Yield Makes 6 servings Number Of Ingredients 8 Steps:
Heat 1/4 cup olive oil in heavy large saucepan over medium heat. Add garlic and sauté until golden, about 5 minutes. Add chopped fresh tomatoes or canned tomatoes with juice; coarsely crush tomatoes with potato masher. Add 6 basil sprigs and dried crushed red pepper; bring to boil. Reduce heat to low and simmer until mixture is reduced to thick sauce consistency (about 3 cups), stirring occasionally, about 15 minutes. Season sauce to taste with coarse kosher salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving. Prepare barbecue (medium-high heat). Brush steaks and bread slices with olive oil. Sprinkle steaks with coarse kosher salt and freshly ground black pepper. Grill steaks to desired doneness, about 7 minutes per side for medium-rare. Grill bread slices until golden and grill marks appear, about 2 minutes per side. Spoon some of warm sauce onto 6 plates, then top each with 1 steak. Spoon additional sauce over each steak. Cut bread in half on diagonal; place bread alongside steaks. Garnish with additional basil sprigs and serve.
Time 1h40m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
In a large skillet, arrange meat. Cover with other ingredients. Simmer covered 1 and 1/2 hours or until meat is tender.
Time 1h40m Yield 4-6 cups, 4 serving(s) Number Of Ingredients 8 Steps:
In a large skillet, arrange meat; cover with onion soup mix and tomatoes (cut tomatoes into pieces). Sprinkle with oregano, garlic powder, pepper, oil and vinegar. Bring to a simmer; cover and cook 1 1/2 hours or until meat is tender.
Time 2h Number Of Ingredients 9 Steps:
Heat olive oil in cast iron frying pan with cover over medium high heat. Brown the meat on both sides - about 3 minutes a side. Last minute add the garlic. Add remaining ingredients, bring to boil. Reduce to simmer and cook covered 1.5 hours until meat is tender.
Time 4h5m Yield 6 Number Of Ingredients 4 Steps:
Combine beef stew meat, tomato sauce, vinegar, and onion soup mix in a slow cooker. Cook on Low until the beef is tender, 4 to 6 hours.
Time 7h15m Yield 6 servings. Number Of Ingredients 12 Steps:
In a large bowl or dish, combine the flour, salt and pepper. Add beef, a few pieces at a time, and toss to coat. Transfer to a 4-qt. slow cooker., In a small bowl, combine the carrots, celery, tomato sauce, garlic, bay leaf, Italian seasoning and Worcestershire sauce. Pour over beef. Cover and cook on low for 7-9 hours or until beef is tender. Discard bay leaf. Serve with rice., Freeze option: Place cooked steak and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.
More about “steak san marcos recipes”
Time 4h5m Yield 6 Number Of Ingredients 4 Steps:
Combine beef stew meat, tomato sauce, vinegar, and onion soup mix in a slow cooker. Cook on Low until the beef is tender, 4 to 6 hours.
