May 8, 2011 at 1:43 pm (Australian, beef broth, beef chuck steak, beef stew meat, boneless beef chuck steak, boneless beef sirloin steak, boneless beef top sirloin steak, butter, carrots, celery, cube steak, flank steak, flat iron steak, flour, ground beef, Main Dish, onion, oven, pepper, rib eye steak, salt, self-rising flour, skirt steak, stovetop, strip steak, vegetable shortening)
Flour
1 T butter
1/4 C celery, finely chopped
1/2 – 3/4 lb ground beef or cubed steak
2 T onion, finely chopped
1/4 C carrots, finely chopped
1 C beef stock
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Roll beef cubes in flour, or sprinkle 1 T flour over ground beef. Saute beef in butter with onion, carrot and celery, until meat is brown and vegetables bright in color. Cover with beef stock, add salt and pepper to taste, and simmer, covered, until meat is tender.
Place in greased 9″ pie pan and top with pie crust made from ingredients below. Bake for 10 – 15 minutes at 425 degrees or until pastry is golden brown.
Pastry ingredients:
2 C self-rising flour
1 pinch salt
1/2 lb shortening or butter
1/3 C water
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June 11, 2010 at 3:51 pm (7 ingredients or less, balsamic vinaigrette dressing, garlic, grill, Main Dish, oregano, rib eye steak, steak sauce)
Serves 4.
1/2 C steak sauce (I use A1 Original)
1/2 c balsamic vinaigrette dressing
2 small cloves garlic, minced
1 t dried oregano
2 beef rib-eye steaks (1 lb total)
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Mix all ingredients except steaks; reserve 1/4 cup. Pour remaining steak sauce mixture over steaks in baking dish; turn to evenly coat both sides of steak with sauce. Refrigerate 30 minutes to marinate.
Heat grill to medium-high. Remove steaks from marinade; discard marinade.
Grill steaks 4 to 5 minutes on each side or until medium doneness (160 degrees). Cut steaks in half; serve topped with reserved sauce.
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February 12, 2010 at 1:44 pm (7 ingredients or less, coarse kosher salt, garlic, grill, Main Dish, olive oil, pepper, refrigerator, rib eye steak, thyme leaves)
Prep: 10 minutes
Total: 1 hour 30 minutes
Serves 4
2 tablespoons olive oil, plus more for grates
6 cloves garlic, smashed and coarsely chopped
2 tablespoons (about 15 sprigs) fresh thyme leaves
2 rib-eye steaks, each about 1 pound and about 1 1/2 inches thick
Coarse salt and pepper
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1. In a medium baking dish (or bowl), combine oil, garlic, and thyme. Add steaks, and turn to coat. Cover dish and refrigerate; let marinate, turning steaks occasionally, at least 1 hour and up to overnight.
2. Heat grill to medium-high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and pepper. Place steak on grill; cover. Cook, turning once, until meat is desired doneness, 12 to 16 minutes for medium-rare.
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October 11, 2009 at 1:23 pm (7 ingredients or less, coarse kosher salt, fresh tomatoes, garlic, green beans, Main Dish, pepper, Quick Dishes, rib eye steak, stovetop, Summer, vegetable oil)
Prep: 25 minutes
Total: 25 minutes
Serves 4
1 tablespoon vegetable oil
4 boneless rib eye steaks, 1/2 inch thick (1 1/2 pounds total)
Coarse salt and ground pepper
3/4 pound green beans, trimmed
3 garlic cloves, roughly chopped
3/4 pound tomatoes, cut into 1-inch chunks
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1. In a large skillet, heat oil over high. Season both sides of steaks generously with salt and pepper. In two batches, cook steaks 1 1/2 minutes per side for medium-rare; transfer to a plate and tent with foil to keep warm.
2. Pour off all but 1 tablespoon fat from skillet; return skillet to medium heat. Add green beans and saute until beginning to brown, about 3 minutes; add garlic and season with salt and pepper. Cook, stirring, until garlic is fragrant, about 30 seconds.
3. Add tomatoes and cook 1 minute. Cover and cook until tomatoes break down and create a sauce, about 3 minutes. Season with salt and pepper. Serve steak with green beans and tomatoes.
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May 23, 2009 at 1:11 pm (7 ingredients or less, balsamic vinaigrette dressing, dijon mustard, garlic, grill, Main Dish, red onion, rib eye steak, worcestershire sauce)
Prep Time: 5 minutes
Total Time: 25 minutes (plus 30 minutes marinating)
Serves 4.
1/3 C balsamic vinaigrette dressing
2 t grainy Dijon mustard
2 t Worcestershire sauce
2 t minced garlic
2 boneless rib eye steaks, 1″ thick (about 12 oz each)
1 medium red onion, cut in 1/2″-thick slices
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1. Mix vinaigrette, mustard, Worcestershire and garlic in a gallon-size ziptop bag. Remove and reserve 2 T. Add steaks, seal bag and turn to coat steaks. Marinate 30 minutes at room temperature.
2. Heat outdoor grill. Place onion slices on grill and cook, turning once, 10 minutes, or until slightly charred and tender. Grill steak, turning once, 6 to 8 minutes until an instant-read thermometer inserted from side to middle registers 135 to 145 degrees (for medium rare). Remove from grill and let rest 3 to 5 minutes. Drizzle onion with reserved 2 T marinade. Serve with the steak.
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