Extreme Melt In Your Mouth Steaks Recipes

MELT-IN-YOUR-MOUTH CUBED STEAKS

Steps:

• 1. Preheat oven to 350. Heat olive oil in large (cast iron works best) skillet on med-med/high heat.
• 2. Mix flour, salt & pepper (I prefer fresh ground) in pie plate.
• 3. Dredge cubed steaks in flour mixture.
• 4. Brown steaks maybe 5 min. per side.
• 5. Turning over a few times.
• 6. Place cooked cubed steaks in a deep casserole dish. Drain oil from skillet, reserving steak/flour residue.
• 7. Mix soup mix with 2 cups water in a bowl.
• 8. Pour water into cast iron skillet.
• 9. Turn heat higher whisking to loosen browned bits in skillet. I sometimes add some of the leftover flour at this time... mixture does not need to be thick as it thickens in the oven.
• 10. Pour this mixture over cubed steaks.
• 11. Bake, uncovered, for 1 hour.
• 12. Makes its own gravy & cubed steaks are so tender, you won't need a knife!

MELT IN YOUR MOUTH STEAK

Steps:

• Place thawed steak in a casserole dish fit to size of steaks.
• Sprinkle desired amount of meat tenderizer on one side of each steak and then, using a fork, fork the meat tenderizer into the steak very thoroughly (you cannot overdo it, the more the better!) Flip each steak over and repeat step 2 on other side of steak.
• Combine last seven ingredients in a separate bowl and microwave for 2 minutes.
• Pour mixture over steaks (the heated mixture helps the sugar dissolve and the meat soak the marinade up better but is not required).
• Marinate desired time however the longer the better.
• Put the steak on the grill and cook it how you like it.
• (I usually save the marinade and baste in while cooking, this keeps it extra juicy) Enjoy!

MELT-IN-YOUR-MOUTH SWISS STEAK

Steps:

• In a medium bowl, combine the flour, 1 t. salt, and 1/4 t. pepper; coat the steak with the mixture.
• In a large skillet, heat 4 T. of the oil over medium-high heat; add the steak and cook for 6-8 minutes, turning halfway through. (If your skillet is not large enough to cook all the steak at once, cook it in two batches, adding more oil if needed.) Remove the steak from the skillet and set aside.
• In the same skillet, heat the remaining 2 T. of oil over medium-high heat and saute the celery and onion for about 5 minutes or until tender. Add the carrot slices, spaghetti sauce, and the remaining salt and pepper; mix well. Add the steak to the mixture, reduce the heat to low, and simmer, uncovered, for 10 minutes or until warmed through.

MELT IN YOUR MOUTH STEAK

Steps:

• In a small bowl combine butter, garlic, onion powder, salt, parsley flakes and lemon juice; mix well.
• Place mixture down the center of a 12” square piece of waxed paper and roll into a log.
• Wrap tightly and refrigerate about 2 hours or until firm.
• Season both sides of the steaks with pepper, broil or grill steaks.
• As the steaks are cooking place four ¼” thick slices of the seasoned butter on the steaks.
• Just prior to serving place a slice of the buttered mixture on each steak.