Sirloin Steak

Sirloin Steak

Ingredients:

1. Balsamic Vinaigrette
2. Herbs and Garlic
3. Splash of BBQ Sauce
4. Mustard
5. 1/2 beer can

Directions:

1. Mix all ingredients together and marinate steaks for 2 hours
2. grill for 8 minutes on each side.

Seven Steak and Onion Gravy

Seven Steak & Onion Gravy

Ingredients

• 2 tablespoons vegetable oil
• 2 1/2 pounds seven steak, bone-in
• The Salt Lick Dry Garlic Rub or Tony's Seasoning
• 3 large yellow onions
• 6 cups beef stock
• 2 tablespoons cornstarch
• Salt to taste
• 6 cups cooked long-grain white rice for serving steak and gravy on

Directions:

1.  In a large cast-iron skillet (or pot) with a heavy lid over medium-high heat, add the oil. Sprinkle the seven steaks with seasoning and place in the hot grease, searing both sides until browned. Cook in batches until all are browned and remove to a platter. You may want to cut steaks to fit them in your pan or pot. 
2. Peel and rough chop your onions. Add the onion and saute until browned and add the stock along with the cornstarch stirring to combine.
3. Add the seven steaks back to the skillet and cover. Lower the heat to simmer and cook on the stove top for approximately 2 hours or until the meat is fork tender and the gravy thickens. 
4. Taste the gravy and add salt to taste. Serve over a mound of white rice (or mashed potatoes).

Slow - Cooker Short Ribs

Slow - Cooker Short Ribs

Ingredients:

• 3lbs bone-in beef short ribs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon canola oil
• 4 medium carrots, cut into 1-inch pieces
• 1 cup breed broth
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 large onions, cut into 1/2-inch wedges
• 6 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 cups red wine or beef broth
• 4 teaspoons cornstarch
• 3 tablespoons cold water
• salt and pepper to taste

Directions:

1. Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth thyme, and bay leaf to ribs.
2.  Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender. 
3. Remove ribs and vegetables; keep warm. Transfer cooking juices into a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.

Recipe from www.tasteofhome,com/recipes/slow-cooker-short-ribs