GRILLED SOUTHWEST STEAKS WITH SUNSET SALAD
[DRAFT]
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 Servings
Number Of Ingredients 11
Steps:
- 1)Combine Marinade ingredients in small bowl. Cover and refrigerate 2 tablespoons for Sunset Salad. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. 2)Place corn and bell peppers on grid over medium, ash-covered coals; grill peppers, covered, 11 to 14 minutes (over medium heat on preheated gas grill, times remain the same) and corn 15 to 20 minutes (gas grill times remain the same) or until tender, turning occasionally. Remove; set aside to cool slightly. 3)Add 3 to 4 additional briquettes to each side of fire grate to maintain medium heat, if necessary. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 13 to 15 minutes (over medium heat on preheated gas grill, 17 to 19 minutes) for medium rare (145°F) doneness, turning occasionally. 4)Meanwhile, to prepare Sunset Salad, chop bell peppers and cut corn kernels from cobs; place in medium bowl. Add tomato. Whisk reserved marinade and oil in small bowl until blended. Pour over vegetables; toss to coat. 5)Carve steaks into thin slices. Serve with salad.
FAMOUS 21 CLUB'S STEAK DIANE
I have several recipes for Steak Diane, and this one is from the 21 Club. Cooks Notes: Use the best steak you can afford, from a good butcher.
Provided by NcMysteryShopper
Categories Steak
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Trim all outside fat off the steak. The steak should now weigh about 12 ounces.
- Cut the steak in half horizontally, creating 2 6-ounce steaks.
- Pound the steaks lightly to flatten them to 1/4-inch thick. Season them on both sides with salt and freshly ground black pepper.
- Heat a 12-inch skillet until a drop of water dances on the surface.
- Add 1 tablespoon of the butter. As soon as the foam subsides, add the seasoned meat.
- Cook on each side for 1 minute. Remove to a plate. Immediately adjust the heat under the pan to low.
- Add the second tablespoon of butter and the shallots. Sauté the shallots for 1 minute.
- Increase the heat to high. Add 3 tablespoons cognac and flambé, if desired.
- Add the wine, and with a wooden spoon, scrape up any browning in the pan (deg laze the pan). Stir in the mustard and A-1 sauce.
- Cook for about a minute, or until the liquid is reduced to a syrup. Add the broth and continue to boil for about a minute, until reduced to a few tablespoons.
- Add the cream and stir well to incorporate. Boil a few seconds.
- Taste for seasoning and add freshly ground pepper to taste. Add the remaining cognac and ignite. When the flames die down, stir in the chives, taste for salt and pepper, and adjust if necessary.
- Add the reserved steaks and their juices (that have accumulated on the plate) to the simmering sauce.
- Turn the steaks in the sauce a couple of times, as the sauce reduces a little more. Place the steaks on individual plates.
- Divide the sauce on the steaks. Serve with mashed potatoes or brown rice, and some bread to mop up the sauce.
Nutrition Facts : Calories 184.6, Fat 17.4, SaturatedFat 10.8, Cholesterol 51.1, Sodium 289.8, Carbohydrate 3.7, Fiber 0.2, Sugar 0.3, Protein 1.8
CLUB SALAD
"I first made this tossed chicken salad for my cousin's baby shower, and everyone loved it," remarks Beth Martin Sine of Faulkner, Maryland. "It was special enough for my youngest daughter's baptism luncheon, yet it's easy enough to put together for dinner."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a salad bowl, combine the greens, chicken, tomatoes and bacon. Drizzle with dressing and toss to coat. Serve immediately.
Nutrition Facts :
TRADITIONAL SUNSET SALAD '21' CLUB
Categories Salad Beef Chicken Leafy Green Quick & Easy Lunch Bacon Fall Cabbage Watercress Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 as a first course or light main course
Number Of Ingredients 14
Steps:
- To make the salad:
- In a large bowl combine all ingredients and toss to coat salad with dressing.
- To make the dressing:
- In a bowl whisk together vinegar, mustard mixture, salt, and pepper and add oil in a stream, whisking until emulsified. Whisk in chili sauce, watercress, and bacon.
- Make about 1 cup.
SUNSET SALAD
I used to eat this all the time as a kid and just ran across the recipe again in a church recipe collection cookbook. I'm not a huge fan of gelatin salads,(they always sound kinda funky) but this one, I like. A little tart, a little sweet.
Provided by Kim127
Categories Gelatin
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Dissolve jello in boiling water.
- Add pineapple, with juice, and lemon juice.
- Add carrots.
- Chill until set.
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