* 2 beef kidneys, sliced
* 1 pound round of beef, cubed
* 3 tablespoons corn oil
* 2 medium sized onions, sliced
* 1 medium sized carrot, shredded
* 5 cups boiling water
* 1 teaspoon salt
* 1/8 teaspoon pepper
* ½ tablespoon corn syrup
* 3 tablespoons Argo or Kingsfords Cornstarch
* Crust for meat pie

Instructions

1. Soak the kidneys fifteen minutes in cold salted water, then slice.
2. Pour the corn oil in a frying pan, brown the beef, onions and carrot in it.
3. Add the water and seasonings and simmer an hour.
4. Add the sliced kidneys and thicken with the cornstarch dissolved in an equal amount of cold water.
5. Transfer to a good-sized baking dish, cover with the crust and bake from thirty-five to forty minutes in a moderately hot oven, 350 to 375 degrees F.

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.

* 4 beef steaks, such as porterhouse, sirloin, rib eye, or fillet mignon (1/2 pound each and 3/4 to 1 in thick), or one 2-pound steak
* 5 tablespoons unsalted butter
* 1 tablespoon water
* salt and freshly ground black pepper, to taste

Directions

1. With a sharp knife, make small incisions, about 1 1/2 inches apart in the fat around the outside of each steak.
2. Melt 3 tablespoons of the butter in a large heavy skillet or sauté pan over high heat until hot but not smoking. Add the steaks and sear for 1 minute on each side. Reduce the heat to medium. Season the steaks generously with salt and pepper and continue cooking, turning the steaks every other minute, until you see little pearls of blood come to the surface, about 6 to 8 minutes. The steaks should be cooked rare to medium for juicy, tender meat.
3. Remove the steaks and place them on warmed plates. Over medium heat, deglaze the pan with the water and swirl in the remaining 2 tablespoons butter. Drizzle these pan juices over the meat and serve at once with fries. Serves 4.
4. Matt says: Don’t forget a big glass of beer. Or wine. Lots.

1 1/2 lbs beef shoulder top blade steak (flat iron)
12 (5 inch) flour tortillas
spicy pico de gallo (recipe follows)
1 (8 ounce) package shredded Mexican blend cheese

MARINADE

* 1/2 cup prepared Italian dressing
* 1/4 cup lime juice
* 1 tablespoon honey
* 1 1/2 teaspoons ground cumin
* 1 teaspoon chili powder

Directions

Cut beef steaks lengthwise in half, then crosswise into 1/4 inch strips; set aside.Combine marinade ingredients in medium bowl. Place beef and marinade in food-safe plastic bag. Close bag securely and marinate in refrigerator 30 minutes.Remove beef from marinade; discard marinade.Heat pan over medium heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Repeat with remaining beef.Evenly divide beef strips over tortillas. Top with 1 tablespoon Spicy Pico de Gallo and 1 tablespoon cheese.

* 1/2 c. Soy Sauce
* 1/4 c. Vegtable Oil
* 2 T. Maple Syrup
* 2 t. Ground Ginger
* 2 t. Ground Mustard
* 1 t. Garlic Powder
* Round Steak

Directions

1. Combine all Ingredients in sealable bowl.
2. Shake to mix ingredients together.
3. Cut Round Steak into strips.
4. Place steak strips into mixture, let soak for 2 hours or more in the refridgator. I usually leave over night for the best flavor.
5. Place on grill, depending on the thinkness of strips, cook to desired taste of meat.

For Steak
* 4 large shell steak, about 1 1/2 inches thick
* 1/2 lb parma prosciutto
* 1/2 lb aged provolone cheese
* 1/2 cup sun-dried tomato pesto (recipe follows)
* toothpick
* 1 cup minced shallot
* 3 tablespoons butter
* 1 bottle ruby port (must be ruby port, other types of port won’t work)
* 1 1/2 cups dry red wine (merlot, zinfandel work well)
* 1 (13 1/2 ounce) can beef broth or beef stock
* 2-3 sprigs fresh rosemary
* 2 large portabella mushroom cap, sliced into strips
* 3/4 cup butter

