Marinated Steak Fajitas

These fajitas are great because you throw the steak and marinade in the frig the day before and then cook it and make fajitas the next day. Such a simple dinner that has lots of flavor!

Marinade:

2 lb top round steak (london broil)

1/2 cup extra virgin olive oil

1/4 cup worchestershire sauce

1/4 soy sauce

2 tbsp molasses

1 tsp sea salt

2 tsp fresh cracked pepper

3 tsp garlic powder

3 tsp sweet paprika

2 tsp liquid smoke

Fajitas:

flour tortillas

1 cup Cheddar cheese

1 Cubanella pepper

1 Sweet red pepper

1 Orange Pepper

1 Habanero Pepper

1 small shallot

Corn oil for frying

1. Mix all marinade ingredients minus steak in a large ziploc bag.

2. Pound steak with meat mallet and make shallow diamond cuts on the meat surface.

3. Add steak into marinade bag and refrigerate in a shallow pan for 6-24 hours.

4. Broil on middle rack of oven on medium low for 7-9 minutes per side.

5. Let rest after cooking and then slice.

6. While broiling the steak, slice peppers and shallot. Fry in a pan with a tbsp or two of corn oil.

7. Time for the easy part: to build our fajitas! Take your tortilla and add in sliced steak, grilled peppers, and cheese. Wrap and enjoy!

Cheesesteaks

Cheesesteaks

Large, thick steak (I used London Broil)

Kaiser Rolls

1/2 cup shredded Mozzarella Cheese

1 cup shredded Provolone Cheese

2 cloves of Garlic, minced

2 diced Pickled Cherry Peppers (optional)

1/4 cup Balsamic Vinegar OR 1/4 cup Cherried Pepper Vinegar (from jar if using Peppers)

Fresh Cracked Pepper

Sea Salt

Garlic Powder

Non-stick Cooking Spray

1. Shave the steak as thinly as possible. (I spent about 20 minutes shaving the 32oz steak)

2. Season steak with fresh cracked pepper, sea salt, and garlic powder.

3. Spray a large skillet/saute pan with cooking spray and heat on high.

4. Add garlic to pan.

5. Add shaved steak to pan.

6. Stir frequently adding more cooking spray occasionally.

7. Once steak is cooked thoroughly, add vinegar.

8. Let simmer for 1 minute.

9. Add pickled cherry peppers and stir continuously until well mixed.

10. Add mozzarella cheese and provolone cheese. Mix until cheese is melted.

11. Scoop onto rolls and serve.

Alfredo Farfalle with Grilled Steak

Ingredients
Alfredo Sauce:
3 tbsp Butter
3 - 4 tbsp Wondra
2 1/2 cups Whipping Cream
One tbsp lemon juice(fresh is better)
Garlic powder
Basil
Oregano
Fresh Cracked pepper and sea salt
1 Cup Pecorino-Romano Cheese

1 lb. Farfalle Pasta
1 Top Round Steak
Garlic powder
Fresh cracked pepper and sea salt
Meat tenderizer

For the Sauce:
Melt the butter over medium heat. Stir in Wondra to thicken. Continually stir while cooking about 3 minutes. Add one cup of whipping cream and lemon juice; stir. Let simmer for five mintues on low heat, stirring continually. Then add all spices. Cook 2 more minutes. Add the remainder of the whipping cream, 1 1/2 cup, and cheese. Stir, set aside.

Boil pasta, drain. Add Alfredo Sauce.

Pound steak and set aside. Mix garlic, pepper, salt, and meat tenderizer in bowl. Rub the dry mix over steak, both sides. Heat non-stick grill pan to med heat. Grill steak for about 7 minutes per side for well done steak. Serve with pasta.
Enjoy!

London Broil with Herb Butter

I saw this recipe in Food Network Magazine and had to try it! It came out better than I thought it would!

Ingredients
For the steak:
1 beef bouillon cube
3 tablespoons extra-virgin olive oil
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper
1 top round London broil steak (about 2 pounds)
For the herb butter:
4 tablespoons unsalted butter, softened
1 1/2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chervil or tarragon (Did not use this; used basil instead)
Kosher salt and freshly ground pepper
1 tablespoon fresh lemon juice
Directions
Prepare the steak: Dissolve the bouillon cube in 3/4 cup hot water in a bowl; set aside to cool. Whisk in 2 tablespoons olive oil, the soy sauce, Worcestershire sauce, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Place the steak in a large resealable plastic bag, pour in the marinade and seal, squeezing out the air. Refrigerate for at least 4 hours or up to 1 day.

Prepare the herb butter: Mix the butter with the chives, parsley, chervil, a pinch of salt, 1/2 teaspoon pepper and the lemon juice in a bowl.

About 30 minutes before cooking, remove the meat from the bag (discard the marinade), dry it well and bring to room temperature. Heat a large heavy skillet over high heat, about 2 minutes. Rub the steak with the remaining 1 tablespoon olive oil. Sprinkle 1 tablespoon salt over the surface of the pan; add the meat and set a heavy skillet on top to weigh it down. Sear for about 7 minutes; turn the steak, replace the weight and cook until a thermometer inserted into the side reads 110 degrees for medium-rare, about 5 minutes.

Transfer the steak to a cutting board; brush with some of the herb butter, tent with foil and let rest for about 10 minutes. Thinly slice against the grain; top with more herb butter and drizzle with the pan juices.

Thank you Food Network!!