Tasty Tri-Tip

I got this yummy recipe from the "Keeping Up" cookbook (sequel to the "Favorites" cookbook).  I didn't have tri-tip so I substituted flank steak for it and it was SO good.  This one's a keeper!  Enjoy!

2 1/2 pounds tri-tip steaks
1 large onion, sliced
1/4 cup olive oil
1/4 cup A-1 steak sauce
1 cup terriyaki sauce (we use Kikkoman)
3 T. chopped garlic
1 tsp. hot sauce
1 (12 oz) can Sprite

Stir together oil, steak sauce, teriyaki sauce, garlic, hot sauce, and Sprite.  Pour marinade into a large Ziploc bag, then add steaks and onion. Marinate overnight.

Remove steaks from marinade and grill for 5-10 minutes on each side.

Fresh Peach Crumble

6 cups peeled sliced ripe peaches
1/4 cup packed brown sugar
3 T. flour
1 tsp. lemon juice
1/2 tsp. lemon zest, grated
1 tsp. cinnamon

Topping:
1 cup flour
1 cup sugar
1 tsp. baking powder
1/4 tsp. salt
14 tsp. nutmeg
1 egg, beaten
1/2 cup butter, melted and cooled

Heat oven to 275.  Put peach sliced in greased (buttered), shallow 11x7 baking dish.  Mix brown sugar, flour, lemon juice, peel and cinnamon.  Sprinkle over the peaches.  Mix flour, sugar, baking powder, salt and nutmeg.  Stir in egg until mixture is coarse crumbs.  Sprinkle over peaches.  Drizzle butter evenly over topping.  Bake for 40 minutes.  Serve with vanilla ice cream or whipped topping.  Serves 10.

Chinese Chicken Salad

Forgive my photo, believe me it doesn't do this salad justice.

2 chicken breasts, cooked and cooled (I used leftover rotisserie chicken)

8 cups romaine lettuce), thinly sliced

1 medium red pepper, cut into strips

1 medium yellow pepper, cut into strips

½ c. green onions

½ c. sesame seeds

1 can mandarin oranges

1 ½ c. chow mein noodles

Dressing: 1/2 c. oil

1/2 c. sugar

1 t. salt

1 t. sesame seeds

3 T. soy sauce

2 T. seasoned rice vinegar

1/2 t. sesame seed oil

1 t. fresh garlic, minced

Warning, this recipe makes enough for a small army.

I served with warm parmesan breadsticks.