Marinated Flank Steak

• 3 (2-pound) flank steaks
• 1 (12-ounce) can beer
• 1 (8-ounce) bottle Italian dressing
• 1/4 to 1/3 cup fajita seasoning

Place flank steaks in a large zip-top plastic bag.

Combine beer, Italian dressing, and fajita seasoning; pour evenly over steak. Seal bags, and chill 8 hours, turning occasionally.

Remove steak from marinade, discarding marinade.

Prepare a hot fire by piling charcoal on one side of grill, leaving other side empty. (For gas grills, only light one side.) Place food grate on grill. Place steak on lit side of grill. Grill, covered with grill lid, over medium-high heat (350° to 400°) about 20 minutes or to desired degree of doneness. Let stand 10 minutes before slicing.

Make 12 servings.

Note: For testing purposes only, we used Bolner's Fiesta Brand Extra Fancy Fajita Seasoning, which is available at Wal-Mart and most supermarkets.

Thanks to Southern Living, MAY 2004

Ghouls & Goulash

• 1 bag Morningstar Farms Steak Strips, cubed
• 2T vegetable oil
  
• 1 medium onion, diced
  
• 2t caraway seeds
  
• 2T sweet Hungarian paprika (not hot!)
  
• 1/4t pepper
• 1 six oz. can tomato paste
  
• 1 bottle of beer
  
• 1/4t salt
  
• 4 cloves garlic, minced
  
• 1/4t marjoram
  
• 2 carrots, chopped (optional)
  
• 2 red potatoes, diced (optional)
  
• 1 1/2 cups V8 or vegetable juice (use less if omitting carrots & potatoes)
  
• 2T flour

In a stew sized pot, heat oil and cook onions and caraway seeds until onions are soft. Add cubed faux steak and brown slightly. Stir in all of the remaining ingredients except flour. Bring to a boil, then reduce heat and simmer for 45 minutes, until potatoes and carrots are soft. If necessary, add flour to thicken.

Thanks to Monica from the Rural Vegan

Steak & Kidney Tartlets

• 2 tbs olive oil
• 400g chuck steak, trimmed, diced
• 100g onion, finely chopped
• 4 lamb kidneys, core and sinew removed, meat chopped
• 100g button mushrooms, quartered
• 25g plain flour
• 1 tsp Vegemite
• 400ml good-quality beef stock
• 200ml dark beer (such as Guinness)
• 1 bay leaf
• 4 thin slices prosciutto
• Chopped flat-leaf parsley, to garnish

Tart shell

• 1 cup (150g) plain flour
• 1/2 cup (175g) wholemeal flour
• 1 tsp chopped thyme
• 125g unsalted butter, chilled

To make tart shells, place the flours in a food processor with the thyme, butter and a pinch of salt. Process until the mixture resembles fine breadcrumbs. Add a 1/4 cup of chilled water and process until the mixture comes together to form a smooth ball.

Wrap in plastic wrap and refrigerate for 30 minutes.

Divide the pastry into quarters and form into 4 small balls. Roll each ball out on a lightly floured board, then use to line four 10 x 3cm loose-bottomed fluted tart pans. Refrigerate for a further 30 minutes.

Preheat the oven to 190°C.

Line the pastry cases with non-stick baking paper, fill with rice or pastry weights and bake for 10 minutes. Remove paper and weights and return to oven for 5 minutes or until golden and crisp. Set aside. (These tart shells can be made 1 day in advance and kept in a sealed container.)

Heat oil in a saucepan over high heat and cook beef in 2 batches until brown and sealed. Transfer to a plate; set aside.

Add a little more oil if necessary and cook the onion over low heat for about 5 minutes or until softened. Add kidneys and mushrooms and fry over medium heat, stirring, for a further 2 minutes. Return steak to pan with the flour and cook for 1 minute. Stir in the Vegemite, stock, beer and bay leaf. Bring to the boil over high heat, then reduce heat to low, cover and cook for 1 hour. Remove the lid and allow the liquid to reduce for about 10 minutes until quite thick.

Preheat oven to 180°C.

Meanwhile, line a baking tray with baking paper. Place slices of prosciutto on tray and bake for 5 minutes or until crisp. Place pastry cases on a separate baking sheet and reheat for 5 minutes. To serve, place a warm pastry case on each plate and spoon in the steak and kidney filling. Sprinkle with parsley and place a crisp shard of prosciutto on the side. Accompany with mashed potato.

Thanks to Taste.com

Hoolihan Irish Stew

2 tbsp. vegetable oil
21/2to 3 lb. chuck steak, cut into 2-in. cubes and trimmed
1 large onion, chopped
3 large carrots, cubed
1 rib celery, cubed
6 cloves garlic, peeled but left whole
1/2c. beef or chicken stock
2 bottles good dark beer or stout
2 large bay leaves
1 sprig fresh rosemary
1/4c. chopped fresh parsley
2 strips orange peel
2 large potatoes, peeled; 1 chopped, the other cut into 2-in. cubes
1 c. frozen peas
Salt and freshly ground pepper to taste

In a large, heavy-bottomed Dutch oven or flame-proof casserole, heat the oil over medium-high and brown the meat on all sides in batches until it is crusty brown, about 5 to 7 minutes. Remove the meat and add the onion, carrots, celery and garlic, and cook until they begin to color and the onion becomes translucent, about 3 minutes. Add the stock and beer, stirring up all the browned bits on the bottom, and return the meat to the pot. Add the bay leaves, rosemary, parsley, orange peel and the chopped potato and stir.

Reduce the heat, cover, and simmer the stew or set in a preheated 300-degree oven until the liquid thickens and reduces by about half, about 11/4to 11/2hours. Add the cubed potatoes and continue cooking until easily pierced with a fork and the meat is very tender, another 20 minutes. Stir in the peas and heat through, about 2 to 3 minutes. Season with salt and freshly ground black pepper. Serves 6 to 8, but is easily doubled.

Thanks to startribune.com

Chili to Make Grown Men Cry

• a handful of steak mince
• a tin of chopped tomatoes
• a tin of kidney beans
• red/yellow pepper
• medium onion (red preferably)
• chilli powder
• paprika
• garlic
• sun-dried tomatoe paste
• 70% dark chocolate
• a tin of lager (not too cheap and nasty)

If you're feeling the onset of scurvy, throw in a carrot, handful of mushrooms into your basket as well, oh and some cumin and oregano. You'll also need to add rice, Cheddar and maybe some sour cream if you're ignoring your scales.

Dice the pepper and onion and fry in a large saucepan with a little bit of oil. I always measure my spices out beforehand, because I watch too many cookery shows. Add 3 tsps of paprika to 1 tsp of chilli powder and a half a tsp of cumin, the more asbestos your tongue and stomach, cut down the paprika and up the chilli, don't say I didn't warn you. Add spices to softened pepper and onion, stir in mince once the spicey concoction smells hot. Fry the mince until brown all the way through, add the contents of the tins of chopped tomatoes and kidney beans. Stir. Add as much garlic as you like, a spoonful of tomatoe paste, a shake of oregano, lager and a square of chocolate (we always operate on the One for Pot rule - one for the pot, two for the cook and assistant). Cover, turn down the heat and stir occasionally. It should be done in about an hour, feel free to cook for several hours if you fancy waiting. When the chilli is done serve with rice, grated cheese, sour cream and tissues. Enjoy.

Thanks to http://rhhblackthorn.blogspot.com