Grilled Steak Salad

 

Grilled Skirt Steak Salad

A great way to serve your crunchy greens.

A Martha Stewart Recipe

Recipe https://www.marthastewart.com/1549617/grilled-skirt-steak-salad?

Enjoy

Chipotle Blue Sauce

This is an excellent sauce to change up your steaks or roasts.  

5 oz soft blue cheese, cubed

3 1/2 tablespoons herb garlic butter (1/2 stick), cubed

1 cup yogurt blue cheese dressing

2 teaspoons chipotle pepper sauce

Cut cheese and butter into small cubes. Place both in a medium saucepan on medium heat, cook, and stir for 2-3 minutes or until melted. Stir in dressing and pepper sauce; remove from heat when the sauce is bubbly. Serve sauce over roasts, steaks & fajitas.

I don't remember where I came across this recipe back in 2015, but this is one sauce I use from time to time.

Picture Growing Up Bilingual

Yum

Sicilian Steaks

Delicious juicy steak with a different flair, top with Italian seasonings, extra virgin olive oil, olives, and diced tomatoes.

1 1/2 lb grilling-cut steaks (ribeye, strip, or flat iron)

1/2 teaspoon kosher salt

1/4 teaspoon pepper

3 tablespoons extra-virgin olive oil, divided

2 teaspoons dried Italian seasoning

1/2 cup canned diced tomatoes (drained)

1/3 cup sliced green olives

Preheat large saute pan on medium high 2-3 minutes. Season both sides of steaks with salt and pepper. Place 1 tablespoon of the oil in pan; swirl to coat. Add steaks cook 3-4 minutes on each side or until internal temperature reaches 145 degrees F (for medium-rare). Meanwhile, combine remaining 2 tablespoons oil and Italian seasoning in small bowl. Drizzle herb oil over steaks; add tomatoes and olives to pan around steaks. Cook 1-2 minutes or until olives are warmed. Serve.

I found this recipe from Publix Super Markets. It has been a treat that we have enjoyed from time to time.

Yum

Salisbury Steak Burgers & Sweet Potato Fries

 

The great taste of Salisbury Steak all wrapped up in a burger. Don't forget the Sweet Potato Fries, tossed in olive oil, garlic & paprika. Enjoy!

2/3 c. mayonnaise

2 tbsp. ketchup

2 tbsp. brown mustard

2 tsp. Worcestershire sauce

1/2 c. fresh parsley, chopped

2 lb. ground beef

1/2 beef bouillon cube, finely crumbled

1/2 tsp. kosher salt

Black pepper, to taste

6 tbsp. salted butter

2 large onions, thinly sliced

1 16-ounce package frozen sweet potato fries

1 tbsp. olive oil

1 tsp. garlic salt

1/2 tsp. paprika

6 sesame hamburger buns, toasted

Mix the mayonnaise, 1 tablespoon each ketchup and mustard, 1 teaspoon Worcestershire sauce and the parsley in a medium bowl. Refrigerate until ready to serve.

Combine the beef, crumbled bouillon, salt, a few grinds of pepper, the remaining 1 tablespoon each ketchup and mustard and the remaining 1 teaspoon Worcestershire sauce in a large bowl. Use your hands to mix until just combined. Divide the mixture into 6 equal balls, then press into patties. Place on a parchment-lined baking sheet and set aside.

Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened and browned, 13 to 15 minutes. Remove the onions to a plate.

Meanwhile, preheat the oven to 450˚. Toss the fries with the olive oil, garlic salt and paprika on a baking sheet; spread in an even layer. Bake until crispy, 22 to 25 minutes.

Preheat a grill or grill pan to medium high. Grill the burgers (in batches, if necessary) until well marked, 4 to 5 minutes per side for medium rare. Spread a heaping tablespoon of the mayonnaise mixture on both sides of the buns. Put the burgers on the buns and top with the onions. Serve with the fries.

A Pioneer Woman Recipe Here

Yum

Chopped Salad with Steak

 

This is a perfect one-meal salad. Romaine lettuce, red onion, bell peppers, cucumber, kalamata olives, seared flank steak, and creamy blue cheese dressing.

