Braised Swiss Steak

• 2 1/2 pounds boneless steak, 1 1/2 inches thick
• 1 cup flour
• salt
• freshly ground pepper
• 2 tbsps oil
• 1 onion, thinly sliced
• 1 cup liquid (dry red wine, water, or stock)

Cover steak with flour, salt, and pepper and pound thoroughly with edge of plate, turn and repeat on other side. Brown the steak quickly on both sides in a heavy, oiled skillet. Add the sliced onion and brown along with the steak. Remove from skillet and place in a microwavable container with a cover. Add the liquid, cover the container and simmer until tender. Because microwaves vary in power follow manufacturer’s instructions for timing and power. This swiss steak recipe serves four.

Mix together in a bowl with a cover

• 1/2 cup dry white wine
• 1/2 cup olive oil (or vegetable oil)
• 2 tbsps lemon juice
• 1 tsp salt
• 1 large onion, grated
• 1 tsp freshly ground pepper

Add steak, cover bowl and refigerate for several hours or overnight stirring occasionally. Then broil or grill to desired tenderness. Some of the left over steak marinade may be used to baste the steak while broiling.

Barbecue Sauce #1

• 1 cup catsup
• 1/2 cup vinegar
• 1/2 cup water
• 1/2 cup butter
• 2 tbsps Worcestershire sauce
• 2 tsps salt

Combine all ingredients and simmer 10 minutes. Yields about 2 1/2 cups

Barbecue Sauce #2

• 1 cup catsup
• 1 cup dry red wine
• 1/4 cup vinegar
• 1/2 cup water
• 2 tbsps Worcestershire sauce
• 1/2 tsp salt
• 2 tbsps brown sugar
• 1 tsp dry mustard
• 1 tsp chili powder
• dash Tabasco sauce
• 1 onion, grated

Combine all ingredients and simmer 10 minutes. Yields about 3 cups

These steak sauces may also be used to barbecue chicken.

Marinade
Mix together:
1/2 cup dry white wine
1/2 cup olive oil (or vegetable oil)
2 tbsps lemon juice
1 tsp salt
1 large onion, grated
1 tsp freshly ground pepper

This flank steak recipe calls for 2 pounds of 1 inch thick flank steak. Place the steak in a receptacle just large enough to contain it. Pour on the marinade so that it completely covers it. Close the receptacle and place it in the refrigerator usually overnight. Stir from time to time. Remove the steak saving some of the marinade for
basting if desired. Grill 5-7 minutes each side for rare, or 7-10 minutes for medium.The marinade in this flank steak recipe will not only add flavor but tenderize the meat as well.

Marinating is one way to tenderize steak. Here is a round steak recipe that includes marinating as part of the preparation.

Onion Steak

• 2 1/2 lbs round steak, one inch thick
• 3 cups chopped Bermuda onions
• 1 cup dry red wine
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tbsp Worcestershire sauce
• 4 tbsps beef bouillon
• salt
• freshly ground pepper

Put steak in shallow pan, cover with chopped onions, dry red wine, and olive oil. Cover and marinate for 8 hours in the refrigerator. Drain meat well and pan- broil in a heavy skillet with butter. Remove to a heated platter. Add to skillet Worcestershire sauce, and 4 tablespoons of the wine marinade strained,and beef bouillon. Simmer 2 minutes, pour over steak, and sprinkle with salt and pepper. This round steak recipe serves four.

There are many steak marinade recipes. They are usually a combination of an acid, such as vinegar or lemon juice, an oil, olive or vegetable, and herbs and spices. Here is one of my favorite steak marinade recipes that is very flavorful and spicy.

Mix together in a bowl with a cover:

• 1/2 cup dry red wine
• 1/2 cup oil
• 2 tbsps tarragon vinegar
• 1 bay leaf
• 1 onion, sliced fine
• 1 carrot, sliced fine
• 1 whole clove
• 1 clove garlic, crushed
• About 20 peppercorns, crushed
• 4 sprigs parsley

Add steak, cover bowl, and refrigerate several hours or overnight, stirring occasionally. Broil or grill steak to desired tenderness. I hope this becomes one of your favorite steak marinade recipes too.