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BBQ'd Meatballs
Beef and Cheese Enchiladas
Beef Fiesta Shells
Beef in Spicy Tomato Sauce with Black Beans
Beef Skillet Supper
Beefy Chili Mac
Best-Ever Hamburgers
Biscuit Meat Roll
Burn A Roast!
Cheeseburger of the '90s
Cheese Burger Macaroni
Cheeseburger Pockets
Cheese-Stuffed Hamburgers
Coffee and Pepper Steak
Deep Dish Taco Squares
Hamburger and Mushroom Gravy
Homemade Cheeseburger Macaroni
Jiffy Pot Roast
Make-Ahead Meatballs
Meat Loaf
Oven Barbecued Ribs
Pizza-Style Meatloaf
Poor Mans Golabki
Quick And Easy Glazed Meatballs
Quick Hamburger Dinner
Spicy Pepper Steak
Sukiyaki Skillet
Sweet And Sour Meatballs
Sweet And Sour Beef Strips
Tangy Pot Roast
Too Easy Shepherd's Pie
Coffee and Pepper Steak


1 C. chopped shallots or onions
3/4 C. cider vinegar
1/2 C. olive oil
1/4 C molasses
1-1/2 Tbsp. instant coffee
1 Tbsp. ground pepper
1-1/2 tsp. Dijon mustard

1-1 1/2 lbs. sirloin steak
salt to taste

Combine Shallots, vinegar, oil, molasses, coffee, pepper and mustard in a bowl. With a sharp knife, make parallel 1/2 inch deep slashes, about 2 inches apart on both sides of the steak. Place steak and marinade in zippered plastic bag or plastic dish, turn meat to coat evenly; refrigerate 6-10 hours.

Season both sides of steak with salt. Cook over hot coals or on high for 4 to 5 minutes per side for medium-rare. Transfer steak to clean serving plate, cover with foil and let rest 5 minutes. Slice across diagonally at a 45 degree angle.

Serves 4