Saturday, February 4, 2012

Baked Smothered Creole Steak



Made with tenderized eye of round steaks

1 comment:

anthony stemke said...

Those steaks (raw and smothered) look fabulous. I like the leanness of eye-of-round, tenderized with Adolf's. But I first marinate them in red wine olive oil black pepper a couple hours.

February 6, 2012 at 8:45 AM

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