Wednesday, May 12, 2010

Marintated Steak with Caramelized Onions

  • 1/4 cup Balsamic Vinaigrette Dressing
  • 3 Tbsp A.1. Original Steak Sauce, divided
  • 2 Tbsp brown sugar
  • 2 cloves garlic, minced
  • 1 boneless beef sirloin steak (1 lb)
  • 1 Tbsp olive oil
  • 1 large onion, thinly sliced

1. Mix dressing, 2 Tbsp steak sauce, sugar and garlic until well blended. Pour over steak to coat both sides. Refrigerate 1 hour to marinate.
2. Heat oil in large nonstick skillet on medium-high heat. Add onions; cook and stir 5 min. Cover; cook on medium-low heat 15 min or until onions are golden brown, stirring occasionally.
3. Heat broiler. Remove steak from marinade; discard marinade. Place steak on rack of broiler pan. Broil 4 inches from heat 8 min on each side or until done. Remove from heat; cover. Let stand 5 min, before cutting across the gain into thin slices. Stir remaining steak sauce into onions. Serve with meat.

We marinated the steak for more than an hour, and just used a plastic bag and we grilled it instead of broiling it. It was great!

Zesty Chicken and Vegetable Soup

  • 8 oz boneless, skinless chicken breast, cut into very thin strips
  • 1 Tbsp hot-pepper sauce
  • 4 cups chicken broth
  • 1 package (16 oz) frozen stir-fry vegetables
  • 1 cup angle hair pasta, broken into 2-inch lengths, or fine egg noodles
  • 1 green onion, thinly sliced

1. Toss the chicken with the pepper sauce and set aside. Bring the broth to a boil in a large saucepan over medium-high heat.
3. Add the vegetables and pasta to the broth. Return to a boil and cook for 2 minutes. Stir in the chicken and green onion. Cook for 1 minute o until the chicken is no longer pink.

I didn't use as much hot sauce as it called for and it still had plenty of kick to it. I also used whatever frozen and fresh veggies I had on hand, since I didn't have "stir-fry" veggies.