bake uncovered for 1 hour.
Makes 2 cheesy meatloaf.
Beef Enchiladas Ingredients:
2 pounds lean ground beef
1 large onion — chopped
10 ounces frozen chopped spinach — thawed and drained
1 teaspoon cumin<P>1 teaspoon pepper
1/2 cup parmesan cheese — grated
20 ounces tomato soup
10 ounces enchilada sauce
1/2 cup tomato sauce
1/2 cup green chile salsa
12 corn tortillas
2 cups Monterey jack cheese, grated
Beef Enchiladas Instructions:
Brown beef until crumbly and drain fat. Add onions, spinach, cumin, pepper and parmesan.
In separate pan, combine soup and enchilada sauce and simmer ten minutes.
Combine tomato sauce and salsa in separate bowl.
Dip tortilla into soup-enchilada mixture. Fill with 1/2 cup meant and add 1 tablespoon salsa mixture.
Place seam-side down in 3-quart casserole. Repeat and sprinkle with Monterey Jack cheese. Bake at 350 degrees for 30 minutes.
Serve your beef enchiladas topped with sour cream, sliced black olives and green onions.
Super Roast Beef Subs Ingredients:
1 (1 ounce) envelope onion soup mix
1 tablespoon all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup water
1 cup chunky salsa
2 (16 ounce) Italian bread loaves
4 cups shredded lettuce
1 pound deli roast beef slices
2 tomatoes, seeded and diced
2 cups (8 ounces) shredded Colby-Monterey jack cheese blend
Super Roast Beef Subs Instructions:
Combine first 4 ingredients in a microwave-safe bowl. Stir in 1 cup water; cover with plastic wrap, folding back a corner to allow steam to escape. Microwave at HIGH 4 to 5 minutes or until thickened, stirring once. Stir in salsa.
Slice off top one-third of each bread loaf lengthwise; hollow out bottoms of loaves, leaving 1-inch thick shells. Place 1 cup lettuce in bottom of each shell. Layer each with half of roast beef, half of salsa mixture, and remaining roast beef. Sprinkle with tomato and cheese; spread with remaining salsa mixture, and sprinkle with remaining lettuce. Cover with bread tops, and press down lightly. If desired, wrap in plastic wrap and chill.
Yield: 8 to 10 servings of Super Roast Beef Subs.
Ingredients for Bourbon Steak:
1?1/2 pounds steak
1 teaspoon. sugar
1/4 cup bourbon
2 tablespoons soy sauce
2 tablespoons water
1 garlic clove, crushed
1 cup Apple Wood Chips