London Broil

This is so good!!!  This is a way to have YUMMY steak that is cheap.  But you could put this sauce on any meat and it would DELICIOUS!!!!!  It is SO good cut up into skeak tacos!

3 cloves garlic, minced

1/2 cup soy sauce

2 tablespoons vegetable oil

2 tablespoons ketchup

1 teaspoon dried oregano

1 teaspoon ground black pepper

1 (2 pound) flank steak

In a small bowl, mix together garlic, soy sauce, oil, ketchup, oregano, and black pepper. Pierce meat with a fork on both sides. Place meat and marinade in a large resealable plastic bag. Refrigerate 8 hours, or overnight.

Preheat grill for medium-high heat.


Lightly oil the grill grate. Place steak on the grill, and discard marinade. Cook for 5 to 8 minutes per side, depending on thickness. Do not overcook, as it is better on the rare side.


Let sit for 5 minutes before cutting.
 
Note- this meat can be very tough, so it is better to marinade for 48 hours.

The YUMMMIEST Shredded Beef

This might be my favorite meat recipe. I think it's sooo good. You can use this meat to make tacos, enchiladas, burritos, basically ANY Mexican food. It is even good cold for breakfast...I've had it! And...it freezes well too. I always get a 3# roast and triple this recipe. It won't be too much. Also you have to start in the early afternoon, but it is super easy, just simmers on the stove.

2 tablespoons vegetable oil
1 pound lean beef chuck, trimmed and cut into 1 inch cubes
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 (16 ounce) can diced tomatoes

Heat the oil in a large skillet. Brown beef cubes for 10 to 12 minutes. Reduce the heat, add the garlic, salt and cumin. Cook another 15 minutes.
Add the can of tomatoes and heat to a boil. Reduce heat to simmer, cover and cook for 1 1/2 to 2 hours. Add water to the skillet as needed to keep the mixture from boiling dry.
When cooked very tender, cool, then shred the meat using 2 forks. Place back on heat and stir until most of the liquid has evaporated.
If planning to freeze, cool before packing in freezer bags and placing in freezer.
For soft burritos, top a warm flour tortilla with the meat mixture, salsa, and grated cheese.
So stinkin good!

Walking Tacos!

2 Tablespoons EVOO

1 medium onion, chopped

1 green and 1 red bell pepper, chopped

4 cloves fresh garlic, minced

1 lb lean ground beef

2 cans diced tomatoes

1 cup salsa

1 small can tomato paste

1 Cup warm water

3 cans of beans, drained (I used black, pinto and red kidney)

1 can black olives sliced

2 Tablespoons chili powder

1 Tablespoon cumin

1 Tablespoon fresh lime juice

Pinch of salt, pepper and garlic salt (to taste)

1/2 Cup fresh chopped cilantro

Small bags of fritos or other chips

Optional toppings:

shredded cheese, sour cream, jalapenos or green onions

Heat oil in a large pot or dutch oven over medium heat. Saute onion and peppers for 5 minutes or until softened. Add garlic and cook for 1 minute. Add ground beef, salt and pepper. Cook until browned. Drain if needed. Pour in tomatoes, salsa, tomato paste then stir to combine. Add 1 Cup warm water to thin out slightly then add in beans, olives, chili powder, cumin, hot sauce, lime juice, salt, pepper and garlic salt. I start with just a pinch of salt then keep tasting until it’s to my liking. Add chopped cilantro and reduce heat to low to simmer until ready to serve. Open bags of fritos. Spoon in chili, cheese, sour cream and jalapenos. Stick a fork in it and eat!! This recipe also makes a delish hearty chili!