California Beef Strips Recipe

From Dorothy McNett's Recipe Book.

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California Beef Strips

From Dorothy McNett's recipes at Of course this can be a great main dish any day of the week, but it is so easy and tasty used as an appetizer or finger food while sipping on some "welcoming wine" as you and your family/guests gather for a dinner party. Or serve as your meat main dish with a nice full bodied California red wine, as desired!

1-2 tender grass fed beef steaks, such as rib eye, T-bone, etc.
drizzles of extra virgin olive oil
1-2 cloves garlic, thinly slivered or diced
pinches of sea salt
freshly ground peppercorns
2-3 tablespoons (or more!) crumbled blue cheese
lots of fresh baby salad greens, crackers, bread slices, etc.

Slice the beef slightly at an angle into strips about 1/4 inch thick. Place on a plate and drizzle with a few drops of oil. Toss on the slivered garlic, salt and pepper. This can stand at room temperature for 30-45 minutes if desired. When ready to cook, heat a saute pan or a stove-top grill. Sear the beef strips on both sides, cooking to your desired doneness. Arrange greens on a beautiful platter. Place the beef strips over the greens and sprinkle with the blue cheese. Serve with crackers or bread slices, etc.

Recipe created 2014-02-04.

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