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1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound), cut into 4 pieces 1 large onion, sliced (about 1 cup) 1 small red pepper, chopped (about 1/2 cup)
Remove the beef from the skillet. Pour off any fat. 2. Heat the remaining oil in the skillet. Add the onion and pepper and cook for 1 minute, stirring occasionally. Add the garlic and cook until the vegetables are tender-crisp, stirring often. 3. Stir the soup, water, vinegar and rosemary in the skillet and heat to a boil. Return the beef to ...
2 tbsp olive oil; 2 boneless beef sirloin steak, 3/4-inch thick (about 1 pound each), cut into 8 pieces; 2 large onion, thinly sliced (about 2 cups); 1 jar (16 ounces) Pace® Picante Sauce
1 boneless beef sirloin steak, 3/4-inch thick (about 1 1/2 pounds) Directions. Stir the soup and dressing in a 1-quart saucepan. Lightly oil the grill rack and heat the grill to medium. Grill the ...
A beefsteak, often called just steak, is a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers. In common restaurant service a single serving has a raw mass ranging from 120 to 600 grams (4 to 21 oz). Beef steaks are usually grilled, pan-fried, or broiled.
Shoulder steaks are cut from the same primal cut of meat most commonly used for pulled pork and can be quite tough without long cooking times due to the high amount of collagen in the meat; therefore, pork shoulder steaks are often cooked slower than a typical beef steak and may be stewed or simmered in barbecue sauce during cooking.