|Chez Panisse Vegetables|
|by Alice L. Waters|
For twenty-five years, Alice Waters and her friends at Chez Panisse in Berkeley, California have dedicated themselves to the ideal of serving the ...
1 - 10 of 56 for family steak
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Slice beef into two 1 inch flat pieces. Cut beef into individual servings. Brown beef in butter and remove from pan. Saute chopped onions in same ...
Cut meat into large pieces. Add rest of ingredients and put into oven. Bake until meat is tender at 350 degrees covered with foil for 2 to 2 1/2 ...
Tenderize meat according to directions on meat tenderizer package. Let stand 1 hour. Combine rest of ingredients with enough water to make 1 1/4 ...
Put steak in a large ... repeat. Poke repeatedly all day. The more you poke, the more tender the steak will be. Add more mustard and soy sauce as needed.
Season steak with salt and ... onion, celery, pepper, tomatoes and 1 cup water. Cover, simmer for 2 hours or until steak is tender, adding water, if needed.
Dredge steak with flour; brown ... tender. Remove steak to hot platter; skim fat from gravy. Heat gravy to boiling, and serve with steak. Yield: 4 servings.
Mix marinade in bowl. Lay flank (family) steak flat in bottom ... paper and leave for at least 20 minutes or refrigerate for several hours or day or two.
Mix together. Marinade a beef cut, ie. London broil, family steak, overnight. Barbecue on grill.
Combine all of ... reserving marinade. Grill steak 6 inches above ... turning over. To serve: cut meat diagonally across grain in very thin slices. 6 servings.
Pound steak. Salt, flour ... minutes. Run water over cooker or set in cold water to release pressure. Remove steak. Add cornstarch to drippings for gravy.
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