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You can use sirloin, flank, or skirt steak—whatever you have on hand. ... To ensure you're getting a tender and flavorful steak, whip up an easy marinade made with Worcestershire sauce, red wine ...
2 tbsp olive oil; 2 boneless beef sirloin steak, 3/4-inch thick (about 1 pound each), cut into 8 pieces; 2 large onion, thinly sliced (about 2 cups); 1 jar (16 ounces) Pace® Picante Sauce
View Recipe. While not traditional, these protein-rich brown rice bowls take inspiration from Korean bibimbap, with a mix of sweet and spicy ground beef and sliced veggies topped with a fried egg.
The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized (e.g. cube steak). Asado – Meat dish traditional in Uruguay, Argentina, Rio Grande do Sul, Paraguay and Chile – some asado dishes use beef steak
1. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet.
Step aside traditional steak sauce! These steak recipes incorporate new sauces, toppings and seasonings to spice things up, 30 steak recipes to switch up your grilling routine
The tri-tip sirloin and flank steak can be great for grilling and should be cut against the grain. The sheer number of steak options at a grocery store can be overwhelming, with a myriad of ...
Cut the steak against the grain, meaning across the parallel muscle fibers, to eliminate their unpleasant toughness and make your steak as tender as possible. Get the recipe 35.