For marinade:

1 cup vegetable oil
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon cumin
1 tablespoon fresh chopped garlic
4 tablespoons pureed, canned chipotle chiles


For steak:

2 pounds skirt steak

For chimichurri sauce:

3 cloves garlic, chopped
1 small onion, chopped
3/4 cup olive oil
Juice of 2 lemons
1 teaspoon chopped fresh parsley, no stems
1 teaspoon chopped fresh cilantro, no stems
Pinch of red pepper flakes
Salt and pepper to taste

Method:

Combine all marinade ingredients in large shallow bowl. Place meat in marinade for 15 minutes. Prepare sauce by combining all
ingredients in a medium bowl. Heat an oiled, well-seasoned grill over high heat until hot but not smoking. Grill steak, turning
occasionally, for about 2 minutes per side for thin pieces or 4 to 6 minutes per side for thicker pieces (medium-rare). Portion onto 4
dinner plates. Drizzle with the chimichurri sauce.

4 Servings

1 1/2 teaspoons extra-virgin olive oil
1 pound sirloin or lean steak of choice, all visible fat removed, cut into serving-size pieces
2 cloves garlic, crushed or minced
2 Italian plum tomatoes, chopped
1 teaspoon fresh lemon juice
1/4 teaspoon dried oregano, crumbled
Black pepper to taste
Pinch of salt

Heat the oil in a large skillet over medium heat and sear the steaks until desired doneness, about 10 minutes for rare. Transfer the meat to a serving platter and cover with foil or a lid to keep warm. Set aside.
Add the garlic to the skillet and sauti over low heat until golden, about 2 minutes, being careful not to burn it. Add the rest of the ingredients except the meat. Cook over medium heat until the tomatoes are tender but still have texture, about 5 minutes. Return the meat to the skillet, along with any juices, and cook gently for a few minutes to combine flavors.
Transfer meat and sauce to the platter and serve immediately.
Cook's Tip: Keep in mind that the meat will continue to cook slightly both when covered on the platter and when returned to the sauce. If you like your steak on the pink side, you might want to undercook it a bit to ensure desired doneness.

pizza crust
1/2 cup mayonnaise
1/4 cup honey mustard
1 tablespoon horseradish
salt and pepper
1 cup sirloin tip steaks, thinly sliced, bite-sized pieces
1 onion, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 cup fresh mushrooms, thinly sliced
1 clove garlic, minced
1 cup mozzarella cheese
1/2 cup cheddar cheese, shredded


Combine mayonnaise, mustard, horseradish, salt and pepper in small bowl, set aside. Saute onion in small amount of oil until almost browned. Add peppers and mushrooms, cook until soft. Stir in garlic and steak, heat through.
Top pizza crust with sauce, meat and vegetable mixture then cheeses. Bake in 400 degree oven for 10-12 minutes.

1-pound flank steak, all visible fat removed
2 teaspoons coarsely cracked black pepper
Vegetable oil spray
1 cup (about 3 ounces) sliced fresh mushrooms
2 green onions, sliced
1/2 teaspoon bottled minced garlic
1 tablespoon all-purpose flour
1 cup evaporated skim milk or skim milk
2 teaspoons Dijon mustard

Preheat broiler.
To prevent meat from curling as it cooks, make 6 shallow slashes on each side of the meat in a crisscross fashion (three slashes in each direction).
Rub cracked pepper onto each side of the steak. Place steak on the unheated rack of a broiler pan. Broil 3 to 5 inches from the heat for 3 to 5 minutes. Turn and broil meat about 5 minutes more, or until desired doneness.
Meanwhile, spray a medium saucepan with vegetable oil. Place over medium heat. Cook mushrooms, green onions and garlic in skillet until mushrooms are just tender, about 5 minutes. Stir in flour. Add milk and mustard all at once. Cook and stir until thickened and bubbly, about 3 minutes. Cook 2 minutes more, stirring constantly.
To serve, thinly slice steak diagonally across the grain. Serve with mustard sauce.

1 to 1 1/2 pounds flank steak, 1 inch thick, all visible fat removed

Marinade:

1/2 cup dry red wine, nonalcoholic red wine, or low-sodium beef broth
3 tablespoons minced fresh parsley
3 tablespoons tarragon vinegar or wine vinegar
1 teaspoon acceptable vegetable oil
1 tablespoon chopped fresh oregano or 1 teaspoon dried, crumbled
1 tablespoon chopped fresh tarragon or 1 teaspoon dried, crumbled
3 cloves garlic, crushed, or 1 1/2 teaspoons bottled minced garlic
1 bay leaf
1/2 teaspoon freshly ground pepper

Vegetable oil spray

Freshly ground pepper to taste


Place steak in an airtight plastic bag or in a baking dish. In a small nonmetallic bowl, combine marinade ingredients. Pour over steak and turn to coat. Cover and refrigerate for at least 8 hours, turning occasionally.
Preheat broiler. Spray broiler pan with vegetable oil spray. Set aside.
Remove steak from marinade, pat dry, and sprinkle with pepper. Place meat on prepared broiler pan. Broil 4 to 6 inches from heat until desired doneness, 4 to 7 minutes on each side for medium-well done, or 3 to 5 minutes on each side for medium-rare. Slice diagonally across the grain into thin slices.

1 6 oz. package wild and long grain rice, pilaf mix
1 1/2 pounds sirloin tip steaks, 1 inch thick
1/2 cup honey mustard
2 teaspoons freshly ground steak-house seasoning
1 bunch asparagus


Prepare rice pilaf mix according to pkg. directions, cooking about 20 minutes.
Meanwhile, heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Brush both sides of sirloin liberally with 1/4 cup of the honey mustard. Place on grill and cook aobut 5 minutes, turning to prevent burning. Remove and set aside.
Trim ends of asparagus; brush lightly with 1 tablespoon of the honey mustard. Place on grill and cook aobut 5 minutes, turning to prevent burning. Remove and set aside.
Add sirloin to grill and cook 4 minutes per side, turning once. Let rest 5 minutes before slicing.
To serve, cut asparagus into 1 inch pieces. Stir into pilaf along with remaining 3 tablespoons honey mustard. Slice sirloin across the grain. Serve over pilaf.