Welcome to MeatManUSA's Steak Recipe's
Great Ideas on what to do with your steaks!
Use The Filets for this recipe^
Teriyaki Steak
Ingredients
1/4 cup soy sauce
2 tablespoons orange juice
1 tablespoon molasses
1 1/2 teaspoons of grated ginger or 1/2 teaspoon ground ginger
1 teaspoon dry mustard
1 clove minced garlic
4 Filets or 3 Strip steaks
Directions
In a small bowl, combine soy sauce, orange juice, molasses, ginger, mustard, and garlic. Place the steak in a glass dish or plastic bag and pour the marinade over so that the steak is completely coated. Marinate steak for 6 to 24 hours, turning occasionally.
After the steak has marinated, prepare grill. Grill the steak to your liking; let rest for at least 5 to 10 minutes before slicing.
Use the peppered filets for this recipe^
Cajun Peppered steak
5 pepperred filets cut into chunks
2 tablespoons vegetable oil
1 can (14-1/2 ounces) beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup chopped green pepper
1/2 cup chopped onion
3 garlic cloves, minced
2 teaspoons Worcestershire sauce
1 bay leaf
1/2 teaspoon dried basil
1/4 to 1/2 teaspoon Cajun seasoning
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked rice or noodles
Directions:
In a large skillet, cook beef in oil over medium heat until browned; drain. Stir in the broth, tomatoes, green pepper, onion, garlic, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1 hour or until meat is tender.
Discard bay leaf. Combine cornstarch and water until smooth; stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice or noodles. Yield: 4-6 servings.
Use the porterhouse/ T-bones for this recipe^
Spicy Texas T-Bone with Mushrooms and Tomatoes
Ingredients
4 T-bone steaks,1 1/2" thick -- 16oz each
1 teaspoon fresh thyme leaves
Salt and freshly ground pepper to taste
2 teaspoons Cajun seasoning
Grilled tomato halves
2 tablespoons butter
2 cloves garlic, minced
1 pound fresh mushrooms, sliced
1/4 cup dry red wine
grilled red onion slices
Instructions
Preheat grill to medium-high heat.
In a small mixing bowl, combine salt, pepper, and Cajun seasoning; mix well.
Rub the steaks generously on both sides with seasoning mixture.
Place steaks on direct grill heat, searing each side for 6 to 8 minutes, or until desired doneness.
Place onions and tomatoes over indirect grill heat and grill until softened.
While steaks are grilling, melt butter in medium sauce pan.
Add garlic and thyme and cook approximately 2 to 3 minutes or until soft.
Add mushrooms and sauté 3 to 4 minutes or until soft.
Add wine to saucepan and bring to a light boil.
Remove from heat.
When steaks are done, remove from grill and place on warmed platter.
Garnish steak with sautéed mushrooms, tomatoes, onions, and herbs.
Use the strips for this recipe^
California Thai Strips
INGREDIENTS
1/3 cup soy sauce
1/4 cup rice vinegar
1/4 cup rice wine
1/4 cup fresh lime juice
2 tablespoons dark sesame oil
1/2 small red onion, chopped
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
3 tablespoons sliced lemon grass
3 tablespoons crushed peanuts
3 tablespoons chile paste
1 tablespoon ground coriander
1/2 teaspoon garlic salt
2 pounds flank steak
DIRECTIONS
In a large bowl, combine soy sauce, rice vinegar, rice wine, lime juice and sesame oil. Stir in onion, basil, mint, lemon grass and crushed peanuts. Season with chile paste, coriander and garlic salt.
Layer flank steak with marinade. Refrigerate 6 hours or overnight.
Preheat an outdoor grill for medium high heat, and lightly oil grate.
Spray a large sheet of aluminum foil with non-stick cooking spray. Drain liquid from marinade. Layer meat on foil with the remaining non-liquid marinade ingredients. Fold edges of foil to seal, then grill for 20 minutes.
USE These^
4 Strips
12 flour tortillas
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup orange juice
4 cloves garlic crushed
1 medium onion chopped
1 teaspoon black pepper
1 cup salsa
1 cup guacamole
1 teaspoon Tabasco
PREPARATION:
Mix juices, garlic, onion, Tabasco and pepper in a bowl. Add meat and marinate both sides. Cover and refrigerate, turning meat over occasionally. Let sit for 4 hours or more. Preheat grill. Place a few drops of water on each tortilla, stack and wrap in aluminum foil.