Tangyroundsteakstrips Recipes

Steps:

• In a large skillet, saute beef and onion in salad dressing until meat is no longer pink. Combine sauce mix and water until blended; stir into beef mixture. Stir in the mushrooms; celery and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until meat is tender. Serve with noodles.

Steps:

• In a shallow dish, combine the first six ingredients. Cut steak into four wide strips; add to the marinade and turn to coat. Cover and refrigerate for 2-3 hours or overnight, turning once., Drain and discard marinade. Wrap a bacon strip around each steak piece; secure with a toothpick. Sprinkle with lemon-pepper. Lightly oil the grill rack., Grill steak, covered, over medium-low heat or broil 4 in. from the heat for 10-15 minutes, turning occasionally, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Combine the glaze ingredients; brush over steaks. Grill until glaze is heated. Discard toothpicks.

Steps:

• In a large skillet, saute beef and onion in French dressing until the meat is no longer pink. In a small bowl combine sauce mix and water until blended; stir into the beef mixture. Add the mushrooms, celery, and Worcestershire sauce.
• Bring to a boil. Reduce heat; cover and simmer for 60 minutes or until the meat is tender. Serve over noodles.

Steps:

• In a small bowl, combine oil, garlic, worcestershire, onion powder, salt & pepper.
• Cut steak into four wide strips. Pierce meat & place into a marinating container, pour mixture overtop & coat well. Cover & refrigerate 2 - 3 hrs (or overnight), turning container once or twice.
• Drain & discard marinade (or heat well to make into gravy).
• Wrap a bacon strip around each steak piece; secure with a toothpick.
• Sprinkle with lemon-pepper.
• Grill steak, covered, over medium-low heat for 10 - 15 mins, turning occasionally, until meat reaches desired doneness.
• Combine the glaze ingredients; brush over steaks. Grill until glaze is heated; discard toothpicks.

Steps:

• In a small bowl, whisk together the vinegar, 1/2 cup of oil, the mustard, Italian seasoning, paprika, salt, and pepper. Rub the marinade liberally on each chicken cutlet. Arrange on a quarter sheet pan lined with parchment paper. Cover with plastic wrap and freeze for 30 minutes. Chicken will freeze slightly. Remove from the freezer and with a sharp knife, chip the slightly frozen meat as thin as possible.
• In a large saute pan over medium-high heat, add 2 tablespoons of oil. Add the onions and cook until slightly browned, about 2 minutes. Add the garlic and the chipped chicken meat and cook until the chicken is cooked through, about 5 minutes. Stir in the chives. Overlap the pepperoni on top of the chicken and repeat with the cheese slices. Turn off the heat and allow the heat from the meat to melt the provolone.
• With the help of a spatula scoop up the chicken with the cheese and put it on the split roll. Tuck some cherry pepper spread on the side of the roll. Wrap tightly in a square of parchment paper. Repeat with remaining rolls and filling.

Steps:

• Make the bechamel cheese sauce: Melt the butter in a saucepan over medium heat. Add the flour and stir constantly to incorporate - you do not want any color. Gradually pour in the milk as you stir, and whisk out any lumps. As the mixture thickens up continue to stir until it reaches a boil - this ensures the flour is cooked completely. Dump in the cheese and stir for another minute until the cheese is completely melted. Stir in the horseradish and season with salt and pepper, then set aside to keep warm.
• Make arugula mayonnaise: Put arugula in a food processor with the lemon juice and salt and pepper. Top with mayonnaise and process until well combined. Give it a taste and adjust seasoning if required.
• Prepare the steak: Take the finely sliced steak and shingle it out into 2 portions on a clean cutting board lined with parchment. Put the shingled meat between 2 pieces of plastic wrap and pound out using either a saute pan or a meat mallet. After first pounding, remove the plastic wrap, fold in the edges, replace plastic and pound the meat some more. Store wrapped in plastic in the refrigerator. Now the meat is ready when you want to cook it.
• Heat a large, flat grill-pan over medium heat. Split hoagie rolls in half, drizzle with olive oil and place onto griddle.
• Take the meat out of the refrigerator. Peel off 1 side of the plastic wrap and season with salt and pepper. Put this side down in the pan and then quickly peel off the other side of the plastic wrap and season again. Cook slowly in the pan until juicy and tender and just past pink in color. Turn the meat over and then fold with some of the cheese sauce.
• To serve, smear each half of the roll with arugula mayonnaise. Top the bottom with the steak and cheese, then lay a scoop of fennel slaw over the top.
• Finely slice fennel using a mandoline, or the grater attachment on your food processor. In a large mixing bowl combine the lemon juice, mayonnaise, and sour cream and stir to combine. Add the finely sliced fennel and coleslaw mix, herbs, and olive oil and fold together. Season with salt and pepper.
• Yield: 4 servings

Steps:

• Mix 2 teaspoons lemon zest, 1/4 cup molasses and 1/8 teaspoon cayenne with 1 cup steak sauce.

Steps:

• Pound steak to flatten.
• Lightly cook onion and celery in butter
• until golden.
• add bread cubes, seasonings, parsley and water.
• Cut meat into 4 pieces
• Spread meat with dressing mixture.
• Roll up
• fasten with toothpicks.
• roll in flour.
• brown in hot oil.
• Dilute soup with 1 cup of water.
• pour over meat.
• cover
• simmer over low heat for 1 hour 30 minutes.

Steps:

• Place Flour, salt and Pepper in a large ziplock bag, add beef pieces and shake well to coat. You may have to do it in batches.
• Place butter in a large, deep skillet and melt (Do not let it simmer long enough to brown).
• Add beef and brown beef on all sides.
• Add garlic, beef broth, tomatoes, onion, green pepper, basil and sugar and bring to a boil.
• Reduce heat to a simmer, cover and simmer mixture for 1 1/2 Hours, Stirring Occasionaly.
• Before serving, Sprinkle meat with cheese (If desired) And let it simmer uncovered just long enough for the cheese to melt.
• Serve.

Steps:

• Preheat the oven to 225 degrees F (110 degrees C).
• Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
• Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
• Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
• Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
• Mix beef broth in with the pan drippings and drizzle over the slices.

Steps:

• Brown steak in oil in dutch oven.
• Mix water, tomato sauce and seasonings.
• Pour over steak; bring to a boil.
• Reduce heat, cover, and simmer for 1-1/2 hours.
• Mix flour and water; stir into steak.
• Bring to a boil, boil for 1 minute.
• Serve with rice or mashed potatoes.