South Of The Border Steak Food

SOUTH OF THE BORDER STEAK

Steps:

• Score each side of meat 1/8 inch deep in diamond shaped pattern.
• Prepare marinade as directed on envelope, and stir in catsup, Worcestershire sauce and red pepper sauce.
• Marinate meat as directed on envelope, remove meat and reserve marinade.
• Heat beans in foilware pan 15-20 minutes on side of grill. About 5 minutes before serving, sprinkle with cheese.
• Place meat on grill, about 2 inches from hot coals. Cook about 5 minutes on each side, or to desired doneness, brushing with reserved marinade.
• Cut beef into serving sizes, and serve with spoonfuls of beans, chili peppers and potato chips.
• Note: You can use your choice of steak.

SOUTH OF THE BORDER STEAK ROLLS

Steps:

• Take the cuts of steak you have made and place between two sheets of plastic wrap and pound with a meat mallet to thin them out.
• Don't pound too thin, or meat will tear.
• In a large skillet, in the butter or olive oil, sauté the garlic, onion, chili pepper, green pepper, mushrooms and black olives over medium- heat until vegetables soften and onions become translucent.
• Add the cubed cream cheese, and stir constantly until cheese melts and mixture comes together.
• Take off the heat and cool slightly.
• Add 1 1/2 cups of the shredded cheese.
• Spoon vegetable cheese mixture down the center of each cut of steak.
• Roll up jellyroll style and secure with toothpicks.
• In a skillet, sauté steak rolls in a little oil or butter on all sides till brown over medium heat, about 5 minutes.
• In a medium bowl combine the tomato sauce, cinnamon, cumin, and cocoa powder. Pour over steak rolls in skillet.
• Cover and simmer on medium-low for 15-20 minutes until sauce thickens somewhat and meat is cooked through and tender.
• Meanwhile, cook linguini according to package directions.
• Drain, and place onto a large serving platter.
• Place steak rolls over pasta, pour sauce over rolls and pasta.
• Sprinkle with the reserved shredded cheese.
• NOTE: It's best to wear plastic gloves when cutting chili peppers; avoid contact with face or eyes.

CHICKEN FRIED SOUTH OF THE BORDER SIRLOIN STEAKS

Steps:

• In large flat pan, pour milk, add steaks.
• Preheat oil in large frying pan.
• Turn over the steaks so both sides are coated with milk. Then drain.
• In large flat pan or plate, add flour, salt, cumin and chili pepper. Stir to mix.
• Coat each steak with flour mixture both sides.
• Fry medium high heat until coating is medium to yellow brown. Turn once until both sides are nice and brown.
• You may have to add more oil depending on the size of the steaks.
• Note: You can use the soaking milk and the balance of the flour mixture to make a gravy if you wish, just add more milk, flour, other seasonings as you wish; and wisk until bubbling.

SOUTH OF THE BORDER STEAK & BEANS

Steps:

• Combine all ingredients in crock pot.
• Cook on low 7-9 hours or on high 3-5.
• Once cooked, remove meat and use fork to shred meat.
• Spoon rice into bowls, arrange meat on top of rice. Top with bean mixture. Sprinkle with cheese and fresh oregano.

CALDILLO -- SOUTH OF THE BORDER STEW

Steps:

• Sauté the beef and onions in the bacon drippings.
• Add tomatoes, sliced green chilies, stocks and seasonings.
• Cook over low heat until meat is tender (about two hours).
• Add cubed potatoes and carrots during last 30 minutes.

SOUTH OF THE BORDER BEEF MARINADE

Steps:

• Blend all ingredients well.
• Mix 3 teaspoons of mixture with
• 1/2 cup chopped onion
• 1 tablespoon olive oil
• and 1 cup of red wine vinegar.
• NOTE: This amount will marinate 1 lb. of beef.