Gleanings of Wheat

So the other day when I watched the Food Network Sandra Lee did this recipe. I'm not a huge steak fan (have I mentioned that?) but I had a top round steak in the freezer I needed to use. This turned out great! Seriously. I didn't have any shredded cheese, though, and couldn't go to the store so I tried to use cheese from a shaker. Just so you know, that "cheese" WILL NOT melt. Ever. In fact, I'm convinced it could withstand a nuclear attack and am in the process of building a fall out shelter with it. 1 1/2 pound top round steak Kosher salt and freshly ground black pepper 2 tablespoons Worcestershire sauce 1 tablespoon soy sauce 1 tablespoon spicy brown mustard 1 teaspoon chopped rosemary leaves 1/2 teaspoon red pepper flakes 4 hoagie rolls, sliced down the middle 1 cup shredded Monterey jack cheese 1/2 cup mayonnaise 1 tablespoon hot sauce Heat an outdoor grill or grill pan over medium-high heat. Preheat the broiler. Season the steak with ...

I got this puppy out of a Betty Crocker $1 cookbook from Target called "20-minute Meals;" apparently Rachel Ray needed to be beaten? Anyway, it was super easy and very yummy. The recipe is followed up by a couple quick notes. 1/4 c finely chopped red bell pepper 2 tsp finely chopped, seeded jalapeno chiles 1 tsp finely chopped or grated gingerroot OR 1/4 tsp ground ginger 1/4 c peach preserves 1 tbsp lime juice 1 small mango, cut lenthwise in half, pitted & chopped 4 boneless beef NY strip steaks 1-2 tsp Caribbean jerk seasoning* In medium bowl, mix bell pepper, chiles & gingerroot. Stir in preserves, lime juice & mango. Set oven control to broil. Sprinkle both sides of beef with jerk seasoning. Place on rack in broiler pan. Broil with tops 4-6 inches from heat 6-10 minutes, turning once, until desired doneness. Top with salsa & serve. NOTES *I didn't have this on hand so I just used my Kansas City Steak Seasoning. Still turned out fine. Also, I don't ...

Have I mentioned I'm not a huge fan of steak? I know that sounds weird, but I'm just not. I could eat it a few times per year and be ok with that. Which is why chicken is featured so frequently on the blog. I've tried a million different things to my meat to see if that will make me enjoy it more to no avail - until now. Last night I threw some Olde Cape Cod All Natural Raspberry Vinaigrette on my cut of sirloin and let it sit for about 30 minutes before I threw it on the grill. Seriously, guys, delicious. I wasn't expecting to enjoy it as much as I did, so it was a very nice surprise.

I got this one from here . The cheese sauce didn't quite turn out, but I think that had more to do with me than the dish. The steak was nice and tender and I dribbled some of the messed up sauce over the top to give it a bit of extra flavor. I ended up not making the orzo, I just made spaghetti and sprinkled a mixture of olive oil, basil, and oregano on top of it. 2 tablespoons olive oil, divided 4 boneless sirloin steaks Salt and freshly ground black pepper 4 ounces garlic and herb soft cheese (recommended: Boursin) 1/4 cup vermouth 1 pound cooked orzo 1 fennel bulb, diced 1 cup diced fresh tomatoes 1/4 cup fresh chopped oregano leaves 1/4 cup sherry vinegar Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season steaks with salt and pepper and add to hot pan. Cook 3 to 5 minutes per side for medium. Remove steaks from pan and set aside. To the same pan, add cheese and vermouth. Simmer 2 minutes, until cheese melts and creates a sauce, scraping up any brown b...

I found a neat method for tenderizing cheap steaks, but I don't want to link to it because the post is pretty vulgar. If it weren't so bad I'd link to it because the author of the blog actually created neat little images to explain how the salt works on the meat. Too bad. Here's how it went down: 1 steak, 1 1/2 inches thick or more per person kosher salt (it has to be kosher salt b/c it has large grains) Place the steak on a plate and COAT in salt. Seriously, cover it completely in salt. Let it sit for an hour and then rinse off the salt and pat dry. Preheat the oven to 350 and place steaks in a baking pan and cook for 30 minutes to heat the steaks evenly, remove steaks from baking pan and place in preheated skillet to give the outside some nice color. **Notes** If you mix some seasonings with the salt the inside of the steak will get the flavor as the salt works its magic. I used garlic. Adjust baking time in accordance with how rare you like your steak.

