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Grilled Flank Steak

1 beef flank steak, scored	1/2 cup dark brown sugar, packed
1/2 cup vegetable oil	3 cloves garlic, minced
1/2 cup reduced salt soy sauce	1/2 tsp. black pepper, freshly ground
1/2 cup tomato juice

Place steak in a shallow glass dish. Combine remaining ingredients and pour over steak. Cover and refrigerate overnight. Remove the meat from the marinade and let it come to room temperature. Grill over hot coals or broil 4 inches from the heat until rare (3 minutes per side) or medium rare (4 minutes per side). Allow meat to rest five minutes before carving. Carve crosswise at a slight angle into 1/4 inch thick slices. Serve with a hearty red wine such as Languedoc, a Rhône, or a California Cabernet or Syrah.

Saucy Short Ribs of Beef

1-1/4 cups all purpose flour	4 cups onion, sliced
2-1/4 lb. beef short ribs	3 Tbl. all purpose flour
1/4 cup vegetable oil	1 tsp. Worcestershire sauce
2 cups hot water	1 bouquet garni

Preheat oven to 325°F. Place 1 cup flour in a shallow bowl. Add salt and pepper to taste. Roll ribs in seasoned flour to coat. In a Dutch oven over medium high heat, sauté ribs in oil until browned on all sides. Add 1/2 cup hot water, cover, and bake 2 hours. Add water if needed. Remove ribs and keep warm. Add onions to pan. Cook until tender. Push onions to one side and stir 3 Tbl. flour into pan. Slowly stir in 1-1/2 cup water. Cook until bubbly. Add Worcestershire, bouquet garni, salt, and pepper to taste. Cook 5 minutes longer. Serve over ribs. Serve with a hearty red such as a Spanish Tempranillo, or a gutsy Rhone, Syrah, or Shiraz.

Beef Sirloin Supreme

1 Tbl. plus 1 tsp. olive oil 1/2 cup dry red wine	1 cup reduced salt beef stock
1-1/2 lbs. boneless sirloin steak, cut into 1/2 inch cubes	1 Tbl. cornstarch
1 celery rib, trimmed and chopped	2 Tbl. water
1/4 lb. mushrooms, thinly sliced	2 Tbl. tomato purée
1 medium onion, finely chopped	1 tsp. lemon zest
1/2 cup dry red wine

Heat oil in a nonstick skillet over medium-high heat. Sauté beef only 3-4 minutes. Transfer to a platter and set aside. Sauté celery, mushrooms, and onion 5-7 minutes or until onion is soft. Add wine and stock. Dissolve cornstarch in water and add to sauce. Bring to a boil stirring constantly. Add remaining ingredients. Add salt and pepper to taste. Reduce heat to medium and simmer 10 minutes, stirring occasionally. Add meat and the accumulated juices and simmer 2-3 minutes until hot. Serve over rice or noodles with vegetables and crusty bread. Serves 4. Serve with a hearty red such as a California Cabernet.

Crusty Steaks with Classic Steak Sauce

Steaks:	1/2 cup boiling water
3/4 tsp. salt (or a little more to taste)	1/4 cup ketchup
1 1/4 tsp. cornstarch	3 Tbl. Worcestershire sauce
4 strip, rib-eye, or tenderloin steaks, about 1 1/4-inch thick	2 Tbl. Dijon mustard
freshly ground black pepper	2 Tbl. white vinegar
Classic Steak Sauce:	Salt & freshly ground black pepper
1/3 cup raisins

Chill the steaks. Combine salt and cornstarch. Pat steaks dry with paper towel and rub with salt mixture. Arrange on a wire rack set inside a rimmed baking dish and freeze 40-50 minutes.

Meanwhile, let raisins sit in a bowl of hot water covered for 5 minutes. Purée raisins, water, ketchup, Worcestershire, mustard, and vinegar in a blender. Season with salt and pepper.

Set a very hot grill. Season the steaks with pepper. Grill covered until they are well browned and cooked to the desired doneness, 4-6 minutes per side. Transfer to a plate, tent with foil, and let them rest for 5 minutes. Serve with a wine. Serves 4

Steak with Garlic and Vegetables

2 tsps. olive oil	1 red bell pepper, cooked, seeded, and cut into thin strips
2 tsps. unsalted butter	2 cloves garlic, minced
4 boneless sirloin tip steaks, 4-5 oz. each	1/4 cup red wine or chicken stock
2 carrots, cooked, peeled, and cut into thin strips	1 tsp. soy sauce
1 leek, cooked, trimmed, cut into thin strips	freshly ground black pepper

Bring steaks to room temperature. Heat oil and butter in a heavy nonstick skillet over medium high heat. Sauté steaks 3 minutes per side for medium rare. Transfer to a platter and keep warm. Add carrots to skillet and sauté over medium heat 1 minute. Add leek, bell pepper, and garlic. Sauté one more minute. Stir in wine, soy sauce, and any juices from platter. Simmer 2 minutes or until vegetables are tender. Season with pepper to taste. Serve vegetables over steaks. Serve with a gutsy red. Serves 4

Entrecôte Steaks in Marchand De Vin

1 marrow bone	1 stock cube
5 shallots	2 1/2 Tbl. butter
3 Tbl. olive oil	1 Tbl. flour
4 steaks	salt and pepper
1/2 bottle red Bordeaux	1 sprig thyme
1 bay leaf

Cook the marrow bone for 15 minutes in boiling salted water; meanwhile, peel the shallots. Heat the oil in a pan, and fry the steaks quickly on each side. Arrange them on a serving dish and keep warm. Remove the marrow bone from the water and leave to cool. Put the shallots into the frying pan used to fry the steaks, stir, add the wine, thyme, and bay leaf. Dissolve the stock cube in a cup of hot water and pour into the pan. Cook for 5 minutes. Remove the marrow from the bone, slice, and add to the sauce. Stir. Remove the thyme and bay leaf. Mix the butter and flour with a fork and add to the pan to thicken the sauce. Heat for a couple of minutes. Season with salt and pepper, and pour the sauce over the steaks. Serve with a nice red Bordeaux. Serves 4

Beef Stew

2 lbs. stew beef	1 tsp. sugar
2 Tbl. vegetable oil	1/2 tsp. pepper
1 Tbl. Worcestershire sauce	1/2 tsp. paprika
1 clove garlic, peeled	dash ground allspice or cloves
2 bay leaves	3 large carrots, sliced
1 tsp. salt	3 ribs celery, chopped
1 medium onion, sliced	2 Tbl. cornstarch

In a large pot over medium heat, brown meat in hot oil. Add 2 cups water, Worcestershire, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes. To thicken gravy, remove 1/4 cup liquid and let cool in a bowl. Mix in cornstarch and stir until smooth. Add as much as necessary to the pot. Stir and cook until bubbly. Serve with a hearty red such as Shiraz.

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