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Posted by PogoCrazyMomma
- February 28, 2006, 08:05:30 AMOMG some great recipes Homer, Thanks. In our house we eat alot of steak as I am a picky woman, no pork or seafood(except shrimp) in my house only chicken, steak and hamburger. We do grill in the winter ;D depending on how cold it is for my hubby( he's the grill master of the house ;)) if it's below 10 degrees he doesn't go outside.
Posted by nightperson
- February 25, 2006, 01:30:04 PMwhere the other white meat :))
Posted by Mary
- February 25, 2006, 08:53:46 AMyummy homer i have to try those :)
Posted by ClingFree
- February 25, 2006, 05:34:07 AMIm not a big meat eater .. not a veg, just never got creative with meat (No jokes inserted please) ...... after those recipes Homer, I think I may have to visit my local butcher - and the vegetables parmesan sounds like something I can even get the kids to eat!
Posted by nanners
- February 25, 2006, 02:36:00 AMHomer..EVERYTHING tastes like chicken :))
Posted by Homer
- February 24, 2006, 10:33:42 PMTime to visit the butcher tomorrow. ;)
Posted by Bree
- February 24, 2006, 10:25:38 PMOMG Homer all of them sounds delicious. 
Posted by Homer
- February 24, 2006, 10:18:44 PMSome more.....
HERB MARINATED TOP sirloin STEAK
Serves 4
16 oz. boneless top sirloin steak, cut 1 inch thick
Marinade:
1 tsp. dry mustard
1/2 tsp. dried marjoram
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 cup beef broth
2 Tbs. red wine vinegar
2 tsp. vegetable oil
1 Tbs. Worcestershire sauce
Vegetable Skewers:
3 medium zucchini squash, cut into 3/4-inch slices
1 large green bell pepper, cut into 1-1/4-inch cubes
1 large red bell pepper, cut into 1-1/4-inch cubes
1 large onion, cut into eighths and then sectioned into 16 pieces
To prepare marinade, combine dry mustard, marjoram, oregano and basil.Slowly add broth, stirring to avoid lumping. Add vinegar, oil and Worcestershiresauce.
Place beef in shallow dish; pour marinade over meat. Marinate for2-3 hours, turning about every 45 minutes.
Thread vegetables onto four metal skewers alternating vegetables.
Remove meat from marinade. Brush vegetable skewers with marinade.Grill beef 4-5 inches away from coals for 6-8 minutes per side. Grillvegetable skewers with meat, being careful not to burn; vegetables shouldbe brown but still crisp. Brush meat and vegetables once per side withmarinade during grilling process.
Simple Side Dish Suggestions: Serve with whole wheat rolls and fruit salad.
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RANCH-STYLE BARBECUE STEAK
Serves 4
4 (4-5 oz. each) top blade steaks
Barbecue Sauce:
1 cup flat beer
1 cup hickory or mesquite smoked barbecue sauce
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/2 tsp. chili powder
Combine barbecue sauce ingredients. Place steaks in shallow dish;pour sauce over steaks. Refrigerate and marinate for 25-30 minutes.
Broil steaks 3-5 inches from source of heat for 5-6 minutes for medium-rare,or grill over moderately hot coals for 3-4 minutes per side, or to thedesired degree of doneness. Brush steaks frequently with sauce whilegrilling.
Total preparation time: 35-40 minutes
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GRILLED STEAK AND VEGETABLES PARMESAN
Serves 4
1 lb. sirloin tipsteak
Marinade:
1/2 cup chili sauce
1/3 cup Worcestershire sauce
2 Tbsp. red wine vinegar
1/2 tsp. dried oregano
Vegetables:
2 medium zucchini squash, cut in half lengthwise
1 small eggplant, cut into 1/2 to 3/4-inch slices
1 large sweet onion, cut into 1/2 to 3/4-inch slices
1/4 cup grated Parmesan cheese
Combine marinade ingredients. Place steak in a zipper locking plasticbag and pour marinade over steak. Squeeze out air and close bag. Refrigerateand marinate steak for 2-3 hours turning frequently.
