Recipezaar: Beef Steaks,Reduced Carbohydrates recipes

Marinated Garlic and Peppercorn Flank Steak

Fri, 17 Apr 2009 00:33:08 -0400

Bon Appetit -- posted by Abby Girl

Ginger Beef Stir Fry

Fri, 17 Apr 2009 00:37:00 -0400

Serve this over brown rice. For easier slicing of the beef, partially freeze the meat for 30 minutes -- posted by Abby Girl

Grilled Beef Steak Verciano

Fri, 17 Apr 2009 00:58:30 -0400

I got this recipe from Bon Appetit many years ago. Perfect for using up that last bit of red wine. Perfect for OMAC -- posted by Abby Girl

Stir-Fried Beef and Broccoli

Fri, 17 Apr 2009 01:03:04 -0400

The Bon Appetit archives -- posted by Abby Girl

Slow Cooked Round Steak

Sat, 18 Apr 2009 16:59:47 -0400

Adapted from a recipe by Katy at allrecipes.com. -- posted by DrGaellon

Flat Iron Steaks With Lemon-Basil Pesto

Mon, 20 Apr 2009 00:55:18 -0400

Adapted from a recipe by desihannagan at allrecipes.com. "Prep time" includes marination. -- posted by DrGaellon

Korean Barbecued Beef

Mon, 20 Apr 2009 01:05:35 -0400

Excellent flavor in this simple recipe. -- posted by Cluich

Three-Pepper Steak

Tue, 28 Apr 2009 11:53:53 -0400

This is a very good steak dinner that everyone will enjoy, and the best part is, it's done without a lot of fuss!! -- posted by Chef mariajane

Slow-Cooked Beef Stifado

Tue, 28 Apr 2009 11:56:49 -0400

I have this addiction, I have to read every recipe that I come to!! Here is one that I haven't had time to make yet, but man, oh man, does it sound good, Reading the ingredients just make my mouth water - Definately on my to-do list, and in the near future I predict!! -- posted by Chef mariajane

Creole Steak Strips

Wed, 29 Apr 2009 11:51:11 -0400

This is a very tasty dish to be served over rice. very delectable. -- posted by Chef mariajane

Crockery Pot Easy Swiss Steak

Wed, 29 Apr 2009 11:55:31 -0400

This is simply delicious served with mashed potatoes or rice. Very Good!! -- posted by Chef mariajane

Slow Cooked Steak Rolls

Wed, 29 Apr 2009 12:21:04 -0400

This is such an enjoyable and different recipe, and very delicious. The sauce is so tasty. -- posted by Chef mariajane

Slow Cooker Swiss Steak

Wed, 29 Apr 2009 14:46:50 -0400

Here is another recipe for Swiss steak, there are several, but this one IS very good - -- posted by Chef mariajane

Broccoli Beef

Wed, 29 Apr 2009 17:01:35 -0400

. -- posted by Brookelynne26

Crockery Pot Beef 'n' Peppers

Thu, 30 Apr 2009 14:50:39 -0400

This is a simple peppers and steak dish that cooks all day while you are at work , what a delightful smell greets you when you come home at night!! -- posted by Chef mariajane

Crockery Pot Swiss Steask

Thu, 30 Apr 2009 14:53:19 -0400

Another great Swiss steak recipe that we all can enjoy - This recipe has only a trace of fat, and only 67 calories per serving. -- posted by Chef mariajane

Spicy Broccoli With Beef

Mon, 04 May 2009 19:42:10 -0400

This recipe uses flank steak that has been marinated for 30 minutes, then stir fried with broccoli. It has a little spice from crushed red pepper flakes. It is then finished with a light soy sauce mixture. Serve with white rice for a complete and easy meal. -- posted by Ice Cool Kitty

Garlic Mustard Steak Salad

Tue, 05 May 2009 01:45:45 -0400

From Australian's Women's Weekly Cookbook. Nice and light salad for warm summer nights. I would say that less meat per person could be used and I would add more vegetables. -- posted by Deantini

