1 beef top round steak, cut 3/4 inch thick (about 1 pound)
1 teaspoon olive oil
2 cups asparagus pieces (2-inch pieces)
1 medium yellow squash, cut lengthwise in half, then crosswise into 1/4-inch thick slices
3 cups hot cooked brown rice
1 cup diced, seeded tomatoes
1 cup canned garbanzo beans, rinsed, drained
1/4 cup fresh basil, thinly sliced
1/2 teaspoon salt

Marinade Ingredients:

1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
1 tablespoon honey
2 teaspoons fresh thyme, chopped
2 teaspoons chopped fresh oregano
1/4 teaspoon salt
1/8 teaspoon pepper

Directions:

1 1/2 pounds sirloin steak, cut into 1-inch cubes
4 stalks lemongrass, bottom third only, peeled and minced
2 cloves garlic, minced
3 tablespoons cooking oil
2 1/2 tablespoons lemon juice
2 3/4 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
2 tablespoons Asian fish sauce (nam pla or nuoc mam)
1 tablespoon water
3/4 teaspoon rice-wine vinegar
Pinch dried red-pepper flakes
1 small head romaine lettuce, cut crosswise into 1/2-inch strips (about 1 quart)
2 carrots, grated
1 cucumber, peeled, halved, seeded, and diced
1/2 cup lightly packed cilantro leaves
1/4 cup chopped fresh mint

1. In a medium shallow glass or stainless-steel bowl, combine the steak, lemongrass, half the garlic, the oil,1 1/2 tablespoons of the lemon juice, 3/4 teaspoon of the sugar, the salt, and black pepper. Set aside.

2. In a small glass or stainless-steel bowl, combine the fish sauce, the remaining 1 tablespoon lemon juice, garlic, and 2 teaspoons sugar, the water, vinegar, and red-pepper flakes.

3. In a large glass or stainless-steel bowl, combine the romaine, carrots, cucumber, cilantro, and mint.

4. Light the grill or heat the broiler. Thread the steak onto eight skewers. Grill or broil the meat, turning, until done to your taste, about 5 minutes for medium rare. Toss the dressing with the salad and serve topped with the satays.

Serves 4

2 boneless top loin steaks, cut 1-inch thick (about 1 1/4 lbs.)
1/2 medium red onion, cut into thin wedges
3 Tbsp. chopped fresh cilantro
4 cups torn salad greens or sliced napa cabbage
2 Tbsp. chopped peanuts (optional)

Citrus-Soy Dressing:
2 Tbsp. fresh lime juice
2 Tbsp. soy sauce
1 Tbsp. sugar
2 tsp. dark sesame oil
1 serrano pepper, seeded, finely chopped
1 large clove garlic, minced

Recipe Directions
Heat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning once. Remove; let stand 10 minutes.

Whisk dressing ingredients in small bowl until blended.

Carve steaks. Combine beef, onion and cilantro in medium bowl. Add dressing; toss. Serve on salad greens. Sprinkle with peanuts.

1 cup picante sauce, divided
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar , or- 1 Tbsp. red wine vinegar
1/2 tsp. dried oregano, crushed
1 clove garlic, minced
1 lb. sirloin or shoulder steak
or – 1 package fully cooked steak strips or shredded beef
4 cups lettuce, or prepared salad mix
1 tomato, diced
1 cup chopped green onion
1 can (4 oz.) sliced black olives, optional
1 cup black beans, drained, optional
1/2 cup grated Colby-Jack cheese
4 pre-made tortilla bowls
Ranch dressing

Recipe Directions
Combine 3/4 cup picante sauce, oil, vinegar, oregano and garlic; mix well.

Place beef in zip-style bag; pour marinade mixture into bag. Seal and chill 2 hours to overnight.

Remove meat from bag, discard marinade. Grill steak over medium-high heat to desired doneness. Slice into thin strips. (**To substitute the fully cooked beef strips or shredded beef, heat according to package directions and continue as below.)