Sorry this is so late...and lacking a photo...but it is nice and easy. 1 steak per person salt and pepper to taste pinch of basil pinch of oregano 3 sliced cloves of garlic 1/2 c evoo Take a steak, season with salt and pepper and then place in a shallow baking pan with a thickish coating of olive oil. Top with basil,oregano, and a few slices of garlic. Sprinkle extra garlic throughout the oil and allow to sit for a few hours. Grill. Eat. **Serve some pasta with pesto for a side dish.

Another one from Rachael Ray . It turned out quite well, I served it up on some sourdough bread and it was very tasty. Definately not something for the dieters, though. I grilled the steak rather than throwing it in the skillet but aside from that it ended up looking just like Rachael's dish which is pictured left. 3 tablespoons extra-virgin olive oil, 3 turns of the pan 2 large yellow skinned onions, thinly sliced 2 roasted red peppers, drained well and thinly sliced Salt and pepper A generous handful flat-leaf parsley, finely chopped 4 (1-inch) thick slices from a round loaf of good quality semolina bread, from the center of the loaf 4 tablespoons butter 4 cloves garlic, finely chopped 4 (12 ounce) NY strip steaks 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 ...

Ok, to be honest I didn't actually enjoy the mushrooms but my mother said she did so I'll give you the recipe anyway. I'm still trying to figure out if she was just being nice or not. Steak of your choosing Durkee Kansas City seasoning 2 packages of pre-sliced portobello mushrooms 4 tbsp butter 1/2 red wine Fire up your grill, coat the steak in the seasoning and grill until desired done-ness (my steak was cooked 3 minutes then flipped and cooked for another 2). While the steak is cooking heat the butter in a large skillet over medium to high heat. Add mushrooms and cook for five minutes, stirring occasionally. Add wine (watch for flare ups!) and cook until the wine reduces by half.

This puppy was inspired by The Pioneer Woman's post Marlboro Man's Favorite Sandwich . Oh, and no it isn't cooked puppy. Definitely an animal that moos went into the making of this dish. Notes below. 1 onion, thinly sliced 3 - 1 1/2 inch thick steaks, cut in half as so to mimic two slices of bread 4 tbsp butter 1/2 c Worcestershire sauce McCormick Kansas City Seasoning After you slice the onion heat up 2 tbsp of butter in the skillet, add the onions and cook until soft and light brown. Remove to dish. Add the rest of the butter to the skillet. Season steaks with seasoning and add to skillet. Add onions again and then Worcestershire sauce. When cooked to desired done-ness remove and pile onions on and top with other half of steak. Notes: Due to some health problems the hot sauce just wasn't a good idea with my family so I skipped it entirely. I also used a little less butter for a related reason. ;)

This one will seriously only take you five minutes, if you use all store bought stuff. I don't have a food processor to make homemade pesto (I wish I did, feel free to buy one for me) so I just get it from the store. Directions: 1 tbsp pesto per pita, spread and sprinkle with shredded Mozzeralla cheese. Bake at 350 degrees until cheese melts. Eat and enjoy. This one works great with thinly sliced steak as a topping. If you want to give the steak some flavor marinade it in Italian dressing for 30 minutes, throw it on the grill and then slice it up for your pizza. I didn't do that today so you guys get the picture of the cheese pizzas. ** edit ** If you want the pita to be firm either pop it in your toaster or bake it a couple minutes before you add the pesto and cheese.

1 c Italian bread crumbs 1 c grated Parmesan cheese 4 round eye steaks salt pepper 2 green peppers, sliced and cleaned 2 cloves of garlic, minced evoo Heat skillet over medium-high heat, add enough evoo to coat pan. Add peppers for a couple minutes, then add the garlic, cook for another minute and remove to dish. Mix the bread crumbs and Parmesan cheese together in bowl. Season the steaks with salt and pepper. Coat the steaks in the bread crumb mixture then add to pan. Cook for a couple minutes on each side or until steaks reach your desired done-ness.