Great-Aunt Carrie's Steak Smothered with Onions
1 large t-bone or porterhouse steak
1 large Bermuda or Spanish onion, sliced
3 TBLS butter or margarine
1/2 tsp salt
3/4 tsp black pepper
In a hot skillet, melt butter. Place onions in skillet and sprinkle with salt and pepper. Cook until onions are slightly browned. While onions are cooking, grill steak to desired doneness, or about 10 minutes per side for medium to medium-rare. depending on thickness. Cover steak completely with hot onions and serve. If desired, add some mushrooms to this. Serves 2.
Nancy’s Steak Saratoga
2 boneless, very thin, petite sirloin or round steaks
2 TBLS butter or margarine
1 TBLS chives, chopped
3 TBLS Worcestershire sauce
1 tsp dry mustard
2 TBLS butter or margarine, melted
1/2 cup plain dry bread crumbs
1/2 small ripe tomato, diced
1 TBLS parsley, chopped
Salt and pepper, to taste
In a large skillet, brown steaks in butter. In bowl, combine chives, melted butter, Worcestershire, and dry mustard together. Spread on both sides of steak. Dip steaks in bread crumbs and return steaks to pan. Continue to cook on both sides until bread crumbs are dark golden brown. Top each steak with diced tomato and chopped parsley. Serves 2.
Nancy's Grilled New Yorker Steaks
6 Well marbled New York strip steaks
1/2 cup vegetable or olive oil
1 TBLS sea salt or sea salt-garlic blend
1 TBLS black pepper
Never place cold steaks on the grill. Steaks cook best when they are at room temperature. When charcoal has been heating for at least 30 minutes--gas grill on high for 20 min. w/lid down, lightly brush both sides of steak with oil. Sprinkle salt and pepper on both sides of steak, to your own taste. Use a clean, lightly oiled cooking grate.
Place meat on the grill. About a quarter of the way through, turn the meat at a slant...about a 45 degree angle. This will give it its distictive cross hatch grill marks. Continue grilling another quarter of the way though, before turning the meat over, and repeating this process. Remove to warm platter and rest for 5 minutes before serving. Serve plain, or with your favorite steak sauce, or some herbed matre'd hotel butter. Serves 6.
GRILLING TIMES FOR STRIP STEAK:
3 min. per side for rare
4 to 5 min. per side for med-rare
6 to 7 min. per side for well done.
Nancy's Favorite BBQ Steak w/ Cowboy Sauce
one 2 pound boneless sirloin steak
Cowboy sauce
Place steaks in a resealable bag or container. Pour 1/2 cup of the sauce in the bag. Retain remainging sauce for later. Marinate steaks in refrigerator for 30 to 60 minutes. Remove and allow to come to room temperature. Grill steaks approx. 6 to 7 minutes per side for medium-rare, or until desired doneness. Allow remaining sauce to come to room temperature, and serve "on the side" with steak.
NANCY'S ORIGINAL COWBOY SAUCE
2 1/2 cups original ("classic" or "fat") Coca-Cola
1/2 cup vegetable oil
1/2 cup apple juice
1 cup tomato ketchup
1 teaspoon chili powder
1/4 teaspoon each, salt and pepper
1/2 teaspoon finely minced garlic (or garlic powder)
2 Tablespoons sweet or yellow onion, very finely minced
Few drops bottled Tabasco (hot red pepper) sauce (this is strictly optional!)
Place all ingredients in a blender (or place in a sealed container and throughly shake), until well blended. Refrigerate until ready to use. Will keep for up to 2 weeks in fridge.
Nancy's Cannon City Cube Steaks
4 small cubed steaks
1 cup flour
1/4 tsp each salt and pepper
2 TBLS vegetable oil
2 cups sweet or yellow onion, sliced
2 cups green bell pepper, sliced
1/4 cup butter or margarine
salt and pepper, to taste
Season flour with 1/2 tsp each of salt and pepper. Dredge meat in flour. In a skillet, brown both sides of meat and turn off heat. Meanwhile, heat butter in a very large skillet. Add peppers and onions. Season with desired amount of salt and pepper, and cook until vegetables begin to soften. Transfer meat to pan with onions and peppers, cooking about 5 minutes per side. Peppers should be soft and onions transparent. Serve meat smothered in peppers and onions. This dish goes very well with fresh corn and a baked (jacketed) potato. Serves 2 to 4.
POTATO RECIPES
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Nancy's Texas Totties
4 large baking potatoes, cut into wedges
1/4 cup vegetable or olive oil
1/2 cup dried grated parmesan cheese
1 cup lightly salted potato chips (crisps), very finely crushed (or, substitute dried instant mashed potato flakes)
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
1 teapoon salt
1/2 teaspoon black pepper
Non-stick cooking apray
Blue cheese or ranch salad dressing (optional)
Pre-heat oven to 450 Fahrenheit degrees
In a bowl, mix together crushed potato chips or potato flakes, cheese, chili powder, cayenne, salt and pepper. Heat a pot of boiling, salted water. Blanche potatoes 1 to 2 minutes. Do NOT place in ice water to stop cooking! While potatoes are still hot, toss with the vegetable oil, and immediately coat with bread crumb mixture. Spray a baking pan with cooking spray, and arrange potoatoes on pan in a single, even layer. Bake 18 to 20 minutes or until browned. If desired, serve with bleu cheese or ranch dressing as a dipping sauce.
Nancy's Grilled Italian Style Baked Potatoes
4 Large baking potatoes, cut in half
4 Cloves of garlic, finely chopped
1/4 tsp each, salt and pepper
2 Tbls vegetable or olive oil
2/3 tsp oregano
3 tsp dried basil
Combine all ingredients except potatoes. Let stand 1 hr. Boil potatoes for about 15 minutes or until just tender. Brush the seasoned oil on top of the potatoes. Grill potato recipe for about 15 minutes or until slightly charred. Don't cook directly over coals. Serves 4 to 8.
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