Cuban Style Steak

cuba.jpgThis is really good with a just the right kick to it.

1 1/2 pounds of sirloin steak
1/4 cup freshly squeezed orange juice
2 Tbsp. fresh lime juice
2 Tbsp. extra virgin olive oil
2 Tbsp. McCormick’s Montreal Steak Seasoning
2 tsp. dried oregano
1/2 tsp. ground cumin

Mix all the ingredients, except the steak, in a large Zip lock bag or even a glass bowl will work. Add the steak and coat it well. Set in fridge for several hours – the longer the better.

steak-seasoning.jpgGrill outdoors, or preheat your oven to 375 degrees and cut the steak into cubes then place on a large rimmed sheet (discard the marinade) and cook for about 15-20 minutes.

Southwestern Style Flank Steak

Crumbled, cooked, spicy sausage and onions in a horizontally sliced steak, rolled, tied, browned, then salsa poured over, and finally it’s oven-cooked for about one and a half hours. . .what’s not to like?

2 pounds flank steak
1 large onion, peeled, diced
1 diced green pepper
1 pound spicy Italian sausage or chorizo
8-12 oz. jar salsa (your choice of mild or hot)
3 Tbs. or to taste of minced garlic

Preheat your oven to 350 degrees and lightly grease a 9 x 13 pan with at least 2 inch sides.

Slice the flank steak horizontally along the longest side, but leave about a 1-inch border at the end; open steak and lay flat in the pan; sprinkle with salt and pepper. Meanwhile, in a large skillet, crumble the sausage, add onion and green pepper and cook for about 10-15 minutes.

Carefully spread the contents of pan onto one side of steak and fold the other side over to close. Alternately you can roll and tie it, but it may become so loose that everything falls out – do as you wish. Then pour and spread the salsa over and around steak. Cover with foil and place in oven for 50-60 minutes.

Hungarian Goulash

Wow! This recipe is really tasty. The aroma floats all over the house and will have everyone asking, “When’s supper gonna be done?” Serve over egg noodles.

3 lbs. stewing beef cut into 1 inch chunks
1 Tbsp. kosher salt
1 tsp. white pepper
2 Tbsp. vegetable oil (not olive)
3 cups chopped yellow onion – 3 large onions
1 heaping Tbsp. minced garlic (from the jar)
3 cups water
1 can tomato paste
1 packet of G. Washington’s Rich Brown Seasoning OR
1 beef bouillon cube
1 Tbsp. paprika
1 bay leaf
Cooked egg noodles

Mix the salt & pepper together and rub in and all over the meat. Heat the oil in a large pot and brown the meat on medium-high and stir until brown on all sides. With a slotted spoon, transfer all the meat to a large bowl. Add the onions & garlic to the pan drippings and saute for about 7 minutes. With a slotted spoon, take the onions out as best you can and transfer them to the big bowl with the meat. Add the water, paste, seasoning packet, paprika and bay leaf to the pan and whisk/stir well. Put the meat & onions back into the pan and all their accumulated juices in the bottom of the pot and mix. Bring to a boil and cover partially. Simmer for 2 1/2 hours stirring occasionally. Serve over egg noodles.

If you need to thicken the goulash, do so by making the following:
2 Tbs. flour
1/2 cup water

Dissolve the flour in the 1/2 cup of water in a small bowl. Stir about 1 cup of the hot gravy into this then return to the pot stirring constantly until it comes to a boil and thickens.

Spicy Beef Satay

Even on a rainy day you can make this curried beef dish on skewers, or just lay them on a rimmed baking sheet without the skewers. Just marinade a few hours ahead of time for the ultimate flavors.

1-2 lbs. thinly, sliced pepper steak strips
1/2 cup soy sauce
1/4 cup canola oil
1/4 cup rice vinegar
2 Tbsp. chili powder
1 Tbsp. curry powder
1 tsp. cayenne pepper (less cayenne = less “kick”)

Place the meat in a zip lock type resealable bag. In a small bowl, whisk all the other ingredients together then pour into the bag and turn to coat. Set on a plate in your fridge for a few hours.

Take out 2 large jelly roll type pans and grease them. Drain then toss out the rest of the marinade. Thread the beef onto metal skewers or make sure you soak the wooden ones. Broil 3-4 inches from the heat for about 4 minutes on each side, or until your desired doneness.

Tastes really good with a Thai peanut sauce served alongside for dipping.

Tangy Beef

Use either stewing beef or beef ribs – either way you go it will turn out divine. Possible side dish would be some buttered egg noodles, or rice, or even mashed potatoes.

3 lbs. stewing beef OR 5-6 lbs. beef ribs
15 oz. can tomato sauce
6 oz. frozen lemonade concentrate, thawed
2 tsp. brown sugar
2 tsp. parsley flakes
1 tsp. Italian seasoning
1 tsp. kosher salt
2 tsp. Worcestershire sauce
1 tsp. hot red pepper flakes

In a large pan or dutch oven, mix together the sauce and lemonade – heat till hot, then stir in all ingredients except beef. Mix well, add beef, bring to a boil, reduce to a simmer then cover and simmer for 3 full hours. Stir occasionally.

Pepper Steak II

img_0259.jpgEveryone needs more than just one of these recipes, and this is for a larger crowd. Serve with coleslaw, rice or egg noodles, and a bread – you’ll knock their socks off!

