Garlic Butter Steak Bites and Cheesy Smashed Potatoes

 

Ingredients:

For the steak bites:Garlic Butter Steak Bites and Cheesy Smashed Potatoes

1 pound sirloin steak, cut into cubes

2 tablespoons garlic, minced

4 tablespoons butter

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

For the smashed potatoes:

1 pound baby potatoes

1 cup cheddar cheese, shredded

2 tablespoons olive oil

Salt and pepper to taste

Fresh chives, chopped (for garnish)

Directions:

Prepare the Potatoes:

Boil the baby potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly.

Preheat a griddle over medium-high heat.

Place the potatoes on the griddle and smash them lightly with a spatula.

Drizzle the smashed potatoes with olive oil and season with salt and pepper.

Cook until golden and crispy, about 10 minutes on each side.

Sprinkle the shredded cheddar cheese over the potatoes and cook until melted. Remove from heat and garnish with chopped chives.

Prepare the Steak Bites:

Heat the griddle over high heat and add the butter.

Once the butter is melted and foamy, add the minced garlic and sauté until fragrant, about 1 minute.

Add the steak bites to the griddle, season with salt and pepper, and cook until browned on all sides, about 8-10 minutes.

Remove from heat and garnish with chopped parsley.

Serve:

Serve the garlic butter steak bites alongside the cheesy smashed potatoes.

Additional Information:

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutesGarlic Butter Steak Bites and Cheesy Smashed Potatoes

Ingredients:

For the steak bites:

1 pound sirloin steak, cut into cubes

2 tablespoons garlic, minced

4 tablespoons butter

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

For the smashed potatoes:

1 pound baby potatoes

1 cup cheddar cheese, shredded

2 tablespoons olive oil

Salt and pepper to taste

Fresh chives, chopped (for garnish)

Directions:

Prepare the Potatoes:

Boil the baby potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly.

Preheat a griddle over medium-high heat.

Place the potatoes on the griddle and smash them lightly with a spatula.

Drizzle the smashed potatoes with olive oil and season with salt and pepper.

Cook until golden and crispy, about 10 minutes on each side.

Sprinkle the shredded cheddar cheese over the potatoes and cook until melted. Remove from heat and garnish with chopped chives.

Prepare the Steak Bites:

Heat the griddle over high heat and add the butter.

Once the butter is melted and foamy, add the minced garlic and sauté until fragrant, about 1 minute.

Add the steak bites to the griddle, season with salt and pepper, and cook until browned on all sides, about 8-10 minutes.

Remove from heat and garnish with chopped parsley.

Serve:

Serve the garlic butter steak bites alongside the cheesy smashed potatoes.

Additional Information:

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Texas Roadhouse Steak Seasoning, how to make Texas Roadhouse Steak Seasoning, Texas Roadhouse Steak Seasoning near me.

Texas Roadhouse Steak Seasoning

When i check search in google about this recipe i found a lot of peaople looking for resturant or place where they can find and eat this Texas Roadhouse Steak Seasoning so i decid to give you this recipe, about how to make Texas Roadhouse Steak Seasoning quick and easy to make....

Ingredients:
2 teaspoons coarse kosher salt

2 teaspoons brown sugar

¼ teaspoon cornstarch

½ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon turmeric

½ teaspoon paprika

½ teaspoon chili powder

1 teaspoon black pepper

Instructions:
Step 1:
Combine all ingredients together in a Ziploc bag and seal tightly. Shake the ingredients in the ziploc bag so as all the ingredients can combine evenly.

Step 2:
Cover the sides of the steak with the seasoning generously and evenly, then allow it to sit for about 40 minutes, in order for the salt to penetrate through the surface and break down the muscle fibers to give softer and tender meat.

Step 3:
After you have grilled, and it comes out nice and hot, place the steak on it and allow to cook for 4-5 minutes, until it is browned and slightly charred.

Step 4:
Flip the steak over and allow to cook for an additional time of 5 minutes for medium rare, 7 minutes for medium rare, and 10 minutes for well done.

