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When it comes to cooking, you can roast the tenderloin whole and either grill, sear, or broil the steaks. Try a strip steak with garlic butter or cook a T-bone with plenty of Cajun seasoning—the ...
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.
Cook and stir until the mixture boils and thickens. Serve the beef mixture over the rice. Helper : For easier slicing, freeze the beef for 1 hour before slicing.
A relatively long and flat cut, flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas. Not as tender as steaks cut from the rib or loin. Flap steak A cut from the bottom sirloin, is generally a very thin steak. [3] Flat iron steak A cut from under the shoulder blade.
London broil is a beef dish made by grilling marinated beef, then cutting it across the grain into thin strips. While the inclusion of "London" in the name may suggest British origins, "broil" is not a common term in UK English, and indeed the dish is American, not British.
Steak is generally a cut of beef sliced perpendicular to the muscle fibers, or of fish cut perpendicular to the spine. Meat steaks are usually grilled, pan-fried, or broiled, while fish steaks may also be baked. Meat cooked in sauce, such as steak and kidney pie, or minced meat formed into a steak shape, such as Salisbury steak and hamburger ...
1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound), cut into very thin strips; 1 1 / 2 cup fresh or frozen broccoli florets; 1 medium onion, cut into wedges; 1 / 4 tsp garlic powder; 4 ...
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.
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