How To Make Steak

Stuffed Flank Steak countesy of allrecipes

Ingredients of  Tender Flank Steak
    4 pounds beef sirloin steaks, at least 3/4 inch thick
    1 (16 ounce) bottle Italian salad dressing
    2 tablespoons Worcestershire sauce
    2 tablespoons minced garlic
    1 teaspoon olive oil
    salt and pepper to taste
How To Make Tender Flank Steak
Score the steaks lightly on both sides using a sharp knife. Place in a shallow baking dish. Pour the Italian dressing and Worcestershire sauce over them, and sprinkle with garlic. Rub the marinade into the steaks using the back of a spoon or fork. Turn steaks over, and repeat on the other side. Marinate in the refrigerator for 2 to 24 hours.
Preheat a grill to medium-high heat. Oil the grate lightly with a paper towel dipped in olive oil.
Grill steaks for about 6 minutes per side, or to desired doneness. Season with salt and pepper to taste before serving.

Tender Flank Steak Countesy of allricipes

Ingredients Of Tender Flank Steak

    1/4 cup soy sauce
    1/4 cup Worcestershire sauce
    1 tablespoon chopped garlic
    1 (1 pound) flank steak

How To Make Tender Flank Steak

Whisk soy sauce, Worcestershire sauce, and garlic together in a bowl; pour into a resealable plastic bag. Add the flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator 8 hours to overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove flank steak from the marinade; shake to remove excess moisture. Discard remaining marinade.

Cook steak on the grill until beginning to firm and is hot and slightly pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Slice against the grain of the meat to serve.

Tequila Steak Countesy of Allrecipes

Ingredients of Tequila Steak

    1/3 cup tequila
    2 tablespoons Worcestershire sauce
    1 tablespoon cayenne pepper
    2 cloves garlic
    8 ounces London broil steak

How To Make Tequila Steak

Combine the tequila, Worcestershire sauce, cayenne pepper, and garlic in a blender; blend until smooth. Place the steak on a plate; pour marinade over the steak. Place in refrigerator at least 8 hours or overnight.
Preheat an outdoor grill for high heat and lightly oil grate.

Grill steak to desired degree of doneness, 7 to 8 minutes per side for medium.

Teriyaki Flank Steak Countesy @ Allrecipes

Ingredients of Teriyaki Flank Steak
    1/2 cup wine
    1/2 cup soy sauce
    1/4 cup olive oil
    1/4 cup brown sugar
    1/4 cup grated fresh ginger root
    2 cloves garlic, crushed
    1 teaspoon ground black pepper
    1 1/2 pounds beef flank steak
How To Make Teriyaki Flank Steak
In a large resealable plastic bag, mix the wine, soy sauce, olive oil, brown sugar, ginger, garlic, and pepper. Place steak in the bag, seal, and refrigerate 8 hours, or overnight.
Preheat an outdoor grill for medium-high heat.
Remove steaks from the bag, and discard marinade. Place steaks on the grill and cook 6 to 8 minutes per side, to your desired degree of doneness. The internal temperature should be at least 145 degrees F (63 degrees C) for rare. Allow the steaks to sit about 5 minutes before slicing against the grain, and serving.

Teriyaki Rib Eye Steaks Countesy of allrecipes

Ingredients Teriyaki Rib Eye Steaks
     2 tablespoons soy sauce
    2 tablespoons water
    1 tablespoon white sugar
    1 1/2 teaspoons honey
    1 1/2 teaspoons Worcestershire sauce
    1 1/4 teaspoons distilled white vinegar
    1 teaspoon olive oil
    1/4 teaspoon onion powder
    1/4 teaspoon garlic powder
    1/8 teaspoon ground ginger
    2 (6 ounce) lean beef rib eye steaks

How To Make Teriyaki Rib Eye Steaks
Whisk together the soy sauce, water, sugar, honey, Worcestershire sauce, vinegar, olive oil, onion powder, garlic powder, and ground ginger in a large bowl. Pierce steaks several times with a fork. Marinate steaks in soy sauce mixture for at least 2 hours.
Cook the steaks in a hot skillet, wok, or hibachi over medium heat; 7 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Teriyaki Steak Countesy of allreripes

Ingredients off Teriyaki Steak

    2 pounds beef skirt steak
    4 cloves garlic, minced
    2 cups teriyaki sauce

How To Make Teriyaki Steak

Cut the skirt steak into individual strips for serving. Add the garlic to the teriyaki sauce. In a re-sealable plastic bag, combine the steak and the sauce. Seal tightly and refrigerate to marinate overnight.
Preheat oven to broil OR preheat a barbecue grill.

When oven OR grill is ready, remove meat from bag and discard remaining marinade. Place meat on a broiler pan for the oven OR directly on the grill for the barbecue. Cook for about 5 minutes per side, or to desired doneness.

Fried Chicken Steak Countesy of allrecipes

Ingredients Of Fried Chicken Steak
     4 (1/2 pound) beef cube steaks
    2 cups all-purpose flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    1 teaspoon black pepper
    3/4 teaspoon salt
    1 1/2 cups buttermilk
    1 egg
    1 tablespoon hot pepper sauce (e.g. Tabasco™)
    2 cloves garlic, minced
    3 cups vegetable shortening for deep frying    
    1/4 cup all-purpose flour
    4 cups milk
    kosher salt and ground black pepper to taste

How To Make Fried Chicken Steak
Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.