**Filet, Delmonico, Porterhouse,
T-Bone, & NY Strip

Steak au Poivre

T-bone Steaks with Gorgonzola Butter


Sirloin Steak with Mustard Vinaigrette

Sirloin Steak with Apricot Sauce

**London Broil

About London Broil

Easy London Broil

Great Marinades for London Broil

**Round, Skirt,
Hanger, & Flank

Boeuf a la Bourguignonne (Beef Burgundy)
Round Steak in Brandy Sauce

Round Steak in Beer
Round Steak Parmesan in Wine
Round Steak Stroganoff
Spicy Round Steak

Spinach-roll Round Steak

Beef Fajitas (Grilled Marinated Skirt Steak)
Teriyaki Skirt Steak — Three Ingredients — Three Steps
Grilled Skirt Steak with Onion-Cilantro Relish

Chili Lime Cumin Beef Skirt Steak Skewers
Broiled Skirt Steak and Peppers

Hanger Steak—Simple, Elegant, Delicious

Onglet (from a French Recipe)

Grilled Chuck Steak

Pepper-Lime Chuck Steaks
Chuck Steak Marinated in Thyme and Mustard
Chuck Steak that Respects its Elders!


**Filet, Delmonico, Porterhouse,
T-Bone, & NY Strip

Steak au Poivre

Delmonico Steaks, NY Strip Steaks or small Sirloin Steaks make a good “au poivre”

Au poivre means simply coated in pepper. Coarsely crack 1/4 +/- cup
peppercorns in a mortar and pestle. Press into each side of each steak
until coated to your desired preference of pepper taste.

Heat a heavy iron skillet, coated with a thin coat of salt. Skillet is hot enough
when drops of water flicked from your fingers “dance” on the surface and evaporate.
At that point, add the steaks.

Sear each side quickly, then reduce heat.

Cook to your desired doneness. DO NOT OVERCOOK. Remove steaks to a warmed platter

For two steaks, add 1/2 cup cream or sour cream to the skillet.
Do not allow to boil. Scrape all the pan juices and
spices into the cream. When the pan juices plus the salt and peppercorns
have been incorporated, add a dash of bourbon, sherry or red wine.

Top the steaks with this sauce and serve with rice, salad and a good crusty French bread.
Great with Cabernet Sauvignon

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T-Bone Steaks with Gorgonzola Butter

1/2 cup Butter, softened
4 ounces crumbled Gorgonzola cheese
2 tablespoons minced fresh chives
freshly crushed black pepper corns (to taste)
4 T-bone Steaks

Grill the T-Bones to your preferred doneness. (test after about 3 minutes on each side,
on a hot grill.) Remove from grill and add a dollop of Gorgonzola butter.

To make Gorgonzola butter, mix together the butter, Gorgonzola, chives and black pepper.
Great with baked potatoes.

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Sirloin Steak with Mustard Vinaigrette

2 pounds of sirloin steak, cut into four servings
1 pound fresh asparagus
1/2 teaspoon salt
1/8 teaspoon pepper

2/3 cup prepared balsamic vinaigrette, (or make your own with
1/2 cup balsamic vinegar plus 1/2 cup good olive oil,
add “beef” spices you like, like thyme, oregano, rosemary–experiment)

2 tablespoons Dijon-style mustard
Combine marinade ingredients in small bowl. Remove and reserve 2 tablespoons.
Place beef steaks and remaining marinade in food-safe plastic bag;
turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.

Place asparagus in shallow microwave-safe dish; add 1/2 cup water.
Cover and microwave on HIGH 3 to 6 minutes or until crisp-tender.
Drain asparagus. Add reserved 2 tablespoons marinade to asparagus; turn to coat. Set aside.

Remove steaks from marinade; discard marinade. Place steaks on grill over medium,
ash-covered coals. Grill covered, 12 to 14 minutes for medium rare
doneness, turning once. DO NOT OVERCOOK.

