MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Honey-Garlic Culotte Steaks
Categories: Five, Beef, Marinades
Yield: 3 Servings

3 (12 oz ea) culotte steaks
Salt & fresh ground pepper

MMMMM--------------------------MARINADE-------------------------------
2 tb Garlic; minced
1 c Water
1/2 c Honey

Mix all ingredients except steaks in a pan and bring to
boil. Lower heat to medium and cook about 10 minutes.

Marinate steaks overnight in refrigerator. Use leftover
marinade to baste steaks while grilling.

Another Dirty Dave recipe

Dirty Dave's Kitchen

MMMMM

... Fish didn't have fingers in those days.
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Dave Drum wrote to All <=-

Title: Honey-Garlic Culotte Steaks

I'd hadn't seen that term before so I looked it up.

This web page enlightened me: https://www.beefitswhatsfordinner.com/cuts/cut/2475/coulotte-steak

That looks like the right size and cut of steak I'd like and probably
too expensive for my budget.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled Flank Steak
Categories: Low-cal, Barbq, Steak
Yield: 6 Servings

1/4 c Chopped onion
1/2 ts Chili powder
1/2 c Tomato sauce
1 tb Honey
1/4 ts Pepper
Clove Garlic, minced
1 tb Margarine
2 tb Vinegar
1/4 ts Salt
1 1/2 lb Beef flank Steak, 3/4" thick

For sauce, in a small saucepan cook onion, garlic, and chili powder
in margarine till tender. Stir in tomato sauce, vinegar, honey, salt,
and pepper. Bring to boiling, stirring constantly. Boil 5 minutes or
till slightly thickened.
Meanwhile, trim fat from flank steak. Score steak diagonally into
diamonds on both sides. Brush with sauce. Grill steak on uncovered
grill directly over medium coals for 7 minutes. Turn and grill to
desired doneness, allowing 5-7 minutes more for medium. Brush
occasionally with the remaining sauce.
To serve, thinly slice the flank steak across the grain.

Broiling Directions: Place meat on the unheated rack of a broilerpan.
Broil 3" from heat for 6 minutes. Turn and broil to desired doneness,
allowing 6-8 minutes more for medium. Brush occasionally with sauce.
************************************************************ Per
serving: 240 calories, 21 g protein, 5 g carbohydrates, 14 g fat, 58
mg cholesterol, 304 mg sodium, 436 mg potassium.

Culled from Better Homes & Gardens "Diet Recipe Card Library".

File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat2.zip

MMMMM

-- Sean
(who always eats his meat to have his pudding)

... It is more comfortable to cry in a Corvette than on a bicycle.
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Sean Dennis wrote to Dave Drum <=-

Title: Honey-Garlic Culotte Steaks

I'd hadn't seen that term before so I looked it up.

This web page enlightened me: https://www.beefitswhatsfordinner.com/cuts/cut/2475/coulotte-steak

That looks like the right size and cut of steak I'd like and probably
too expensive for my budget.

Culotte is AKA "sirloin cap". Most steak prices today cause my throat to
slam shut. Bv)= Fortunately one of my favourite steaks is the chuck-
eye which, generally is more modestly priced.

Unless I hit the lottery or a rich relative leaves me a wad of treasure
I'lll probably not be making this - but it do look good .3...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Coffee-Spice Rubbed Culotte (Sirloin Cap) Steak
Categories: Beef, Vegetables, Chilies, Citrus
Yield: 8 servings

3 lb Angus Reserve beef loin
- boneless sirloin steak
1/4 c Coffee rub
2 c Grape tomatoes
1/2 c Chopped red onions
1 Fresh jalapeno; stemmed
1/4 c Fresh cilantro
2 tb Fresh lime juice
5 Ears sweet corn
2 tb Olive oil
Lime wedges

Heat a charcoal or gas grill with one side over direct
heat and the other side over indirect heat. Rub steaks
on both sides with coffee rub; set aside.

2 Toss together tomatoes, red onions, jalapeno pepper,
cilantro, and lime juice in a medium bowl; set aside.
Brush corn with olive oil; set aside.

Grill steak over direct heat for 4 minutes, turning once
halfway through. Finish grilling over indirect heat for
8 to 10 minutes or until medium-rare (130 degrees).
Loosely cover with foil and let rest for 5 minutes.
While steak is resting, grill corn over direct heat
until slightly charred, turning frequently.

Cut the kernels off the cob and toss with tomato
mixture. Slice steak against the grain and serve with
corn salsa and lime wedges.

Recipe by: Hy-Vee Test Kitchen

RECIPE FROM: https://www.hy-vee.com

Uncle Dirty Dave's Archives

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Dave Drum wrote to Sean Dennis <=-

3 lb Angus Reserve beef loin
- boneless sirloin steak

These days, that's probably the cost of half of my rent!

Monday, my parents and I went to our local Golden Corral for lunch ($12
for the buffet with a military 10% discount, a very good price these
days). They had small steaks--don't know what cut they were--but they
were good and tender. I got mine medium rare and it was delicious. I
also stocked up on their bourbon chicken and some ham.

I don't go there often so it was a treat.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Harvey's Sawmill Gravy
Categories: Breakfast, Meats, Sauces
Yield: 4 Servings

4 (1.5 oz) hot sausage patties
1/8 ts Salt
3 tb All purpose flour
1/8 ts Pepper
1 1/2 c Milk

In a saucepan, fry sausage patties, drain and keep warm. [I prefer to
use my 3-qt saute pan.] Pour off all but two tablespoons grease.
Blend in flour and brown, stirring constantly. [I don't like to let
the roux get much past the yellow-gold stage.] Gradually add milk or
water, mixing well. [I prefer milk.] Bring to a boil, reduce heat and
simmer. Crumble sausage patties and add to gravy along with salt and
pepper. Simmer two minutes. Serve over hot open-faced biscuits.

MMMMM

-- Sean

... Good moms let you lick the beaters. Great moms turn them off first.
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