Garlic Toast Steak Strips |
| Name: |
Crystal Veillette |
| Base: |
Fort Campbell, KY |
| Recipe: |
•2 T teriyaki marinade/sauce
•Adobo seasoning, garlic powder, and salt, to taste
•4 boneless beef steaks, sliced thin to medium thickness
•1 medium red onion
•Olive oil
•2 T butter
•1 loaf Italian bread, sliced 1/2-inch thick
•1 cup EACH cut fresh string (green) beans and broccoli florets
•1 cup shredded cheese (such as mozzarella or provolone)
Combine seasonings (marinade, adobo, garlic powder) in a bowl. Cut steak into thin strips and toss in seasoning mixture to coat. Let stand 10-15 minutes to marinate. Cut onion into thin slices; set aside. Pour 1 or 2 Tbsp. olive oil into large skillet and heat. Once hot, place marinated steak strips into skillet and saute over medium heat for 4-6 minutes, stirring and turning occasionally. Add onions during last 2-3 minutes. When ready, remove steak and onions with slotted spoon, place in bowl, cover and set aside to keep warm. Melt butter; add some garlic powder and a pinch of salt; mix. Toast slices of bread on a medium setting so they are crunchy but still soft in center. When toast is ready place on microwave-safe plate, brush with melted butter mixture and set aside. Using same (hot) skillet, toss in the cut vegetables. You may want to add a bit more seasoning, to taste; veggies will also pick up a bit of the flavoring left in the skillet. Saute for a few minutes, tossing once or twice. (I like veggies to stay a bit crunchy.) Meanwhile, sprinkle shredded cheese on toast and microwave on high for 15-25 seconds (or use toaster oven) until cheese is melted. Arrange about 3-4 slices of toast on each plate, like petals forming a flower (or arrange any way you like); place a spoonful or two of the steak and onions in the center, and the sauteed veggies on the side. |
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