During last 3 minutes of grilling, arrange asparagus on
grill around steaks; grill 2 to 3 minutes, turning once.
Season steaks and asparagus with salt and pepper.

Makes 4 servings.
Recipe provided courtesy of National Cattlemen’s Beef Association.

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Sirloin Steaks with Apricot Sauce

Broil or grill sirloin to your preferred doneness


1 pound apricots, pitted and sliced
1 sliced red onion
2T. rice vinegar
2T. sugar or sugar equivalent
1/2 t. salt

Place all ingredients in a small saucepan, simmer for 5 minutes, stirring constantly.
Serve sliced steak strips over noodles, topped with sauce

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**London Broil

About London Broil

London Broil is a Cooking Method -NOT a cut of beef!!
But, many grocery store meat departments and butcher shops
sell a cut of beef labeled London Broil. What cut of beef is it usually?

It is usually either Top Round Roast (or Top Round Steak).

Most often it is a Top Round Roast. Often I have seen recipes calling for a
London Broil using a Top Round Steak – posted as a 2 inch thick, 5 to 6 lb. steak!!
This is not a Top Round Steak, but a Top Round Roast. When I have a
customer who requests a London Broil, I cut them a large Top Round Roast.
Now that we have that straight-what is the cooking method that makes a London Broil?

The characteristics common to most London Broil Recipes call for:
Marinating the beef
Broiling the beef to medium rare in a oven or
Grilling the beef to medium rare in a bar-b-q grill
Slicing the finished dish thinly, across the grain, at a 45 degree angle

After cooking, cut the top round steak at a 45 degree angle across the grain.

Sometimes it is stated before cooking to score the beef cut in a diamond pattern
That’s basically it. It is not a very unusual cooking method.
The recipe first appeared in print in the U.S. in the early 1930’s,
and consisted of marinated flank steak. Today the recipe more often calls for a
Top Round Steak (or Top Round Roast).

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Easy London Broil

1 (3-4 lb.) London Broil
1 (6oz) can pineapple juice
6 oz. Soy sauce
Marinate London Broil overnight in a mixture of
soy sauce and pineapple juice. Grill over hot coals until done
to your preference. Remember that London Broil gets tough
with over cooking. Best eaten medium rare.

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Other Great Marinades for London Broil

Ginger Garlic Marinade

1 2-inch piece of fresh ginger, cut into 4 chunks
3 garlic cloves
1 large orange
1 Tbsp Asian sesame oil
1/4 cup soy sauce

With the motor running, drop the ginger and garlic through the
feed tube of a food processor. Remove a 1-by-3-inch piece of peel
from the orange, drop it through the tube, and process to chop the peel.
Juice the orange and add the juice to the mixture along with the
sesame oil and soy sauce. Pulse once or twice to blend.

Yield: Makes about 3/4 cup

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Honey-Wine Marinade

5 large garlic cloves
1 teaspoon salt
1/4 cup dry red wine
1/4 cup balsamic vinegar
1 tablespoon soy sauce
1 teaspoon honey
A 1 1/2 pound top-round London broil (about 1 1/4 inches thick)

Accompaniment: Sliced vine-ripened tomatoes

Make marinade: Mince and mash garlic to a paste with salt and
in a blender blend with remaining marinade ingredients.
In a heavy-duty sealable plastic bag combine London broil with marinade.
Seal bag, pressing out excess air, and put in a shallow baking dish.
Marinate steak, chilled, turning occasionally, at least 4 hours and up to 24.
Prepare grill.
Bring steak to room temperature (which should take about 1 hour)
before grilling. Remove steak from marinade, letting excess drip off,
and grill on an oiled rack set 5 to 6 inches over glowing coals
7 to 9 minutes on each side for medium-rare. Transfer steak to a
cutting board and let stand 10 minutes.
Holding a knife at 45 degrees angle, cut steak across
grain into thin slices and serve with tomatoes.

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Chipotle-Orange Marinade

From The Complete Meat Cookbook (Canada, UK), by Bruce Aidells and Denis Kelly.

