INGREDIENTS

1. 2lbsflank steaks
2. 3mediumonions, sliced 1/2 in thick
3. 1teaspoonolive oil
4. 1/2cupbalsamic vinegar
5. 2teaspoonsDijon mustard
6. 1/2teaspoonsalt
7. 1teaspoonrosemary, crumbled in your hands

DIRECTIONS

1. Prepare grill.
2. Combine olive oil, balsamic vinegar, dijon mustard, salt and rosemary in a 9X13 dish.
3. Add steak and onions; turn to coat.
4. Let stand at least 15 mins or upto 45 minutes.
5. Grill steak and onions 8-12 minutes turning once and brushing with with marinade.
6. Slice steak across grain and serve with onions.

INGREDIENTS

1. 675gtenderloin or steak fillets, cut into 3/4 inch cubes
2. salt
3. 1/2teaspoonsugar
4. black pepper, coarsely crushed(I use 1 1/2 tsp)
5. 3clovesgarlic, peeled and crushed
6. 1inchgingerroot, peeled and crushed
7. 1stalkfresh lemongrass, chopped(6 inches of)or1 tablespoondried lemon grass, soaked in warm water for an hour and drained or gratedfresh lemon rind
8. 3tablespoonsvegetable oil
9. 1largeonion, peeled and cut into 3/4 inch cubes

DIRECTIONS

1. Combine the meat,salt, sugar, garlic, ginger, lemon grass/ lemon rind, black pepper in a bowl.
2. Rub the spices into the meat.
3. Marinate for 1 hour atleast.
4. Heat 2 tblsp oil in a cast iron pan till very hot (on high).
5. Add the onion and saute briefly till slightly brown but limp (for abt a min) Remove and sprinkle a little salt on them (I omit this as I do not like too much salt and DH then adds some to his plate) Heat pan again with the remaining oil in it.
6. Again when very hot put in the meat cubes in a single layer and cook on both sides (if you like it well cooked reduce heat to cook some more as the meat should not burn) Serve with the onions on top.

INGREDIENTS

1. 3-4pork steaks, bone in
2. 3largeonions, sliced wedge style
3. salt
4. pepper
5. garlic powder
6. water

DIRECTIONS

1. Season both sides of pork steaks with salt, pepper and garlic powder to taste.
2. Spray electric fry pan or very large skillet with cooking spray.
3. Heat to 375 degrees.
4. Brown both sides of steak.
5. When meat has been browned and starts to stick a bit, add two cups water.
6. Cover.
7. Cook for 15 minutes.
8. Turn.
9. Add water as it slowly cooks down.
10. Always scraping up browned bits.
11. Cook another 15 minutes, turning if necessary.
12. Cover all the meat with onions.
13. Add water again to keep level at 1/2 inch or so.
14. Cook 15 minutes, turn meat, poke onions into liquid.
15. Add more water if necessary.
16. Keep cooking until onions are cooked all the way down, almost carmelized.
17. Let liquid cook almost all the way down, again.
18. Add just a cup of water.
19. Scrap all bits and remove from pan.
20. Serve with onions and juice on top.

INGREDIENTS

1. 4 taco sizeflour tortillas
2. 2 (12 ounce)rib eye steaks
3. 3tablespoonsolive oil
4. 3tablespoonsground coriander
5. 1teaspoonpepper
6. 3largewhite onions, sliced 1/4 inch thick
7. 1/3cupsour cream
8. 1-2 fresh hotcherry pepper, seeded & minced
9. 1tablespoon choppedfresh chives
10. 2plum tomatoes, seeded & chopped
11. 1tablespoon choppedfresh cilantro
12. 1teaspoonfresh lime juice

DIRECTIONS

1. Prepare a hot charcoal fire or preheat a gas grill for 15 mins.
2. Mix the coriander& pepper together.
3. Brush the steaks with 1 tbsp.
4. of olive oil and generously coat with the coriander and pepper mixture; set aside.
5. Heat remaining 2 tbsp.
6. olive oil in large skillet, add the onions and saute until translucent, about 10- 12 mins.
7. ;set aside.
8. In a medium bowl, mix the tomatoes, cilantro and lime juice, the salt& pepper to taste and set aside.
9. In a small bowl mix together the sour cream, cherry peppers, and chives and set aside.
10. Place the meat on the grill& cook to desired doneness, let rest 5 mins.
11. ,then slice into 1/2″ pieces.
12. Grill the tortillas, 30-60 secs on each side, until warm, and light grill marks show.
13. Place a tortilla on each dish, distribute the onions evenly among the tortillas and arrange 1/4 of the steak slices over the onions.
14. Top with a dollop of spicy pepper cream, and garnish with the tomato mixture.
15. Serve immediately.

INGREDIENTS

1. 1-1 1/2lbround steaks
2. 1/2teaspoonsalt
3. 1/4teaspoonpepper
4. 1/2teaspoondried marjoram
5. 1/4cupflour
6. 1/4cupmargarineor butter
7. 2mediumonions, thinly sliced
8. 1 (14 1/2 ounce)canbeef broth
9. 1/2cupsour cream

DIRECTIONS

1. Cut steak into four pieces.
2. On a plate, mix salt, pepper, marjoram, and flour.
3. Dredge steaks in flour.
4. Pound mixture into steaks till steaks are about double in diameter and about 1/4″ thick.
5. In a heavy skillet, heat butter over medium heat. Add onions; saute 10 minutes or till golden brown.
6. Lift out onions, set aside.
7. Add steak to hot skillet.
8. Brown over med-high heat.
9. Add broth and onions.
10. Cover and simmer over very low heat 1 hour or till tender.
11. Remove steaks to warm platter.
12. Stir sour cream into pan drippings.
13. Whisk till smooth– do not boil!
14. Pour over steaks and serve.