1/4 cup soy sauce
1 clove garlic, minced or pressed
1/2 cup orange juice
2 dashed ground cloves
2 pounds boneless beef top sirloin steak
-Combine the first 4 ingredients
-Place the steak in a shallow pan & pour the sauce over the steak
-Cover & refrigerate 2-4 hours, turning once
-Preheat grill to medium high heat
-Drain the marinade from the steak
-Grill steak to desired doneness, turning only once
Makes 5-6 servings
1-1 1/2 pounds top sirloin steak
1 1/2 tablespoon olive oil
1/3 cup white wine vinegar
1/4 cup burgandy or sherry wine
1/8-1/4 cup worcestershire sauce
3 garlic cloves, minced
2 tablespoons orange or pineapple juice
2 teaspoons sugar
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon crushed rosemary
1/2 teaspoon oregano
-Place the steak in a large plastic resealable bag or glass pan
-In a small bowl, whisk together all of the remaining ingredients for the marinade & then pour this over the steak
-Seal/cover and place in the fridge for at least 6 hours, turning every few hours
-Remove the steak from the marinade & allow it to come to room temperature
-Preheat the grill to medium high heat
-Grill for about 5 minutes on each side, or until desired doneness is reached
-Allow the steak to ‘rest’ for 10 minutes before slicing
Serves 4
1/2 cup extra virgin olive oil
1/2 cup worcestershire sauce
1/4 cup minced garlic
1/4 cup steak seasoning
1 tablespoon red wine vinegar
1/2 teaspoon dried basil
1/2 teaspoon Italian seasoning
4-8oz New York Strip Steaks
-In a bowl mix together all of the ingredients, except the steaks, and then pour the mix into a large resealable bag.
-Place the steaks into the bag and gently shake to coat them with marinade
-Seal the bag and marinate the steaks in the fridge
-During the last 30 minutes, place the bag of marinade & steaks on the counter, to come to room temperature
-Preheat the grill for high heat
-Lighlty oil the grill grate
-Discard the unused marinade
-Place the steaks on the grill and cook for 7 minutes on each side or to desired doneness
Meatloaf:
2/3 cup dry breadcrumbs
1 1/2 pounds lean ground beef
1/4 cup fresh chopped onions
1/8 teaspoon ground pepper
1 cup milk
2 slightly beaten eggs
1 teaspoon salt
1/2 teaspoon ground sage
Topping ingredients:
3 tablespoons brown sugar
1/4 teaspoon ground nutmeg
1/4 cup ketchup
1 teaspoon dry ground mustard
Mix all of the meatloaf ingredients. Mix together well, but do not over handle as this will make the beef tough. Put the meatloaf mixture in a greased or lightly sprayed loaf pan.
*optional variation-you can fold chunks of sharp cheddar cheese into the meatloaf mixture
Mix all of the topping ingredients and spread over the top of the meatloaf before baking.
*optional variation-you can lay pre-cooked bacon on top of the meatloaf before the topping is applied.
Bake at 350 degrees until the center of the meatloaf is done, approximately 1 hour. To test for doneness, cut into the center of the meatloaf.
Remove the meatloaf from the loaf pan immediately and place on a serving plate. Allow to rest for about 5 minutes. Leaving the meatloaf in the pan will allow it to absorb the grease from the baking process.
2 tablespoons red wine vinegar
¼ cup olive oil
2 cloves garlic, minced
1 ½ pounds flat iron steak
1 tablespoon cracked black pepper
1 teaspoon dried rosemary leaves
3 tablespoons softened unsalted butter
1 ounce crumbled blue cheese
1 tablespoon chopped fresh chives
1 teaspoon dried oregano
1/8 teaspoon cracked black pepper
¼ teaspoon kosher salt
Whisk together vinegar, garlic, 1 tablespoon black pepper, rosemary, oregano, and kosher salt in a bowl along with the olive oil. Place the flat iron steak into a resealable plastic bag and pour the marinade over the top. Squeeze the excess air from the bag and seal. Marinate in the refrigerator 30 minutes.
Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove steak from the marinade, shake off excess, and discard the remaining marinade. Allow the steak to stand at room temperature for 15 minutes as the grill warms.
Mash together the butter, blue cheese, chives, and 1/8 teaspoon of black pepper; set aside. Cook the steak on the preheated grill to desired degree of doneness, about 5 minutes per side for medium-rare.
Allow the steak to rest in a warm place for 10 minutes before slicing thinly across the grain. Serve with a dollop of blue cheese/chive butter.
Serves 4