August 2025 – Steak

Marinated Flank Steak

Kathleen Lyet, Lititz

• ¼ cup chopped onion
• 1 garlic clove, minced
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 2 teaspoons fresh basil or ¾ teaspoon dried basil
• ¾ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon oregano
• several dashes Worcestershire sauce
• spoonful coarse mustard

Combine all ingredients. Add flank steak and marinate at least 4 hours.

Grill steak 7 minutes on each side.

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Salisbury Steak with Onion Gravy

Marilyn Bashore, Lititz

• 1 can condensed onion soup, divided
• 1½ lbs. ground sirloin
• ½ cup fine dry bread crumbs
• 1 egg, slightly beaten
• ¼ teaspoon salt
• dash black pepper
• 1 tablespoon flour
• ¼ cup ketchup
• ¼ cup water
• 1 teaspoon Worcestershire sauce
• ½ teaspoon prepared mustard
• butter

In a mixing bowl, combine 1/3 cup soup with beef, crumbs, egg, salt, and pepper. Shape into six oval patties. In a large skillet, brown patties in a small amount of butter. Pour off excess fat.

Gradually blend the remaining 2/3 cup soup into flour until smooth. Add to the skillet with ketchup, water, Worcestershire sauce and mustard. Stir to loosen any browned bits. Cover; cook over low heat 20 minutes until done.

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Versatile Steak Marinade

Marilyn Bashore, Lititz

“Great for all less tender cuts of beef such as skirt steak, tri-tip, or sirloin strip.”

• ¼ cup balsamic vinegar
• ¼ cup Worcestershire sauce
• ¼ cup soy sauce
• ¼ cup olive oil
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• 3 garlic cloves, minced
• 1 teaspoon black pepper
• 1 teaspoon dried rosemary

Whisk together all of the above ingredients. Place in a resealable bag. Add steak. Reseal and refrigerate at least 1 hour and up to 8 hours.

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Marinated Flank Steak

Marilyn Bashore, Lititz

• 1½ lbs. flank steak
• ½ cup lite soy Sauce
• ¼ cup sugar
• 2 green onions, chopped
• 1 clove garlic, minced
• 1 tablespoon sesame seeds
• meat tenderizer

Score meat on both sides. Sprinkle lightly with meat tenderizer and rub in.

Whisk soy sauce, sugar, green onions, garlic, and sesame seeds until well combined.

Place marinade in a resealable plastic bag. Add steak, press out excess air, and seal. Massage marinade into the steak through the outside of the bag with your hands.

Marinate in refrigerator for at least 2 hours and up to 12 hours.

Preheat an outdoor grill to medium-high heat. Remove steak from marinade.

Grill steak 5 to 6 minutes per side for medium rare (130°F to 135°F). Adjust time for your preference.

Remove steak to a cutting board and let rest for 10 minutes before slicing.

Slice steak into thin strips across the grain.

Note: Alternate Cooking Method – Steak may be placed on a baking sheet and broiled 6 to 8 minutes per side. Pan should be 8” away from broiler.

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Cubed Steaks

Pat Roth, Ephrata

“This is my all-time favorite! This is easy and so good.”

• 6 to 8 cubed beef steaks
• 1 envelope dry onion mushroom soup mix
• 1 can mushrooms with their liquid
• 1 medium onion, sliced thin
• 1 can beef gravy
• 1 gravy can of water

Dredge steaks in flour and pepper. Brown lightly on both sides in hot oil.

Place browned steaks in a greased 9”x13” pan. Sprinkle dry onion soup mix over the top of the steaks. Cover with the canned mushrooms and liquid. Layer on sliced onions. Pour gravy (which has been mixed with a can of water) over the top. Do not stir.

Cover tightly with foil and bake in a 250°F oven for 3 to 4 hours.