2 tsp grated orange zest
1 cup fresh orange juice
3 Tbsp fresh lemon juice
1 tsp minced garlic
1/3 cup vegetable oil
1/4 cup soy sauce
1 Tbsp chopped canned chipotle chile in adobo, or 1 tsp red pepper flakes
1/2 tsp salt
1 tsp freshly ground black pepper

Combine all the ingredients in a small bowl. Marinate the
London Broil overnight. Grill to preferred doneness.

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Sweet and Hot Marinade

From The Complete Meat Cookbook (Canada, UK), by Bruce Aidells and Denis Kelly.

2 large garlic cloves, (minced or put through a press)
4 tsp finely chopped ginger
1/2 tsp red pepper flakes
1 Tbsp dark sesame oil
2 Tbsp sesame oil
4 tsp brown sugar
3 Tbsp soy sauce

Combine the ingredients in a bowl, then pour over drained,
sliced tofu or steamed tempeh. Gently push the pieces around so that all are covered.
Refrigerate until ready to use. Grill or broil, using the extra marinade as a sauce.
Yield: Makes about 1/2 cups.

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**Round, Skirt, Hanger, & Flank

Boeuf a la Bourguignonne (Beef Burgundy)

2 lbs. round steak cut in 1 1/2 inch cubes
1/4 lb. salt pork (bacon will do in a pinch)
salt and pepper
2 T. flour
2 C. wine

1 C. water
1/2 t. ground thyme (or a sprig of fresh thyme later discarded)
1 bay leaf
1 garlic clove, minced
1 lb. mushrooms sliced thinly
1 lb. small onions
3 carrots thinly sliced

Fry salt pork until crisp. Remove from pan and reserve drippings.
In 2 T. of the drippings, brown beef – slowly (this and
marinating are the keys to tender round steak).
Remove beef from pan. Sprinkle with flour, salt and pepper
and add with salt pork to a 3 qt. casserole dish.

To the frying pan add wine, water, thyme, bay leaf and garlic.
Bring to a boil and pour over meat. Cover and bake at 300°F.
for 2 1/2 to 3 hours or until beef is tender.

Sauté onions and mushrooms in 2 T. of the pork fat.
Add to beef with the carrots. Bake another 30 minutes.

Serve over rice. Serve with a good Burgundy

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Round Steak in Brandy Sauce

Since round steak, as you probably know, has to be cooked slowly,
or it is not as tender as one of the throw-it-on-the-flame
types, here’s one of our favorite recipes:

Cover the bottom of a thick skillet with a thin layer of salt —
when the skillet is hot enough to make a drop of water
“dance” put the round steak in and brown slowly on each side.

Reduce the heat, add:
a tablespoon of olive oil
½ cup of chopped shallots or scallions (white part only).

When the onions are tender, add:
1/4 cup beef stock
1/4 cup brandy
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
pepper to taste

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Round Steak in Beer

2 lbs. round steak
3 T. oil
6-8 thin lemon slices
3 medium onions, thinly sliced
3 cloves minced garlic—(not sieved through garlic press)
1/2 cup flour
1 can beef broth
1 12 oz. can regular beer (not lager or malt beer)
3 T. brown sugar
3 T. chopped fresh parsley
2 t. ground thyme, or 4 t. fresh thyme
Salt and pepper to taste

Cut steak into serving size pieces. Brown on both sides in
3 tablespoons oil to which you have added lemon slices.
Remove steak to pan large enough to bake it in.
Layer onions and garlic over meat. Sprinkle flour over top.
Combine bouillon, beer, sugar, parsley, thyme, salt and pepper.
Pour over steak and bake uncovered in 300-degree oven
3-4 hours (checking frequently for moisture level).
Beef is done when it flakes apart when forked.

Serve over noodles or rice. Garnish with green pepper slices,
fresh parsley and cherry tomatoes.