Steaks With Crunchy Salsa

Tue, 05 May 2009 12:24:53 -0400

This recipe is from Australian Women's Weekly cookbook, but definitely has a Mexican flair.You can leave some of the seeds in the hot peppers for more kick in the salsa. Serve with potatoes or rice and some more vegetables if you like -- posted by Deantini

Teriyaki Steak

Wed, 06 May 2009 13:51:47 -0400

This is a slow-cooker recipe that everyone will enjoy - the sauce is so delicious - -- posted by Chef mariajane

My Best Wine Marinade

Fri, 08 May 2009 01:29:31 -0400

I've used this for more than 20 years. After the mixture cools, I pour it into a ziplock bag and toss in the beef, squeezing out the air. -- posted by gailanng

Lemon Ginger London Broil

Fri, 08 May 2009 12:20:19 -0400

. -- posted by Brookelynne26

Carpetbag Steak

Fri, 08 May 2009 12:26:55 -0400

I have not tried this yet. Posted for ZWT 5. From Adventures in Grilling -- posted by TheGrumpyChef

Seared Beef With Tomato-Avocado Salsa

Sat, 09 May 2009 01:02:35 -0400

Seared beef is one of the most popular and simplest of beef preparations in Mexico. Invented in the 1940's by restauranteur Jose Loredo, the dish always features steak that has been sprinkled with lime juice and salt, then quickly seared. Leave out the chile pepper if you don't want the heat. Enjoy! -- posted by Nif

Easy Slow-Cooker Steak

Tue, 12 May 2009 14:48:58 -0400

Dog ate the cookbook! you can also just leave it as a roast and cut it up after it has cooked. Use the liquid for gravy! -- posted by Boise Cook!

Sirloin Steak With Spicy Pepper Sauce

Wed, 13 May 2009 01:31:18 -0400

From edibleportland.com - by Abigail Chipley -- posted by ThatSouthernBelle

Boeuf Bourguignon

Mon, 18 May 2009 15:14:22 -0400

French Cuisine. From Pol Martin Cookbook. -- posted by daisygrl64

Grilled Flank Steak With Avocado Relish

Tue, 19 May 2009 02:07:04 -0400

From Cooking Light...sounds great for summer. Extra virgin olive oil can be used in place of Avocado oil. -- posted by Little Suzy Homemaker

Cuban Steak (Bistec Encebollado)

Wed, 20 May 2009 13:58:16 -0400

This recipe was found online icuban.com by Three Guys from Miami. This recipe adds a touch of lime and fresh cilantro to give the dish a Cuban flavor. This sounds like my kinda of steak!! Posting for ZWT. -- posted by diner524

Bistec Encebollado (Steak and Onions)

Wed, 20 May 2009 14:10:26 -0400

This is a Caribbean version of steak and onions which is popular in the Dominican Republic. This is great served with rice and a nice green salad! -- posted by Kim127

Cuban Steak With Garlic Citrus Marinade and Salsa Recipe

Wed, 20 May 2009 14:11:21 -0400

Found this online at cdkitchen.com. Posting for ZWT. This sounds like it would make a wonderful steak!! -- posted by diner524

Bistec De Palomilla (Cuban Fried Steak)

Wed, 20 May 2009 15:09:17 -0400

Living in South Florida for several years, this was a favorite of mine when we go out to a Cuban restaurant. It's good with black beans & rice & fried plantains. -- posted by Jackie #6

Steak Flambe Moutarde

Wed, 20 May 2009 15:09:58 -0400

This is a great recipe for company. -- posted by Jackie #6

Firecracker Flank Steak

Fri, 22 May 2009 01:52:42 -0400

Fland Steak is a marinated and basted on the grill with a sweet and spicy mixture of Pace Chunky Salsa, orange juice, brown sugar, soy, ginger and mustard. -- posted by Chef mariajane

Steak With Three-Chile Sauce

Sat, 23 May 2009 17:54:52 -0400

Very nice steaks topped with a Mexican-style sauce made from ancho, pasilla and chipotle peppers, then sprinkled with Oaxaca and cotija cheeses. Good stuff! Adapted from Fine Cooking. Cook and prep times are guesses. -- posted by Muffin Goddess

