Cumin-spiced flank steak with grape tomoato salsa

2 red bell peppers
1 yellow bell pepper
2 jalapenos
1 cup of grape tomatoes
1 yellow onion cut into 1/2 inch wedges
2 tbsp olive oil
salt and pepper
1-1 1/2 lbs flank steak
2 tbs ground cumin
1 tsp chili powder
1 tbsp fresh lime juice

Broil veggies with salt and pepper and 1 tbs of oil tell soft about 15 mins

Heat 1 tbs of oil in skillet over med heat season steak with cumin, chili powder, salt and pepper tell done

Chop up jalapenos and mix up veggies

Serve steak with veggies on top.

Serve with rice.

Philly Cheese Steaks

Buy a package of steak-ums (in the freezer section of the grocery store)
onion
green pepper
hogi rolls
provolone cheese


Cut up onion and green pepper saute. When almost done add meat and top with cheese. I put mine on a toasted hogi roll but any bread will do.

Serve with chips

Milinessa

Here in the US most people call this chicken fry steak but my Dad served a mission for the LDS church in Argentina and they called it Milinessa so that's what I grew up calling it.

Thin cut steaks
bread crumbs
eggs
parsley
oregano
white pepper
salt
oil
lime juice and salsa

Heat oil in a pan on the stove

Mix eggs, parsley, oregano, white pepper and salt togher in a boil. Then dip each thin stake into mixture and cover with breadcrumbs

Fry steak tell done pat of extra oil with paper towel.

I like to squeeze lime juice on mine and Ryan likes to eat his with green salsa.

Serve with twice baked potatoes and a veggie.

***Can be made with chicken too.