What's Cooking

Orange Pepper Steak

1/2 c Kraft Catalina dressing
Juice from 1 medium orange
2 green onions, chopped
1/2 t pepper
1/2 t garlic powder
1 2-lb boneless sirloin

Mix all but steak. Reserve 1/4 c of the mixture. Marinate steak in rest of mixture for at least 1 hour.

Preheat broiler or grill. Drain steak and discard marinade. Cook 2-3 inches from heat source for 10 min per side. Serve with reserved dressing mixture on top.

Italian Beef and Pasta

1/4 c Italian dressing
1/4 c soy sauce
1 lb boneless sirloin, cut into strips
garlic powder
2 c snap peas
1 yellow pepper
cilantro
12 oz spaghetti

Heat nonstick skillet. Add steak, dressing and garlic, cook 3 minutes or until steak is barely pink in the center. Transfer to plate, set aside.  Add snap peas, pepper and dressing to skillet. Cook 3 minutes. Return steak to skillet, stir fry 2 minutes. Stir in cilantro. Serve over pasta.

Family Classic Meatloaf

1-1/2 lb extra lean ground beef
1 11-oz can condensed tomato soup
1 6-oz pkg chicken stuffing
1 egg, lightly beaten
Onion powder
1 t dried thyme
1/4 c chili sauce

Preheat oven to 350.
Mix meat, 1/2 c of soup, stuffing mix, egg, onion and thyme. Press into loaf pan sprayed with cooking spray. Bake 55 min.
Heat remaining soup with chili sauce and spoon over meatloaf just before serving. Serve with mashed potatoes.

Barbecued Flank Steak

1/4 c Italian dressing
2 T soy sauce
1 flank steak, about 1 lb.
2 lb baby red potatoes
1 T rosemary
4 ears of corn in husks, soaked in water 10 minutes

Mix dressing and soy sauce, Pour 2 T over steak and coat. Let stand 10 minutes.
Poke holes in bottom of disposable alumnium pan. Microwave potatoes on high for 10 minutes. Toss with remaining dressing mixture. Add rosemary. Place in foil pan.
Place steak, foil pan and corn in foil on grill. Grill 15 min or to desired doneness, turning after 9 minutes and stirring potatoes often.

Duryan's Brisket

7-12 lb beef brisket. (Thin-cut cooks faster.)
1 bottle Heinz 57 chili sauce, plus water to rinse the bottle.
1 packet onion soup mix.
1 c Worcestershire sauce

Place brisket in center of foil packet. Pour liquid over and seal. Cook in 200 degree oven for 10 hours. (Overnight is best.) Watch to make sure it doesn't dry out.  Remove from oven, cool, and refrigerate until ready to serve.  Can be served hot or cold.

Steak and Peppers

2 T olive oil
2 1-inch thick strip steaks
Salt and pepper
1 15-oz can chickpeas, drained and rinsed and patted dry
4 bell peppers, sliced.
1/2 c fresh cilantro
2 T lemon juice
1 c parmesan cheese

Heat 1 t oil in large skillet over medium-high heat. Season steaks with salt and pepper and cook to desired doneness, about 8 minutes per side for medium. Remove from skillet and let rest at least 5 minutes before slicing.

Heat remaining oil and add chickpeas. Cook until slightly crispy, 3-5 minutes. Stir in peppers, cilantro, lemon juice salt and pepper. Transfer to plate, sprinkle with cheese and serve with steak.

Broiled Steak Sandwiches

1 lb strip steak
4 pices focaccia or French bread.
4 slices cheese of choice.

Heat broiler.

Season steak with 1/2 t salt and 1/2 t pepper. Lined a rimmed baking sheet with foil. Place steak on on half of baking sheet. Broil about 5 min. per side.  Slice steak. Place halves of bread cut side up and place cheese on bread. Run quickly under broiler until cheese is just melted. Add steak, assemble sandwiches and serve.

Skirt Steak with Lemon and Chili-Roasted Potatoes

1-1/2 lb Yukon gold or new potatoes, cut into 1-inch pieces
3 T olive oil
1 t chili powder
salt and pepper
thyme
1-1/2 lb skirt steak
1 lemon

Heat oven to 425.

Mix potatoes, chili powder, 1 t salt, 1/4 t pepper and thyme in a medium bowl. Transfer to roasting pan and cook, stirring once, until crisp and golden brown, about 40 minutes.

Remove from oven, empty pan and wipe clean.  Turn on broiler.

Season steak with 1 t salt and 1/2 t pepper. Place on roasting pan.  Broil steak to desired doneness. 4-5 minutes per side for medium. Transfer to cutting board and let rest 5 minutes before carving. Serve with potatoes and lemon wedges.

Spice Rubbed Flank Steak

3 T brown sugar
2 t ground cumin
2 t ground oregano
2 t garlic powder
½ t salt
¼ t allspice
1-1/2 T olive oil
1 2-lb flank steak, trimmed

Combine first 6 ingredients in shallow bowl, then stir in oil til combined. Rub gently on steak. Let stand 20 min.

Coat cold cooking grate with cooking spray and place on grill over medium-high heat (350-400 degrees.)

Place steak on grate and grill, covered with lid, 8 min. on each side.

Let stand 5 minutes, cut diagonally across the grain into thin slices.

Meat Loaf

1-1/2 lb ground beef
1 2-oz envelop onion soup mix
1 c shredded Italian cheese blend
1 c fresh parsley
2 eggs
1-1/2 c saltines, ground
1/3 c water
½ c barbecue sauce

Heat oven to 400. Combine beef soup mix, cheese, parsley, eggs and saltines.  Add water and combine.

Transfer meat mixture to baking dish and form into loaf. Bake until cooked through, about 40 minutes. If using barbecue sauce, remove loaf from oven after 25 minutes and pour sauce over top. Return to oven for 15 more minutes.