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Round Steak Parmesan in Wine

2 pounds beef round steak, about 1 inch thick
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg, slightly beaten
1 tablespoon water
1/2 cup fine dry bread crumbs
1/2 teaspoon dried leaf basil
3 tablespoons olive oil
1 small can diced tomatoes
1 can (8 ounces) tomato sauce
1/4 cup grated Parmesan cheese
1/2 cup dry red wine
1 teaspoon sugar or honey
1/2 teaspoon ground oregano, or sprig of fresh oregano
1/4 teaspoon salt
1 cup shredded Mozzarella cheese

Cut round steak into 3-inch strips. Combine flour, salt and pepper;
dredge meat and pound on both sides to tenderize and flatten.
Mix egg with water. Combine bread crumbs and basil leaves.
Dip each piece of meat in egg mixture and then dredge in bread
crumb mixture, coating thoroughly and evenly. Brown in hot oil in
large skillet over high heat. Combine tomatoes, tomato sauce,
Parmesan cheese, wine, sugar, oregano and salt.
Place meat in a 13x9x2-inch baking dish and pour sauce over meat.
Cover tightly with foil and bake at 300° for 1 1/2 hour or until tender.
Sprinkle Mozzarella cheese on top of meat and continue
baking for about 10-20 minutes or until cheese melts
and browns slightly on top.

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Round Steak Stroganoff

2 lbs. round steak, cut into ½ to1 inch cubes
3 T. butter or olive oil, divided use
1/2- 3/4 lbs. sliced fresh mushrooms
2 C. sour cream
1 T. all-purpose flour
Salt to taste
Garnish: ground paprika, sprigs of fresh Italian parsley

In a large Dutch oven, heat 2 tablespoons of butter or olive oil.
Add beef and reduce heat to medium-low and cover.
Cook slowly, tossing occasionally, for 15 minutes.
Add mushrooms and cook uncovered, for 10 minutes, stirring
occasionally. If pan becomes dry, add a little more butter or oil.

When the mushrooms and meat have cooked (25 minutes in all),
remove them from the pan and set them aside with any meat juices.
In the same pan, melt 1 tablespoon of butter over medium-high heat.

Add flour and stir 1 minute, scraping up brown bits in pan.
Add sour cream and stir until heated. (Do not allow to boil.)
Stir in the meat juices. Add the beef and mushrooms to the sauce.
Cook until heated through on medium heat; (do not boil.)
Season to taste with salt and pepper.

Spoon over cooked rice or noodles. Garnish each serving
with a little paprika and parsley.

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Spicy Round Steak

1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 pounds round steak — 1/2-inch thick
3 olive oil
1 cup tomato sauce
1/4 cup water
1 medium onion — thinly sliced
1 lemon — thinly sliced
1 green pepper — sliced
5 whole cloves
pinch of sugar, or dollop of honey

Combine flour, salt and pepper; pound into steak. Heat olive oil
in a skillet and brown steak. Place in baking dish.
Blend tomato sauce and water; pour around steak and add onion,
lemon, green pepper, cloves and sugar or honey. Cover with
aluminum foil; place on lower rack of oven.
Bake at 300 degrees for about 1 1/2 hours.
Serves 4-6.

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Spinach-roll Round Steak

1 1lb. beef round steak cut 1/2 to 3/4 inches thick, trimmed of all fat
3 lbs. fresh spinach briefly sautéed and chopped,
or 2 10-oz. packages of frozen chopped spinach, thawed and drained
1/4 cup grated Parmesan cheese
(reduced-fat Parmesan, if you’re watching the fat)
4-6 cloves minced garlic

Preheat oven to 325 degrees.
Make shallow diamond pattern cuts in both sides of the round steak.
Use a meat mallet (or wine bottle bottom) to pound the steak
into a 12” X 8” rectangle—larger if you’re using a round steak
larger than about 12 ounces. The point is to make a
large, thin “bed” of your thick steak.

