Hot Food & Recipes

Servings: 4 Servings
Category: Beef | French
Ingredients

• 4 New york strip or sirloin
• -steaks; 3/4 inch thick
• Salt
• 3 tb Black peppercorns; coarsely
• -ground
• 1 Olive oil for the pan
• 1 c Red wine (cabernet or pinot
• -noir)
• 4-6 tb butter

Directions
Heat the oven to 500 degrees F. Sprinkle the steaks with salt on both sides, and then press the ground peppercorns into the steak on both sides. Set a large cast-iron skillet over medium high heat and add just enough olive oil to make a light film. When the oil is very hot, add the steaks, cooking until nicely browned on one side, about 3 minutes for 6 ounce steaks. (If the pan is small, work in batches.) Flip the meat over and put the skillet in the oven. For medium rare steaks, roast for 3 minutes for 6 ounce steaks; 4 minutes for 8 ounce steaks. Check for doneness with the tip of a knife or by pressing with your fingertips, keeping in mind that the steaks will cook a bit more as they sit. Transfer the steaks to a warm plate and tent with foil. With a spoon, remove any fat from the skillet. Put the skillet back on the burner and heat to medium high. Add the wine and cook until it’s reduced to 1/4 cup, about 7 minutes, scraping up the browned bits with a wooden spoon. Whisk in the butter a slice at a time, whisking until completely melted. Taste and adjust the seasonings, drizzle the sauce over the steaks, and serve immediately with more sauce on the side. Contributor: Fine Cooking Posted to MM-Recipes Digest V4 #4 by Jack Elvis on Jan 30, 1999

Servings: 4 servings
Category: Beef | Salads
Ingredients

• 12 oz Flank Steak; Lean
• 1 tb Spicy Mustard
• 1/3 ts Garlic Powder
• 1/4 ts Pepper
• Vegetable Cooking Spray
• 5 c Romaine Lettuce; Torn
• 1 c Cherry Tomatoes; Halved
• 1 c Sliced Cucumber
• 1/2 c Sliced Onion; Separated Into
• -Rings
• 15 3/4 oz Black-Eyed Peas; Rinsed And
• -Drained
• 3/4 c Fat-Free Italian Salad
• -Dressing

Directions
Preheat broiler. Trim fat from steak. Combine mustard, garlic powder, and pepper; spread over both sides of stak. Place steak on a broiler pan coated with cooking spray; cook 5 minutes on each side or until desired degree of doneness. Cutt steak diagonally across grain into thin slices. Combine steak, lettuce, and next 4 ingredients (lettuce through peas) in a bowl. Drizzle dressing over salad, and toss well. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn on Apr 3, 1999, converted by MM_Buster v2.0l.

Servings: 4 servings
Category: Beef | Mexican
Ingredients

• 1/4 lb Flank Steak
• 2 ts Ground Cumin
• 2 ts Chili Powder
• 1/4 ts Salt
• 1/8 ts Garlic Powder
• 1/8 ts Black Pepper
• 1/8 ts Ground Red Pepper
• 4 Flour Tortillas
• 1 ts Vegetable Oil
• 2 c Sliced Onion
• 1/3 c Green Bell Peppers;
• -Julienned
• 1/3 c Red Bell Peppers; Julienned
• 1/3 tb Lime Juice
• 1/4 c Fat-Free Sour Cream
• Green Salsa; Optional
• Cilantro Sprigs; Optional

Directions
Trim fat from steak. Slice steak diagonally across grain into thin strips. Combine steak and next 6 ingredients (steak through pepper) in a zip top heavy duty plastic bag; seal bag, and shake well to coat. Heat the tortillas according to package directions. Heat oil in a large nonstick skillet over medium-high heat. Add steak, onion, and bell peppers; saut?6 minutes or until steak is done. Remove from heat; stir in lime juice. Divide mixture evenly among warm tortillas, and roll up. Serve with sour cream. Garnish with green salsa and cilantro sprigs, if desired. Recipe by: Cooking Light Posted to EAT-LF Digest by “Sherilyn” on Oct 25, 1999, converted by MM_Buster v2.0l.

Servings: 6 servings
Category: Beef
Ingredients

• 1/4 c Lime juice
• 2 ts Pooms olive oil
• 4 Cloves garlic; minced
• 1 1/2 ts Pooms; ground cumin
• 1 1/2 Pounds; frozen flank steak,
• -trimmed of fat
• 2 Cups; frozen chopped sweet
• -red peppers
• 1 c Frozen chopped green peppers
• 2 c Frozen chopped onions
• 1 c Nonfat plain yogurt
• 1/2 md Cucumber; peeled and grated
• 1/4 ts Salt
• 6 Frozen pita bread rounds;
• -(6″ diameter)

Directions
In a shallow nonmetal dish, combine the lime juice, oil, garlic, and I teaspoon of the cumin. Mix well. With a serrated knife, slice the steak against the grain into thin strips. Add to the dish and mix well. Cover and refrigerate for 1 hour, stirring occasionally. Coat a 10″ no-stick skillet with no-stick spray and place over medium-high heat until hot. Add the red peppers, green peppers, and onions. Cook, stirring, for 5 minutes, or until soft but not browned. Add the steak and marinade. Cook, stirring, for 8 minutes, or until the steak is lightly browned and no longer pink in the center. Check by inserting the tip of a sharp knife into 1 strip. In a small bowl, combine the yogurt, cucumber, salt, and the remaining 1/2 teaspoon curmin. Mix well. Warm the pitas in the microwave on high power for 1 to 2 minutes. Spoon the steak mixture onto the top of the whole pitas. Top with the yogurt sauce and roll up. NOTES : Notes: Cut the flank steak into strips while it’s frozen, then let it thaw right in the lime marinade. Recipe by: Prevention’s Freezer Cookbook – From the freezer Posted to EAT-LF Digest by SuzyWert@aol.com on Jun 8, 1999, converted by MM_Buster v2.0l.