1 1/2 lbs beef flank steak
2 tablespoons all-purpose flour
2 tablespoons olive oil
salt and pepper
1 beef bouillon cube
1 cup water
2 tablespoons fresh parsley, chopped
1 teaspoon sugar
3/4 teaspoon dried thyme

STEAK GRAVY

* pan juices
* 3 tablespoons flour
* 1/2 teaspoon browning sauce

Directions

Score steak on one side.coat both sides with flour.place in a skillet with oil — heat until browned, turning to brown both sides.season with salt and pepper — add bouillon, water, parsley, sugar and thyme.cover and simmer for 1 1/2-2 hours or until beef is tender.serve with steak gravy.

STEAK GRAVY:

Add water to pan juices to equal a total of 1 1/4 cups liquid, return to skillet and set aside.whisk flour and 1/2 cup water together until smooth.gradually pour into pan juices, heating over low heat.add browning sauce.stir and heat until thick and bubbly.

3-4 lbs beef sirloin, 1-inch thick
1 teaspoon onion salt
1/2 cup cider vinegar
1/4 cup oil
1/4 teaspoon dried thyme
1/4 teaspoon tarragon
1/4 teaspoon dill weed
1/4 teaspoon dried sage

Directions

Rub both sides of steak with onion salt, place in a shallow container and set aside.Combine remaining ingredients and pour over steak.Marinate at least one hour.turning occasionally.grill or broil steak about 6″ from heat.15-20 minutes on each side — brush frequently with marinade -

1/2 lb round steak, cut into strips
1 (14 1/2 ounce) can diced tomato, undrained
1 (2/3 ounce) package Italian salad dressing mix
1 teaspoon mixed Italian herbs or seasoning
1 garlic clove, pressed
1 (16 ounce) package frozen mixed peppers, cut in strips
1 small onion, chopped

Directions

1. Place steak strips into crock pot.
2. Mix tomatoes, Italian dressing mix, Italian seasoning, and garlic together. Pour over steak strips.
3. Place pepper strips and onions on top of tomato/seasoning mix.
4. Cook on high for 4-6 hours.

1 (10 3/4 ounce) can cream of mushroom soup (or cream of celery)
1 1/2 lbs ground beef
1/2 cup dry breadcrumb
1/4 cup onion, finely chopped
1 egg, slightly beaten
1/3 cup water

Directions

Combine 1/3 of the (undiluted) soup, ground beef, bread crumbs, onion and egg; mix well.Shape mixture into 6 patties.Brown patties in skillet, 3-4 minutes each side; pour off fat.Combine remaining soup with water and pour over patties in skillet.Cover and cook over low heat for 20 minutes or until meat is done, stirring and shifting occasionally.

2 1/2 pounds flank steak
1/2 cup vegetable oil
1/4 cup teriyaki sauce
1 tablespoon grated onion
3 tablespoons honey
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger

Method:

1. Prick all sides of flank steak with a fork; place in a shallow dish. Combine oil, teriyaki sauce, grated onion, honey, garlic powder, and ginger; pour over the steaks. Cover and marinate overnight in the refrigerator, turning occasionally.
2. Remove the steaks from the marinade. Grill over hot coals for 4 to 5 minutes on each side, or until done. Slice thinly across the grain.

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• marinated flank steak greek style

1/2 cup pineapple juice
1/4 cup A-1 Steak Sauce (or any brand you choose)
1/2 teaspoon ginger
1 (1 lb) boneless round steak, thinly sliced (I used stew meat, works great!)
hot cooked rice (optional)
1/3 cup fresh pineapple or canned pineapple chunk (I used canned)
1 medium tomato, cut into wedges

Directions

Blend pineapple juice, steak sauce and ginger in a bowl.Place steak or stew meat in a non-metal dish or plastic bag.Add steak sauce mixture, stirring to coat,Cover.Refrigerate at least 2 hours, stirring occasionally.Remove steak from marinade.Place marinade in a small saucepan.Heat to a boil,Reduce heat,Simmer for 2 minutes,Set aside.

