Top Sirloin Steak with Bell Pepper and Onion Saute

4 servings

2 – 1 ½ pound top sirloin steaks (or one 2-3 pound steak) 1 inch thick
6 tbspns olive oil
2 tbspns balsamic vinegar or red wine vinegar
6 garlic cloves, minced
1 large onion, sliced
1 large red bell pepper, sliced
1 large green bell pepper, sliced
1 cup unsalted beef broth or low salt chicken broth
Crumbled Gorgonzola or other bleu cheese
Minced fresh Italian parsley

1. Place steaks in glass baking dish
2. Mix 4 tbspns oil, vinegar and half of garlic in small bowl.
3. Pour over steaks; turn to coat.
4. Marinate for 30 minutes at room temperature or refrigerate 3 hours.
5. Heat 2 tbspns oil in heavy large skillet over medium heat.
6. Add onion, bell peppers and remaining garlic and saute 8 minutes.
7. Add broth, increase heat and boil until vegetables are tender and liquid thickens slightly, about 5 minutes.
8. Season with salt and pepper. (Can be prepared 3 hours in advance. Cover and chill.)
9. Prepare barbecue (high heat) or preheat broiler.
10. Remove steaks from marinade.
11. Sprinkle with salt and generous amount of pepper.
12. Grill steaks until cooked as desired, about 5 minutes per side for rare.
13. Transfer steaks to platter and let stand 5 minutes.
14. Bring vegeatbles to simmer.
15. Slice steaks; arrange on platter.
16. Top with vegetables and skillet juices.
17. Sprinkle with cheese and parsley.
 

                                                 Veal Piccata

4 servings

1 lb Veal scallops; pounded thin
Flour
Salt
Pepper
3 tbspns Olive oil
3 cup Garlic; crushed
1/2 cup Dry white wine
1/2 cup Chicken broth
3 tbspns Capers
1 Small Lemon; peeled ,white part removed
2 tbspn Butter
4 tbspns fresh Parsley

1. Dust the veal with flour.
2. Season with salt and pepper.
3. Saute in the oil until lightly browned,about 2-3 minutes.
4. Remove from pan and keep warm.
5. Pour off any remaining oil add the garlic and saute several seconds.
6. Add wine or sherry and bring to boil, reduce to 1/3-cup.
7. Stir in capers and lemon.
8. Return to boil.
9. Swirl in the butter and parsley.
10.Dip the veal slices into the sauce.
11.Place on platter and top with remaining sauce.
 

                                                 Saucy Beef & Zucchini Skillet

1 pound lean ground beef
1 medium onion, sliced
1 tbspn vegetable oil
3 medium zucchini (about 4 cups), split lengthwise, cut into ¼ inch thick slices
1 cup Heinz Tomato ketchup
1 medium tomato coarsely chopped
¼ cup grated Parmesan Cheese
2 tspns lemon juice
½ tspn salt
½ tspn dried oregano leaves, crushed
¼ tspn dried thyme leave, crushed
¼ tspn pepper

1. Brown beef in large skillet.
2. Remove and set aside.
3. Drain excess fat.
4. Saute onion in oil until tender, add zucchini and saute 2 minutes.
5. Add reserved beef, ketchup and remaining ingredients.
6. Simmer, covered, 10 minutes, stirring occasionally.
7. Serve over hot cooked elbow macoroni.