Beef Goulash

Mon, 25 May 2009 11:36:49 -0400

Serve with sour cream and boiled potatoes. Pol Martin Cookbook. -- posted by daisygrl64

Cuban Ropa Vieja

Mon, 25 May 2009 11:43:06 -0400

This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side. This recipe is from All Recipes. -- posted by Lavender Lynn

Orange Beef and Broccoli

Tue, 09 Jun 2009 13:05:21 -0400

If you don't have hoisin and plum sauces, use a bottle of Asian stir-fry sauce instead. Everyday with Rachel Ray. -- posted by Mitra <3

Surf & Turf Kabobs

Wed, 10 Jun 2009 15:29:43 -0400

This is another recipe from Jacqueline Bellefontaine's What's Cooking Barbecue with a few alterations from me. I love it because the marinade time is short. You really don't need any more time than stated. It is thick and sticks to the meats beautifully. You will think that there is not enough to marinade the amount of meat, but I thought it was perfect. (Not enough to have extra for rice) The flavors went so well together. Prep time does not include the marinate. I hope you enjoy it as much as we did. -- posted by ~Nimz~

Susan Clarkson's Rolled Beef

Wed, 10 Jun 2009 15:32:53 -0400

from class of 1985 armed forces college staff cookbook -- posted by College Girl

Ptacky- Czech Rolled Beef

Thu, 11 Jun 2009 01:34:09 -0400

From the book Czech and Slovak Touches. By John Kubasta, President of the Cleveland District Alliance of Czechoslovak Catholics, Cleveland, Ohio NOTE: Guessing on Prep time and serving. -- posted by Charlotte J

Broiled Flank Steak With Spicy Glaze

Sun, 14 Jun 2009 21:31:21 -0400

Although flank steak is lean and flavorful, it is not very tender, so it should be sliced against the grain, very thin. Asian chili paste is very spicy and hot on its own. Here it is mixed with ketchup to tone down the heat so you can enjoy the spiciness. -- posted by Ice Cool Kitty

Steak and Veggie Stir Fry

Wed, 17 Jun 2009 13:28:28 -0400

Mom's secret stir fry. use any veggies you like ! Serve over rice. -- posted by oharaj5

Stuffed Flank Steak (La Bistecca Di Fianco Imbottita)

Wed, 17 Jun 2009 15:57:55 -0400

This dish is also called braciole. In this version the meat is cut into two pieces and then butterflied. This saves about 45 minutes of cooking time. Adapted from a recipe by Mary Ann Esposito, Ciao Italia. -- posted by Ice Cool Kitty

Beef and Bacon Roll-Em-Ups

Sat, 20 Jun 2009 01:35:51 -0400

Really tasty and tender. -- posted by hotdish

Super Steak and Gravy

Sat, 20 Jun 2009 01:45:40 -0400

This is my Super Steak and Gravy.Its super easy to prep and taste like a 5 star restaurant dish ! Best part about this dish is that you can use any cut of steak and it will still be moist and delicious. -- posted by Chef Carper

Curried Beef Kabobs

Mon, 22 Jun 2009 10:32:05 -0400

.. -- posted by Chef #1298498

Grilled Steaks With Mustard-Herb Rub

Mon, 22 Jun 2009 11:15:44 -0400

.. -- posted by Chef #1298498

Cumin-Coriander Sirloin Steak

Mon, 22 Jun 2009 12:07:50 -0400

The combination of cumin, coriander, and ground red pep per create a tasty rub for the beef. Brown sugar adds carmelization. -- posted by Chef #1298498

Beef Tenderloin With Mustard-Tarragon Cream Sauce

Tue, 23 Jun 2009 01:25:07 -0400

Serve with quartered red potatoes tossed with olive oil, minced garlic, pepper, and salt, and cooked covered in the microwave for about 15 minutes. -- posted by Chef #1298498

Cumin-Coriander Sirloin Steak

Tue, 23 Jun 2009 01:25:20 -0400

The combination of cumin, coriander, and ground red pep per create a tasty rub for the beef. Brown sugar adds carmelization. -- posted by Chef #1298498

