1 pound boneless beef top sirloin steak (about 3⁄4 inch thick), all visible fat discarded
2 tablespoons snipped fresh Italian or flat-leaf parsley
2 medium garlic cloves, minced
1⁄2 teaspoon pepper
1 large red onion
1 tablespoon olive oil
2 cups vegetable medley (such as green beans and sliced yellow bell peppers)
1⁄4 cup dry red wine (regular or nonalcoholic)
1 1⁄2 pounds red potatoes, steamed

Directions:

1. Cut the steak in half lengthwise. Cut crosswise into 1⁄2-inch thick strips. In a medium bowl, combine the steak, parsley, garlic, and pepper, tossing to coat. Set aside.
2. Cut the onion into 1⁄4-inch slices; separate into rings. In a large nonstick skillet, heat the oil over medium-high heat. Add the onion. Cook for 3 to 5 minutes, or until crisp tender, stirring constantly. Transfer to a serving platter; keep warm.
3. In a medium saucepan, steam the vegetables until crisp tender. Meanwhile, in the same skillet, cook the steak over medium-high heat for 2 minutes, or until the surface is no longer pink, stirring constantly. Place the steak on the onion.
4. Add the wine to the skillet, scraping to dislodge any browned bits. Stir until the bits are dissolved and the liquid thickens slightly. Pour the sauce over the beef and onion. Serve with the vegetables and potatoes. Makes 4 servings.

1-pound skirt steak, cut into 4 portions
1 red pepper, cut into 4 portions
1 large zucchini, cut into halves lengthwise
1 bunch green onions
3 tablespoons olive oil
2 tablespoons ground ancho chili powder, or chili powder
salt to taste

Refried Black Beans:
2 tablespoons olive oil
1 11oz can black beans, drained and rinsed
2 tablespoons water or beer
� cup tomatillo salsa
� cup queso a�ejo, or sharp cheddar, grated

� cup tomatillo salsa to serve with steak

Preheat grill to a medium high heat. Toss steak, vegetables, oil and spices together. Grill zucchini, pepper, and green onion before the steak, cooking them approximately 6 minutes. Put the vegetables into a bowl and cover with plastic wrap, the vegetables will finish cooking inside the bowl and keep warm. Put the steak on the grill and cook approximately 3 to 4 minutes per side.

While the vegetables are cooking preheat a saucepan over medium heat, add oil and then beans, saut? for 2 minutes. Add water and tomatillo salsa continue to warm the beans for another five minutes. Smash the beans with a potato masher, and stir in the cheese, you may need to add a little water if the beans are too thick for your taste.

Serve a spoonful of beans with steak, pepper, and green onions, zucchini and finish it with some tomatillo salsa.

Relish
1 small red onion
2 tablespoons red wine vinegar
1 tablespoon fresh lime juice
2 teaspoons granulated sugar
1 teaspoon kosher salt
1 medium poblano chile pepper
1 tablespoon extra virgin olive oil
Rub
1/2 teaspoons prepared chili powder
1/2 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper

4 strip steaks, about 8 ounces each and 1 inch thick
Extra virgin olive oil

To make the relish: Cut the onion in half lengthwise through the root end. Trim off the ends. With a very sharp knife, cut the onion into paper-thin slices and place in a nonreactive, shallow dish, such as a glass pie plate. Add the vinegar, lime juice, sugar, and salt, and toss together to dissolve the salt and sugar. Set aside at room temperature for 1 to 2 hours, stirring the onions occasionally.

Meanwhile, grill the poblano pepper over Direct High heat until the skin is blackened and blistered, about 10 minutes, turning occasionally. Transfer the pepper to a small bowl and cover with plastic wrap to trap the steam. Set aside for at least 10 minutes, then remove the pepper from the bowl and peel away the charred skin. Cut off the top and remove the seeds. Cut the pepper in half lengthwise, then cut crosswise into 1/8-inch strips.

Drain the onions in sieve. In medium bowl combine the onions and the chile. Add the oil and mix well.

To make the rub: In a small bowl mix the rub ingredients.

Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray the steaks on both sides with oil. Season on both sides with the rub. Grill over Direct High heat until cooked to desired doneness, 6 to 8 minutes for medium-rare, turning once. Remove from the grill and let rest for about 5 minutes before serving with the relish on top.

Makes 4 servings

2 (16 ounce) beef sirloin steaks
1/4 cup dark beer
2 tablespoons teriyaki sauce
2 tablespoons brown sugar
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

1. Preheat grill for high heat.

2. Use a fork to poke holes all over the surface of the steaks, and place steaks in a large baking dish. In a bowl, mix together beer, teriyaki sauce, and brown sugar. Pour sauce over steaks, and let sit about 5 minutes. Sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. Turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder, and continue marinating for 10 more minutes.

3. Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil, and cook for several minutes.

4. Lightly oil the grill grate. Grill steaks for 7 minutes per side, or to desired doneness. During the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.

Serves 4

2 teaspoons butter or stick margarine, divided
2 cups thinly sliced onion
3 cups cremini or button mush-room caps, halved (about 1/2 pound)
2/3 cup water
1 (10 1/2-ounce) can beef consomme
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon garlic powder
4 (4-ounce) beef tenderloin steaks (1 inch thick)
1/2 cup dry red wine
4 (1-ounce) slices French bread (about 1 inch thick), toasted

Melt 1 teaspoon butter in a large skillet over medium-high heat. Add onion and mushrooms; saut� 5 minutes, stirring frequently. Stir in water and consomme, scraping pan to loosen browned bits. Bring to a boil; cover and cook 10 minutes. Remove onion mixture from pan.