For Sun dried Tomato Pesto
* 2 cups packed basil leaves
* 1/3 cup pignolis (pine nuts)
* 1 clove chopped garlic
* 1/4 teaspoon salt
* 1/2 cup olive oil
* 1/3 cup grated parmesan cheese or romano cheese
* 1/2-3/4 cup reconstituted sun-dried tomato (dried tomatoes soaked 30 minutes in hot water, then drained and patted dry)

For Merlot Caramelized Onions

* 1 1/2 tablespoons olive oil
* 3 large onion, sliced
* 2 tablespoons golden brown sugar
* 1 cup merlot or dry red wine
* 1/4 cup balsamic vinegar or red wine vinegar

Directions

1. In a 3 or 4 quart saucepan, sauté the shallots in butter over medium high heat for about 3 minutes.
2. Add ruby port and dry red wine and boil 5 minutes.Add beef broth and rosemary and boil until reduced to about 2/3 cup (45 min.- 1 hr).
3. Strain and set aside.Slice each steak in the center of one edge to form a large pocket, like a pita bread.
4. Smear about 2 Tb sun dried tomato pesto in each pocket, then stuff with 2 slices of provolone and 3-4 slices prosciutto.
5. Keep the stuffed steaks together with toothpicks.
6. In a small saucepan, over medium heat, sauté the mushroom slices in 1/2 stick of butter, adding more butter as needed (mushrooms should be cooked through and dark).Set aside.
7. Preheat oven to 375.Place a large pan or dish in the oven large enough to hold the steaks.
8. Melt 1/4 cup butter in a large skillet and brown steaks on both sides.Move the steaks to the pan in the oven and cook until desired doneness.
8. The skillet should contain brown bits from the meat, which contain a lot of flavor.
9. To the skillet from step 5, add strained sauce and cook on low, stirring to get the brown bits up from the bottom of the skillet, 3-4 minutes.
10. Add mushrooms and cook another 1-2 minutes.Remove from heat, stir in several Tbsp cold butter (adjust texture of sauce), season with salt and pepper.
11. To serve, create a bed of merlot caramelized onions (see below) on a plate.Place steak on the onions and pour sauce over the steak.
12. To make Sun dried Tomato Pesto: Finely chop basil, pignoli, salt and garlic in a food processor.With the processor running, add oil in a slow steady stream.
13. Add tomatoes to taste (puree until fine).Transfer to bowl and fold in cheese.
14. To make Merlot Caramelized Onions: Heat oil in heavy large saucepan over medium high heat.Add onions and cook until deep golden brown, stirring frequently.
15. Reduce heat to medium, add sugar and sauté 5 minutes.Increase heat, add wine and vinegar and boil until almost no liquid remains.
16. Remove from heat and season with salt and pepper.

* 2 Tbs. veg. oil
* 4 pork steaks
* onion powder
* garlic powder
* salt and pepper
* 1 lg. onion,chopped
* 2(4.5 oz.) cans sliced mushrooms,drained
* 2(10.75 oz.) cans cream of mushroom soup
* 1(10.75 oz) can of water
* 1(1 oz) pkg. dry onion soup mix
* 1 Tbs. Worcestershire sauce

Directions

1. Preheat oven to 350. Heat oil in a large heavy skillet over med-high heat. Brown steaks for 3-5 mins. on each side. While browning,season both sides with onion powder,garlic powder,salt and pepper. Transfer steaks to a 9×13″ casserole dish,and sprinkle with chopped onion and sliced mushrooms.
2. In a small bowl,combine condesed soup,water,onion soup mix and worcestershire sauce. Mix until smooth,and pour over the steaks. Cover pan with aluminum foil. Bake in preheated oven for 90 mins.

