My husband
likes these minute steaks from our butcher shop that are so tender you don’t
need a knife to cut them. I like
grilling them on my George Foreman indoor grill in a flash! Here are a couple of recipes I use…they can
all be prepared in a grill pan or on your outdoor grill; it takes about the
listed time on each side if prepared that way.
Sherry
and Ginger Grilled Minute Steaks for 2
8
ounces minute steak
2
Tablespoons Sherry -- or rice
vinegar or lemon juice
1
Tablespoon Olive Oil
2
Teaspoons grated fresh ginger or
ginger paste from a tube
2
Teaspoons Teriyaki Sauce -- or
soy sauce
2
Teaspoons sesame oil
2
Teaspoons garlic -- minced
Combine all
ingredients in a self-sealing plastic bag; seal bag and refrigerate 2-24 hours.
Remove
tenderloins from marinade; discarding marinade.
Bring to room temperature 15-20 minutes.
Meanwhile,
preheat a George Foreman indoor grill 5-6 minutes.
Place
drained minute steaks on grill, cover and cook 4-5 minutes until 145-150° for
medium rare.
I like to know what’s in my seasoning salt
mixtures so celiacs like Myrna can eat them.
Here’s our favorite, simple recipe that we use a lot. The
seasoning is excellent with eggs, rice, potatoes, meats and poultry. I keep it on hand.
Sue’s Seasoning Salt on Minute Steaks
Seasoning Salt
1 tablespoon salt
1
tablespoon onion powder
1
tablespoon garlic powder
1
tablespoon paprika (we use smoked paprika)
1
tablespoon mustard powder
1
teaspoon thyme
1
teaspoon pepper
1/2
teaspoon celery seed
1/2
pound Minute Steaks, cut into 2
pieces
Stir up ingredients very thoroughly in
a 1 cup glass measuring cup. Pour into a
spice shaker or sprinkle with your fingers over both sides of your steak.
Let your steak sit, covered, on the
counter 15-20 minutes before grilling, or refrigerated 2-3 hours or overnight after seasoning. Bring to room temperature if refrigerated,
about 15-20 minutes before grilling.
In George
Foreman indoor grill, grill about 4-5 minutes for ¾” to 1” minute steaks until 145-150° for medium rare.
To make these meals really fast, I heated
up cooked brown /wild rice mixture from the freezer or microwaved a baked
potato and served them with frozen vegetables prettied up with frozen chopped garden
peppers or frozen, premade caramelized onions, also from the freezer.
This seasoning salt is so good. Just the right amount of Paprika which I am not a fan of but this recipe balances it out well. Also nothing in it I can't eat which is great.
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