Balsamic and Black Pepper Filet Mignon

Add extra flavor to the steaks by drizzling them with any pan juices

after they're cooked. Serve the steak with fast-cooking long-grain and

wild rice pilaf tossed with dried fruit.



Ingredients



2 tablespoons molasses

2 teaspoons balsamic vinegar

4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)

Cooking spray

3/4 teaspoon salt

3/4 teaspoon black pepper

Preparation

Preheat broiler.



Combine molasses and vinegar in a medium bowl, stirring with a whisk.

Add steaks, turning to coat. Place steaks on a baking sheet coated

with cooking spray. Sprinkle steaks with salt and pepper.



Broil 6 minutes; turn steaks over. Broil an additional 5 minutes or

until desired degree of doneness. Serve immediately.

Yield



4 servings (serving size: 1 steak)

Balsamic-Basted Steaks



Ingredients



3 tablespoons olive oil

2 tablespoons balsamic vinegar

2 tablespoons coarse mustard

1 teaspoon salt

1/2 teaspoon freshly ground pepper

6 to 8 long, fresh rosemary sprigs, optional

Kitchen twine or string

4 (6-ounce) filet mignon steaks, 1 inch thick

4 small red onions, halved

4 plum tomatoes, halved

Cooking oil spray

Preparation

Mix together the oil, vinegar, mustard, salt, and pepper in a large,

shallow dish. If desired, wrap a rosemary sprig around edge of steak

and tie ends securely with kitchen string. Repeat with other steaks.

Place steaks in marinade and turn to coat. Cover with plastic wrap and

refrigerate 30 minutes or overnight.



Lightly coat clean grids of grill with cooking oil spray. Heat the

grill to medium-high heat. Lightly brush onion and tomato halves with

oil. Place onions on grill, cut side down, and grill 10 minutes with

the lid down. Turn and cook 5 minutes more; transfer to a plate and

keep warm.



Place steaks on grill and cook, without turning, 4 minutes with the

lid down. Turn steaks and place tomatoes, cut side down, on grill.

Cook steak and tomatoes, with lid down, 4 minutes. Transfer steak to

plates along with the onions and tomatoes.

Yield



Serves 4

Cube Steak Bake
4 cube steaks
2 c. potato flakes
1 c. parmesan cheese �?divided in 1/2
1-1/2 c. tomato sauce
1 c. sliced mushrooms
2 eggs, whipped
1 tsp. crushed garlic
salt & pepper to taste

Dip cube steaks in egg wash, roll in potato flakes and ½ c. parmesan cheese. Sprinkle with salt and pepper. Pan fry till browned. Place in 9 x 12 baking dish; cover with tomato sauce and ½ c. parmesan cheese. Sprinkle with mushrooms. Bake for 35 minutes (20 min. covered and 15 min. uncovered) @ 425ºF.
Makes 4 servings

Flat Iron Steak



2 TB brown sugar

1 tsp. garlic powder

1/2 tsp. onion powder

1 TB chili powder

1-1/2 tsp. ancho chile powder

1 tsp. chipotle chile powder

1 TB salt-free seasoning blend (i.e., Mrs. Dash)

Salt and ground black pepper, to taste

1 (2 lb.) flat iron steak

1/4 cup vegetable oil



Mix the brown sugar, garlic powder, onion powder, chili powder, ancho chile

powder,

chipotle chile powder, salt free seasoning blend, salt, and pepper together

in a bowl

until thoroughly blended.



Sprinkle over both sides of the steak, and rub into the meat. Cover, and

refrigerate at

least 30 minutes, or up to 2 days.



Before cooking, drizzle steak with vegetable oil, and rub the oil into the

meat. Cook as

desired.



Serves: 4.

Deviled Beef Rolls

25 Minutes

(for easier rolling trim steaks square)

2 TBSPS. regular onion soup mix

3 TBSPS. horseradish mustard

4 beef cubed steaks (1 pound total)

1 4-ounce c sliced mushrooms, drained

2 TBSPS. butter, melted



Preheat Broiler.

Meanwhile, mix dry soup mix and 4 tsps. water; Let stand 5 minutes.

Stir in mustard.

Sprinkle steaks with a little pepper.

Spread one side of each steak with 1/4th of the mustard mixture; Top with 1/4th of the mushrooms.

Roll up steaks and fasten with wooden picks.

Brush with butter.

Broil 4 to 5 inches from heat 6 minutes.

Turn, brushing with butter; broil 6 minutes more.

Serves 4.

Quick Steak Italiano

35 Minutes

4 beef or cubed steaks (1 pound total)

1 tablespoon cooking oil

4 ounces bulk Italian sausage

1 half cup chopped onion

1 8-ounce c tamato sauce

3_4ths cup apple juice cider

1_2 teaspoon garlic salt

1_2 teaspoon dried oregano, crushed

2 tbsps. cornstarch

Hot buttered noodles



In skillet brown steaks in hot oil;

remove from pan.

