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Southwestern Beef Breakfast Nachos
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Southwestern Beef Breakfast Nachos
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  1. Place tater tots in single layer on rimmed baking sheet and bake according to package directions, or until browned and crisped.
  2. Push tots close together in a single layer so edges touch slightly.
  3. Evenly layer with beef, enchilada sauce, eggs, bell pepper, and cheese.
  4. Return to oven for 12–15 minutes, or until ingredients are heated through and cheese is melted.
  5. Garnish with green onions or parsley, if desired.
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Succulent Filet in a Field of Greens
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Succulent Filet in a Field of Greens
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  1. Heat oil in a large nonstick skillet over medium heat, until hot.
  2. Add mushrooms and 1 teaspoon garlic; cook and stir for 2–4 minutes, or until mushrooms are tender and browned.
  3. Remove to a medium bowl; cool slightly.
  4. Separately, combine remaining 2 teaspoons garlic and thyme.
  5. Press evenly onto beef steaks.
  6. Place steaks in same skillet over medium heat; cook 10–13 minutes, (130–135 degrees for medium rare and 140–145 degrees for medium doneness), turning occasionally; remove to platter.
  7. Add tomatoes, salad greens, and vinaigrette to mushrooms; toss lightly to coat.
  8. Season steaks with salt and pepper as desired.
  9. Serve with salad.
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Champagne Steak Salad with Blue Cheese
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Champagne Steak Salad with Blue Cheese
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Instructions
  1. Preheat grill to medium heat.
  2. In a medium saucepan, bring 1-inch water to a boil.
  3. Add green beans, cover and cook for 4–5 minutes, or until crisp-tender. Drain; set aside.
  4. In a small bowl, combine vinaigrette ingredients together; set aside.
  5. Press peppercorns evenly onto beef steaks.
  6. Place steaks on grill and arrange peppers around steaks.
  7. Grill steaks for 12–16 minutes, to desired doneness (130–135 degrees for medium rare and 140–145 degrees for medium doneness).
  8. Grill peppers for 7–11 minutes, or until crisp-tender; turning steaks and peppers occasionally.
  9. Carve steaks into thin slices. Cut peppers into 1-1/2-inch pieces.
  10. Season beef and vegetables with salt, as desired.
  11. Divide salad greens among four serving bowls; top evenly with vegetables.
  12. Arrange beef on salad.
  13. Sprinkle with blue cheese. Drizzle with vinaigrette.
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Beef French Dip Au Jus
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Beef French Dip Au Jus
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Instructions
  1. Cut brisket into 3–4 pieces.
  2. Heat oil in stockpot over medium heat until hot.
  3. Place brisket in stockpot; brown pieces evenly.
  4. Remove brisket from stockpot; set aside.
  5. Add onions to stockpot; cook on low heat for 18–22 minutes, until lightly caramelized, stirring occasionally.
  6. Add broth, soy sauce, soup mix, and garlic.
  7. Return brisket to stockpot; bring to a boil.
  8. Reduce heat; cover tightly and simmer 2-1/2 to 3 hours, or until brisket is fork-tender.
  9. Remove brisket and keep warm.
  10. Skim fat from cooking liquid. Carve brisket against the grain into very thin slices.
  11. Divide brisket evenly among rolls. Close sandwiches.
  12. Serve sandwiches with cooking liquid on the side for dipping.
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Balsamic Marinated Flank Steak
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Balsamic Marinated Flank Steak
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  1. In a small bowl, combine vinegar, olive oil, basil leaves, mustard, garlic, and sugar to make marinade.
  2. Place beef flank steak and marinade in a food-safe plastic bag; turn steak to coat.
  3. Close bag securely and marinate in refrigerator for 6–12 hours, turning occasionally.
  4. Remove steak from marinade; discard marinade. Preheat grill to medium heat.
  5. Grill steak for 16–21 minutes, to desired doneness (130–135 degrees for medium rare and 140–145 degrees for medium doneness), turning occasionally.
  6. Season steak with salt and pepper, as desired.
  7. Carve steak crosswise into thin slices.
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