In a medium bowl, toss the spinach and cheese until combined.
Add the garlic and spread on the steak “bed.” Roll the steak,
jelly-roll fashion, skewer it shut every 1” with toothpicks.
Cut the roll between the toothpicks to form 1” slices.
Spray a cookie sheet with no-stick spray or olive oil.
Place slices on the cookie sheet. Bake for about 15 minutes,
until medium-well done.

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Beef Fajitas (Grilled Marinated Skirt Steak)

4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
1/4 cup fresh lime juice
1 1/2 teaspoons ground cumin
2 tablespoons olive oil

2 pounds skirt steak, trimmed and cut into strips for the grill
2 tablespoons vegetable oil
3 assorted colored bell peppers, sliced thin
1 large red onion, sliced thin
2 garlic cloves, minced
12 (7- to 8-inch) flour tortillas, guacamole, sour cream,
lettuce, tomatoes, and tomato salsa as accompaniments

Make the marinade: In a large bowl whisk together the
garlic paste, the lime juice, the cumin, and the oil.
Add the steak to the marinade, turning it to coat it well,
and let it marinate, covered and chilled, for at least 1 hour or overnight.

Grill the steak, drained, on a well-oiled rack set about 5 inches
over glowing coals or in a hot well-seasoned ridged grill pan
over moderately high heat for 3 to 4 minutes on each side,
or until it is just springy to the touch, for medium-rare meat.
(Alternatively, the steak may be broiled on the rack of a broiler pan
under a preheated broiler about 4 inches from the heat
for 3 to 4 minutes on each side for medium-rare meat.)

Transfer the steak to a cutting board and let it stand for 10 minutes.
While the steak is standing, in a large skillet heat the oil over
moderately high heat until it is hot but not smoking, add the bell peppers,
the onion, and the garlic, and sauté the mixture, stirring,
for 5 minutes, or until the bell peppers are softened.

Slice the steak thin across the grain on the diagonal and arrange
the slices on a platter with the bell pepper mixture. Drizzle any
steak juices over the steak and the pepper mixture and serve the steak
and the pepper mixture with the tortillas, the guacamole, and the salsa.

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Teriyaki Skirt Steak — Three Ingredients — Three Steps

2 pounds beef skirt steak
4 cloves garlic (minced)
2 cups teriyaki sauce

1. Cut the skirt steak into individual strips for serving.
Add the garlic to the teriyaki sauce. In a re-sealable plastic bag,
combine the steak and the sauce. Seal tightly and refrigerate to marinate overnight.

2. Preheat oven to broil OR preheat a barbecue grill.
3. When oven OR grill is ready, remove meat from bag and
discard remaining marinade. Place meat on a broiler pan for the
oven OR directly on the grill for the barbecue. Cook for about
5 minutes per side, or to desired doneness.

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Grilled Skirt Steak with Onion-Cilantro Relish

Chili-Vinegar Marinade:
4 dried anaheim chili peppers
4 dried arbol chili peppers
2 teaspoons cumin seeds
1 clove garlic — minced
1 fresh jalapeño chili pepper — stemmed, seeded AND coarsely chopped
1/2 cup red wine vinegar
1/2 cup olive oil
1 1/2 teaspoons salt

1 pound trimmed skirt steak

Onion-Cilantro Relish:
1 small white onion — minced
1 fresh serrano chili pepper — seeded and minced
1/2 cup coarsely chopped fresh cilantro
1 teaspoon salt
1 lime — juice of
1 tablespoon olive oil

To make the marinade, remove the stems from all the dried chilies,
then shake out and discard the seeds. Place the chilies in a small saucepan
with water just to cover. Bring to a boil, remove from the heat
and let stand for 20 minutes to soften. Drain. In a small, dry frying pan
over medium heat, toast the cumin seeds until lightly browned
and fragrant, 2-3 minutes. In a blender, combine the softened chilies,
cumin seeds, garlic, jalapeño chili and red wine vinegar.
Puré until thick and smooth, 1-2 minutes. Add the olive oil and salt
and blend again until well mixed. Place the skirt steak in
a shallow non-aluminum dish and pour the marinade over it.
Let marinate at room temperature for 1 hour.

