Fruit

1 14 oz can Italian peeled tomatoes, drained and chopped
[You can combine everything several hours ahead of time and heat just
before serving. This is best on the barbecue, with grilled veggies.]
Pound steaks between 2 pieces of wax paper or plastic wrap until flattened
to 1/4 inch thickness. Brush with 1 Tbsp oil. Season with pepper In a
nonreactive medium saucepan, heat the remaining 2 Tbsp oil over medium
heat. Add onion and cook 2-3 minutes, or until softened. Add tomatoes,
oregano, garlic, and hot pepper flakes. Bring to a boil, reduce heat to
low, and cook 7-8 minutes to blend flavors. Cover and keep warm. Light a
hot fire in grill, or preheat broiler. Grill or broil steaks 3 inches from
heat for 2 minutes. Turn and cook 1-2 minutes ore, be careful not to
overcook. Serve with sauce spooned over the meat.
From _365 Easy Italian Recipes_ by Rick Marzullo O'Connell
Pepper Steak
------------
1 pound round steak cut 1/2 inch thick
2 Tbsp. olive oil
1 medium onion, sliced
1 medium green pepper, sliced
dash garlic salt
1/4 cup water
2 cups shredded carrots (about 4 medium carrots)
Cut meat in half lengthwise with a sharp knife, then crosswise into thin
slices. Brown meat in hot oil, then add onion and pepper; cook 1 to 2
minutes. Stir in water, and sprinkle on garlic salt, and cook about 5
minutes, stirring constantly. Serve on a bed of shredded carrots.
From Pam at http://www.ilovejesus.com/lot/locarb/
MMMMM----- Recipe
Title: Peppered Beef Tenderloin
Categories: Meats, Poultry
Yield: 10 servings
1 Tbsp Pepper; coarsely ground
1 1/2 tsp Fennel seeds; crushed
1/2 tsp Red pepper; ground
1/8 tsp Nutmeg; ground
1/8 tsp Mustard; dry
1/8 tsp Garlic powder
1/8 tsp Onion powder
5 lb Beef tenderloin
Cooking spray
Combine spices in a small bowl; set aside. Trim fat from tenderloin; rub
http://www.paleofood.com/beef.htm (10 of 15) [5/17/2004 5:14:43 PM]