Barbequed Steak Recipes

Steps:

• In a shallow bowl, combine flour, salt if desired and pepper; dredge the meat. In a large skillet, brown meat on both sides in oil. Remove and keep warm. , In the pan drippings, saute the celery, onion and garlic for 3-4 minutes. Combine the soup, brown sugar, Worcestershire sauce, vinegar and mustard; stir into the vegetables. Return meat to the pan. Cover and simmer for 1-1/2 to 2 hours or until meat is tender.

Steps:

• About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
• Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
• Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

Steps:

• Put oil and steak spice on a large enough platter to accommodate the steaks. Coat the steak well with the oil and spices.
• Preheat an outdoor grill for high heat and lightly oil grate
• Grill steaks over high heat to desired doneness.

Steps:

• Rub meat with olive oil and crushed garlic. Sprinkle with tenderizer. Cover, and refrigerate for 30 minutes.
• Preheat grill for medium high heat.
• Brush grate with oil, and place steaks on the grill. Cook for 5 to 7 minutes per side, or until done.

Steps:

• In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
• Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
• Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

Steps:

• Cut steaks into 10 serving pieces.
• Pour oil into heavy skillet and brown steak on both sides.
• Arrange steak in a 9x12 glass baking dish.
• Add onion and garlic to skillet and brown lightly.
• Add remaining ingredients. Simmer in the skillet for about 5 minutes.
• Remove and pour sauce over the steak in the baking dish.
• Cover the dish with aluminum foil and bake in a 350 degree oven for about 21/2 hours or until the meat is fork tender.
• Serve hot with favorite side dish.

Steps:

• Place onion, garlic, olive oil, vinegar, soy sauce, rosemary, mustard, salt, and pepper into the bowl of a food processor. Process until smooth. Place steak in a large resealable plastic bag. Pour marinade over steaks, seal, and refrigerate for about 3 hours.
• Preheat the grill for high heat.
• Brush grill grate with oil. Discard marinade, and place steak on the prepared grill. Cook for 7 minutes per side, or to desired doneness.

Steps:

• Whisk together the soy sauce, vinegar, honey, garlic powder, ground ginger, green onion, and vegetable oil in a bowl; pour into a resealable plastic bag. Add the flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 4 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the flank steak from the marinade and shake off excess. Pour the remaining marinade into a small saucepan and set aside.
• Cook the flank steak on the preheated grill until it begins to firm, and is reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Once cooked, cover the steak with several sheets of aluminum foil, and set aside to rest for 10 minutes before slicing thinly against the grain.
• While the steak is resting, bring the marinade to a boil over medium-high heat. Pour the sauce over the sliced steak to serve.

Steps:

• Cut the beef on a diagonal, across the grain into slices 1" wide and place in the crock pot.
• In a small bowl, combine the remaining ingredients.
• Pour over the meat, and mix.
• Cover and cook on Low for 3 to 5 hours.