Grilled Beef Filet Mignon

Tue, 23 Jun 2009 01:54:03 -0400

This easy grilled recipe takes little preparation and alot cheaper than you can find in any restaurant. The beer/worchestire sauce makes the difference. -- posted by Chad W M

Beef Carpaccio Dijonnaise --- Kansas City Junior League

Tue, 23 Jun 2009 02:19:59 -0400

I adore beef carpaccio! It makes great appetizer for formal dinners. This is from the Kansas City Junior League cookbook, Above & Beyond Parsley. Try adding thin slices of Parmesan cheese or serve with baguette slices. The rich dressing is also wonderful when doubled and served over cold roast beef salad with some Parmesan crisps and arugula. -- posted by College Girl

Beef, Mushroom and Lettuce Soup

Fri, 26 Jun 2009 03:00:52 -0400

A very easy, quick to prepare and flavorful soup with fresh summer vegetables. The technique can be used with all sorts of summer vegetables -- first sweat aromatics and tomatoes in a small amount of olive oil, then add broth and other ingredients to simmer. -- posted by Art2mis

Coffee and Black Pepper Beef Kebabs

Fri, 26 Jun 2009 03:16:33 -0400

Got this recipe from an AP article in the food edition in the Nashua, NH, newspaper The Telegraph. It's super easy and the marinade is rich and satisfying for beef kebabs. Serve it up with garlic mashed potatoes, or red bliss potato salad. -- posted by Keegz

Stir-Fried Ginger Beef With Broccoli

Sun, 28 Jun 2009 13:25:59 -0400

Really delicious and a great way to get your veggies! -- posted by Irmgard

Crock Pot Swiss Steak

Mon, 13 Jul 2009 15:36:54 -0400

Another crock pot recipe -- posted by CelebrationFL

Beef Tenderloin With Whole Grain Mustard & Tarragon Sauce

Mon, 13 Jul 2009 15:49:16 -0400

From the Ritz-Carlton, San Francisco. Published in Bon Appetit, April 2003. The steaks are served atop sauteed spinach. -- posted by swissms

Spice-Rubbed Flank Steak With Bell Pepper Relish

Tue, 14 Jul 2009 01:56:24 -0400

Found this in The Washington Post - good summer eats - Grill, garden fresh peppers & FAST! They wrote, "Quick-cooking dinners dont require a sacrifice of flavor for speed. In the time it takes the steak to grill, diced bell pepper and sweet onion are cooked together with cloves and apple cider vinegar to form a fragrant and flavorful relish for the meat. Cloves give the vegetables an instant pickled-relish flavor. The whole dish takes under 20 minutes to cook." That'll work for us! -- posted by Buster's friend

Beef Stroganoff

Fri, 17 Jul 2009 12:47:39 -0400

Healthier version of "The Cotton Country Collection" beef stroganoff -- posted by Southern Cookin'

Beef En Croute With Marsala Sauce

Sun, 26 Jul 2009 13:07:47 -0400

My husband came up with the idea of having beef en croute with Marsala sauce, I came up with the recipe. You can use any steak you like. We actually bought a small piece of topside and cut it into steaks, also, with the size of steak, use as much or as little as you like, for your personal appetite. I served it with creamy mashed potato and carrots. I actually froze two of the parcels before cooking to have another day and these can be defrosted and re-heated as you like. You can easily make more or less of the sauce by halving or doubling the ingredients. -- posted by angellore

Old School Santa Maria Tri-Tip

Fri, 31 Jul 2009 12:29:25 -0400

The meat for Tri Tip barbecue was originally prime, boneless, top sirloin, but about 3" thick and weighing 3 to 4 pounds. (Note that all but the largest tri-tips weigh less than 2 pounds.) Cooked over a bed of red oak wood coals. The "Santa Maria style of California Barbecue" started around 1950 in Santa Maria. The meat is strung on flat steel rods and rubbed before cooking with a mixture of black pepper, salt and garlic. Although most sites report that the cooking time is about 45 minutes, by actual experience the cooking time should be not much more than half that -- about 25 minutes, over a very hot bed of wood coals. What is unique about this Santa Maria barbecue is that there is no preparation -- the rub is applied immediately before cooking, and the meat is not trimmed until done cooking. -- posted by Kana Kahuna