6 cups chopped romaine lettuce

1 small red onion, thinly sliced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 cucumber, peeled and sliced

½ cup pitted kalamata olives, chopped

¼ cup loosely packed fresh flat-leaf parsley, chopped

¾ pound seared flank steak

Crumbled blue cheese

Blue cheese dressing

Toss together first 7 ingredients in a large bowl. Divide salad mixture among plates; top each with steak and desired amount of blue cheese. Serve with blue cheese dressing.

A Southern Living Recipe

Photo Credit ALISON MIKSCH; STYLING: BUFFY HARGETT MILLER

Yum

Grilled Skirt Steak Gyros

 

This skirt steak gyro is marinated in olive oil, garlic, and oregano. Drizzled with a cool yogurt sauce.

1/3 cup extra-virgin olive oil

3 cloves garlic, minced

1 teaspoon dried mint (optional)

1 teaspoon dried oregano

1/2 teaspoon paprika

Kosher salt and freshly ground pepper

1/2 cup 2% plain Greek yogurt

1 green bell pepper, seeded and sliced into 1/2-inch-thick rings

1 onion, sliced into 1/2-inch-thick rounds

1 pound skirt steak

4 pocketless pitas

1 tomato, chopped

1 bunch watercress, roughly chopped

Preheat a grill to medium high. Make the marinade: Whisk the olive oil, garlic, mint (if using), oregano, paprika, 1 teaspoon salt, and pepper to taste in a large bowl. Transfer 1 tablespoon of the marinade to a small bowl; mix in the yogurt and 2 tablespoons water. Add the bell pepper and onion to the bowl with the remaining marinade and toss; remove to a plate with a slotted spoon. Add the steak to the bowl and toss.

Grill the bell pepper, onion and steak, turning once, until lightly charred, about 4 minutes per side for the vegetables and 4 to 8 minutes per side for the steak (depending on the thickness). Set aside to rest, about 5 minutes. Meanwhile, grill the pitas until marked, about 1 minute per side.

Slice the steak against the grain. Fill the pitas with the steak, grilled vegetables, tomato and watercress. Drizzle with the yogurt sauce.

Recipe & Photo Credit

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

Yum

Four-Ingredient Slow-Cooker Pot Roast Recipe

 

Easy budget-friendly delicious slow cooker pot roast. 

1 (3- to 4-lb.) chuck roast, trimmed

1 tablespoon canola oil

1 (12-oz.) can beer

1 (0.7-oz.) envelope Italian dressing mix

Brown roast in hot oil in a skillet over medium-high heat 3 to 5 minutes on each side; transfer to a 6-qt. slow cooker. Whisk together beer and dressing mix; pour over roast. Cover; cook on LOW 8 to 10 hours or until tender. Remove roast from slow cooker. Skim fat from sauce; serve with roast.

A Southern Living Recipe

Yum

Best Friends Marinade

Use this marinade for beef, chicken, or pork to make kabobs. Works well with London Broil or Flank Steak. This recipe was given to me by Kit Marsac, longtime school friend, and maid-of-honor.

Published in Crystal River Christian Church Cookbook

1/2 cup soy sauce

3 tablespoons honey

2 tablespoons vinegar

1 tsp ginger

3/4 cup of Canola Oil (cooking oil)

Mix together all ingredients except oil till well mixed. Then add oil and mix again. Let meat marinate in a covered dish or a large Ziploc bag for at least 4 hours.

I use a Ziploc bag it makes clean up much easier.

Picture by Food Network

Yum

Grilled London Broil With Onion Marmalade Open Face Sandwiches

Juicy whole London broil steak with grilled bread, arugula, and sweet onion jam.

For the steak:

4 large cloves garlic, chopped

3 sprigs rosemary, leaves roughly chopped (about 1 tablespoon)

1/2 cup balsamic vinegar

1/2 cup red wine

1/2 cup extra-virgin olive oil

Freshly ground black pepper

1 2-inch-thick piece beef top round for London broil (about 3 pounds)

Kosher salt

For the marmalade:

4 medium red onions, halved and thinly sliced

3 sprigs rosemary, leaves chopped (about 1 tablespoon)

1/2 cup balsamic vinegar

1/3 cup extra-virgin olive oil

3 tablespoons dark brown sugar

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

For the toast:

4 cloves garlic, peeled

1/2 teaspoon salt

8 tablespoons butter, softened

8 3/4-inch-thick slices good quality white or sourdough bread

1 bunch arugula, washed and trimmed

Mustard and/or horseradish

For the meat: Mix garlic, rosemary, balsamic vinegar, wine, olive oil, and black pepper to taste in a self-sealing plastic bag or a shallow dish. Add the meat, turning to coat, and cover or seal. Refrigerate for several hours or overnight.