Preheat grill. Place beef and vegetables on grill over moderatelyhot heat about 4-5 inches from heat source. Grill about 4-5 minuteson the first side, basting frequently with marinade. Turn, brush againwith marinade and sprinkle vegetables with cheese.
Continue grilling about 4-5 more minutes or until beef is at the desireddegree of doneness and vegetables are tender. Serve immediately.
Total preparation time: 15-20 minutes
Nutrition information per serving: 265 Cal; 8 g Fat; 3 g Sat. Fat; 73 mg Chol
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SEARED MARINATED BALL TIP STEAK
Serves 12
12 (6 oz.) sirloinball tip steaks
5 Tbs. olive oil
1 Tbs. Dijon mustard
1/2 Tbs. cracked white pepper
1/2 serrano pepper, cleaned, minced
1 rosemary sprig, needles only, chopped
Pepper and Artichoke Compote:
4 each, large red, yellow and green bell peppers, cleaned, washed,roasted, peeled and cut into large dice
6 artichokes, whole cleaned, peeled, completely trimmed, use bottomsonly, cut into quarters
8 Tbs. olive oil
1/4 cup red onions, diced
4 cloves garlic, minced
1/2 cup shiitaki mushrooms, sliced
1 cup red wine, high quality
1 cup veal jus lie
salt and pepper to taste
1 Tbs. whole butter
3 Tbs. chives, finely snipped
Place steaks in shallow pan. In small, stainless bowl, combine oil,mustard, pepper, serrano and rosemary. Brush steaks with this mixtureand marinate for 1 hour.
In large, non-stick skillet over medium-high heat, pan sear steaksuntil evenly browned and desired doneness. Serve steaks with roast pepperartichoke compote and herbed potatoes.
Clean, wash, roast and peel all bell peppers, core and seed. Cut inlarge dice, use flesh only, set aside. Clean, peel, wash artichokesand cut into quarters, use bottoms only. Brush with 2 Tbs. olive oil,place in hot skillet and roast artichokes in 350º F oven untilevenly browned. Toss frequently.
In large rondeau, heat remaining oil. Sweat red onions and garlicuntil translucent, add mushrooms, sauté over medium heat. Deglaze withred wine, reduce by half, add veal jus lie. Simmer gently, add peppersand artichokes. Simmer for 20 minutes, adjust seasoning with salt andpepper. Finish with whole butter and chives. Keep warm and serve compotewith seared steak.
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DIJON FLANK STEAK
Serves 6
1 1/2 lbs. flanksteak
4 oz. Dijon mustard
Fresh ground pepper
Rub flank steak with Dijon mustard. Marinate 6 to 8 hours in refrigerator.
Coat both sides of steak with fresh ground black pepper.
Grill 6 to 8 minutes per side or to desired degree of doneness.
Slice across the bias of the grain.
Nutrition information per serving: Cal 287.3; Total Fat 14.2g; Sat. Fat 5.6g; Chol 86.0mg; Carb 1.9g; Protein 35.9g; Sodium 459.0mg; Iron 4.5mg
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Tenderloin WITH PORTABELLO SAUCE
Serves 10-12
1 tenderloin roast
1 tsp. olive oil
1/2 tsp. fresh cracked pepper
1 Tbsp. butter
2 large Portabello mushrooms, halved and sliced
8 green onions, cut into 1-inch pieces
1 red bell pepper, halved and sliced
2/3 cup beef broth
1/4 cup Madeira or port wine
Rub tenderloin roast with oil and pepper.
Roast uncovered (do not add liquid) at 475ºF for 15 minutes. Reducetemperature to 350ºF and roast an additional 12 minutes (medium-rare).Remove from oven and let stand for 15-20 minutes.
In a large skillet, sauté mushrooms, onions and peppers in hot butterover medium heat until tender (about 5 minutes).
Stir in broth and Madeira and bring to a boil. Remove from heat.
Slice tenderloin across the grain; drizzle with sauce. Serve.
