Orange Pepper Steak

½ C Catalina Dressing
Grated Peel and juice from 1 medium orange
2 green onions, chopped
½ tsp pepper
½ tsp garlic powder
1 boneless beef sirloin steak, about 2 lbs

Mix dressing, orange peel, orange juice, onions, pepper, and garlic powder in large shallow dish until well blended. Remove ¼ C of the dressing mixture; set aside for future use.

Add steak to remaining dressing mixture; turn to evenly coat both sides. Refrigerate at least 1 hour to marinate.

Preheat broiler. Drain steak; discard marinade. Place steak on rack of broiler pan. Broil, 2 to 3 inches form heat source, 8 minutes on each side for medium doneness.
Cut steak into 8 pieces, serving with ¼ C reserved marinade.

Can also use 2 Tbsp grated fresh ginger instead of garlic powder.

from Sarah E. Bybee

Beef Stew Pie

3 Tbsp flour, divided
¾ tsp salt
¼ tsp pepper
½ lb boneless beef round steak, cut into 1-inch pieces
1 Tbsp oil
¼ C chopped onion
1 garlic clove, minced
1 C water, divided
½ Tbsp tomato paste
¼ tsp Italian seasoning
¼ tsp dried basil
1 bay leaf
1 C cubed cooked potatoes
¾ C sliced cooked carrots
1 tsp dried parsley
½ of a Pastry for a single crust pie

In a large bag, combine half the flour, salt, and pepper. Add beef and shake to coat. Saute beef, onion, and garlic in skillet in oil until beef is browned. Add ¼ cup water, stirring to scrape browned bits from skillet.

Combine ¾ C water, tomato paste, seasonings and gradually stir into skillet. Add bay leaf and bring to a boil. Reduce heat; cover and simmer for 1 ¼ to 1 ½ hours or until meat is tender.

Combine the remaining flour with 1/8 C water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Discard bay leaf. Stir in potatoes, carrots, and parsley. Transfer to a greased 2 quart baking dish.

On a floured surface, roll out pastry to fit dish. Place over filling; flute edges and cut slits on top.

Bake at 425 degrees for 25-30 minutes or until crust is golden brown. Let stand for 10 minutes before serving.

from Sarah E. Bybee

Seasoning for Steak

1 ½ tsp lemon pepper seasoning
1 ½ tsp paprika
¾ tsp garlic salt
½ tsp dried rosemary, crushed
1/8 tsp cayenne pepper
2 steaks

Combine all seasonings and rub over steak. This is our favorite way to grill steak!

from Sarah E. Bybee

Sweet and Sour Beef

1 lb beef flank steak
3 Tbsp vegetable oil or chicken or beef broth
1 medium onion, cut into wedges
1 can (8 oz) pineapple chunks, undrained
¼ C sugar
¼ C white vinegar
1 Tbsp instant chicken bullion
1 Tbsp soy sauce
1 Tbsp cornstarch
1 Tbsp cold water
1 medium green pepper, cut into
2 medium tomatoes, cut into eighths

Cut beef with grain into 2-inch strips. Cut strips across grain into 1/8-inch slices. Heat oil in 12-inch skillet or wok over medium-high heat until hot. Add beef and onion; cook and stir until beef is brown, about 3 minutes. Stir in pineapple, sugar, vinegar, bullion (dry), and soy sauce. Heat to boiling. Mix cornstarch and cold water; stir into beef mixture. Cook and stir one minute. Stir in pepper and tomatoes; cook and stir one minute. Serve with hot cooked rice.

Fabulous Beef Fajitas

½ C Italian Salad Dressing, divided
½ tsp chili powder
1 lb boneless beef sirloin steak, cut into ¼ inch strips
1 medium sweet red pepper, sliced
1 medium green pepper, sliced
6 flour tortillas (8 inches), warmed
sour cream to dip

In a large resealable plastic bag, combine ¼ C salad dressing and chili powder; add steak. Seal and turn to coat, refrigerate 30 minutes. In a skillet, sauté peppers and onion in remaining salad dressing until crisp tender. Remove and keep warm. Drain steak discarding marinade. Sauté steak 6-8 minutes until no longer pink. Return vegetables to pan and heat through. Spoon mixture into tortillas and serve with sour cream. [Ellie and Kenzie love these too!]

From Sarah E. Bybee

Flank Steak

1 ½ C salad oil
¾ C soy sauce
¼ C Worcestershire Sauce
3 Tbsp dry mustard
2 ½ tsp salt
1 Tbsp pepper
½ C red wine vinegar
1 clove garlic
1/3 C lemon juice

Marinate overnight, Also can use Italian dressing in place of salad oil for an extra kick.

from Sarah E. Bybee