Garlic Butter Steak Bites with Mashed Potato and Green Beans

 

Ingredients:

Steak Bites

1 1/2 pounds sirloin steak, cut into 1-inch cubes

3 tablespoons olive oil

4 cloves garlic, minced

4 tablespoons unsalted butter

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon sea salt

1/2 teaspoon black pepper

Fresh parsley, chopped, for garnish

Mashed Potatoes

2 pounds Yukon Gold potatoes, peeled and cut into chunks

1/2 cup whole milk

1/4 cup unsalted butter

1/4 cup sour cream

1 teaspoon sea salt

1/2 teaspoon black pepper

Green Beans

1 pound fresh green beans, trimmed

2 tablespoons olive oil

2 cloves garlic, minced

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

Instructions:

Mashed Potatoes

Cook the Potatoes: In a large pot, add the potato chunks and cover with cold water. Bring to a boil over high heat and cook until the potatoes are tender, about 15-20 minutes.

Mash the Potatoes: Drain the potatoes and return them to the pot. Add the milk, butter, sour cream, sea salt, and black pepper. Mash until smooth and creamy. Keep warm.

Green Beans

Cook the Green Beans: In a large skillet, heat olive oil over medium-high heat. Add the trimmed green beans and cook, stirring occasionally, until they are tender and slightly charred, about 5-7 minutes.

Add Garlic and Seasoning: Add the minced garlic, sea salt, black pepper, and red pepper flakes (if using). Cook for another 1-2 minutes until the garlic is fragrant. Remove from heat and keep warm.

Steak Bites

Cook the Steak: In a large skillet, heat olive oil over high heat. Add the steak cubes in a single layer, making sure not to overcrowd the pan. Cook for 2-3 minutes on each side until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.

Make the Garlic Butter: In the same skillet, reduce the heat to medium. Add the unsalted butter and minced garlic. Cook until the butter is melted and the garlic is fragrant, about 1-2 minutes. Stir in the dried thyme, dried rosemary, sea salt, and black pepper.

Combine Steak and Garlic Butter: Return the steak bites to the skillet and toss to coat in the garlic butter. Cook for an additional 1-2 minutes until the steak is warmed through.

Serve

Assemble the Plate: Divide the mashed potatoes among plates. Top with garlic butter steak bites and a side of green beans.

Garnish: Garnish with chopped fresh parsley and serve immediately.

Cheesesteak Quesadilla

 

History of Quesadilla:

Literally meaning “little cheesy thing,” quesadillas originated in northern and central Mexico in the 16th century.

Corn tortillas were already popular among the Aztec people. They often stuffed them with squash and pumpkin and baked them in clay ovens as a sweet dessert. In 1521, Spanish settlers brought sheep, lambs, and cows with them to New Spain, thus introducing indigenous people to cheese and other dairy products. The indigenous people continued stuffing their tortillas with pumpkin and squash, but also added cheese to the mix. Thus, the quesadilla was born.

The quesadilla quickly increased in popularity, and to this day has remained a favorite dish in Mexican cuisine.

 INGREDIENTS:

•1 lb Beef Sirloin Steak, (Cut in thin strips)

•1 Bell Pepper, (Sliced)

•1 Onion, (Sliced)

•2 tsp Lawry’s Seasoned Salt, (Divided)

•1 tsp McCormick Montreal Steak Seasoning

•1 tsp Pepper, (Divided)

•16 Slices Provolone Cheese

•4 Large Flour Tortillas

•Canola Oil

•Non-Stick Cooking Spray

DIRECTIONS:

•For the steak-combine the sliced steak, 1 tsp seasoned salt, steak seasoning, and 1/2 tsp pepper in a ziplock bag. Mix until the seasoning has evenly coated the steak.

•Heat 1 tbsp of oil in a cast-iron skillet over medium-high heat. Sear sliced steak in batches for 1 to 2 minutes per side depending on how done you like your steak. Do not overcrowd the pan. Add 1 tbsp of oil if the pan gets to dry. Remove steak from pan. •Heat 1 tbsp oil over medium heat in the same skillet. •Toss in sliced onion and bell pepper. Sprinkle with 1 tsp seasoned salt and 1/2 tsp pepper. Saute veggies for 5 minutes or until tender, stirring frequently.

•Now assemble the quesadillas. Heat large skillet or griddle on medium-high heat. Spray with non-stick cooking spray. Place flour tortilla on the pan. Lay 4 slices of Provolone cheese evenly on the flour tortilla. On one side, top with steak. On the opposite side, top with the sauteed peppers and onion. Once the cheese has melted, fold the flour tortilla in half. Remove from the skillet and cut into 4 wedges. 

Enjoy!