Nutrition information per serving: Cal 229.4; Total Fat 9.6g; Sat. Fat 3.7g; Chol 74mg; Carb 9.7g; Protein 26.9g; Sodium 141mg; Iron 5.0mg
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JAPANESE-STYLE sirloin
Serves 4-6
1 lb.boneless sirloin steak, cut into 1/4-inch strips
3 Tbsp. soy sauce
1 Tbsp. sugar
2 Tbsp. saki or dry sherry
1 Tbsp. vegetable oil
8 scallions (white and green), cut diagonally into 1 1/2-inch pieces
1 large red bell pepper, chopped
8 oz. Nappa cabbage, chopped
4 oz. bean sprouts
1 cup cooked short grain rice
1 tsp. toasted sesame seeds
Combine soy sauce, sugar and saki in a small bowl. Set aside.
Heat wok or electric frying pan to medium heat. Heat oil, add steak strips and stir until beef is browned (about 3-5 minutes).
Push beef to one side. On the other side, add scallions and peppers and stir-fry for 2-3 minutes.
Add cabbage and sprouts. Stir-fry about 1 minute.
Sprinkle soy mixture over meat and vegetables still keeping the beef separate. Cook for 1 minute.
Place rice on plates; add beef and vegetables. Sprinkle with sesame seeds.
Nutritional information per serving: Cal 267.1; Total Fat 9.6g; Sat. Fat 2.5g; Chol 60mg; Carb 21.1g; Protein 24.2g; Sodium 681mg; Iron 3.7mg
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CONFETTI STUFFED BOURBON STEAK
4 (12 oz.) precookedtop sirloin steak in bourbon sauce, 1-1 * inches thick
* cup finely minced shallots
* cup each finely chopped red, yellow, and green bell peppers
* cup chopped mushrooms
garlic powder to taste
salt to taste
fresh ground black pepper to taste
2 Tbs. extra virgin olive oil
Sauté vegetables and seasoning in olive oil until shallots are transparent. Cut slit lengthwise in steak and spread sautéed vegetables into cavity. Close with toothpicks. Bake at 350°F or grill until heated through. Slice in strips.
Serve with mixed vegetable pouches and twice-baked potatoes.
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TAILGATIN' STEAK
4 (12 oz.) sirloin steaks in bourbon sauce, 1-1 * inches thick, precooked
1 medium sized red bell pepper
1 Tbs. fresh lemon juice
1 tsp. freshly grated lemon peel
1 large clove garlic, crushed
* tsp. grated fresh ginger
* tsp. salt
Peach Salsa:
* cup peach preserves
Warm or just sear steaks for medium doneness; warm to the touch. Top with bell pepper ring garnished with warm Peach Salsa.
Serve steaks with roasted ear corn or twice-baked potatoes and watermelon.
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HERB MARINATED TOP sirloin STEAK
Serves 4
16 oz. boneless top sirloin steak, cut 1 inch thick
Marinade:
1 tsp. dry mustard
1/2 tsp. dried marjoram
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 cup beef broth
2 Tbs. red wine vinegar
2 tsp. vegetable oil
1 Tbs. Worcestershire sauce
Vegetable Skewers:
3 medium zucchini squash, cut into 3/4-inch slices
1 large green bell pepper, cut into 1-1/4-inch cubes
1 large red bell pepper, cut into 1-1/4-inch cubes
1 large onion, cut into eighths and then sectioned into 16 pieces
To prepare marinade, combine dry mustard, marjoram, oregano and basil.Slowly add broth, stirring to avoid lumping. Add vinegar, oil and Worcestershiresauce.
Place beef in shallow dish; pour marinade over meat. Marinate for2-3 hours, turning about every 45 minutes.
Thread vegetables onto four metal skewers alternating vegetables.
Remove meat from marinade. Brush vegetable skewers with marinade.Grill beef 4-5 inches away from coals for 6-8 minutes per side. Grillvegetable skewers with meat, being careful not to burn; vegetables shouldbe brown but still crisp. Brush meat and vegetables once per side withmarinade during grilling process.
Simple Side Dish Suggestions: Serve with whole wheat rolls and fruit salad.
--------------------------------------------------------------------------------
RANCH-STYLE BARBECUE STEAK
Serves 4
4 (4-5 oz. each) top blade steaks
Barbecue Sauce:
1 cup flat beer
1 cup hickory or mesquite smoked barbecue sauce
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/2 tsp. chili powder
Combine barbecue sauce ingredients. Place steaks in shallow dish;pour sauce over steaks. Refrigerate and marinate for 25-30 minutes.