Flank Steak Spinach Salad

Tue, 04 Aug 2009 02:32:22 -0400

Taste of Home Magazine, Decemer/January 2003 -- "Moist marinated steak, wild rice, almods and veggies blend together nicely in this colorful main dish salad. years ago, a friend gave me the idea for this recipe and with some tweaking, it's become a favorite of ours." --Freddie Johnson, San Antonio, Texas The prep & cooking times do not account for marinating overnight. -- posted by Shelby Jo

Basting Sauce for Steaks and Meat

Tue, 04 Aug 2009 16:21:29 -0400

Use this zippy, tangy sauce to coat your meat and baste with when broiling. -- posted by Realtor by day, Chef by night

Pepper Steak

Mon, 17 Aug 2009 02:32:30 -0400

a really good version of an old chinese dish! enjoy -- posted by USN Chef CVN 70

Lemon-Garlic Sirloin

Mon, 24 Aug 2009 02:00:25 -0400

From Southern Living March 2008, this was a wonderful tasting steak, though I changed the original recipe around somewhat. Sirloin is readily available in the meat section of most markets, but for a thicker portion, such as the once called for in this recipe, check with your butcher to see if you'll need to pre-order it. I used buffalo steaks rather than beef for the first test of this recipe, and they were so tender and flavorful. I started this in the morning and we broiled it in the afternoon for an early dinner. Enjoy! NOTE: Prep time/cook time DOES NOT include 5-hour chill time to marinate. ** I ended up broiling this to medium-rare doneness, rather than the broil/bake method indicated. -- posted by FloridaNative

Steak Diane

Tue, 25 Aug 2009 02:59:10 -0400

This recipe comes from Paula Deen. It is very rich, but delicious! We loved the mushroom sauce that goes over the steak. -- posted by Barenaked Chef

Western Beef Rolls

Wed, 02 Sep 2009 03:06:02 -0400

Found this on a hand-written card in my mom's recipe box... -- posted by AZPARZYCH

Mel's Grilled Flank Steak

Fri, 04 Sep 2009 12:23:34 -0400

We got this recipe from a great chef! We make this often for guests! -- posted by Mom of Five

Coconut Peanut Sauce Sliced Steak (London Broil)

Tue, 08 Sep 2009 12:40:08 -0400

Creamy, peanutty, coconut curry sauce with slices of thick juicy steak with sharp, crisp green onions on top . London broil is budget friendly and when prepared correctly is very tender. The coconut peanut sauce adds a wonderful exotic sweet-savory flavor kids will love and adults will appreciate. This dish can be made in under 30 minutes and is guaranteed to become a favorite in your home too. Enjoy! -- posted by College Girl

Beef & Broccoli Supper

Thu, 10 Sep 2009 14:50:36 -0400

Sirloin steak is tenderized in a light, lemon-ginger marinade. Land-O-Lakes Cookbook. -- posted by daisygrl64

Grilled Beef & Corn Skewers

Thu, 10 Sep 2009 14:52:18 -0400

Corn on the cob, steak bites and bell peppers, what more could you want on a skewer? From Redbook. Prep time includes time to marinate. -- posted by Tee Lee

Sweet & Tangy Family Steak

Mon, 14 Sep 2009 14:25:31 -0400

The marinade enhances both the subtle flavor and the tenderness of this popular cut of meat. Land-O-Lakes Cookbook. -- posted by daisygrl64

Steak-House Seared Beef Tenderloin Filets

Mon, 21 Sep 2009 13:45:39 -0400

I found this method of searing filets in a magazine and thought the result was amazing. I've been cooking them this way ever since. I'm submitting the recipe here as I'm afraid of misplacing such a treasure. -- posted by Chef #253023