Combine thyme, salt, pepper, and garlic powder. Rub the thyme mixture over steaks. Melt 1 teaspoon butter in pan over medium-high heat. Add steaks; cook 3 minutes on each side or until browned. Remove steaks from pan; keep warm.

Add wine to pan, scraping pan to loosen browned bits. Stir in onion mixture; bring to a boil, and cook 1 minute. Return steaks to pan; simmer 1 minute.

Place one toast slice in each of 4 shallow serving bowls, and top each slice with steak. Spoon the onion mixture over each serving. Serve immediately.

Yield: 4 servings (serving size: 1 piece toast, 1 steak, and 1/2 cup sauce)

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

1-1/2 pounds beef top sirloin steak
1 tsp. coarse ground black pepper
1 tsp. salt
8 cups torn mixed greens
1 can (8 ounces) water chestnuts, sliced
1 cup shredded carrots
1 medium red onion, thinly sliced into rings
1 green bell pepper, diced
1 cup cheddar cheese, grated
2 Tbsp. fresh parsley, chopped
1 cup mayonnaise
1 Tbsp. white wine vinegar
1 Tbsp. sugar
1 Tbsp. horseradish (optional)

Recipe Directions
Rub the steak with the pepper and salt. Grill over medium coals approximately 14 minutes for medium-rare.

Carve steak across the grain into 1/4-inch thick strips, 2 inches long.

Place the mixed greens in a 3-quart, straight-sided glass bowl. Add the ingredients, in layers, starting with the water chestnuts, followed by the carrots, beef strips, red onion rings, and finishing with the diced bell pepper.

In a small bowl combine the mayonnaise, vinegar, sugar and horseradish. Mix until well blended. Spread the dressing on top of the salad (like icing a cake).

Top with a layer of cheese and sprinkle with parsley. Cover with plastic wrap and refrigerate.

When ready to serve, toss the salad to mix the ingredients.

Serves 4-6

1 lb. beef top sirloin steak, cut 1-inch thick
or – 12 ounces fully cooked steak strips, heated according to package directions
1 Tbsp. olive oil
4 cups torn romaine lettuce
2 oranges, peeled and separated into segments
1/4 cup walnuts, toasted
– sliced strawberries (optional)
2 Tbsp. orange juice
2 Tbsp. red wine vinegar
1 Tbsp. olive oil
2 tsp. honey
1-1/4 tsp. Dijon-style mustard

Recipe Directions
Prepare citrus vinaigrette by thoroughly combining orange juice, red wine vinegar, 1 Tbsp. of the olive oil, honey, and Dijon-style mustard.

Grill steak over medium coals for 13-16 minutes or to desired doneness. Allow steak to stand for 10 minutes then carve into thin slices.

Toss lettuce, cooked beef steak and oranges in a large bowl.

Sprinkle with walnuts and drizzle with the citrus vinaigrette.

Garnish with strawberries if desired. Serve immediately.

Serves 4

1 lb. boneless beef top loin steak, cut 1-inch thick
– Olive oil-flavored vegetable cooking spray
1 medium zucchini, cut diagonally into 1-inch pieces
1 medium Japanese or baby eggplant, cut diagonally into 1-inch pieces
1 large red, yellow or green bell pepper, cut into 1-inch strips
1 medium onion, cut into 1-inch wedges
16 small mushrooms
1/4 tsp. salt
8 cups torn mixed salad greens
3/4 cup nonfat Italian dressing
2 Tbsp. balsamic vinegar
2 large cloves garlic, crushed
1 tsp. dried rosemary leaves, crushed
1/4 tsp. pepper

Recipe Directions
Heat oven to 425�F. Lightly spray 15 x 10-inch jelly roll pan with cooking spray.

Place vegetables in pan. Generously spray vegetables with cooking spray. Combine balsamic vinegar, garlic, rosemary leaves and pepper drizzle over vegetables.

Roast in 425�F oven 30-35 minutes or until tender, stirring once. Meanwhile heat large nonstick skillet over medium heat until hot.

Place beef steaks in skillet cook 12-15 minutes for medium-rare to medium doneness, turning once.

Let stand 10 minutes. Season steaks with salt. Trim fat from steaks carve crosswise into thin slices.

To serve, place an equal amount of salad greens on each of four dinner plates. Arrange beef and roasted vegetables over salad greens. Serve immediately pass dressing.

Serves 4

1 lb. top sirloin steak cut 1-inch thick
or – 1 package fully cooked beef strips, or 4 country fried steaks
2 cloves garlic, minced
3 tsp.olive oil
1/2 tsp.cracked black pepper
– salt
1 package Caesar salad kit (10-11 ounces)
– Parmesan cheese (optional)

Recipe Directions
Trim fat from steak. Cut steak lengthwise in half and then crosswise into 1/4-inch thick strips.

Combine beef, garlic, oil and pepper. Toss to coat. Heat large non-stick skillet over medium-high heat until hot.

Add beef (half at a time) and stir-fry 1-2 minutes or until outside surface is no longer pink. (Do not overcook.)

Remove from skillet. Season with salt as desired. (**To substitute the fully cooked beef strips or country fried steak, heat, according to package directions, and continue as below.)

In large bowl, combine beef with lettuce and dressing from salad kit. Toss lightly.

Sprinkle with croutons from kit and parmesan cheese, if desired. Serve immediately.

Serves 4