Prepare an outdoor grill with a hot fire for indirect grilling.

For the marmalade: On a large sheet of heavy-duty aluminum foil (or a doubled piece of regular), toss the onions with the rest of the marmalade ingredients. Bring edges of foil up and crimp closed. Place package on the edge of the grill (over medium-high heat). Cook, turning the sealed package every now and then so the onions cook evenly until meltingly tender, about 45 minutes.

Remove the meat from the marinade, pat it dry, and season generously with salt and black pepper to taste. Lightly oil the grill and sear the meat over high heat for 5 minutes. Then rotate it (don't turn it over yet) about 45 degrees from its original spot on the grill. Once you've made your grill mark, flip and repeat on the other side. Move the steak to the cooler side of the grill, cover with an aluminum pan, and cook, rotating (not flipping) periodically, until a meat thermometer inserted into the thickest part of the steak registers 125 degree sF, about 15 to 20 minutes. Let steak rest on a cutting board about 10 minutes.

For the toast: Meanwhile, sprinkle garlic cloves with salt. With the flat side of a large knife, mash and smear garlic mixture into a paste. Mix with the butter. Lightly oil the grill, place bread over direct heat, and toast on both sides until golden brown, about 2 minutes total. Remove bread from grill and spread generously with the garlic butter. Thinly slice steak against the grain on an angle. Top toasts with onion marmalade, arugula, and sliced meat. Serve open-faced with mustard and/or horseradish.

Recipe & Photo Credit Food Network

Yum

Follow Poinsettia Drive On

FACEBOOK  |  INSTAGRAM  |  PINTEREST  |  TWITTER

Fillet with Peppercorn Sauce

Peppercorn, Dijon mustard, brandy, heavy cream, bouillon & butter a delicious sauce to add to your favorite filet

Steaks:

8 whole beef fillets or other good steaks

Lemon pepper

Seasoned salt

Freshly ground black pepper

Melted butter

Sauce:

4 to 6 tablespoons tri-color peppercorns, crushed

4 tablespoons butter

1 beef bouillon cube

4 to 6 tablespoons Dijon mustard

1 cup brandy

1 1/2 to 2 cups heavy cream (can substitute half-and-half for some of the cream)

For the steaks: Sprinkle both sides of the steak with lemon pepper, seasoned salt and plenty of freshly ground black pepper. Grill for 2 to 3 minutes per side over high heat, and then a further 3 to 5 minutes over lower heat. Brush with melted butter as they cook.

Meanwhile, make the sauce: Start by crushing the peppercorns with a rolling pin in a zip-top bag and set them aside.

Next, heat a heavy ovenproof skillet over medium-high heat and melt the butter. Crumble in the beef bouillon cube. Whisk to combine. Then add the Dijon mustard to the skillet and whisk it around a bit. Pour in the brandy. Whisk the Dijon and brandy together until combined, and then let it bubble for about 45 seconds or so. Then pour in the heavy cream and the crushed peppercorns. Whisk it all together, allowing it to bubble for a few minutes to thicken. Spoon it over the grilled steaks.

This recipe is from The Pioneer Woman. This sauce sounds so amazing. It's going to be a new fav in our house.

Ree Drummond Recipe

Yum

Classic Patty Melt Recipe

Instead of the usual hamburgers how about serving patty melts. Sourdough bread can stand up to the meat and the gooey cheese in this sandwich. Southern Living suggested using a cast-iron pan to handle the heat needed to cook the patties and to toast the bread.