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Deviled Swiss Steak

Pat Roth, Ephrata

• ½ cup flour
• 1 tablespoon ground mustard
• ½ teaspoon salt
• ¹/₈ teaspoon pepper
• 2 beef flank steaks (1 lb. each), halved
• 2 tablespoons butter
• 1 cup thinly sliced onion
• 28 oz. can stewed tomatoes
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar

In a large resealable plastic bag, combine the flour, mustard, salt and pepper. Add the steaks and shake to coat.

In a large nonstick skillet, brown the steaks on both sides in butter. Transfer the steaks to a 5-quart slow cooker. Top with the onions.

In a bowl, combine the tomatoes, Worcestershire sauce and brown sugar. Pour this over the meat and onions.

Cover and cook on low for 6 to 8 hours or until the meat is tender.

Serves 8.

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Foil Wrapped Chuck Steak Dinner

Pat Roth, Ephrata

• 1½ to 2 lbs. chuck steak
• 1 envelope onion soup mix
• 3 medium carrots, cut into quarters
• 3 medium stalks of celery, cut in quarters
• 3 medium potatoes, cut in halves
• 2 tablespoons butter or margarine

Tear a piece of heavy duty 18” wide aluminum foil, large enough to wrap the steak and vegetables. Put the meat in the center of the foil. Cover the meat with the onion soup mix. Arrange the vegetables on top of the meat. Dot the vegetables with butter. Fold over the foil and close securely.

Place on a baking sheet and bake at 425°F for 1½ hours.

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Crockpot Swiss Steak

Mary Ann Dell, East Earl

• ¾ cup flour
• 1 teaspoon pepper
• salt
• 2½ lbs. boneless round steak
• 2 tablespoons butter
• 1 can cream of mushroom soup, undiluted
• 1¹/₃ cup water
• 1 cup sliced celery
• ½ cup chopped onion
• 1 garlic clove, minced
• 3 teaspoons instant beef bouillon granules

In a shallow bowl, combine the flour, pepper and salt. Cut steak into 6 servings; dredge in the flour mixture.

In a skillet, brown the steaks in butter. Transfer to a slow cooker.

Combine the remaining ingredients; pour over the steak. Cover and cook on low for 8 hours.

Serves 6.

Note: This is also good with bone-in steaks like a T-bone.

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Salisbury Steak

Mary Ann Dell, East Earl

• 2 tablespoons vegetable oil
• 5 medium onions, sliced
• 3 tablespoons soy sauce
• ½ teaspoon sugar
• 1½ cups water
• 1 tablespoon cornstarch
• 1½ lbs. ground beef
• 1 teaspoon salt
• ¼ teaspoon pepper

About 40 minutes before serving, cook onions in hot oil, stirring occasionally. Add the soy sauce, sugar and water; heat to boiling. Reduce heat; simmer, uncovered, for 15 minutes.

In a cup, mix cornstarch and 1/4 cup water; gradually stir into onion mixture. Cook, stirring constantly, until thick. Keep warm.

Mix ground beef, salt and pepper. Shape into 3”x5” patties. Fry.

Serve sauce over steaks.

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Slow Cooker Flank Steak Fajitas

Mary Ann Dell, East Earl

• 1 beef flank steak (2 lbs.), halved crosswise
• 1 medium green pepper, cut into strips
• 1 medium sweet red pepper, cut into strips
• 1 medium onion, halved and sliced
• 1 envelope fajita seasoning mix
• ½ cup beer or reduced sodium beef broth
• 8 flour tortillas (8”), warmed
• 1 cup pico de gallo
• chopped fresh cilantro

Place the steak, peppers, onions and seasoning mix in a 5-quart slow cooker. Pour the beer or broth over top. Cook, covered, on low until the meat is tender, 6 to 8 hours.

Remove the beef from the cooker. Strain the vegetable mixture and return the vegetables to the cooker (discard cooking juices). Shred the beef with two forks. Add to the vegetables and heat through.

Serve in tortillas with pico de gallo and cilantro.

Serves 8.