In skillet cook sausage and oniontill meat is browned; drain.

Add tomato sauce, apple juice, garlic salt, oregano, and 1_8th tsp. pepper.

Heat and stir to boiling.

Add steaks to skillet.

Cover; simmer 10 minutes.

Remove meat; keep warm.

Mix cornstarch and 2 TBSPS. cold water.; stir into skillet.. And stir till bubbly.

Toss noodles with dried parsley flakes, if desired.

Serves 4.

Mom's Smothered Steak



2 lb. round steak, cut into 4 serving sized pieces

1 TB vegetable oil

1 large onion, cut in half and sliced 1/4" thick slices

1 can cream of mushroom soup

1 envelope beefy onion soup mix

1 can beef broth

1 cup water



In skillet, or Dutch oven, heat oil over medium high heat. Sauté onion until

translucent;

remove and set aside.



In same skillet, saute round steak until browned.



Stir mushroom soup, onion soup mix, beef broth and 1 cup water until blended;

add

onion and pour over browned meat.



Reduce heat, cover with tight fitting lid, and simmer for 45 minutes to 1

hour, or until beef

is fork tender, or for Dutch oven, cover and cook in preheated 350° F oven

for 1-1/2 to 2 hours.



Serve over cooked rice or egg noodles.



Add additional water during cooking if sauce gets too thick.



Serves: 4.

STEAK SAN MARCO



2 lbs chuck steaks, cut into serving pieces.

1 envelope onion soup mix

1 (16 ounce) can peeled Italian tomatoes

1 teaspoon oregano

garlic powder, to taste (or garlic clove, chopped fine)

pepper, to taste

2 tablespoons cooking oil

2 tablespoons wine vinegar



In a large skillet, arrange meat.

Cover with other ingredients.

Simmer covered 1 and 1/2 hours or until meat is tender.

Braciole (Italian Beef Rolls)



1 lb. boneless beef top round, trimmed of fat and cut into 4 thin slices

Salt and ground pepper, to taste

4 thin slices prosciutto

1 thick slice (2 oz.) provolone cheese, cut into 4 equal pieces

2 TB pine nuts

2 TB currants or raisins

1 clove garlic, peeled, chopped

1/4 cup olive oil

1 medium yellow onion, chopped

1 cup dry red wine

4 large ripe tomatoes, peeled, seeded and chopped

1 TB fresh cilantro, chopped

3 or 4 fresh basil leaves, torn into small pieces



Place the meat slices between 2 sheets of plastic wrap and gently

pound with a meat mallet until they are 1/4" thick.



Sprinkle with salt and pepper. Lay a slice of prosciutto and a piece of

cheese on each one. Sprinkle with a few pine nuts, currants and garlic.

Roll up the slices, tucking in the ends. Tie the rolls at 1" inch intervals

with kitchen string.



In a large skillet, heat the olive oil over medium heat. Add the beef rolls

and sauté, turning as needed, until browned on all sides, about 15 minutes.



Add the onion and cook, stirring occasionally, until tender, about 5 minutes

longer.



Add the wine and cook until most of the liquid evaporates, about 2 minutes.



Add the tomatoes and sprinkle with salt and pepper. Reduce the heat to low,

cover and simmer, turning the rolls occasionally, until the beef is tender

when

pierced with a knife, about 2 hours. Check from time to time to see if the

sauce

is becoming too dry; add a little water if needed.



Uncover, scatter the parsley and basil evenly over the rolls, and cook for

2 minutes longer.



Transfer to warmed, individual plates, spooning the sauce over the

top, and serve at once.



Makes 4 servings.



Crock Pot Version:

Place beef rolls in the bottom of the crock pot. Pour tomatoes over the top.



Cover and cook on LOW heat setting for 8 to 10 hours.

Whiskey Sour Sirloin

Yield: 6 Servings



3 lb (1pc) Round Bone Sirloin

1/3 c Lemon Juice

1/3 c Orange Juice

1/4 c Vegetable Oil

1/4 c Whiskey

1 ea Small Onion, Thinly Sliced

12 ea Peppercorns

1 ts Salt

1 ea Med Orange, Thinly Sliced



When getting the steak look for a good piece that is

about 2-inches thick. Place steak in shallow baking

dish. In small saucepan combine remaining ingredients

except orange. Over low heat, simmer 5 minutes; pour

over meat. Top with orange slices; cover. Refrigerate

4 to 6 hours, turning occasionally. Remove meat from

marinade; grill or broil as desired. Heat remaining

marinade and serve with steak.