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Shish Kebab

1 (5-pound) beef tenderloin, cut into 1-inch cubes
1 onion, cut into 1-inch pieces
1 bell pepper, cut into 1-inch pieces
1/2 pound large fresh mushrooms
2 yellow squash, sliced
Italian oil and vinegar saladAlternate beef and vegetables on 8 skewers. Marinate overnight in salad dressing. Grill after draining.

Teriyaki Flank Steak
Teriyaki Flank Steak1 1/2 pounds flank steak1/4 cup soy sauce1/4 cup vinegar3 tablespoons honey2 tablespoons vegetable oil1 1/2 teaspoons garlic powder1 1/2 teaspoons ground ginger1 or 2 finely chopped scallionsLightly score steak on both sides with kni (Upload by user)

Tijuana Tacos
Tijuana Tacos1 (1 1/2 pound) rib eye steak, slicedJuice from 1 Mexican limeSalt, to tasteCorn tortillas, heatedSprinkle lime juice and salt on the meat. Let set for 10 minutes, then broil it over charcoal until just done. Slice the meat into bite size pieces and place (Upload by user)

Verde Valley Fajitas
Verde Valley Fajitas1 (1 1/2 to 2 pound) skirt steak or lean flank    steak, or 6 chicken breast halves, boned    and skinneduMarinade/u1/4 cup vegetable oil2 tablespoons lemon juice2 tablespoons soy sauce2 tablespoons cho (Upload by user)

Gourmet Barbecue Brisket
Gourmet Barbecue Brisket1 (4 to 5 pound) beef brisketSalt and pepper, to tasteRoast brisket at 325 degrees F in covered pan for 3 to 4 hours (until fork tender). Cool and refrigerate.Meanwhile, prepare Barbecue Sauce.Cut off excess fat; carve meat into thin slic (Upload by user)

Sweet Chili Beef Ribs
Sweet Chili Beef RibsuSweet Chili Sauce/u1/4 cup water2 tablespoons white vinegar1/2 teaspoon hoisin sauce1/2 small fresh red chile, chopped1/4 cup firmly packed brown sugarIn saucepan combine water, vinegar, hoisin sauce, red chile and brown sugar; stir ov (Upload by user)