2 lbs. flank steak sliced thin (ask the butcher)
6 Tbsp. extra virgin olive oil or canola oil – Divided
3 medium onions, peeled & coarsely chopped
2 big green bell peppers, seeded & coarsely chopped
Heaping Tbsp. of minced garlic
24 oz. canned (or homemade) chicken stock/broth
2 Tbsp. soy sauce
Fresh ground pepper
1 Tbsp. corn starch – added at the end for a thickener, if needed

Heat 3 Tbsp. oil in large pan or dutch oven then brown the steak on all sides – about 10 minutes; remove steak from pan, set aside on plate and drain pan. Add the other 3 Tbsp. oil, heat, then add the onions, green peppers and garlic. Saute for 10 minutes. Add the reserved steak to the pan along with all the over ingredients except the corn starch. Cook for 30 minutes on simmer.

Place the corn starch in a small bowl and add about a teaspoon of cold water, whisk well and add to the pot while stirring the whole time – this will thicken up the gravy. Serve.

Chili Stew

Normally, I use ground beef for my chili but this new concoction is superb with stewing beef.

2-1/2 lbs. stewing beef cut into cubes
1 lb. smoked kielbasa, sliced into coins (I used Hillshire Farms)
1 large, diced onion
1 jar salsa (your pick if hot or not)
2 15 oz. jars of kidney beans – drained
1 14 oz. can chopped tomatoes
1 8-oz. can tomato sauce
1 heaping Tbsp. minced garlic
1 cup water (and more as needed)
1 Tbsp. chili powder
1 Tbsp. cumin
1 tsp. celery salt
1 tsp. kosher salt
1 tsp. black pepper

Place everything in a large pot or dutch oven. Bring to a boil, reduce heat and simmer for 2-1/2 to 3 hours, checking and stirring occasionally. Add water, 1/2 cup at a time if it seems to be drying out.

Stuffed Green Peppers

Buy large, green peppers, slice them in half, remove seeds and insides as best you can. Don’t be concerned with removing the stems, the parboiling of the peppers softens it so you are able to stand them in a shallow casserole dish.

4 large green bell peppers – halved & seeded
2 Tbsps. olive oil
1 medium onion, diced
1 lb. ground beef, pork, sausage, or turkey
2 tomatoes, chopped
About 2 Tbsp. minced parsley
1 1/2 tsp. basil or Italian seasoning
Salt & ground black pepper to taste
1 cup bread crumbs (seasoned or not)

Preheat your oven to 350 degrees. Grease a shallow baking dish, such as 9 x 13. Bring a large pot of salted water to a boil and cook the prepared peppers for 2 minutes. Drain, then place standing in the greased dish, set aside.

Meanwhile, in a skillet place the oil and when heated place everything up to the breadcrumbs in the pan. Cook for 10-15 minutes. Lightly fill each each pepper half with this meat mixture (you will probably have extra) then sprinkle breadcrumbs on top. Bake for 30-40 minutes.

Steak Tid-Bits

These are just as tasty the next day – give them a quick “warm-up” in the microwave.

1 or 2 steaks of your choice cut into bit-sized pieces
McCormick’s Montreal Steak Seasoning: 1 Tbs. for each steak
1 Heaping tablespoon of minced garlic (from a jar) for each bag

Place steak tid-bits into a large zip lock bag, sprinkle in the seasoning, seal bag tightly and squish/mix around the steaks with both hands to spread. Repeat with other steak if necessary. Place on a plate in fridge for several hours.

Preheat your oven to 375 degrees for at least 20 minutes. Get 1 or 2 rimmed baking sheets (1 for each steak bag). Empty the steak bag(s) onto the sheet(s) and spread them out . Place in the oven. Give them a stir about 5 minutes into the cooking time. If you are using 2 sheet pans then alternate racks half-way through cooking time. Cook about 15 minutes, or until done.

Cube Steak Parmigiana

I’m normally not one for cube steaks because they can become so dry. But not these – these are breaded, browned then baked in the oven with some cheese. Viola!

6 cube steaks
1+ Tbsp. vegetable or olive oil
4 Tbsp. all purpose flour
1 tsp. salt
1 tsp. ground black pepper
1 tsp. Italian Seasoning
2 eggs, whisked with 2 Tbsp. cold water
1/2 cup crushed saltine crackers, or unflavored breadcrumbs
1/4-1/2 cup grated Pecorino Romano or Parmesan cheese

Sauce:
1 15 oz. can tomato sauce
1 Tbsp. granulated sugar
2+ (to taste) minced garlic
1 tsp. Italian Seasoning

Topping:  6 slices mozzarella cheese

Preheat your oven to 350 and grease a 13 x 9 baking pan – set aside.

Meanwhile, in a large skillet, heat the oil and begin breading the cube steaks as follows: on three separate plates, place. . .

  • Plate 1:  combine flour & spices , dredge steaks one at a time,
  • Plate 2:  whisk the eggs & water together, then coat the floured steak with this and shake off excess,
  • Plate 3:  mix together the crackers & cheese then press both sides of the steaks in this.

Now, place in the pan (3 should fit at one time) and brown about 5 minutes on each side. Place in baking pan. When all cube steaks are coated, place pan in the oven for 25 minutes. Meanwhile mix the sauce ingredients together, pour over and around steaks then place in the oven again for another 20 minutes.

Place a slice of mozzarella cheese on top, then place back in the oven until cheese melts – about 5 – 7 minutes.