Broil steaks 3-5 inches from source of heat for 5-6 minutes for medium-rare,or grill over moderately hot coals for 3-4 minutes per side, or to thedesired degree of doneness. Brush steaks frequently with sauce whilegrilling.
Total preparation time: 35-40 minutes
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GRILLED STEAK AND VEGETABLES PARMESAN
Serves 4
1 lb. sirloin tipsteak
Marinade:
1/2 cup chili sauce
1/3 cup Worcestershire sauce
2 Tbsp. red wine vinegar
1/2 tsp. dried oregano
Vegetables:
2 medium zucchini squash, cut in half lengthwise
1 small eggplant, cut into 1/2 to 3/4-inch slices
1 large sweet onion, cut into 1/2 to 3/4-inch slices
1/4 cup grated Parmesan cheese
Combine marinade ingredients. Place steak in a zipper locking plasticbag and pour marinade over steak. Squeeze out air and close bag. Refrigerateand marinate steak for 2-3 hours turning frequently.
Preheat grill. Place beef and vegetables on grill over moderatelyhot heat about 4-5 inches from heat source. Grill about 4-5 minuteson the first side, basting frequently with marinade. Turn, brush againwith marinade and sprinkle vegetables with cheese.
Continue grilling about 4-5 more minutes or until beef is at the desireddegree of doneness and vegetables are tender. Serve immediately.
Total preparation time: 15-20 minutes
Nutrition information per serving: 265 Cal; 8 g Fat; 3 g Sat. Fat; 73 mg Chol
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SEARED MARINATED BALL TIP STEAK
Serves 12
12 (6 oz.) sirloinball tip steaks
5 Tbs. olive oil
1 Tbs. Dijon mustard
1/2 Tbs. cracked white pepper
1/2 serrano pepper, cleaned, minced
1 rosemary sprig, needles only, chopped
Pepper and Artichoke Compote:
4 each, large red, yellow and green bell peppers, cleaned, washed,roasted, peeled and cut into large dice
6 artichokes, whole cleaned, peeled, completely trimmed, use bottomsonly, cut into quarters
8 Tbs. olive oil
1/4 cup red onions, diced
4 cloves garlic, minced
1/2 cup shiitaki mushrooms, sliced
1 cup red wine, high quality
1 cup veal jus lie
salt and pepper to taste
1 Tbs. whole butter
3 Tbs. chives, finely snipped
Place steaks in shallow pan. In small, stainless bowl, combine oil,mustard, pepper, serrano and rosemary. Brush steaks with this mixtureand marinate for 1 hour.
In large, non-stick skillet over medium-high heat, pan sear steaksuntil evenly browned and desired doneness. Serve steaks with roast pepperartichoke compote and herbed potatoes.
Clean, wash, roast and peel all bell peppers, core and seed. Cut inlarge dice, use flesh only, set aside. Clean, peel, wash artichokesand cut into quarters, use bottoms only. Brush with 2 Tbs. olive oil,place in hot skillet and roast artichokes in 350º F oven untilevenly browned. Toss frequently.
In large rondeau, heat remaining oil. Sweat red onions and garlicuntil translucent, add mushrooms, sauté over medium heat. Deglaze withred wine, reduce by half, add veal jus lie. Simmer gently, add peppersand artichokes. Simmer for 20 minutes, adjust seasoning with salt andpepper. Finish with whole butter and chives. Keep warm and serve compotewith seared steak.
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DIJON FLANK STEAK
Serves 6
1 1/2 lbs. flanksteak
4 oz. Dijon mustard
Fresh ground pepper
Rub flank steak with Dijon mustard. Marinate 6 to 8 hours in refrigerator.
Coat both sides of steak with fresh ground black pepper.
Grill 6 to 8 minutes per side or to desired degree of doneness.
Slice across the bias of the grain.
