Lisas Grilled Steaks Recipes

LISA'S GRILLED STEAKS

Steps:

• Preheat your grill to high heat.
• Remove the steaks from their packaging and sprinkle them with a generous amount of the Cavender's Greek Seasoning.
• Put in a container with lid or Ziploc bag and add 1 cup of Moore's marinade and melted butter. Turn to coat well and put in fridge 1 hour or overnight. Turn several times so marinade soaks in well.
• Clean and lubricate your grill grates with some cooking oil on a rolled up piece of paper towel (using tongs, of course).
• Place the steaks on the hottest part of the grill and then stand ready with the tongs.
• At this point, you are on flare-up watch. The fat dripping off of those beautiful steaks is bound to create a flare-up. When a flare-up occurs, simply use your tongs to slide the steaks away from the open flame until the flame dies down and then move then back over the heat.
• Continue to grill with the lid open for about 4 - 6 minutes.
• Flip the steaks over onto the other side, still over the hottest part of the grill.
• Grill the steaks for an additional 4 - 6 minutes on the other side, lid open, for a medium-rare delicious steak. Cook longer for well done.
• Remove the steaks from the grill and allow to rest on a plate for 5 minutes before serving. The resting period is important so that the juices don't run out when you cut into the rib-eye, so be patient. Enjoy!

LISA'S GRILLED STEAK MARSALA

Steps:

• Marinate steak tips in Italian salad dressing for 2-24 hours.
• In a lg. teflon skillet add olive oil, then add mushrooms, onions, and garlic.
• Season with salt and pepper, to taste.
• Add Marsala wine and let gently boil, until veggies are done, and wine has reduced.
• Grill steaks to desired doneness, and put on serving plate.
• Cover with veggies, and serve hot.