Meanwhile, divide evenly between tortilla bowls the lettuce, tomato, green onion, black olives, and black beans. Top with grilled steak strips.

Sprinkle top with grated cheese and serve with Ranch Dressing and remaining picante on the side.

1-1/2 lbs. beef sirloin steak or shoulder steak, cut 1 inch thick
4 cups uncooked tri-colored rotelle (spiral-shapped) pasta
1 can (14 ounce) quartered artichoke hearts, drained
1 large red bell pepper, cut into julienne strips
1 cup small pitted ripe olives (optional)
2 Tbsp. thinly sliced fresh basil
1/4 cup olive oil
1/4 cup balsamic vinegar
1-1/2 tsp. dried basil leaves
3/4 tsp. salt
1/4 tsp. pepper

Recipe Directions
Place beef steak on rack in broiler pan so surface of meat is 3-4 inches from heat. Broil steak approximately 16-18 minutes for medium-rare to medium doness, turning once.

Let stand 10 minutes. Trim fat from steak. Carve steak lengthwise in half and then crosswise into thin slices.

Meanwhile, cook pasta according to package directions. Drain and rinse with cold water.

In a large bowl, combine beef, pasta, artichoke hearts, bell pepper, olives, and fresh basil. Mix lightly.

In a small bowl, whisk together olive oil, vinegar, basil leaves, salt and pepper. Pour over beef and pasta mixture. Toss to coat.

Cover and refrigerate at least 2 hours or overnight, if desired, before serving

1 lb. beef top sirloin steak, cut 1-inch thick
1 large head red leaf lettuce
4 ounces peppered or regular Feta cheese
1/2 cup pecan pieces
1 cup sour cream
1/4-1/2 cup prepared horseradish
1/2 cup sugar
2 Tbsp. red wine vinegar
– salt and pepper to taste

Recipe Directions
Season steak as desired. Grill over medium coals 15-18 minutes for medium-rare (140°F) to medium (160°F), turning once. Let stand 5 minutes before carving.

Meanwhile, wash and dry lettuce. Tear into bite size pieces and place on a large platter. Crumble Feta cheese over lettuce.

With a wire whisk, combine sour cream, horseradish, sugar, vinegar, salt and pepper.

Holding the knife at an angle, carve steak across the grain into thin slices.

Arrange steak slices on top of lettuce. Drizzle dressing over entire platter and sprinkle with pecans.

1 lb. beef shoulder steak or top round steak, cut 1-inch thick
1 can (5 1/2 oz.) spicy 100% vegetable juice
8 cups mixed greens or 1 package (10 oz.) romaine and leaf lettuce mixture
1 cup baby pear tomatoes, halved
1 cup cucumber, cut in half lengthwise, then into thin slices
1 cup chopped green bell pepper
– salt and pepper
– tortilla chips
Gazpacho Dressing:
1 can (5 1/2 oz.) spicy 100% vegetable juice
1/2 cup chopped tomato
1/4 cup finely chopped green bell pepper
1 Tbsp. red wine vinegar
1 Tbsp. chopped cilantro
2 tsp. olive oil
1 clove garlic, minced

Recipe Directions
Place steak and 1 can vegetable juice in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours to overnight.

Combine dressing ingredients; refrigerate. Combine lettuce, tomatoes, cucumber and 1 cup green bell pepper; refrigerate.

Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill 16 to 20 minutes for medium rare to medium doneness, turning occasionally. Carve steak across the grain into thin slices. Season with salt and pepper.

Add steak to salad mixture. Drizzle with dressing and top with tortilla chips.