Prepare a fire in a charcoal grill or preheat a broiler (griller).
Just before placing the steak on the grill or in the broiler,
make the relish: In a small bowl, stir together the onion, serrano chili,
cilantro, salt, lime juice and olive oil. Set aside until you are ready to serve.

When the fire is hot or the broiler is ready, place the steak on the
grill rack about 3 inches (7.5 cm) from the coals, or place in a broiler pan
at the same distance from the heat source. Grill or broil, turning once,
until seared on the outside but still pink in the center, 1-2 minutes per side.
To serve, slice the steak across the grain and on the diagonal.
Arrange the slices on a platter and serve with the relish on the side

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Chili Lime Cumin Beef Skirt Steak Skewers

1/4 C. fresh lime juice
2 T. olive oil
1 T. chopped chipotle peppers in adobo sauce
2 cloves garlic, minced
1 1/2 t. ground cumin

2 fresh mangoes, peeled, diced
1 red bell pepper, diced
1 jalapeno pepper, seeded, minced
2 T. fresh lime juice
1/4 t. salt

8 small fresh tomatillos, papery skins removed
2 large fresh Anaheim peppers, seeded, cut into 2-inch pieces
1 medium red onion, cut into 12 wedges
2 T. olive oil
Salt and pepper

Cut steak crosswise into three equal pieces. Combine marinade
ingredients in small bowl. Place beef and marinade in resealable plastic bag;
turn beef to coat. Close bag securely and marinate in refrigerator 1 hour.

Meanwhile, soak 12 9-inch bamboo skewers in water 1 hour.
Prepare salsa by combining all salsa ingredients. Stir well and set aside.
Combine tomatillos, Anaheim peppers and onion wedges in
medium bowl. Drizzle with oil; toss to coat. Set aside.

Thread vegetables onto six skewers. Remove beef from marinade;
discard marinade. Using two skewers per piece, insert remaining skewers
into beef pieces in the same direction as the grain.

Grill beef over medium heat. Cook uncovered 10-13 minutes for
medium-rare to medium doneness, turning occasionally. Place vegetable
skewers on grid around beef. Grill uncovered 6-8 minutes or until tender, turning once.

Cut beef between skewers to make individual servings. Season beef and
vegetables with salt and pepper as desired. Serve with mango salsa.
Makes 6 servings.

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Broiled Skirt Steak and Peppers

1 1/2 pounds skirt steak
1/3 cup red wine vinegar
1/3 cup apple juice
1/4 cup finely chopped onion
1 medium clove garlic, minced
1 tablespoon dried leaf sage, crumbled
2 teaspoons freshly ground black pepper
2 teaspoons ground coriander
2 teaspoons dry mustard
1 teaspoon salt
3/4 cup olive oil
12 small whole onions
1 to 2 bell peppers, cut in uniform pieces
4 to 6 long metal skewers

Put steak into a glass bowl. Combine vinegar, apple juice, onion, garlic, sage,
pepper, coriander, mustard, salt, and olive oil; pour over steak.
Turn to coat with the marinade; cover and refrigerate for 2 hours.
Remove steak from marinade and cut into 4 to 6 portions.
Thread skirt steak, onions, and peppers onto the long skewers,
weaving the beef around the vegetables. Broil 4 inches from heat
for 12 to 15 minutes, turning to cook all sides.
Brush with marinade a few times during cooking. Serves 4 to 6

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Hanger Steak—Simple, Elegant, Delicious

1.5 pounds Hanger Steak (can also use flank steak) butterflied to about 1/2 inch thick
1 tablespoon very good olive oil
freshly ground black pepper—to taste
sea salt
lemon wedges for garnish

Rub the oil into the steak, rub the pepper into both sides.