Copycat Texas Roadhouse Steak

 

            Copycat Texas Roadhouse Steak

Ingredients:

• 2 lbs Sirloin Steak

• 1 Tbsp Brown Sugar

• 1 Tbsp Salt

• 1/2 tsp Onion Powder

• 2 tsp Black Pepper

• 1 tsp Paprika

• 1/2 tsp Tumeric

• 1 tsp Chili Powder

• 1/2 tsp Garlic Powder

• 1/2 tsp Garlic Salt

• 1/2 tsp Cornstarch

Instructions:

• Place all the ingredients is a sealed ziplock bag. Seal the bag tightly and shake to combine all the ingredients.

• Then generously place seasoning mixture on each steak (front and back).

• Let the steak sit with the seasoning on it for at least 40 minutes at room temperature to marinate the steak.

• Preheat your grill to 400 degrees F.

• Spray the grill gates with oil or wipe them with oil. I use vegetable oil but olive oil or canola oil will work great well.

• Place steaks on a hot grill and cook for 3-5 minutes depending on how you like your steak prepared.

• Flip the steak over and grill for an additional 3-5 minutes depending on how you like your steak prepared.

• Then remove the steaks from the grill and allow them to rest a minimum of 5 minutes before cutting or serving.

Steak And Shrimp Hibachi

 

Steak and Shrimp Hibachi
Easy Shrimp Fried Rice Recipe,How to Make Chinese Fried Rice | Chinese Take Out Style Fried Rice Recipe

How to make shrimp fried rice, Chinese fried rice

Hibachi Recipe:

1 lb Shrimp, raw
1 pound of steak, top sirloin steak ( or any kind of steak you like)
1 ½ -2 cups of white rice, cooked (you can also get rice in a bag)
3 eggs
3 tablespoons Soy sauce
1 large zucchini, sliced
½ cup Frozen peas and carrots mix (optional)
1 sweet yellow onion, sliced
4 teaspoons of canola oil (veggie oil is ok)
Salt, pepper, garlic powder and onion powder to your liking
for the steak
Salt and pepper for the shrimp, veggies and rice – to your liking

Boil the rice according to the package instructions then set aside.

Slice ½ of the onion into thin bite size pieces then set
aside. Slice zucchini into coin sized pieces and then into even
smaller pieces then set aside.

Add a little cooking oil to the skillet on medium heat. Season
with salt/pepper to your liking. Add shrimp to hot skillet and cook on each side for about
2-3 minutes.Remove shrimp and set aside.

Add cooking oil to pan. Season the steak and add it to the
same skillet. Cook on each side for about 5-6 minutes or until done to
your liking.

Add cooking oil to pan and cook onions on medium heat.
Cook for about 1-2 minutes.Add the zucchini to the onions in the pan. Cook onions until translucent and until the zucchini is golden brown. Veggies should be tender, can take 7-10 minutes. Season with salt/pepper to your liking. (Let the zucchini
cook on each side and stay in the same place for a few minutes to brown it)

Add cooking oil to the skillet on medium heat and add 3 raw
eggs. Scramble the eggs until done and then add frozen veggies.
Cook for about 2-3 minutes. Add rice to the skillet and mix ingredients thoroughly.

Add soy sauce (and any other seasonings you like) and stir
again.

Add a few chopped or whole shrimp to the rice if you like
and set aside.

Chop the steak into bite sized square pieces and set aside.

Add the rice to a plate. Followed by adding the veggies,
steak and shrimp.

Serve with yummy sauce.

Yum Sauce Recipe:
1-1/4 cup mayonnaise
1-1/2 teaspoon tomato paste
1/2 teaspoon garlic powder, ground
1/8 teaspoon onion powder, ground
1/8 teaspoon Black Pepper, ground
1 tablespoon butter, melted
1 teaspoon powdered sugar
1/2 teaspoon paprika, ground
1 pinch of salt
1/8 cup water
Optional-2 drops of Tabasco Sauce

Add all the ingredients in a bowl and mix well. Refrigerate the sauce for a few hours to allow all the flavors to marinate together.

GARLIC BUTTER STEAK BITES AND MASH 🥩🧈🥔

 

Ingredients:

For the Steak Bites:

1 1/2 lbs sirloin steak, cut into bite-sized pieces

4 cloves garlic, minced

4 tablespoons unsalted butter

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

For the Mashed Potatoes:

2 lbs russet potatoes, peeled and cut into chunks

1/2 cup whole milk

4 tablespoons unsalted butter

1/4 cup sour cream

Salt and pepper to taste

Directions:

Step 1: Prepare the Mashed Potatoes

Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add the milk, butter, and sour cream. Mash until smooth and creamy. Season with salt and pepper to taste. Keep warm.

