German Beef Roulade

1 lb sirloin steak

4 slices bacon

4 tsp Dijon mustard

2 cloves garlic, minced

1 medium onion, chopped

4 dill pickle quarters, diced

2 Tbsp flour

2 Tbsp cornstarch

1 can beef broth

1 cup German Riesling wine

Fresh ground pepper

1-2 Tbsp olive oil

With meat mallet, flatten meat into approximately 8x6 inch rectangle.  Spread mustard over meat and sprinkle with pepper.

In cast iron fry pan cook bacon, onions and garlic until bacon is crisp.  Remove from pan, leaving grease.  Spread bacon mixture over beef and add chopped pickles.  Roll up meat from short end and secure with string or skewers.

Preheat oven to 325º.

Brown beef roll on all sides in reserved bacon fat; add more olive oil if necessary; transfer to baking dish.  Stir flour, corn starch and beef broth together in skillet.  Add wine and cook over medium heat stirring constantly until thick and bubbly.  Pour sauce over beef.  Cover and cook in 325º oven for 45 minutes.  Serve with mashed potatoes and green beans.

© Crackerberries 2011

Cowboy Steak on Texas Toast

Tall Cool One and I went back and forth on what to call this recipe. I wanted it to be the Dallas Cowboy's Steak, but he said that would be "City Slicker Steak". Anyways, this is the name we came up with... okay, I decided to call it. He's a meat and (potatoes? —no thank you, please) kinda guy. So whenever we have steak we have it with salad or salad or salad. How do you make steak and salad different? Here's how. This was a definite keeper and you can just buy any old cheap steak to make it with ... no need for an expensive Porterhouse or Sirloin. Serve with a side of salad if you like. =o)





½ cup EVOO (extra virgin olive oil)
¼ cup lime juice
¼ cup red wine vinegar
3 cloves garlic, minced
1 onion, half sliced and half chopped
1½ tsp chili powder
½ tsp ground cumin
Fresh ground black pepper or peppercorn medley
1½ lb. tough steak, like rump roast or flank steak
Texas Toast, or thickly sliced French or sourdough bread
1 cup salsa
1 cup guacamole

Combine oil, lime juice, vinegar, garlic, chopped onion, chili powder, pepper and cumin. Mix well. With a meat mallet, beat the living crap out of the steak (or ¼ inch thickness). Stab several times with a fork and place steak in marinade. Turn several times to coat well. Lay sliced onions on top and cover and place in fridge for at least 4 hours (overnight is okay too). Discard marinade, keeping onion slices. Grill steak over medium-hot heat for 4-8 minutes per side, depending on how well or how rare you like your steak. Place bread on grill to toast; heat salsa in small pan. Reserve onions and slice steak into ¾ inch diagonal strips and arrange on bread. Top with onions, hot salsa and guacamole.

© Crackerberries 2009