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Results 71 - 80 of 83 for skirt steak
71. THE BUTTE PASTY
Measure flour and salt. Cut in lard until dough resembles small peas. Add water and divide into 6 equal parts.
72. FAJITAS
Trim excess fat and gristle from meat. Tenderize with a mallet. Cut into long strips 1 inch wide by 6 inches long. Marinate with ...
73. FAJITAS
Cut meat into strips, place in plastic bag. Combine picante sauce, oil, lemon juice, pepper and garlic powder. Pour into bag and fasten ...
74. FAJITAS
In a medium bowl, combine first 8 ingredients. Cover and refrigerate 6 to 8 hours to marinate. In a 10" skillet, heat 3 tablespoons oil ...
Combine first 4 ingredients and ... Prepare barbecue. Grill steaks to desired degree of doneness, ... guacamole. Roll up. Serve hot. Serves 6.
76. FAJITAS
Trim excess fat and gristle from meat. Tenderize with a mallet. Cut into long strips 1 1/2" wide by 6" long. Marinate with the ...
77. FAJITAS
Marinate meat, chilies and onions in dressing; refrigerate several hours or overnight, turning occasionally. Grill or broil meat and onions ...
78. PEPPER STEAK
Cut skirt steaks into thin strips and place ... Return to pan and cook in oven for about 30 minutes or until meat is tender. Serve over bed of rice.
79. POOR MAN STEAKS
Cut beef skirts in 1/2 to 3/4 inch ... onions. Roll up like pinwheels and secure with toothpick. Grill over hot coals. Can be made ahead and frozen.
80. FAJITAS
Thinly slice steak. Combine all ingredients in ... condiments such as: Sour cream, black olives, Cheddar cheese, tomatoes, picante sauce and lettuce.
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