4 tablespoons canola oil, divided 

1 large yellow onion, thinly sliced (about 4 cups) 

1 1/2 teaspoons kosher salt, divided 

1 1/4 pounds ground chuck 

1/2 teaspoon black pepper 

1/4 cup mayonnaise 

1 tablespoon Dijon mustard 

1 tablespoon barbecue sauce 

1 tablespoon ketchup 

3 ounces sharp yellow Cheddar cheese, shredded (about 3/4 cup) 

8 (3/4-inch-thick) sourdough bread slices 

4 Swiss cheese slices 

4 tablespoons butter, divided

Heat 2 tablespoons of the oil in a medium skillet over medium. Add onion and 1/2 teaspoon of the salt. Cook, stirring often, until golden brown and soft, about 20 minutes. Set aside.

Meanwhile, divide ground beef into 4 portions. Press each into a flat, 1/4-inch-thick patty. Sprinkle with pepper and remaining 1 teaspoon salt.

Heat remaining 2 tablespoons oil in a large cast-iron skillet over medium-high. Cook 2 patties at a time, pressing gently, until browned but still pink in the center, 2 minutes per side. Transfer to a plate.

Stir together mayonnaise, mustard, barbecue sauce, and ketchup in a small bowl until combined.

Wipeout cast-iron skillet; reduce heat to medium. Divide Cheddar among 4 of the bread slices; top each with a patty, caramelized onions, Swiss cheese slice, mayonnaise mixture, and remaining bread. Melt 2 tablespoons of the butter in skillet. Place 2 sandwiches in hot butter; cook (with another skillet on top of sandwiches to weigh them down) until golden brown and cheeses are melted, about 3 minutes per side. 

Repeat with the remaining 2 tablespoons butter and 2 sandwiches.

Recipe Credit Southern Living  By ANNA THEOKTISTO 

September 2019

                                                                           

Yum 

Mega Meatballs

I've never been able to make my meatballs come out as good as my father-in-law, Al Gangi. He is no longer with us.  But I think this recipe is close as far as the ingredients go. The pork may be the key. Give it a try.

1/2 cup grated Parmesan

1/2 cup plain bread crumbs

1/2 teaspoon onion powder

1 teaspoon dry rubbed sage

2 teaspoons kosher salt

Freshly ground black pepper

1/4 cup chopped parsley leaves

1 pound ground beef round

1 pound ground pork

2 eggs, beaten

2 cloves garlic, minced

1/4 cup vegetable oil

Preheat the oven to 375 degrees F.

To make the meatballs: In a large bowl, combine the Parmesan, bread crumbs, onion powder, sage, salt, a few grinds of black pepper, to taste, and parsley. Add the ground round, pork, eggs, and garlic and gently combine. Form into 8 equal-sized meatballs.

In a 10-inch saute pan over medium-high heat, add the vegetable oil. When the oil begins to swirl, add the meatballs and sear until lightly golden on all sides, about 10 minutes. Transfer the pan to the oven and roast until cooked through, 15 minutes.

Recipe Credit Costa Deli in Cyrstal River, FL

Picture Credit not sure it was first posted in 2015

Yum

Foolproof Rib Roast

Our rib roast came out perfect. This is also known as a Christmas Roast.

1 (5 pounds) standing beef rib roast

2 teaspoons salt

1 teaspoon ground black pepper

1 teaspoon garlic powder

Directions

Allow roast to stand at room temperature for at least 1 hour.

Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.

Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door.

 Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.

Picture Credit and another recipe from Southern Living see HERE

This is how my roast turned out.

Yum

Pepper Steak

This tender pepper steak is packed with flavor. 

Serve over rice.

2 tablespoons of cooking oil

1 1/2 lbs. boneless chuck steak cut into thin strips

1 envelope Lipton Onion or Beefy Onion Soup Mix

2 1/2 cups water

2 green peppers, cut into thin strips

1 1/2 tablespoons cornstarch

In a large skillet, heat oil and brown beef, add Lipton Onion Soup Mix blended with 2 cups of water. Simmer covered 30 minutes. Stir in peppers and simmer covered 10 minutes or until beef is tender, add cornstarch blended with remaining water, bring to a boil, then simmer, stirring constantly until mixture is slightly thickened, about 5 minutes. Serve if desired, with hot cooked rice.

This recipe was from Lipton Soup Mix Creative Cookery Cookbook and has been a part of the family's recipe for more than 20 years.

