Main Meals Recipes

1 c Vegetable oil
1/2 c Soy sauce
1/3 c Red wine vinegar
1/4 c Lemon juice
3 tb Worcestershire
2 tb Dijon mustard
1 ts Pepper
1 Clove garlic; minced
2 (1lb) flank steaks

Marinate meat in combined ingredients at least 6 hours or overnight in a ziploc bag, turning occasionally. Discard marinade, retaining onion slices.
Encase onions in aluminum foil; grill steaks and onions over medium high coals (350-400 degrees) about 15 minutes or till of desired doneness, turning.
Cut across diagonally into thin strips.

Note:

3 lb Beef tenderloin
2 tb Cornstarch
Vegetable cooking spray
MARINADE
2 c Cabernet Sauvignon or other
dry red wine
2 ts Dried marjoram
1 ts Salt
8 Crushed black peppercorns
6 Whole cloves
4 Cloves garlic; halved
1 pt Beef broth

Trim fat from tenderloin, fold under 3" of small end and tie with string at 2" intervals.
Combine marinade ingredients in a ziploc bag and marinate tenderloin in refrigerator 2 hours, turning bag occasionally.
Cook tenderloin in sprayed Dutch oven until browned on all sides. Transfer to sprayed rack in roasting pan and roast at 400° until a meat thermometer registers 140° for rare or 160° for medium.
Place meat on serving plate and cover with foil for 10 minutes. Remove strings before slicing.
Combine 1/4 cup marinade and cornstarch; set aside.
Bring remaining marinade to boil in Dutch oven; cook 2 minutes. Add cornstarch mixture, bring to a boil and cook, stirring, until slightly thickened.
Serve with tenderloin.

Note:

2 1/4 lb Flank steak
MARINADE
1/2 c Soy sauce
1/2 c Olive oil
4 1/2 tb Honey
6 Cloves garlic; minced
1 tb Rosemary
1 1/2 tb Coarse grind black pepper
1 1/2 ts Salt

Combine marinade ingredients in a ziploc bag. Add steak and refrigerate 2 hours, turning bag occasionally. Remove steak and discard marinade.
Grill or broil to desired doneness. Let stand 5 minutes; cut across grain into thin strips. Arrange on platter and serve.

Note: