This rare steak recipe is inspired by the classic cowboy steak recipe that is made with beef from the region of Oklahoma, and is perfect for an inexpensive dinner.
You will need beef that is about 50% beef, and the rest lean cuts of lamb, chicken, turkey, pork, or goat.
Start with the cheapest cuts of beef and beef jerky, then add in a couple of slices of red onion, a couple slices of fresh tomato, a handful of green onions, and a whole bunch of garlic.
It will all taste like a good dinner.
If you want to be more adventurous, you can also use beef from nearby Oklahoma, such as buffalo, cow, or bison.
Make sure to mix all the ingredients well before cooking, and be sure to use a meat thermometer.
Once you have your recipe, simply use a sharp knife to cut it in half and serve.
The recipe makes 4 servings, and each serving will last about a day.
Ingredients for four servings of cowboy steak: Beef jerky: 1 1/2 pounds of beef (beef that has been aged for 1-2 months) and cut into bite-size pieces (this will be a little thicker than a steak of the same weight).
(If you are making it for a party, it will be better to cut the meat smaller, since you will not need to slice it to eat it.)
1/4 cup beef broth 2 tablespoons of red wine vinegar 1 teaspoon of dried oregano 1 teaspoon each of dried thyme, basil, and oreganos 1 teaspoon garlic powder 1/3 teaspoon salt 1/8 teaspoon ground black pepper 3 tablespoons of extra virgin olive oil (I used a little less than 1/6 cup) 1 large red onion 1 large green onion 1 garlic clove, minced 1 tablespoon of freshly grated Parmesan cheese (I use the fresh, shredded variety) 1 tablespoon grated cheddar cheese (optional) Instructions: Combine all the other ingredients for the meat thermometers and cook in the meat-to-beater for about 30 seconds.
Serve immediately with a side of red and green onions. 3.2.2925