Slow-Cooker Mexican Pot Roast

This pot roast, richly flavored with Mexican spices

1 large onion, halved, thinly sliced

1lb baby red potatoes (about 8 potatoes)

1 boneless beef chuck roast (2 1/2 to 3 lb)

1 package (1 oz) Old El Paso™ original taco seasoning mix

2 teaspoons ground cumin 

1/2 teaspoon ground red pepper (cayenne)

1/2 teaspoon salt

1/2 teaspoon pepper

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained

Spray 5-quart slow cooker with cooking spray. Arrange onion and potatoes in slow cooker. Place beef over vegetables. Sprinkle with taco seasoning mix, cumin, red pepper, salt and pepper. Pour tomatoes over beef and vegetables.

• Cover; cook on Low heat setting 8 to 9 hours or until beef is tender. Serve beef and vegetables with sauce.

Betty Crocker Recipe

Yum

Bistro Burger

Burger, bacon and top it off with an egg. It's a great way to change up a burger.

4 slices bacon

1 1/2 pounds ground beef, preferably chuck

Kosher salt and freshly ground pepper

Vegetable oil, for the grill

4 crusty buns, split

3 tablespoons extra-virgin olive oil

4 large eggs

1 tablespoon dijon mustard, plus more for spreading

1 shallot, thinly sliced

1 small bunch frisee, torn

Preheat a grill to medium high. Cook the bacon in a large nonstick skillet over medium-high heat, turning, until crisp. Drain the bacon on paper towels, reserving 2 tablespoons bacon drippings.

Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the buns, cut-side down, until lightly toasted, about 1 minute.

Heat 2 tablespoons olive oil in the same skillet over medium-high heat. Add the eggs and fry until the yolks are set but still runny, about 5 minutes. Season with salt and pepper.

Whisk the mustard, the remaining 1 tablespoon olive oil, the reserved 2 tablespoons bacon drippings and the shallot in a medium bowl. Season with salt and pepper. Add the frisee and toss; season with salt and pepper.

Spread the bun bottoms with mustard. Top with the burger patties, bacon, frisee salad and fried eggs. Cover with the bun tops.

Photograph by Levi Brown

Recipe courtesy of Food Network Magazine

Yum

Beef With Broccoli

This dish is the ultimate in quick-fix cooking. It's packed with the bold flavor of a double-duty sauce made with soy sauce, brown sugar and ginger. This salty-sweet mixture marinates the flank steak and serves as the base of the cooking liquid.

1/2 cup low-sodium soy sauce

1/4 cup cornstarch 

3 tablespoons sherry 

2 tablespoons brown sugar 

1 tablespoon minced fresh ginger 

2 cloves garlic, minced

1 pound flank steak, trimmed of fat and sliced very thin against the grain 

3 tablespoons peanut or olive oil 

1 pound broccoli florets 

1/4 cup beef broth 

1/4 cup oyster sauce 

Salt as needed (use sparingly) 

Chow Mein, for serving

In a bowl, mix together the soy sauce, cornstarch, sherry, brown sugar, ginger and garlic. Pour half the liquid over the sliced meat in a bowl and toss with your hands. Reserve the other half of the liquid and set aside.

Heat the oil in a heavy skillet (iron is best) or wok over high heat. Add the broccoli and stir for a minute. Remove to a plate.

Allow the skillet to get very hot again. With tongs, add the meat in a single layer. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn the meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Pour the reserved sauce into the skillet along with the beef broth and oyster sauce. Cook over high heat until it starts to thicken. Add the beef and broccoli back into the skillet and toss to coat. Season with salt if needed

Serve over Chow Mein.

Recipe Ree Drummond

Yum

Pinterest Recipes

Ropa Veija Slow-Cooker

This is a new recipe for us and it was very good. I think I will use a pot roast instead of flank steak (personal choice). the flank steak did come out tender. I served as a side dish frozen sweet plantains and baked then in the oven for 20 minutes. They were so good. Ropa vieja, which is Spanish for "Old Clothes," is a popular dish of the Canary Islands, Cadiz, Greater Miami and the Caribbean, especially Cuba, Panama, Puerto Rico, and the Dominican Republic. This recipe came from the Cortese family.

