wilkes

STRIP STEAK WITH MUSHROOMS

2 boneless sirloin strip steaks, 10 oz. each
8 tbsp. butter
1 c. sliced green onions
1 lb. mushrooms, cleaned-trimmed, whole or sliced
Salt and pepper
2 tbsp. lemon

Cut steaks into 1/2 inch by 2 inch strips. Heat 3 tablespoons of the butter in frying pan or heavy skillet. Over high heat, saute meat 3 to 4 minutes tossing constantly until meat is cooked to your likeness. Remove and keep warm.

Add green onions and mushroom saute 3 to 4 minutes. Add the juice of lemon juice and meat drippings. Boil over high heat about until juices are a glaze about 1/4-inch deep in pan. Whisk remaining butter. Return meat and mushrooms to pan. Toss and cook over high heat until mixture is hot.

Serve immediately over rice or noodles.

I just throw mine in the oven in a glass pan... at about 350 for a few hours until very tender. Fill the bottom of the pan with enough water just to cover the bottom. Poke holes in the steak so that when you pour A1 marinade over the steak, it will go down into the holes. Yes, use as much marinade as you want.. the more the better I think. Cover with aluminum foil and cook as long as you want! Even better with chunks of onions and some chopped carrots steamed with the steaks.

Warm Steak and Potato Salad
1 pound new potatoes
1 pound beef sirloin steak
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 cups mixed baby salad greens
1 pint cherry tomatoes, halved
2 tablespoons minced shallot
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon dried tarragon
Place potatoes into a pot, and fill with enough water to cover.
Bring to a boil and cook until tender but still firm, about 10 minutes.
Drain and cover to keep warm.
Preheat oven to broil or preheat a grill for medium-high heat.
Season both sides of steak with salt and pepper.
Broil or grill steaks for 6 to 8 minutes per side, or to desired doneness.
Meanwhile, whisk together oil, vinegar, mustard, and tarragon for dressing;
season dressing to taste with salt and pepper.
Divide greens, tomatoes, and shallots among 4 plates.
Cut warm, unpeeled potatoes into quarters; slice steak into 1/4 inch thick strips.
Top salad greens with steak and potatoes; drizzle dressing over salads.
Serve warm.

Without having to go outside and grill in the cold, what are some good ways to cook a steak indoors that is tender and has a good flavor?