Heat a large, heavy, nonstick skillet for about a minute. When the pan is
very hot, sear the steak quickly on both sides—1-2 minutes/side for
medium rare, shorter for rare, longer for medium.
Remove to a platter, add the pan juices, season generously with sea salt
and garnish with lemon wedges. Allow to sit for 5 minutes before carving
across the grain. Remove steak from marinade and cut into 4 to 6 portions.
Thread skirt steak, onions, and peppers onto the long skewers,
weaving the beef around the vegetables. Broil 4 inches from heat
for 12 to 15 minutes, turning to cook all sides.
Brush with marinade a few times during cooking. Serves 4 to 6

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From a French Recipe for Onglet

1 pound hanger steak
3 tablespoons olive oil
1 tablespoon thyme leaves (fresh is best)
Salt and freshly ground black pepper
2 large shallots, thinly sliced (can substitute onions)

Rub 2 tablespoons of the oil onto the steak, coat with thyme. Sprinkle with salt and pepper

In a large cast-iron skillet, heat the remaining oil until a shake of
water “dances”. Add the meat and fry over moderately high heat until
browned and crusty before turning (about 4 minutes per side for medium rare)

Transfer steak to a cutting board and let stand for 5 minutes.

Saute the shallots in the skillet until sofened and browned—about 3 minutes.

Thickly slice steak across the grain. Arrange on plates and top with shallots.
Serve over a bed of rice, or greens.

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Grilled Chuck Steak

Marinate overnight in your favorite marinade or use the following:

1/2 bottle red wine
1/2 sliced onion
1 clove garlic chopped
1/2 inch grated ginger root
3 Tablespoons parsley
1 tsp. sugar, or use a bit of fruit juice

Grill over a low heat to your doneness preference, though chuck toughens with overcooking.

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Pepper-Lime Chuck Steaks

1/4 cup steak sauce
2 tablespoons firmly packed brown sugar
2 tablespoons lime juice
1/4 teaspoon cayenne pepper
4 pounds chuck steak

For marinade: In a small bowl combine steak sauce, brown sugar,
lime juice and cayenne pepper. Reserve about 2 tablespoons of marinade.

Place chuck steak in a plastic bag or bowl. Pour marinade over steak,
turning to coat. Allow to marinate for 10 minutes.
Heat grill. Discard the marinade and grill the steak 14 to 20 minutes,
or until done. Turn, brush with reserved marinade during
the last 2 minutes of cooking. Serve hot.

Makes 8 servings.

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Chuck Steak Marinated in Thyme and Mustard

Marinate overnight in a rub of:
1/4 c. chopped onion
2 Tbs. Parsley
2Tbs. White wine vinegar
1/4 Tsp. dried thyme or 1 Tbs. fresh thyme
1 Tbs. Olive oil
2 Tsp. Dijon mustard
1-2 cloves minced garlic

Seal the rubbed steak in a plastic bag and refrigerate overnight,
turning once or twice. Broil in a slow (250 degree) oven or a grill
with indirect heat—LOW—it will require 20 minutes per side and
still be medium rare if you have the slowness required for tender chuck.
Allow to sit for 5 minutes, then slice diagonally, across the grain into
serving slices. Garnish with thin slices of onion, tomato and sprigs of parsley.
Serve on a bed of greens as salad or over a bed of rice

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Chuck Steak that Respects its Elders!

This recipe can be done several ways. You can marinade it in
Respect your elders marinade straight, or with the recipe on the bottle
or the mixture below—marinade overnight—it is also not hurt by marinating 24-36 hours.

Marinate for a day in a mixture of:
1/4 cup chopped onion
2 Tbsp. chopped parsley
2 Tbsp. white wine vinegar
2 Tsp. Dijon mustard
1-2 cloves garlic, minced
1/2 Tsp. dried thyme

Put the steaks on a SLOW grill—top shelf of a gas grill, for example,
with the flame turned to low. Each side will cook about 20 minutes and
still be medium rare—that’s much slower than we cook almost all other steaks.
Brush with the Chile Man’s Respect Your Elders marinade as you cook
and add a bit more as you cut the steak into serving portions.

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