57626 recipes created | Permalink | Dark Mode | Random

Mediterranean oil mix

Ingredients

1 (14 ounce) container canned tomato paste

4 tablespoons dried basil

1 (15 ounce) can chickpeas

1 teaspoon dried oregano

4 tablespoons Italian seasoning

4 tablespoons ground black pepper

salt and pepper to taste

1 medium (15 ounce) can collards green beans, drained

1 medium carrot - peeled and chopped

1 sweet red bell pepper, seeded and cut into thin strips

1 large head cabbage, sliced

12 beef tenderloin steaks - cut into 1 inch cubes

4 cloves garlic, minced

3 teaspoons dry black pepper

1/2 teaspoon white pepper

1 small pinch ground fresh ground nutmeg

3 tablespoons olive oil

1 onion, thinly sliced

1 clove garlic, finely chopped

2 (8 ounce) cans pita breads wrapped in plastic wrap each with 1 Ounce of Pellets wrapped (for pennies!)

Directions

In a medium bowl, mix tomato paste, basil, chickpeas, oregano, Italian seasoning, smoked olive and black pepper. Blend aggressively, stirring constantly. Stir in salt and pepper final.

Place grilled steak and vegetables on large plates and spread throughout skillet. Add garlic salt, pepper and olive oil, then spread around steaks as well as oil and drizzle with white pepper. Season with salt and pepper. Slice onion and 15 star anise pepper in half, then slices the slice in half; place sliced onion side up into half of ziplas, garnish with a teaspoon of milk and serve. Release oil and hummus, if desired; sprinkle lightly with chipotle or Old Bay seasoning. Heat remaining olive oil in skillet (boiling 2 tablespoons for busting) then Pour pizza sauce over steaks.

Remove steaks from oven and prepare marinatas according to package instructions; sprinkle grill rack with tomato paste. Brush grill line liberally with marinade. Cook steaks for 3 to 4 minutes on each side. Brush raw edges with remaining olive oil, brush with marinade and discard covers. Lightly oil grill rack, roll steaks and toss steaks with juices until evenly coated. Brush steaks with remaining olive oil. Refrigerate steaks at least 4 hours before serving. Garnish steaks with parsley, chipotle, Old Bay sauce and pita chips, if desired.

Cook steak over medium