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Alan Ladd's Chuck Wagon Pepper Steak

Ingredients: 2 Pound(s) London Broil 2 Teaspoon(s) Unseasoned meat tenderizer 2 Tablespoon(s) Instant onion 1 Teaspoon(s) Marjoram 1 Cup(s) Red wine 3 Tablespoon(s) Lemon juice 2 Teaspoon(s) Thyme 1 Bay leaf 1/2 Cup(s) Oil 1/4 Cup(s) Cracked peppercorns Directions: I don't know if this is exactly the Pepper Steak recipe requested earlier by I. Chaudhary, but it's one of our favorites. We eat this practically year-round and it's good hot or cold. Makes terrific sandwiches the next day. My mom found this recipe years ago in a magazine - Woman's Day or Family Circle, I think - that featured celebrity chefs. This was from Alan Ladd - and I probably just dated myself with that one (I'm really not that old!). For those who don't know who Alan Ladd was, he was a great movie star - best movie was "Shane" - at least a three hanky. Anyway, here's the recipe. Sprinkle meat with tenderizer, pierce with a fork (make lots of pierces so the marinade soaks thru), and place in baking dish. Mix rest of ingredients, except peppercorns, in a bowl and pour over meat. Lift meat up so marinade gets under it and can soak through. Marinate overnight (I usually start this in the evening and let it marinate overnight and all the next day) in refrigerator, turning frequently. When ready to grill or broil, remove meat from marinade and pound half the peppercorns into each side. Broil to desired doneness. Slice meat thinly and on the diagonal and serve. We always cook this on our grill outside. It has a wonderful taste - very peppery and if you like it spicier, add more peppercorns. I've given up measuring them. Hint: I take whole peppercorns, put them in a zippered heavy-duty plastic bag, and pound them with my meat mallet. We've also tried different red wines for the marinade - burgandy, sangria, etc. And get a bottle large enough to enjoy some while you're grilling!
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Form small but tall hamburger steaks. Wrap each steak with bacon. Grill steaks 5 minutes a side. Yellow pepper soup In a medium skillet, heat the olive oil over medium heat. Add the bell peppers and shallots, cover, and cook, stirring occasionally, until the peppers are very soft, 8 to 10 minutes. Remove from the heat. Put the cashews and 1-1/2 cups of the vegetable st Marinated flank steak Score steak on both sides in 1-1/2" squares. Marinate in other stuff 8 hrs. in refrigerator. Grill to desired degree of doneness. Slice across grain into thin slices. Spicy lentil and pepper sauce for pasta or rice In a deep pot, saut onions, garlic, and peppers in heated olive oil. Stir often. Cover and reduce heat to low, add tomato and juice, and simmer for 20 minutes. Add cooked lentils and seasonings (including chilies). Heat thoroughly before serv Balsamic-marinated flank steak POUR dressing over steak in large resealable plastic bag. Seal bag; turn to evenly coat steak with the marinade. Refrigerate at least 3 hours to marinate, turning occasionally. PREHEAT barbecue to mediu m-high heat. Remove steak from marinade; discard bag Chinese pepper steak #1 Cut steak slant wise into 1/8 inch thick slivers. Brown in large heavy frying pan in oil with salt and pepper. #2 Add onion , peppers and celery. Add bouillion. Cover and cook 10 minutes or untiul tender but not limp. #3 Blend cornstarch, water ,and so Un stuffed bell pepper soup (vegan) This soup much resembles the flavor or a stuffed bell pepper that has indeed come unstuffed. In a 5-6 qt pot bring to boil water, rice onion, & diced bell pepper. Reduce heat & simmer covered for about 25 min or until rice is a littl Bean dip a la dr. pepper Combine all ingredients except the last 2 in saucepan; heat to boiling. Pour into blender or electric mixer; add cheese. Blend on high speed until well mixed . Pour into warmer dish; cover with bacon. Serve with chips, crackers. Source: Cookin' with