Hawaiian steak PDF Print E-mail

Hawaiian Steak

Individual steaks, 1/2-inch thick or less
1 cup soy sauce
1 cup Worcestershire sauce
1/4 cup vinegar
2 tablespoons granulated sugar
Pineapple slices
1 large can mushrooms

Punch both sides of each steak well with a fork, then marinate for 24 to 36 hours in a marinade made by soy sauce, Worcestershire sauce, vinegar and sugar.

Simmer steaks on a low fire for 10 minutes in the marinade. Remove them and place steaks in a 350 degree F oven for 10 to 20 minutes, depending on thickness of meat. Three minutes before removing steaks, place a pineapple slice on each.

To make gravy, slowly saut? a large can of mushrooms in butter. While doing so, boil down the sauce used for the marinade to make a gravy. Combine mushrooms and reduced marinade sauce.

Serve individual steaks with the pineapple on top, over which has been poured a generous amount of gravy.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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