Step 2: Cook the Steak Bites

In a large skillet, heat the olive oil over medium-high heat. Season the steak bites with salt and pepper. Add the steak bites to the skillet in a single layer, cooking in batches if necessary. Cook for 2-3 minutes per side, or until browned and cooked to your desired level of doneness. Remove the steak bites from the skillet and set aside.

Step 3: Make the Garlic Butter Sauce

In the same skillet, reduce the heat to medium. Add the butter and minced garlic. Cook, stirring frequently, until the garlic is fragrant and the butter is melted, about 1-2 minutes. Be careful not to burn the garlic.

Step 4: Combine and Serve

Return the cooked steak bites to the skillet and toss to coat them in the garlic butter sauce. Cook for an additional minute to heat through. Serve the garlic butter steak bites over a bed of mashed potatoes. Garnish with chopped fresh parsley.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Servings: 4

I’m gearing up to make this recipe again tonight (3rd time’s the charm). The sauce is heavenly

 

I’m gearing up to make this recipe again tonight (3rd time’s the charm). The sauce is heavenly

Transform the beloved Salisbury Steak into a delectable meatball delight with Slow Cooker Salisbury Steak Meatballs. This recipe, inspired by my grandmother’s traditional cooking, is a modern twist on a family favorite. Imagine tender, juicy meatballs draped in a savory, rich gravy, evoking the warmth of grandma’s kitchen.

My grandmother used to prepare Salisbury steak meatballs for special occasions, and the memory of those slow-cooked, flavorful meatballs brings back a sense of nostalgia and familial warmth. Now, with an adapted version of her recipe, you can recreate these cherished moments. And the best part? This version simplifies the process by using frozen meatballs, making it convenient without compromising on taste.

Salisbury Steak’s Origins

Named after Dr. James H. Salisbury, a 19th-century American physician, Salisbury steak was his prescription for a hearty, meat-centric diet. His recommendation of seasoned minced beef patties evolved into what we now know as Salisbury steak, a dish that has stood the test of time.

Slow Cooker Salisbury Steak Meatballs Recipe

Ingredients

1 bag of frozen meatballs (approx. 25 oz)

2 tablespoons Worcestershire sauce

2 cups sliced mushrooms

1 1/2 cups water

1/2 teaspoon powdered onion

1/2 teaspoon powdered garlic

2 packets brown gravy mix (1.74 ounces total)

Preparation

Place the frozen meatballs and sliced mushrooms in a slow cooker.

In a bowl, combine Worcestershire sauce, powdered onion, powdered garlic, brown gravy mix, and water. Whisk until well mixed.

Pour the sauce mixture over the meatballs and mushrooms in the slow cooker, stirring gently to ensure even coating.

Cook on low for 4 to 6 hours or on high for 2 to 3 hours, until meatballs are thoroughly cooked and flavors meld.

After cooking, gently stir the mixture and adjust seasoning with salt and pepper to taste.

Serve the Salisbury steak meatballs over cooked egg noodles, rice, or mashed potatoes for a comforting and nostalgic meal.

Slow Cooker Salisbury Steak Meatballs are not just a dish; they’re a tradition, a reminder of family, love, and the comforting embrace of home. Prepare this meal to relive cherished memories and create new ones with every savory bite.”

Steak And Shrimp Hibachi

 

Hibachi Recipe:

• 1 lb Shrimp, raw
• 1 pound of steak, top sirloin steak ( or any kind of steak you like)
• 1 ½ -2 cups of white rice, cooked (you can also get rice in a bag)
• 3 eggs
• 3 tablespoons Soy sauce
• 1 large zucchini, sliced
• ½ cup Frozen peas and carrots mix (optional)
• 1 sweet yellow onion, sliced
• 4 teaspoons of canola oil (veggie oil is ok)
• Salt, pepper, garlic powder and onion powder to your liking

