32 ounces beef top round steak, cut in 4 steaks, about 1/2-inch thick
salt & freshly ground black pepper
3 cups all-purpose flour
1/4 cup seasoning salt or spice essence
1 1/2 cups buttermilk
vegetable oil (for frying)
1 pint oyster
2 tablespoons all-purpose flour
1 cup finely chopped onion
1/2 cup finely sliced green onion
1 teaspoon salt
1 teaspoon fresh ground black pepper
1/2 teaspoon seasoning salt or spice essence
2 1/2 cups milk

Directions

Using meat mallet, vigorously pound each steak until well tenderized and about 1/8″ thick.In a large bowl, combine 3 cups of flour with 3 tablespoon seasoning salt. In another large bowl, combine buttermilk with remaining 1 tablespoon seasoning salt.Coat steaks with flour. Shake off excess flour, dip steaks in buttermilk, and then coat again with flour. Place coated steaks on a rack over a sheet tray until ready to fry.

Preheat oven to 200 degrees.Heat 1/2″ of oil in large, deep-skillet or Dutch oven over medium-high heat until almost smoking. Fry the steaks in the hot oil until golden brown and cooked through, 1 to 2 minutes per side.When steak is done, transfer to paper-lined tray or plate to drain, and keep warm in the oven while you fry the oysters and make the gravy.

Coat oysters with the flour. Shake off excess flour, dip oysters in buttermilk and then coat again with flour. Fry oysters in hot oil until golden brown and cooked through, 2 to 3 minutes. Transfer the oysters to another paper-lined tray and place in the oven. Reserve pan with fond to make the gravy.

Add 2 tablespoons flour to skillet and cook, stirring, with the crumbly bits and oil 3 to 4 minutes. Add the onion, 1/4 cup green onions, salt, pepper and 1/2 teaspoon seasoning salt, and saute until vegetables are tender, about 4 to 5 minutes. Whisk in the milk, a little at a time, until thoroughly combined. Cook until gravy is smooth and thickened, about 5 to 10 minutes.

Spread a large serving spoonful of gravy on serving platter. Top with 4 steaks in spoke-like fashion. Place oysters atop each steak. Spoon additional gravy over oysters and in center of platter. Sprinkle with remaining green onions and serve.

1 lb of thinly cut steak
2 cups Mexican blend cheese, fancy shredded cheese
2 teaspoons complete seasoning (or use which ever kind of seasoning that you want)

Directions

Preheat oven to 350 degrees.Season the steaks.Put about 1 tablespoon of cheese on one end.Roll the steak up and place in baking pan.Continue with the last two steps until all steaks are in pan.Bake in oven for about 10 minutes.

* 1½ pounds beef tenderloin, cut in thin pieces
* 2 cups spaghetti, broken in pieces
* 4 tablespoons butter
* 1 onion, peeled, chopped fine
* Seasonings to taste

Instructions

1. Boil the spaghetti in salted water for about 18 minutes.
2. Drain off water.
3. In a frying pan put the butter.
4. When butter is foaming, fry quickly the tenderloin and onion for about 4 minutes.
5. Add the spaghetti and the seasonings.
6. Mix well together and serve.

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 Yield: Serves 6

Ingredients for steak:

• Six 7- to 8-ounce beef tenderloin medallions, about 1 1/4 inches thick, at least choice grade
• 1/4 cup Dijon mustard

Ingredients for Horseradish Cream:

• 1/2 cup sour cream
• 1 tablespoon prepared horseradish
• 2 teaspoons grated mild onion or onion juice
• 1/4 teaspoon kosher salt or other coarse salt

At least 1 1/2 hours and up to 8 hours before you plan to grill the medallions, coat them with the pustard paste.  Wrap the steaks in plastic and refrigerate. 
   Prepare the horseradish sauce, combining the ingredients in a small serving bowl.  Cover and refrigerate the sauce. 
   Fire up the grill for a two-level fire capable of cooking first on high heat (1 to 2 seconds with the hand test) and then on medium heat (4 to 5 seconds with the hand test). 
   Remove the medallions from the refrigerator and let them sit covered at room temperature for 20 to 30 minutes.
   Grill the medallions uncovered over high heat for 1 to 1 1/2 minutes per side.  Move the steaks to medium heat, turning them again, and continue grilling for 3 1/2 to 4 minutes per side for medium-rare doneness.  The medallions should be turned a minimum of three times, more often if juice begins to form on the surface.  If grilling covered, sear both sides of the meat first on high heat uncovered for 1 to 1 1/2 minutes; finish cooking with the cover on over medium heat for 6 to 7 minutes, turning the medallions once midway.
   Serve the steaks hot, accompanied by the horseradish sauce.  Leftovers make terrific sandwiches, spread with more of the horseradish sauce or a parsley vinaigrette.

