STRIP STEAK WITH MUSHROOMS
2 boneless sirloin strip steaks, 10 oz. each
8 tbsp. butter
1 c. sliced green onions
1 lb. mushrooms, cleaned-trimmed, whole or sliced
Salt and pepper
2 tbsp. lemon

Cut steaks into 1/2 inch by 2 inch strips. Heat 3 tablespoons of the butter in frying pan or heavy skillet. Over high heat, saute meat 3 to 4 minutes tossing constantly until meat is cooked to your likeness. Remove and keep warm. Add green onions and mushroom saute 3 to 4 minutes. Add the juice of lemon juice and meat drippings. Boil over high heat about until juices are a glaze about 1/4-inch deep in pan. Whisk remaining butter. Return meat and mushrooms to pan. Toss and cook over high heat until mixture is hot. Serve immediately over rice or noodles.



FAJITAS
1/4 c. oil
1 c. sliced onions
1 c. sliced green peppers
1 1/4 lb. New York steak strips
Fajitas seasoning (see below)
1 c. sliced quartered tomatoes and/or 1 1/4 pounds chicken strips, boned
FAJITAS SEASONING:
1 tbsp. white pepper
1 tbsp. chili powder
1 tbsp. garlic powder
1 1/2 tsp. salt
1 1/2 tsp. paprika
1 1/2 tsp. black pepper

Heat large (iron) skillet until very hot. Add oil then add onions and green peppers; saute for about 20 seconds. Add meat. Season to taste with Fajitas Seasoning and cook until steak is brown, chicken is white. Stir in tomatoes and cook until softened. Adjust seasoning. makes 4 servings. Serve in flour or corn tortillas. Seasoning: Mix ingredients. Store tightly covered. Makes about 1/4 cup.


STEAK IN A BROWN PAPER BAG
USDA Choice steak 2 inches thick (sirloin to serve 4 - 6 or individual steaks, such as New York strip or ribeye)
3 tbsp. garlic spread concentrate
2 tbsp. olive oil (or salad oil)
2 tsp. Worcestershire sauce
1 tsp. seasoned salt
1 1/2 tsp. seasoned pepper
1 c. coarsely dried bread (or cracker) crumbs

Make a paste of garlic spread, oil, Worcestershire sauce, garlic and pepper. Spread the paste mixture over steak on all sides. Then, press crumbs firmly on both sides of steak. Place in a brown paper bag and close with a skewer. Bake at 375 degrees 40 minutes for rare.


STEAK ITALIANO
2 (8 oz.) New York strips
1 pkg. Good Seasons Italian Dressing mix
Oil/vinegar

Prepare dressing. Place steaks in 2 quart casserole dish. Cover steaks with dressing and let stand 1 hour. Prepare, to taste, on grill.

GRILLED SICILIAN STEAK
2 New York Strip or Rib Eye steaks
1 1/2 c. Italian bread crumbs
1 tsp. garlic powder
Salt & pepper to taste
Olive oil
Combine bread crumbs, garlic powder, salt and pepper. Dip each steak in olive oil (letting excess drip off) and then into the bread crumbs covering all sides. Repeat dipping steak in oil and bread crumbs (steaks are breaded twice). Cover with waxed paper and refrigerate at least 30 minutes before grilling.




SICILIAN STEAK
New York Strip steak
Progresso bread crumbs
Eggs
Mushrooms
Marinara sauce

Get steaks to accommodate number of persons. Dip steaks whole into egg batter. Dip steaks into bread crumbs (Progresso). Put them on a cookie sheet and bake in oven on 350 degrees for about 15 to 20 minutes, or until desired doneness. Add mushrooms, about 5 minutes before pulling out of the oven. Put the marinara sauce over the top and bake until done.