Bistec De Palomilla

Fri, 25 Sep 2009 16:33:51 -0400

Nice use for a cheap cut of meat -- cube steak. How can you miss when it's marinated in garlic and lime juice?! -- posted by L'ecole

Grilled Rib-Eye Steaks With Parsley-Garlic Butter

Mon, 28 Sep 2009 01:13:56 -0400

Bon Appétit | June 2006 Melissa Clark -- posted by Chef #1298498

Grilled, Korean-Style Steaks With Spicy Cilantro Sauce

Mon, 28 Sep 2009 01:17:55 -0400

Gourmet | June 2001 As written, the soy sauce gets a bit overpowering of the other flavors. Suggest using half as much and some chicken broth. -- posted by Chef #1298498

Herbed Steak

Mon, 28 Sep 2009 15:25:34 -0400

bhg.com -- posted by Chef #1298498

Vegie Beef Stir-Fry

Fri, 02 Oct 2009 16:10:45 -0400

Mine and my partner's beef stir-fry concoction, nice and simple. -- posted by ByNDii

Spiced Steak

Sun, 25 Oct 2009 20:18:30 -0400

I found this in my recipe collection. Apparently, I used to make it quite a bit (by the spatters) and I've written "really good" on it. I think it was one of the first recipes I made that had curry in it. You can serve "as is" or garnish wioth chopped spanish onion, green pepper, etc. -- posted by Sweet PQ?

My Beef Stroganoff

Mon, 09 Nov 2009 14:41:11 -0500

I've had this recipe for over 25 years for sure...its super delicious served over Broad Egg Noodles. -- posted by Lorrie in Montreal

Fajitas Marinade/Susan's Steak Fajitas

Thu, 12 Nov 2009 00:38:13 -0500

These 2 recipes go together and come from "Sacramental Magic in a Small Town Cafe" by Br. Peter Reinhart. My copy is stained from use. I'm a messy cook. "You may substitute boned chicken or vegetables [such as] zucchini, yellow summer squash, red and green bell peppers, broccoli and cauliflower florets, mushrooms, onions and fresh green beans. Slice the vegetables 1/4 inch thick and allow 1/2 pound assorted vegetables per person." -- posted by maryannatwork

Fabulous Fajitas

Mon, 23 Nov 2009 15:48:54 -0500

This recipe is based on wonderful fajitas served at a small authentic Tex-Mex restaurant near where I used to live. I have used this with both chicken and steak, flank steak or skirt steak, and it works great. I also mix a batch of the dry spices together and use a tablespoon or so when I make fajitas. The red onions, while not traditional, add a nice color to the fajitaas, but sweet yellow onions are more traditional. Note that the preparation time listed includes time to marinate. -- posted by UrbanDesiMommy

Super Simple Chuck Steak

Mon, 07 Dec 2009 23:52:25 -0500

From my collection of handwritten reipes. -- posted by CJAY

London Broil

Tue, 08 Dec 2009 17:45:47 -0500

I've been serving this steak for 40 years. It's so easy and it's perfect for guests. This is a favorite for my family. Its great for camping trips because you can put the meat and the marinade in a freezer bag and freeze it until ready to use. -- posted by Chef #1474895

Leftover Steak Cacciatore

Mon, 14 Dec 2009 01:29:32 -0500

We had a whole steak leftover and i didnt want it to go to waste. I got very creative with the ingredients from the pantry. Try it. It was a hit at the table that night. -- posted by Chef #1109878

Bacon Wrapped, Filet Mignon

Mon, 14 Dec 2009 01:51:41 -0500

Using real thick and smokey bacon really gives this plenty of flavor. Its cooked slow, because of the bacon, and, as a result, the fillet comes out real moist. Theres so much flavor in the meat, additional sauce isnt needed. For additional Pictures, please visit: http://www.capnrons.com/R_M_Bacon_Wrapped_Fillet_Mignon.html?ID=RZ_12_2009 -- posted by Cap'n Ron

Braised Chuck Steak

Mon, 21 Dec 2009 01:26:35 -0500

Chuck Steak is usually tough & tasteless, but not when prepared like this! I like making a gravy with the drippings & serving it with Recipe #331767 Choose a boneless chuck steak that isn't too fat, but has some nice marbling. You can also use Beef Short Ribs for this. -- posted by Ackman

