STEAK - BOBCAT COUNTRY STYLE
Grilled steak with a very simple marinade that's full of flavor, but doesn't overpower the flavor of good quality meat. You only need 4 ingredients, including the steak, and it takes very little time to prepare and cook so it's great for unannounced guests. When I moved to the country a year ago, my best friend gave me a "Kill it and Grill it" birthday gift - an Old Henry .22 repeating rifle and a gas grill. Thank goodness there was this recipe and a steak included so we didn't starve!
Provided by blondpnthr
Categories Steak
Time 32m
Yield 1 fabulous steak, 1-5 serving(s)
Number Of Ingredients 4
Steps:
- Place steak on deep plate or in pie pan.
- Sprinkle lightly with garlic powder, too much will kill your meat's flavor.
- Cover very generously with seasoning salt, you can't add to much of this.
- Add plenty of worsteschire sauce, making sure it gets through the seasonings to the steak.
- Flip steak over and repeat all 3 ingredients in order.
- Let marinate for 20 - 45 minutes, flipping over at half time.
- Heat your grill on the highest setting for 5 - 10 minutes.
- Add steak once grill is hot and pour 1/2 of the remaining marinade on the steak - be careful not to let the grill flame up.
- Cook for approximately 3 minutes and rotate the steak 180 degrees.
- Cook for another 3 minutes and turn the steak over, pour the remaining marinade on at this time, again watch out for flames.
- Cook for 3 minutes and rotate the steak 180 degrees.
- Your steak is done when you see the meat starting to separate from the bone, but cut into it to check for individual preference on color.
- These instructions are for a 2 - 2 1/2 lb. porterhouse steak, about 1 1/2 - 2 inches thick, cooked on a regular gas grill, preferably to a rare (warm red) state. If cooking for guests sharing the steak, you can always cook a little longer in the microwave for those that like the center pink or well done.
- Serve hot with your favorite red wine and good cheese, light salads & herb pasta or mashed potatoes and steamed veggies aren't a bad idea either.
- Best part is any leftovers make great cold steak salads, yummy toppings for nachos or breakfast fillings for tortillas.
Nutrition Facts : Calories 2159.1, Fat 157, SaturatedFat 62.1, Cholesterol 571.5, Sodium 480.8, Protein 174.3
COUNTRY-STYLE STEAK
Mmmm...mmm... This is the recipe that my momma passed down to me. Born and raised in the South, and my momma was raised on a farm, so my family knows a lot about southern cookin'. With this recipe, don't be shy to add other spices to it. This goes great with mashed potatoes, green beans and sweet tea. You can use the gravy from the steak for the mashed potatoes.
Provided by hmclaurin
Categories Beef Steaks
Time 2h35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the flour, black pepper, seasoned salt, and garlic powder together in a shallow bowl, and coat the cube steaks thoroughly with the flour mixture, patting the flour onto the steaks to get a good coating. Retain 3 tablespoons of seasoned flour.
- Heat the olive oil in a skillet over medium heat, and pan-fry the cube steaks until golden brown on both sides, about 5 minutes per side. Place the steaks into a 9x12-inch baking dish. Whisk the retained seasoned flour into the beef broth until smooth, and pour the broth over the steaks. Cover the dish with aluminum foil.
- Bake in the preheated oven until the meat is tender and the gravy has thickened, about 2 hours.
Nutrition Facts : Calories 355 calories, Carbohydrate 24.6 g, Cholesterol 27.2 mg, Fat 19.9 g, Fiber 1 g, Protein 18.3 g, SaturatedFat 4.1 g, Sodium 655.7 mg, Sugar 0.1 g
KABOBS
Grilled steak and chicken that doesn't dry out on the grill, but stays moist and flavorful. These kabobs are simple to make, and delicious to eat. Skewered meat with peppers, onions, and mushrooms in a honey teriyaki sauce.
Provided by Sue
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h40m
Yield 10
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
- Preheat grill for medium-high heat.
- Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
- Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.
Nutrition Facts : Calories 303.8 calories, Carbohydrate 21.2 g, Cholesterol 73.9 mg, Fat 13.3 g, Fiber 1.2 g, Protein 24.8 g, SaturatedFat 4.6 g, Sodium 622.5 mg, Sugar 18.5 g
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