4 beef steak
1 cup beer
1 tablespoon packed brown sugar
1 teaspoon seasoning salt
1/2 teaspoon black pepper
1/2 teaspoon msg (sold under the label as Accent)

Directions

Place your favorite cut of steak in a shallow pan.Pour beer over steak and refrigerate 1 hour, turning occasionally.Meanwhile, combine brown sugar, seasoned salt, pepper and MSG, making a dry rub.Remove steaks from beer.Dry rub steaks all over; refrigerate 1/2 hour longer.Pre-heat grill or skillet to medium high.Spray cooking surface with non-stick spray.Cook until done to your likeness.

3 sweet onion, peeled and halved
1 jalapeno, seeded and diced
2 garlic clove
1 bunch fresh cilantro
1 tablespoon olive oil
3/4 teaspoon salt
1 1/4 lbs flank steak
4 small zucchini, cut lengthwise into 1/2 inch wedges
8 large flour tortillas
2 heads romaine lettuce, cut into slices
4 lime, halved
4 radish, thinly sliced
6 tomato, sliced into rounds

Directions

Place 1/2 of 1 onion, jalepeno, garlic, half the cilantro, olive oil, and 1/2 teaspoon salt in blender.Puree about 1 minute,cut remaining onions into slices.Heat oven to 400.

In large bowl, coat steak with the puree, cover, and marinate for at least 30 minutes.Place tortillas on baking sheet, 2 at a time, and bake until golden – about 10 minutes.Spray large pan and place over medium heat.Cook steak about 10 minutes on each side.Remove from heat and set aside.Place onions and zuchinni pan.Cook until tender and brown – about 10 minutes.

Thinly slice beef.Toss lettuce with 1/2 cup cilantro.Layer each tortilla with lettuce mix, tomatoes, beef, onions and zuchinni, and radishes.Garnish with remaining cilantro and squeeze lime juice over each tostada.Sprinkle with remaining salt.

1 1/2-2 lbs flank steak

Marinade

* 1/4 cup Worcestershire sauce
* 2 teaspoons kosher salt
* 1 teaspoon fresh coarse ground black pepper
* 2 tablespoons minced garlic
* 1/4 cup olive oil

Schmear

* 1/3 cup blue cheese, crumbled
* 3 tablespoons salted butter, room temp
* 1 tablespoon prepared horseradish
* 1 tablespoon chopped fresh basil
* 1 tablespoon chopped fresh thyme
* salt & pepper

Directions

Trip steak of any excess fat or silver skin.Place steak in large zip lock bag.Combine marinade ingredients and pour over steak.Close bag& press out any air.Move steak around in the bag to marinate.Refrigerate over night, or at least six hours.

Mix schmear ingredients in a small bowl until smooth.Refrigerate schmear.Bring schmear to room temperature one hour before serving.Prior to cooking, remove steak from marinade& drain well.

Grill steak over HOT fire, about 5 minutes a side for rare.Place steak on a platter with the side just off the grill up and Immediately top with the schmear.Spread schmear over steak.Let rest 10 minutes before serving.Thinly slice at an angle across the grain.Spoon sauce& juices back over meat when serving.

2 (8 ounce) sirloin steaks
3 packets of beef-flavored ramen noodle seasoning
3/4 cup water

Directions

Mix ramen seasoning, water.Place steaks in skillet or saucepan.Baste steaks with ramen/water mixture, pouring excess into bottom of skillet.Cover and refrigerate overnight.Ideally, flip steaks halfway through marinating period so other side soaks up juice.After steaks are marinated, cook at medium-high heat on stove top to desired thoroughness.

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MEAT

* 2 lbs flank steak or any other steak (1/3 to 1/2 lb per person)

MARINADE

* 1 (12 ounce) bottle soy sauce
* 2 cups white wine, any kind
* 1 cup chopped fresh parsley
* 2 tablespoons dried onion flakes
* 1 teaspoon fresh minced garlic or garlic powder
* 1/4 cup vegetable oil

Directions

NOTE: If you are grilling over a gas grill or on a indoors grilling machine, add 1 Tablespoon liquid smoke to marinade.

Mix the soy sauce, parsley, onion, garlic, and wine together is a marinating dish.Score steak diagonally making diamond-shaped cuts on both sides of the meat without cutting all the way.Place meat in the mixed marinate making sure that it is well covered with the marinade sauce.Cover and refrigerate meat at least 24 hours.

Throw used marinade away,Grill meat until done to your choice.Slice cooked meat thinly on the diagnal across the narrow width and serve.

2 lbs round steak
seasoned flour
1/2 cup butter, divided
2 medium onion, sliced
1/2 lb mushroom, see note
1/2 cup water
2 tablespoons grated cheese
1 teaspoon salt
pepper
1/4 teaspoon paprika
1/4 cup sour cream

Directions

Note: The recipe reads “1/2 pound peeled, fresh or canned mushrooms, sliced”.

Cut steak into serving sizes and dredge with your favorite seasoned flour. Melt 1/4 cup butter in large frying pan and add mushrooms and onions. Cook until onions are tender and the mushrooms are just lightly browned. Remove from pan and set aside.

Add remaining butter and when melted add the steak and brown on each side.Stir in rest of ingredients and the mushroom mix. Cover and cook until meat is tender enough to cut with a fork.

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