Alternately thread steak, pineapple and tomatoes on 4 (12-inch) skewers.Grill or broil kabobs, 4 inches from heat source for 8-10 minutes or until desired doneness, turning occasionally and brushing with the marinade mixture.Serve over rice, if desired.

1 lb round steak, cut into serving size pieces
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons all-purpose flour
1 tablespoon cooking oil
10 slices onion (I used 2 medium onions, sliced)
1 garlic clove, minced (I used garlic powder)
1 (16 ounce) can tomato, with liquid chopped (I used 14 1/2 ounce can)
1/4 cup mild or medium or hot picante sauce (I used chili sauce)
1/4 cup beef broth

Directions

Sprinkle meat with salt and pepper.Using a mallet, pound all of the flour into the meat.In a skillet, heat oil over medium-high heat.Brown the meat on both sides.Arrange onion slices over the meat.Combine the remaining ingredients and pour over the onions.Cover and simmer until the meat is tender, about 45 minutes or an hour (mine took about 1 hour and 30 minutes).Remove meat and keep warm (I did not remove the meat–just went to the next step).Cook the sauce until it is reduced and thickened, about 5 minutes.Season to taste with additional salt and pepper, if desired.Pour sauce over meat (that is if you took the meat out).Serve immediately.

2 tablespoons McCormick grill seasoning
2 lime, zest of
1 1/2 teaspoons ground coriander
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
4 (8 ounce) beef strip steaks (1 inch thick, 8 oz. each)

SAUCE

* 2 tablespoons butter
* 2 tablespoons flour
* 1 1/2 cups milk
* 1 1/2 cups smoked cheddar cheese, shredded
* 2 tablespoons chipotle chile in adobo, finely chopped
* 1 dash salt
* extra virgin olive oil

Directions

In a small bowl combine the grill seasoning, lime zest, coriander, cumin, and chili powder. Work the dry rub into the steaks on both sides; set steaks on a plate and let stand for 15 minutes.In a small saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute. Add the milk and cook, whisking, until bubbling 3-4 minutes. Stir in the cheese and chipotles in adobo sauce. Season the sauce with salt to taste. Reduce heat to low to keep sauce warm.

Drizzle a little extra virgin olive oil on a large griddle or skillet. Heat pan over high heat until just smoking. Add the steaks and cook for 2-3 minutes for medium. Remove and let rest 5 minutes. Slice steaks and top with the sauce.

2 lbs. sirloin steak, cut 2 inches thick
2 T. olive oil
2 T. butter
1/2 C. chopped shallots
1/4 C. chopped chives1 T. red wine vinegar
1 C. dry red wine
salt and fresh ground pepper

Method:

In a heavy skillet, bring oil and butter to a sizzle. Add the steak and cook over medium heat, 8 minutes on each side for rare, 9 – 10 minutes for medium. Remove steak from pan and cover to keep warm.
Add the shallots and all but 1 T. of the chives to the pan, stir and cook 1 minute. Pour in the vinegar and wine, simmer for 2 – 3 more minutes. Season with salt and pepper.
Slice the sirloin crosswise into 1/2 inch slices, place on platter.
Pour the sauce over the roast and top with the remaining chives.

1 (2.5-3 1/2 lb) sirloin steak, 1 1/2 inches thick
1/2 cup butter or margarine
1/4 cup chopped fresh parsley or 4 teaspoons dried parsley
1/4 cup minced onion
2 tablespoons Worcestershire sauce
1 teaspoon fresh ground pepper
1/2 teaspoon dry mustard

Directions

Lightly score edges of steak at 1-inch intervals.Preheat grill or broiler.Combine margarine, parsley, onion,& Worcestershire sauce, pepper and mustard in a small sauce pan.

Heat stirring continually, over low heat until margarine melts.Reserve 1/4 mixture.Place steak on grill or broiler.Brush with butter mixture.

Cook, basting frequently with butter mixture, about 6 minutes per side for medium.Place steak on a serving Platter.Cut thin slices across the grain.Drizzle reserved butter mixture over steak.