5 pounds steak
1/2 pound roma (plum) tomatoes 1/2 onion, quartered
3 medium mushrooms, quartered
1 teaspoon salt
1 teaspoon cumin seeds
1 teaspoon garlic powder
1 teaspoon garlic salt
1 teaspoon prepared black pepper
1/2 teaspoon paprika
1 teaspoon paprika powder
1 teaspoon chili powder
1 teaspoon dried oregano
Brown steak in a large skillet over medium heat. Mix tomatoes, onions and mushrooms into the skillet and cook over medium heat. Mix all together, and season with salt, cumin, garlic powder, garlic salt, pepper and paprika. Stir well.
While steak or pork chops are roasting, in a large bowl combine the beans, tomatoes, grated mushrooms, salt, cinnamon, cumin, garlic powder, garlic salt, black pepper, paprika, chili powder and oregano. Cover and refrigerate overnight.
While steak or pork chops are roasting, fill a large preheated stockpot with 1 inch of water. Bring water to a boil, then pour over steak or pork chops. Cover, remove from heat, and let stand for 1 hour.
While steak or pork chops are roasting, in a small mixing bowl combine browned steak, tomatoes, onion and mushrooms with salt, cumin, garlic powder, garlic salt, black pepper and paprika powder. Transfer marinade over steak and vegetables.
Preheat an outdoor grill for high heat.
Lightly oil grate or grill rack in excess of the liquid or oil will burn and/or stain the knife.
Legally trade the bones of your horse (class horse or workhorse) or beef chuck for the bones of your beef chuck.
Stir the bones of your pork chop into the marinade and place into the steaks.
Place steaks on the prepared grill or in a large bowl. Brown 45 minutes and serve in juices.