1 tsp. garlic powder
1 tsp. dried oregano leaves, crushed
1/4 tsp. pepper
2 boneless beef top loin steaks, cut 1-inch thick ( approx. 8 ounces each)
1/2 cup prepared Italian dressing
3 Tbsp. finely crumbled feta or grated Parmesan cheese
3 Tbsp. finely chopped kalamata or ripe olives
1/2 tsp. salt
1 package (10 ounces) mixed salad greens
1 small cucumber, cut lengthwise in half, then crosswise into thin slices
1/4 medium red onion, cut into thin wedges

Recipe Directions
In a small bowl, combine seasoning ingredients. Use 1-1/2 tsp. seasoning mixture to press evenly into both sides of each beef steak. To remaining seasoning mixture, add dressing, cheese and olives; stir to mix.

Heat a large nonstick skillet 5 minutes over medium heat until hot. Add steaks. Cook 12 to 15 minutes for medium rare to medium doneness; turn once. Carve steaks crosswise into thin slices. Season with salt.

In a large bowl, combine salad greens, steak, cucumber, onion and dressing mixture; toss gently to coat. Serve immediately.

Serves 4

1 lb. flank steak
zest of one lemon
2 Tbsp. fresh lemon juice
1/2 cup olive oil
1/2 tsp. kosher salt, divided
1/2 tsp. coarse ground black pepper, divided
2 cloves garlic, minced
2 Tbsp. chopped fresh rosemary
2 small zucchini, halved lengthwise
2 small yellow squash, halved lengthwise
2 Italian plum tomatoes, halved lengthwise
1 purple onion, quartered
2 Tbsp. red wine vinegar
1 Tbsp. commercial pesto
1 bunch baby spinach
– oregano sprigs (optional)

Recipe Directions
Combine lemon zest, lemon juice, olive oil, 1/4 tsp. salt and 1/4 tsp. pepper. Add garlic and rosemary. Place steak and marinade mixture in resealable plastic bag. Close securely, turn to coat, and refrigerate 2 hours to overnight, turning occasionally.

Preheat grill. Meanwhile, combine 1/4 tsp. salt, 1/4 tsp. pepper, red wine vinegar, zucchini, squash, Italian plum tomatoes, and onion quarters in resealable plastic bag. Seal and shake to coat.

Place marinated flank steak on grill rack. Cook approximately 4 minutes per side, or to desired degree of doneness. Meanwhile, also place zucchini and squash on grill rack, cooking 3 minutes per side or until tender. Likewise, place tomato halves and onion quarters on grill rack, cooking 2 minutes or until tender.

Slice grilled vegetables into individual serving pieces, place into medium bowl. Add pesto and toss gently.

Thinly slice flank steaks.

To serve, plate vegetables on serving platter, or individual plates, top with steak slices and garnish with oregano sprigs, if desired. Serve with baby spinach leaves.

Serves 4

2 lbs. boneless beef top sirloin steak, cut 1-inch thick
1/2 tsp. lemon pepper
2 lbs. fresh spinach or leaf lettuce, washed
2 lbs. small red or white potatoes
2 red or green bell peppers, cut into 2-inch squares
1/4 cup olive oil, divided
2 tsp. Dijon-style mustard
2 Tbsp. white wine vinegar
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
3 green onions, minced
– fresh parsley, finely chopped

Recipe Directions
Prepare medium-hot coals in grill.

Wash and dry potatoes. Cut any that are larger than 2-inches in diameter in half.

In a medium bowl, toss the potatoes and bell pepper with 2 Tbsp. of the olive oil. Thread on skewers or place directly on the grill 4-6 inches above the coals. Cook, turning and moving occasionally until potatoes are lightly browned and just tender when pierced with a fork, about 15-20 minutes.

Season steak with the lemon pepper. Grill with potatoes 15-18 minutes for medium-rare (140°F) to medium (160°F), turning once. Allow steak to rest for 5 minutes before carving into slices or 1-inch cubes.

Meanwhile, in a small bowl combine mustard, vinegar, salt and pepper. Whisk in remaining olive oil until well blended.

Toss warm potatoes, peppers, minced green onions and torn salad greens in dressing. Arrange sliced steak over dressed salad. Sprinkle with chopped parsley and serve.

Serves 8