Who Is Anastasia?

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New Castle, Indiana Zone 5, United States
When I was 55, I decided to embrace the things I love and hold precious and dear, regardless of anyone else's thoughts and opinion. I am a visual folk artist who loves flowers - my own flowers, grown and/or painted by me. I love good, hearty, exotic foods, and I love to prepare them myself. I love the secret garden situated in my backyard, regardless of how overgrown and wild it gets. No longer able to afford a vacation, this will have to be it for the time being. In the winter months, I still enjoy it. Anyway, here I am sharing my art, favorite recipes, cocktails, gardening tips, and just my usual vents and bantering. After all, I'm old enough to say whatever the heck I want to now ...


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Stacey Torres ART Prints

Stacey Torres ART Prints
A very limited selection of reproductions from my paintings can be found here

July 25, 2010

Oven Cooked Steak

Many years ago, my grandmother introduced a steak recipe to our family that was wonderful and tasty. I believe the origins of the recipe was on a Lipton's Onion Soup® (dry mix) box. It has been often duplicated and improvised over the years, and I also have added my own personal touches to the mix.

Her original steak was very simple. Using a plain sirloin or "round steak/roast," place your steak in a Pyrex® baking dish large enough to hold the steak without cramping it. Sprinkle an entire packet (undiluted) of the Lipton's Onion Soup® directly onto the meat. Spread the soup evenly over the entire steak. Cover with foil, and bake in a 325 degree Fahrenheit oven until the meat is tender. The meat steams itself under the foil, hydrating the onion soup mix, and the result is a very tasty and tender steak. However, the onion soup mix tends to be very salty.

My new and improved version of the "onion steak" is to make my own lower sodium version. In a small bowl, I blend the following:

1/2 cup of dried onion flakes
1 large yellow onion, sliced
4 garlic cloves, sliced
1/4 cup chopped green onion
1 tablespoon garlic powder
1 teaspoon cracked black pepper
1 teaspoon smoked paprika
1 teaspoon Worcestershire sauce
1 teaspoon (low sodium) soy sauce
1 cup light Italian salad dressing
8 oz. frozen vegetables (your choice)

Mix well with a fork and spoon over the meat. Cover with plastic and refrigerate for at least 30 minutes to allow the steak to marinate sufficiently. Heat the oven to 350 degrees Fahrenheit. Do not discard the marinade; it hasn't sat on the meat long enough to be a threat to you and your loved ones. Cover with foil, and bake until tender (as in the original recipe); usually 40 minutes or so.

Your steak is virtually fool proof. Of course, you can tweak the marinade ingredients if some of them are not to your liking. You can make it as simple as Italian dressing only. It's totally up to you. Oven cooked steak is simple and fabulous!

1 comment:

  1. I first recieved this recipe 40 years ago as a newlywed. Some slight alterations. In a glass dish lined with foil Place a clod roast, sprinkle with a package of lipton soup mix. Spread 1 can of campbell's mushroom soup. optional potatoes and carrots) close foil and bake medium oven about 1 hour.
    use onion soup to taste to limit sodium.

    No need for a knife soo tender!!


I would love to hear from you regarding this post. Please feel free to leave your comments. All the best, Anastasia a/k/a Stacey

The Backyard --Today's Vacation Spot

The Backyard --Today's Vacation Spot
A simple garden meal in the shade. No, it's not my backyard, but it looks identical to the one I grew up with at our home in Queens. Looking for an original pic of it to post soon!

Old Fashioned Tips