Recipes Please?

Drunken Flat Iron Steak SUBMITTED BY: Cocina JNOTS "A friend tried something like this in Texas and this was our version of it." INGREDIENTS * 1 (2 pound) flat iron steak * 1/4 cup dry vermouth * 1/4 cup sweet vermouth * 2 1/2 tablespoons olive oil * 1 tablespoon red pepper flakes DIRECTIONS 1. Place steak into a large resealable bag or shallow dish. Pour in the dry vermouth and sweet vermouth and stir to coat the steak. Seal or cover and refrigerate for 6 hours to marinate. 2. Heat the oil in a large skillet over medium heat. Remove steak from the bag and discard the marinade. Season the steak on both sides with red pepper flakes. Fry for 3 to 4 minutes per side for medium-rare, or to your desired degree of doneness. Let rest for a few minutes before serving. ---------------------------- Creole Pan-Broiled Flat Iron Steak SUBMITTED BY: EL-LOCO-FOODS "My wife prefers my pan-broiled steaks over grilled Filet Mignon, New York Strip or Sirloin any day. The key is not so much the cut of the meat, rather how it is prepared to give it its magic." INGREDIENTS * 2 pounds flat iron steak * 1 tablespoon hot pepper sauce (e.g. Tabasco™) * 2 tablespoons lime juice * 2 teaspoons garlic salt * 1/8 teaspoon salt * 1/8 teaspoon ground black pepper * 2 1/4 teaspoons blackened seasoning * 1/2 cup butter * 1/2 cup water DIRECTIONS 1. Heat a skillet over medium heat. Season the steak with hot pepper sauce. Sprinkle or mist with a little lime juice and season lightly with just a portion of the garlic salt, salt, black pepper and blackened seasoning. 2. Place the steak in the pan and cover with a lid. Cook for about 20 minutes, or to your desired degree of doneness, turning and adding more seasoning every 5 minutes. 3. Remove steaks to a serving platter and keep warm. Stir butter and water into the pan, removing any browned bits from the bottom to make a gravy. Season with additional garlic salt, salt and pepper to taste. Serve steaks with gravy drizzled over them. -------------------------------------------- Caribbean Beef Loin Steaks SUBMITTED BY: rosidaisy "These steaks are flavored with a Caribbean-style marinade. INGREDIENTS * 1 fluid ounce coconut-flavored rum * 1/4 teaspoon salt * 1/4 teaspoon ground black pepper * 1/8 teaspoon ground cinnamon * 1/2 teaspoon garlic powder * 1/2 teaspoon dried oregano * 1/4 teaspoon dried sage * 1/2 teaspoon white vinegar * 1 tablespoon fresh lemon juice * 4 slices onion * 6 (8 ounce) beef top sirloin steaks * 1 tablespoon olive oil DIRECTIONS 1. Whisk together the rum, salt, pepper, cinnamon, powder, oregano, sage, vinegar, and lemon juice in a bowl; pour into a gallon-sized, resealable plastic bag. Add the onion and steaks to the marinade. Seal the bag, squeezing out as much air as possible. Allow to marinate in refrigerator 2 1/2 hours. 2. Heat the olive oil in a large skillet over medium heat. Cook the steaks with the skillet covered to desired doneness, about 3 minutes per side for medium rare.

my hubby makes the best steak ever he uses Franks Red Hot and butter and fry it slowly the spice cooks out and you get a great flavor

Kicky Steak Strips with Rice "Sirloin strips are marinated in Worcestershire sauce and mustard, fried with onions and garlic, and served over rice." INGREDIENTS: 1/2 cup Worcestershire sauce 2 tablespoons yellow mustard 1 pound top sirloin steak, cut into thin strips 1 cup uncooked long-grain white rice 2 cups water 1 tablespoon olive oil 1/2 cup chopped sweet onion 2 cloves garlic, peeled and chopped 1 teaspoon pepper DIRECTIONS: 1. In a medium container, mix Worcestershire sauce and mustard. Place steak strips in the mixture. Cover, and marinate in the refrigerator at least 30 minutes. 2. Place rice and water in a medium saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. 3. Heat olive oil in a medium saucepan over medium heat. Stir in the onion and garlic, and cook until tender. Season with pepper. Place steak into the saucepan and cook 5 to 7 minutes on each side, to desired doneness. Discard remaining marinade. Serve over the cooked rice.

I broil or use the good old George Foreman grill! Use Lawry's meat tenderizer (has salt in it), pepper, a little garlic powder, and plenty of Worchestershire sauce. Mmmm.. The cut makes a difference too. Ribeye is the most tender. Round is the toughest. The marbling (fat running through) helps tenderize. Bake some potatoes and have a salad! Or put the steak in a casserole dish and spice it up (I use the same spices as above), add a can of cream of mushroom soup, and spread it over the steaks. Bake on about 325 for a couple of hours. My family loves it!

well i grill year round. marinate your steak with italian salad dressing. over night or for several hours. grill and i think you will enjoy it.