for the steak

• Salt and pepper for the shrimp, veggies and rice – to your liking

Boil the rice according to the package instructions then set aside.
Slice ½ of the onion into thin bite size pieces then set
aside. Slice zucchini into coin sized pieces and then into even
smaller pieces then set aside.
Add a little cooking oil to the skillet on medium heat. Season
with salt/pepper to your liking. Add shrimp to hot skillet and cook on each side for about
2-3minutes.Remove shrimp and set aside.
Add cooking oil to pan. Season the steak and add it to the
same skillet. Cook on each side for about 5-6 minutes or until done to
your liking.
Add cooking oil to pan and cook onions on medium heat.
Cook for about 1-2 minutes.Add the zucchini to the onions in the pan. Cook onions until translucent and until the zucchini is golden brown. Veggies should be tender, can take 7-10 minutes. Season with salt/pepper to your liking. (Let the zucchini
cook on each side and stay in the same place for a few minutes to brown it)
Add cooking oil to the skillet on medium heat and add 3 raw
eggs. Scramble the eggs until done and then add frozen veggies.
Cook for about 2-3 minutes. Add rice to the skillet and mix ingredients thoroughly.
Add soy sauce (and any other seasonings you like) and stir
again.
Add a few chopped or whole shrimp to the rice if you like
and set aside.
Chop the steak into bite sized square pieces and set aside.
Add the rice to a plate. Followed by adding the veggies,
steak and shrimp.
Serve with yummy sauce.
Add all the ingredients in a bowl and mix well. Refrigerate the sauce for a few hours to allow all the flavors to marinate together.

Philly Steak Wraps

 

Ingredients

• 21 slice pkg of Steak-umm⁠
• 1 ea. Red, green, yellow bell pepper⁠
• 1 large sweet onion⁠
• 1 pkg of cutdacarb⁠
• 12oz Smoked Gouda cheese, grated⁠

Instructions

This recipe makes ALOT of Philly steak. You can scale down to less steak um and 1/2 bell pepper ea. Med onion. Scale down cheese a bit.⁠
⁠
Heat up that cast iron !!! We used 2 skillets⁠
⁠
1) Cut your veggies, slice peppers into strips, cut the onion in half then cut half moon slices.⁠
2) add fat of your choice to the skillet and fry up the veggies to give them a little chat and tender. Clear one side and add steak umm to the skillet. Fry while flipping, combine veggies and steak. Fry a bit more to let the flavors marry. Add the cheese, and mix in. Season with garlic lovers liberally. Turn off the heat.⁠
3) Heat up another skillet, and melt lard, or fat of choice for frying.⁠
4) cut one sheet of cutdacarb horizontal, add a ladle of Philly steak, and roll tight. Place into a hot skillet with the lard and fry seam down. This will seal it, 10 seconds turn. They fry quickly. Fry til all slides golden, Repeat til done. You can make a couple and save the rest of the Philly steak for meal prep, freeze it, or make 10-12 wraps
Hope you enjoy it!

Garlic Butter Steak and Potatoes

 

Ingredients:

1 1/2 pounds sirloin steak, cut into bite-sized pieces

1 1/2 pounds baby potatoes, halved

4 tablespoons olive oil, divided

6 cloves garlic, minced

4 tablespoons unsalted butter, divided

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped for garnish

Directions:

Preheat your oven to 400°F (200°C).

In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread the potatoes out in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until golden brown and tender.

While the potatoes are roasting, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the bite-sized steak pieces to the skillet and cook until browned on all sides and cooked to your desired level of doneness, about 5-7 minutes. Remove the steak from the skillet and set aside.

In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the dried thyme, dried rosemary, and dried oregano.

Return the cooked steak to the skillet and toss to coat in the garlic butter sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld together.

Remove the roasted potatoes from the oven and add them to the skillet with the steak. Toss everything together until well combined.

Melt the remaining 2 tablespoons of unsalted butter over the steak and potatoes, stirring gently to coat evenly.

Steak Fajitas

 Ingredients

• 2 pounds skirt, flank, sirloin, or hanger steak sliced into ½ inch strips

• 1 red pepper deseeded and sliced into thin strips

• 1 green or yellow pepper deseeded and sliced into thin strips

• 1 medium onion peeled and sliced into thin strips

• 3 tablespoons olive oil

• 1 tablespoon lime juice

• 1/2 teaspoon chili powder

• 1 teaspoon ground cumin

• pinch cayenne pepper

• 1/2 teaspoon Kosher salt

• 1/2 teaspoon fresh ground black pepper

• 2 cloves garlic minced

• 6-8 tortillas warmed

Instructions

Place the steak into a sealable bag. Place the peppers and onion into a separate sealable bag. Add the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and garlic to a jar with a screw top or tight fitting lid. Shake until well combined. Pour ⅓ of the marinade over steak, ⅓ of marinade over vegetables and reserve the remaining marinade in the jar for using when cooking the steak fajitas. Seal the bags tightly and refrigerate for one hour to overnight.