Black and Bleu Salad

Mon, 21 Dec 2009 02:11:24 -0500

This is a favorite at a local restaurant I used to work at named Elijah's here in Wilmington. All of the topping measurements are approximate, put as many or as few as you want! The spicyness of the blackening spice and the potent cheese are wonderous with the sweet balsamic dressing. The original salad at the restaurant also includes cherry tomatoes, but since neither I or my boyfriend care for raw tomatoes we left them off! -- posted by Julia Lynn

Stir-Fry in a Bun

Thu, 07 Jan 2010 19:27:56 -0500

This is a fun kind of recipe! Recipe courtesy Guy Fieri, June 2008 :)foodnetwork.com/food/cda/recipe_print. Haven't accounted for 15 minutes inactive prep time. -- posted by Manami

Filets Mignons With Creminis and Rosemary (Weight Watchers)

Fri, 15 Jan 2010 13:53:24 -0500

Tender, juicy steaks topped with a cremini mushroom and rosemary sauce. Round out this elegant meal with potatoes and baby carrots. Points Value: 5. A cooked small scrubbed red potato and 1 cup cooked carrots per serving will increase the Points value by 2. -- posted by Crafty Lady 13

Thai Sesame Beef

Mon, 18 Jan 2010 00:56:35 -0500

From Delightfully HealthMark. Serve with hot brown rice and garnish with green onion. Delicious. -- posted by PolishRuski

Crockpot Rouladen

Tue, 19 Jan 2010 18:17:54 -0500

Adapted from a recipe at http://bit.ly/71kWTW -- posted by DrGaellon

Bourbon Beef Grill or Broil

Thu, 21 Jan 2010 00:32:11 -0500

I love grilled and broiled beef, but sometimes I have to buy a really tough piece of meat because of the expense. This marinade will make a tough piece of meat enjoyable, as long as you let it soak for at least 8 hours. Great taste, and uses things you normally have in your pantry. Prep time does not include marinating time!! -- posted by breezermom

Homemade Chili

Mon, 25 Jan 2010 13:04:01 -0500

Any time I see beef on sale, I think chili. This recipe comes together very easily and can be modified to fit your needs. I wrote an hour cook time but as long as you do not allow the chili to thicken too much and stick to the bottom of the pot, you can simmer for as long as necessary. If the chili does start to stick, add a cup of water at a time until it loosens. I served with a steam in the bag portion of Spanish rice and it was delicious! Feel free to garnish with whatever you like including cheese and sour cream. -- posted by carrie680

Bistec a La Criolla ( Colombian Style Skirt Steak in Sauce)

Wed, 03 Feb 2010 17:13:41 -0500

This is marinated skirt steak that is cooked in sauce. In Colombia this is eaten by many families every week (my husband had it every Wednesday). Serve it with white rice and beans, avocado, and an arepa or corn cake. The recipe makes more hogao than is needed. Just drop the leftovers into your beans! -- posted by Ice Cool Kitty

Top Sirloin Steak With Tarragon - Whole Foods

Fri, 05 Feb 2010 10:54:27 -0500

Sirloin steaks in a tarragon marinade. Make sure to use fresh tarragon, not dried. Marinates for 4 hours. Recipe from Whole Foods. -- posted by mailbelle

Peppercorn Cream Beef Tenderloin

Sat, 06 Feb 2010 16:26:59 -0500

A dish for two. -- posted by gailanng

Swiss Steak

Sat, 06 Feb 2010 23:30:36 -0500

Simple, quick and easy, and oh so good. I've found many other more elaborate recipes, but mom's no-nonsense style of cooking was a perfect instruction book from an always busy mom to her soon to be busy professional daughters. -- posted by Rutecki Family

Grilled Steak and Onion Salad With Bleu Cheese Toast

Mon, 08 Feb 2010 02:46:30 -0500

Fast, easy, grilled lunch or dinner. -- posted by Ice Cool Kitty