TAY’s UltiMelt (Steak Melt Manwich)

Texas Toast Bread
Toppings: Mayo, Shredd. Cheese (We use Mild Cheddar AND Italian 6 Cheese)

Marinade:
1/3c Soy Sauce
1/2c Extra Virgin Olive Oil
1/3c fresh Lemon Juice (I’ve used Fridge Kind, as well)
1/4c Worcestershire Sauce
1/4 tsp Hot Pepper Sauce (We used Louisiana)
1 tsp Regular Mustard
1 tsp Onion Powder
a sprinkle of Cayenne Powder
1T + 1/2T Garlic Powder
3T dried Basil
1T + 1/2T Dried Parsley
1 tsp Course Black Pepper
1 tsp Dried Minced Garlic (I’ve used 2tsp Fresh Garlic, as well)

Vegis:
Green Pepper, sliced into strips
Red Pepper, sliced into strips
Onions, sliced into strips
Mushrooms, sliced into strips
Extra Virgin Olive Oil
Shakes of Dried Oregano

Steaks: Mix all ingredients in a bowl. Pour marinade over desired type of meat (Preferably a slab of dead cow or chops). Cover, and refrigerate for up to 8 hours. Cook meat as desired. Try our best technique for a good steak. (Below). Cut up. Vegis: Cut up. Lay into foil. Drizzle a LITTLE Olive Oil on. Sprinkle with Oregano. Cook, we do on grill. Butter Flavor Cooking Spray skillet. Brown each side of Toast. OR Grill each side of Toast, Butter it.
Top with Toppings.

Steak Cooking Tip: Olive oil in skillet, get that pan hot, I mean I want that steak to sizzle or you’ve ruined your whole meal. Sear for about 3minutes on each side, you want a nice brown, but not fully cooked. Just leave it cook, don’t move it too much! This locks the juices in. Juices rise when cooked. By searing each side, you lock those juices in. Transfer and bake, or grill til desired. Remember that the steaks cook as they rest and absorb the juices. So, allow a few minute rest and cook to just under desired steak- Rare, Med., etc. Or all the way on grill, just be sure it sizzles once it hit it! No constant flipping!!! One and done!
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