1 lb flank steak

1/4 cup olive oil

1 onion

2 garlic cloves

1 green pepper

1 15oz jar of tomato sauce

1 teaspoon salt

1/2 cup vino seco (white wine in the latino section of grocery store, white wine will suffice)

1 can pimentos.

Chop onion and green pepper. Add all ingredients to crock pot. Cook on low for 8 hours. Serve with yellow rice and plantains.

Photo Slender Kitchen 

Yum

Flank Steak Sandwiches With Blue Cheese

Although the flank steak has great flavor from the marinade, this sandwich is all about the fixings. Pungent blue cheese contrasts perfectly with the meat, and peppery arugula, sweet onions, and juicy tomatoes make fantastic toppers.

2 large sweet onions

4 tablespoons olive oil, divided

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

3 red bell peppers

6 (2- to 3-oz.) ciabatta or deli rolls, split*

5 ounces soft ripened blue cheese

1 1/2 cups loosely packed arugula

6 tablespoons mayonnaise

Herb-Marinated Flank Steak

Ingredients

1/2 small sweet onion, minced

3 garlic cloves, minced

1/4 cup olive oil

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh rosemary

1 teaspoon salt

1/2 teaspoon dried crushed red pepper

1 3/4 pounds flank steak (or Chicken)

1 lemon, halved

Preparation

1. Place first 8 ingredients in a 2-gal. zip-top plastic bag, and squeeze bag to combine. Add steak; seal bag, and chill 30 minutes to 1 hour and 30 minutes. Remove steak from marinade, discarding marinade.

2. Preheat grill to 400° to 450° (high) heat. Grill steak, covered with grill lid, 9 minutes on each side or to desired degree of doneness. Remove from grill; squeeze juice from lemon over steak. Let stand 10 minutes. Cut across the grain into thin slices.

Herb-Marinated Chicken Breasts: Substitute 1 3/4 lb. skinned and boned chicken breasts for flank steak. Proceed with recipe as directed, grilling chicken 7 minutes on each side or until done. Prep: 15 min., Chill: 30 min., Grill: 14 min.

Preparation

1. Preheat grill to 400° to 450° (high) heat. Cut onion into 1/4-inch-thick slices. Brush with 1 Tbsp. olive oil, and sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Cut bell peppers into 1-inch-wide strips. Place pepper strips in a large bowl, and drizzle with 1 Tbsp. olive oil. Sprinkle with remaining 1/4 tsp. salt and 1/4 tsp. pepper; toss to coat.

2. Grill onion and bell pepper strips, covered with grill lid, over 400° to 450° (high) heat 7 to 10 minutes on each side or until lightly charred and tender.

3. Brush cut sides of rolls with remaining 2 Tbsp. olive oil, and grill, cut sides down, without grill lid, over 400° to 450° (high) heat 1 to 2 minutes or until lightly browned and toasted.

4. Spread blue cheese on cut sides of roll bottoms; top with arugula, bell pepper strips, steak, and onion. Spread mayonnaise on cut sides of roll tops. Place roll tops, mayonnaise sides down, on top of onion, pressing lightly.

*French hamburger buns may be substituted. We tested with Publix French Hamburger Buns.

Southern Living

Enjoy!

Yum

Bratwurst with Peppers and Onions

Bratwurst, peppers, sweet onions all roasted up and served on a bun!

2 large red bell peppers, cut into strips

1 large yellow bell pepper, cut into strips

2 large sweet onions, cut into strips

1 tablespoon olive oil

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Vegetable cooking spray

6 fresh bratwurst sausages (about 1 1/2 lb.)

6 hoagie rolls, lightly toasted and split

1. Preheat oven to 375°. Toss together first 6 ingredients in a large bowl; spread mixture in an even layer in a lightly greased (with cooking spray) heavy-duty aluminum foil-lined sheet pan.

2. Pierce each sausage 6 times with a wooden pick. Place sausages 3 to 4 inches apart on pepper mixture.

3. Bake at 375° for 40 minutes; increase oven temperature to broil. Broil 6 to 8 minutes or until browned, turning sausages halfway through.

4. Place 1 sausage in each roll, and top with desired amount of pepper mixture.

Southern Living

JANUARY 2016

Yum