Texas Style Sliced Steak Recipes

Steps:

• Trim fat on brisket to 1/2-inch thickness. Rub brisket with pepper and salt; place in a large disposable foil pan, fat side up. Refrigerate, covered, several hours or overnight. Meanwhile, soak wood chips in water., To prepare grill for slow indirect cooking, adjust grill vents so top vent is half open and bottom vent is open only a quarter of the way. Make 2 arrangements of 45 unlit coals on opposite sides of the grill, leaving the center of the grill open. Light 20 additional coals until ash-covered; distribute over unlit coals. Sprinkle 2 cups soaked wood chips over lit coals., Replace grill rack. Close grill and allow temperature in grill to reach 275°, about 15 minutes., Place foil pan with brisket in center of grill rack; cover grill and cook 3 hours (do not open grill). Check temperature of grill periodically to maintain a temperature of 275° throughout cooking. Heat level may be adjusted by opening vents to raise temperature and closing vents partway to decrease temperature., Add another 10 unlit coals and 1 cup wood chips to each side of the grill. Cook brisket, covered, 3-4 hours longer or until fork-tender (a thermometer inserted in brisket should read about 190°); add coals and wood chips as needed to maintain a grill temperature of 275°., Remove brisket from grill. Cover tightly with foil; let stand 30-60 minutes. Cut brisket across the grain into slices.

Steps:

• Preheat broiler.
• Heat extra-virgin olive oil in a medium skillet over medium-low to medium heat, then add onions and roasted peppers, season with salt and pepper and cook gently until soft but not caramelized, 12 to 15 minutes. Stir in parsley.
• Heat a large skillet or a cast iron griddle to high.
• Toast the bread under broiler and reserve.
• Melt butter in a small saucepan over low heat, add garlic. Remove pan from the heat and set aside until the steaks are cooked.
• Season 1 side of the steaks with salt and pepper and place seasoned side down in the hot skillet or griddle.. Cook 3 minutes until the meat can be moved easily. Season the reverse side of meat. Flip steaks, reduce heat to medium and cook 6 to 7 minutes for medium rare, 8 to 10 for just pink. Remove meat and let rest a few minutes. Slice steaks 1/4-inch thick against the grain. Pile onions over toast, top with sliced steak, and spoon garlic butter down over the top of each portion.

Steps:

• To Make Marinade: Combine all ingredients and mix well.
• Pour over steak in shallow baking dish.
• Cover and refrigerate for 2 hours, turning occasionally.
• Remove steak from marinade.
• Reserve marinade for sauce.
• To Make Sauce: Combine marinade with other ingredients.
• Bring to a boil.
• Boil and reduce heat.
• Simmer uncovered 10 minutes.
• Grill Steak.
• To Serve: Cut steak crosswise into 1/2" thick slices.
• Arrange steak on plate and pour sauce over steak.
• Cook time does not include marinating or grilling steak.

Steps:

• Slice steak into 2 inch strips.
• Cook steak in electric skillet for till a little pink.
• While steak is cooking, mix steak sauce, water, seasoning in a bowl.
• Adjust seasoning as needed and adding more water to thin.(If too strong, just use your own judgement).
• Pour mixture over steak.
• Simmer on low heat for about 30 minutes to an hour(the longer it simmers the more tender it gets).
• Serve with sauted vegtables,on egg noodles or however else you can think of.
• Enjoy!