Marinated, Grilled, Steak Skewers

These are SOOOOOO good! SOOOOO easy to make and one of the best marinades that I have ever tried. SOOOOO give them a try!

Korean BBQ beef skewers
(from ourbestbites)

1 1/2 lb sirloin steak, cut thinly against the grain. (I like to stick the steaks in the freezer for about 15 minutes right before I slice them to make it easier to slice).
1/2 c. rice wine vinegar
1/2 c low sodium soy sauce (regular soy sauce makes it too salty and tough)
2 T brown sugar
2 T minced garlic
1 t Sriacha chili sauce (found in the asian section of your local supermarket)
1 1/2 t sesame oil
Combine rice wine, soy sauce, brown sugar, garlic, chili sauce, and sesame oil in a large bowl. Add meat and marinate at room temperature for 1 hour. Preheat the grill. While the grill is preheating thread the steak pieces onto bamboo skewers. Cook over medium high heat for about 3-4 minutes per side. They cook fast and you don't want to overcook them, so watch them vigilantly! Serve immediately. This is another recipe that I always double because my family gobbles them up immediately! And we can't have hungry little Lamb's running around!!! :)

Steak Diane with Garlic Carrots and Green Beans.

This was a fun, kind of fancy meal that we all enjoyed the other night. We had eaten Steak Diane at Cheesecake Factory and loved it, so I searched the web and found the following recipe. The carrots and green beans are my creation. We love green beans and have them A LOT for a sidedish, so I experiment with them to come up with new ways to serve them. This is a keeper for sure! (and really fast and easy!)

2 (6 oz) Filet Mignons

salt and pepper

2 T butter

3 t Dijon mustard

2 T Shallots, minced

2 T Butter

2 T Lemon juice

1 T Worcestershire sauce

1 T Fresh chives, minced

3-4 t Cognac

1 T Fresh parsley, minced

Season both sides of steak with salt and pepper. Melt 2 TB butter in a heavy skillet; add steaks and cook approximately 4 minutes on each side for medium-rare; about 2 minutes longer per side for medium. Remove steaks to serving plate and keep warm. Add into pan drippings, mustard and shallots. Sauté over medium heat 1 minute. Then 2 TB butter, lemon juice, Worcestershire sauce and chives. Cook for 2 minutes. Add brandy; pour sauce over steaks. Sprinkle parsley over the top.

**I doubled the recipe because I was serving 5, not 2, and I used red wine instead of Cognac because that's what I had on hand. It was very melt in your mouth good!!!

Garlic Carrots and Green Beans

A couple of cups of baby carrots

A couple handfuls of fresh green beans, washed and trimmed

(I just use however much I think my family will eat, exact measurements not needed!)

1 clove garlic, minced

1 T butter

1 T olive oil

grated parmesan cheese for sprinkling

Bring a pot of water to boil. Add carrots and cook for about 5 minutes, then add green beans. Boil for about 3-4 more minutes and drain. Add butter and olive oil to saute pan at medium high heat. When butter is melted, add garlic and saute for about 30 seconds. Add carrots and green beans back to the pan and saute for a couple more minutes until they are tendercrisp. Sprinkle with parmesan cheese and salt and pepper to taste. (I also added some parsley this time because I had some extra already chopped from making the steaks).

Steak Bites

This is my familie's new favorite dinner, which is ok with me, because it is SO easy. We love steak at our house and are always looking for new ways to try it. I found this idea on www.pioneerwomancooks.com and ran with it. She is a genius. I love that woman.

Steak Bites with Brown Butter Sauce

2-3 good quality steaks, cut into bite sized pieces

1 cube butter

salt, pepper, and garlic salt

Heat a large nonstick pan over HIGH heat. The highest possible. You want that pan smokin' baby. Season steak with salt, pepper, and garlic salt. Add 1/2 of the butter and let it melt and bubble until it starts to brown. You have to watch it close because you don't want it to turn black. That would be bad. And it can go bad quickly, so pay attention. As soon as the butter starts to brown at the edges add enough steak to cover the bottom of the pan. You don't want to crowd them in. They don't like that. And they won't get that delicious brown caramelization that you want. So let em have their space. Cook for a couple of minutes and then flip over. DONT turn down the heat. Keep it smokin hot! They cook fast -just one to two minutes per side. When this batch is finished pour the whole plan onto a large plate (browned butter and all) , and tent with some tin foil while you finish doing the other batches of steak. The butter makes the steak melt in your mouth juicy and the flavor is AMAZING! My husband and son like it with A1, my daughter likes it with ketchup and I just eat it bare naked and let it melt in my mouth. mmmmmmmmm.