When ready to cook, heat a large skillet over medium-high heat. Pour the vegetables into the skillet and cook until just tender crisp, about 5 minutes. Remove the vegetables from the skillet to a plate and add steak strips to the same skillet. When the steak is cooked throughout (about 7-10 minutes), add vegetables back to the skillet along with the reserved marinade. Serve with warm tortillas and desired optional garnishes.

RIBEYE STEAK

 

Ingredients :

° 1 slice (1 1/4 pounds) rib steak (about 1 1/4 to 1 1/2 inches)
° 1 tsp stone house seasoning
° 2 teaspoons chopped fresh rosemary leaves
° 1 tablespoon of unsalted butter
° 1 tablespoon olive oil

Instructions :

Placing ribeye steaak in a griddle & rub both parts wiith Stone House Sauce to coaat them, making sure to pressure seasonings To meat. Sprinkling freshly rosemary leaves.
Covering rib eye steaks & refrigerate for up to 3 daays . When you’re readinnes to cooking rib eye steaks, removing them from refrigerator and let them remainder at room temperature for 31 min . If you’re preparing steaks to cook right away, let them sit at room temperature for 31 minutes.
For cooking, heat a frying pan over medium heat. Add the butter and olive oil to the pan and let the butter melt completely. Cover the pan from side to side to ensure that the pan is well coated with the butter and olive oil.
Adding rib steak to butter & olive oil and cooking until the bottom of the rib is browned and caramelized, about 5 minutes. Flip the rib steak and cook, brushing the rib steak constantly with butter and drizzled oil from the skillet, until this side of the rib is browned and caramelized, another 5 minutes or to the desired internal temperature.
Remove the rib eye steak from the heat and leave on a cutting board for another 5 minutes. Cutting steaks with a severe knife TO strips, taking care to removing the bone. Placing steaks on 2 serving plates.

Enjoy !

Cubed Steak with Onion Gravy

 

You’ll Need :

• 1 1/2 to 2 pounds cubed steak
• 1/4 cup flour
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/2 cup oil
• 1 (14 ounce) can beef broth
• 1 onion, cut into rings
• 1 package dry onion soup mix

Directions :

Mix flour, pepper, salt, and garlic powder in a shallow dish. Coat cubed steak with flour mixture. In a skillet heat oil and cook steak about five minutes on each side until brown and done on inside. Remove steak from pan. Add beef broth, onion, and dry onion soup mix to pan and cook until onions are done. Can thicken gravy with a little of the leftover flour if you want it thicker. Serve gravy as a side or pour over steak. Serves 4. Enjoy!

Tacos de Carne Asada

 

Tacos de Carne Asada

• Yield: 8 servings
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Carne Asada Tacos take your classic beef taco flavors to the next level and it takes just five minutes of prep work with a spicy citrus marinade.

Ingredients

• 1½ lbs. flank or skirt steak, trimmed of excess fat

• 1 bottle (24.5 oz.) Mojo Criollo

• ½ white onion, very finely chopped

• ¼ cup finely chopped fresh cilantro

• 2 limes, one juiced (about 2 tbsp.), the other cut into wedges

• ½ tsp. salt

• 1 tbsp. Corn Oil

• 12 Corn Tortillas

Instructions

1. Cut steak into ½” pieces; transfer to a large non-metallic bowl or deep dish. Pour Mojo over steak, making sure all pieces are completely submerged; cover and transfer to the refrigerator. Marinate at least 2 hours or up to 24 hours. Bring steak to room temperature 30 minutes before cooking; drain and discard marinade. 

2. Meanwhile, in a small bowl, mix together white onion, cilantro, lime juice, and salt until combined; cover and refrigerate until ready to use.

3. Using a paper towel, pat steak dry. Heat oil in a large non-stick skillet over medium-high heat. Add steak, making sure not to crowd the pan; cook in batches, flipping occasionally, until dark golden brown and cooked through, about 5 minutes per batch; transfer to serving platter; tent with foil to keep warm.

4. Heat a large griddle, cast-iron skillet, or another heavy skillet over medium-high heat. Add enough tortillas to cover the surface of the griddle; leaving some space between each tortilla. Cook, flipping once, until very lightly charred, warmed through, and pliable, about 30 seconds per batch; transfer tortillas to tortilla holder, a foil packet, or clean dish towel to keep warm.

5. To assemble tacos, fill the tortilla with meat; garnish with reserved onion-cilantro mixture. Drizzle with taco sauce, if desired. Serve with lime wedges.

enjoy !!