Cowboy Steak Recipes

Steps:

• Bring steaks to room temperature before grillng.
• Soak onions in milk for one hour; drain.
• In a large bowl or pie pan mix together flour, chili powder, cornstarch, salt, cumin, sugar and paprika.
• Dredge onions in flour mixture, shaking off any excess.
• Heat oil in a large heavy frying pan (cast iron works well) and heat to 360 degress Fahrenheit.
• Add onions in batches, cooking until golden brown. BE CAREFUL. They cook fast (30 to 45 seconds).
• Transfer onion rings to paper towels to drain off excess grease.
• Meanwhile, season steaks with salt and pepper and place in a cast iron skillet over medium high heat.
• Cook about 7 to 10 minutes per side, pouring off excess fat before turning.
• Finish cooking steaks on the grill (or skip the frying step and just grill steaks to desired doneness (10 minutes per side).
• Serve steaks with onion rings, baked potatoes and salsa, or as desired.

Steps:

• For the cowboy butter: Well in advance, make the cowboy butter. Place the softened butter in the bowl of a mixer fitted with a paddle attachment. Whip the butter until it's fluffy. Add the parsley, red pepper flakes, black pepper, garlic, lemon zest and the juice of half the lemon. Mix it until it's totally combined, scraping the sides as needed. Add more parsley, more lemon juice, more pepper or salt if you'd like.
• Lay out a long piece of plastic wrap and scoop the butter mixture in a long strip down the middle of it. Carefully pull one side of the plastic wrap over the butter, squeezing it gently to form it into a log. Continue to roll the log of butter into a roll. When it's all rolled up, twist the ends (like a piece of candy) until they become very taut (this means the butter is pressing together inside the plastic to form a cohesive roll). Place the roll of butter into the fridge so it will harden, or into the freezer if you need to speed along the process.
• For the steaks: Preheat the oven to 475 degrees F. Sprinkle salt and pepper on both sides of the steaks.
• Melt the butter in a heavy ovenproof skillet over medium-high heat. When it's melted and golden brown, sear the steaks for about 45 seconds per side. Set in the oven to finish, about 3 minutes.
• Lay a thick slice of cowboy butter on top of each steak so it will begin to melt. Serve within 5 minutes.

Steps:

• Whisk all ingredients except steak until blended. Reserve 6 Tbsp. Worcestershire sauce mixture for later use. Pour remaining Worcestershire sauce mixture over steak in shallow dish; turn to evenly coat both sides of steak.
• Refrigerate 1 hour to marinate, turning occasionally.
• Heat grill to medium heat. Remove steak from marinade; discard marinade.
• Grill steak 3 min. on each side. Brush with half the reserved Worcestershire sauce mixture; grill 5 to 8 min. or until medium doneness (160ºF), turning and brushing occasionally with remaining Worcestershire sauce mixture.

Steps:

• Cut the beef in to 1/4 inch thick strips; cut each strip into 1 inch pieces.
• In a medium bowl, combine beef, basil, salt, pepper, garlic, and oil; toss to coat.
• Heat large saucepan over medium-high heat until hot.
• Add the beef mixture; cook and stir for 4-5 minutes or until browned.
• Stir in the broth, salsa, vegetables, onion, and red pepper. (DONOT STIR IN THE CAN OF BEANS OR THE SPINACH YET).
• Bring to a boil over medium-high heat.
• Reduce heat to low, simmer 25 minutes or until onions and red peppers are tender.
• Stir in the beans and cook 4-5 minutes or until heated thoroughly.
• Stir in the spinach.

Steps:

• Spray a large nonstick skillet with cooking spray and preheat it over medium-high heat. In a small bowl combine all the ingredients for the rub and coat the steak well on both sides. Cook steak for 14 minutes, turning once, for medium to medium-rare. Allow steak to sit for 5 minutes before slicing.

Steps:

• Heat oil and salt in heavy large skillet over medium-high heat. Mix in onion, garlic, 2 tablespoons cilantro, 1 tablespoon chili powder and crushed red pepper. Add 1 tablespoon water. Cover skillet and cook onion mixture 5 minutes, stirring occasionally. Uncover and continue cooking until onion is tender and golden, stirring frequently, about 3 minutes. Add chilies and sauté until tender about 6 minutes. Transfer onion mixture to plate.
• Rub each steak with 1/2 teaspoon chili powder. Season with salt and pepper. Increase heat to high and add steaks to same skillet. Cook as desired, about 6 minutes per side for medium-rare. Transfer to platter. Top steaks with cilantro. Surround with onions and chilies and serve immediately.