1/4 cup butter or margarine
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 tablespoon vegetable oil
1 tablespoon lemon juice
1 tablespoon sesame oil
1 clove garlic, chopped
1/4 cup olive oil
1 teaspoon chicken bouillon granules
2 large red onions, thinly sliced
4 medium carrots, peeled and chopped
2 medium green bell peppers, sliced into rings
1 medium onion, quartered
1 medium zucchini, sliced into 1/2 inch rounds
1 medium zucchini, quartered
2 tablespoons olive oil
1 medium head garlic, sliced
1 tablespoon vegetable oil
1/2 cup chopped fresh parsley
In a medium bowl, mix together the butter, salt, garlic powder and oil; brush onto the steak. Cover pan and refrigerate overnight.
Meanwhile, in a separate medium bowl, combine lemon juice, sesame oil, chicken bouillon, red onion, carrots, bell peppers and onion. Mix together.
Remove meat from refrigerator. Remove pan and spray with cooking spray. Simmer steak 2 to 3 minutes on each side or until internal temperature reaches 135 degrees F (75 degrees C). Drizzle with olive oil, garlic, olive oil, chicken bouillon, bell peppers, onion, zucchini, and olive oil.
Melt remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Saute steak in olive oil for 5 minutes on each side or to desired doneness. Stir in parsley and more lemon juice if desired. Garnish with parsley or marinated salt pepper flakes.
Good and easy - enjoyed by all.
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