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• pork steak recipes

1 1/2 lbs steak (rib steak,New york 1 – 1 1/4 inches thick)

Marinade

* 6 garlic clove, mashed with
* 1 teaspoon kosher salt, in a mortar and pestle (or a cutting board)
* 3/4 cup fresh sour orange juice (from Seville oranges, OR 1/4 c. fresh orange juice plus 1/2 c lime juice.)
* 2 tablespoons tequila (I would say it is not optional) (optional)
* 2 tablespoons ground red chili pepper (Ancho or New Mexico)
* 1 cup chopped fresh cilantro
* 1 tablespoon chopped fresh oregano or 1 1/2 teaspoons dried oregano
* 2 teaspoons salt
* 1 tablespoon fresh coarse ground black pepper
* 1/4 cup olive oil or vegetable oil

Additional ingredients

* 24 corn tortilla (handmade or the freshest you can find)
* 1 lb queso asadero cheese or ca monterey jack cheese or wisconsin muenster cheese, cut into strips 1/4 x 1 x 3 to 4 inches (mild white cheese)
* 6 fire roasted peeled and seeded poblano chile, sliced or canned Ortega green chilie

Garnishes

* guacamole
* salsa, of your choice

Lime Pickled Red Onions

* 1 large red onion, thinly sliced
* 1/4 cup fresh lime juice
* 1 tablespoon olive oil
* 1/2 teaspoon salt
* 2 tablespoons chopped fresh cilantro
* 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried oregano

Directions

Mix all marinade ingredients.Pierce the steaks all over, on both sides.Pour over marinade, cover with plastic wrap and refrigerate over night.

Lime pickled red onions: Mix all the ingredients and let marinate for at least 3 hours at room temperature.Will keep for up to 4 days in the fridge.About an hour before grilling the meat remove the steaks from the refrigerator.

Preheat the oven to 300 degrees.Remove meat from marinade and pat dry with paper towels.Season lightly with salt and pepper.Cook over hot coals with mesquite until done to your liking.Set the meat aside and cover loosely with foil to keep warm.

Briefly heat each tortilla, either over the direct heat of the grill or in a heavy skillet.Only enough to make them pliable.Place 2 pieces of cheese on each tortilla, fold in half.Wrap these (about 6 each) in foil and place in the preheated oven just long enough to barely melt the cheese, approximately 20 minutes.

To serve, cut the steaks against the grain into strips 3 to 4 inches long and about 1/4″ thick.Set out the fire roasted chiles, pickled onions, tortilla/cheese setups, guacamole and salsa.Fill the tortillas and enjoy.

* 2 pounds round steak
* 2 tablespoons oil
* 1 cup onion, chopped
* 1 1/2 cups beef broth
* 1 can (16 ounces) tomatoes, diced
* 1/2 teaspoon basil
* 1/2 teaspoon oregano
* 1/2 teaspoon seasoned pepper
* 1/4 teaspoon garlic powder
* 1 1/2 teaspoons salt
* 2 tablespoons flour
* 1 cup creamed (small curd) cottage cheese
* 1 cup Mozzarella cheese, grated
* 3 cups hot cooked rice

Directions

1. Cut steak into 1-inch cubes and saute in oil until brown on all sides. Add onions and cook 3 minutes longer.
2. Stir in 1 cup beef broth, tomatoes and seasonings. Heat to boiling, cover, reduce heat and simmer for 30 minutes or until steak is tender.
3. Blend flour into remaining beef broth and stir into meat mixture. Cook until thickened.
4. Stir in cottage cheese. Top with Mozzarella cheese and allow to melt.
5. Serve on beds of rice.

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* 1/2 cup soy sauce
* 1/4 cup real maple syrup
* 6 cloves garlic, minced
* 1 tablespoon grated fresh ginger
* 1 teaspoon mustard powder
* 1/2 teaspoon sesame oil
* 1/4 teaspoon hot pepper sauce
* 1/2 cup beer

Directions

1. In a medium size mixing bowl, combine soy sauce, pancake syrup, chopped garlic, grated ginger root, sesame oil, Tabasco sauce, and mix well to blend. Now add beer and stir lightly to mix.
2. Prepare steaks by scoring any fatty outside areas on steak with a knife, (this prevents the steaks from curling when barbecuing). Place steaks in a casserole dish and pour marinade over.
3. Using a fork, punch holes in steaks so that the marinade penetrates into the steaks.
4. Turn steaks over and repeat punching holes.
5. Cover with clear wrap or foil and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight.
6. Prepare and preheat barbecue to high heat.
7. Place steaks directly on grill and sear one side for about 15 seconds.
8. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness.
9. Test for doneness by cutting into the middle of the steak.

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