These tender sirloin strips from Joe Varga of Collingswood, New Jersey are marinated in a soy sauce mixture that gives them a wonderful Asian flavor. For a more ethnic version, you could use Japanese rice wine (sake). The beef strips can also be grilled.
It took me years to work up the nerve to try a recipe that called for meat to be wrapped around pickles and cooked. Once I did, though, it became a favorite. My husband and boys request this for Christmas dinner.
"There's no need to brown the steak first, so you can get this main course into the oven in short order," relates Sue Call from Beech Grove, Indiana. The fork-tender results are sure to remind you of Swiss steak Grandma used to make, with lots of sauce left over for dipping.
My in-laws raise beef for all their children, so I'm always looking for new ways to cook steak. This is an absolute favorite. It's so easy to fix, and the result is a tender steak smothered in a creamy onion and mushroom sauce. The aroma alone makes my husband's mouth water!
Says Cindie Haras of Boca Raton, Florida: "Here’s a special, quick and easy, end-of-summer grilled entree…with no pots or pans to clean! Romaine lettuce leaves are a must for this recipe because they stand up to grilling. And basting with butter seals in the meat’s juices and adds extra flavor."
My husband enjoys Chinese food, and he's my test kitchen judge. Thus far, there aren't many dishes he doesn't care for. Early in our marriage, I tried not to serve some of the common dishes I grew up with and have become more creative with cooking. —Shirley Claggett
Save the money you’d spend on going out for surf and turf. Instead, treat your clan to thick-cut steaks stuffed with garlic-herb cheese spread and fresh crabmeat. It’s a home-cooked entree that looks and tastes like it came from a four-star restaurant! —Simple & Delicious Test Kitchen