Nutrition information per serving: Cal 287.3; Total Fat 14.2g; Sat. Fat 5.6g; Chol 86.0mg; Carb 1.9g; Protein 35.9g; Sodium 459.0mg; Iron 4.5mg
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Tenderloin WITH PORTABELLO SAUCE
Serves 10-12
1 tenderloin roast
1 tsp. olive oil
1/2 tsp. fresh cracked pepper
1 Tbsp. butter
2 large Portabello mushrooms, halved and sliced
8 green onions, cut into 1-inch pieces
1 red bell pepper, halved and sliced
2/3 cup beef broth
1/4 cup Madeira or port wine
Rub tenderloin roast with oil and pepper.
Roast uncovered (do not add liquid) at 475ºF for 15 minutes. Reducetemperature to 350ºF and roast an additional 12 minutes (medium-rare).Remove from oven and let stand for 15-20 minutes.
In a large skillet, sauté mushrooms, onions and peppers in hot butterover medium heat until tender (about 5 minutes).
Stir in broth and Madeira and bring to a boil. Remove from heat.
Slice tenderloin across the grain; drizzle with sauce. Serve.
Nutrition information per serving: Cal 229.4; Total Fat 9.6g; Sat. Fat 3.7g; Chol 74mg; Carb 9.7g; Protein 26.9g; Sodium 141mg; Iron 5.0mg
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JAPANESE-STYLE sirloin
Serves 4-6
1 lb.boneless sirloin steak, cut into 1/4-inch strips
3 Tbsp. soy sauce
1 Tbsp. sugar
2 Tbsp. saki or dry sherry
1 Tbsp. vegetable oil
8 scallions (white and green), cut diagonally into 1 1/2-inch pieces
1 large red bell pepper, chopped
8 oz. Nappa cabbage, chopped
4 oz. bean sprouts
1 cup cooked short grain rice
1 tsp. toasted sesame seeds
Combine soy sauce, sugar and saki in a small bowl. Set aside.
Heat wok or electric frying pan to medium heat. Heat oil, add steak strips and stir until beef is browned (about 3-5 minutes).
Push beef to one side. On the other side, add scallions and peppers and stir-fry for 2-3 minutes.
Add cabbage and sprouts. Stir-fry about 1 minute.
Sprinkle soy mixture over meat and vegetables still keeping the beef separate. Cook for 1 minute.
Place rice on plates; add beef and vegetables. Sprinkle with sesame seeds.
Nutritional information per serving: Cal 267.1; Total Fat 9.6g; Sat. Fat 2.5g; Chol 60mg; Carb 21.1g; Protein 24.2g; Sodium 681mg; Iron 3.7mg
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CONFETTI STUFFED BOURBON STEAK
4 (12 oz.) precookedtop sirloin steak in bourbon sauce, 1-1 * inches thick
* cup finely minced shallots
* cup each finely chopped red, yellow, and green bell peppers
* cup chopped mushrooms
garlic powder to taste
salt to taste
fresh ground black pepper to taste
2 Tbs. extra virgin olive oil
Sauté vegetables and seasoning in olive oil until shallots are transparent. Cut slit lengthwise in steak and spread sautéed vegetables into cavity. Close with toothpicks. Bake at 350°F or grill until heated through. Slice in strips.
Serve with mixed vegetable pouches and twice-baked potatoes.
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TAILGATIN' STEAK
4 (12 oz.) sirloin steaks in bourbon sauce, 1-1 * inches thick, precooked
1 medium sized red bell pepper
1 Tbs. fresh lemon juice
1 tsp. freshly grated lemon peel
1 large clove garlic, crushed
* tsp. grated fresh ginger
* tsp. salt
Peach Salsa:
* cup peach preserves
Warm or just sear steaks for medium doneness; warm to the touch. Top with bell pepper ring garnished with warm Peach Salsa.
Serve steaks with roasted ear corn or twice-baked potatoes and watermelon.
--------------------------------------------------------------------------------
Posted by Homer
- February 24, 2006, 10:17:53 PMSome more.....
GRILLED sirloin STEAK WITH RICE
Serves 4
4 (6 oz.) centercut top sirloin steaks
1-1/2 tsp. lemon pepper
Mushroom-Wine Sauce:
8 oz. fresh mushrooms, sliced
1 clove garlic, minced
2 Tbs. onion, finely chopped
2 Tbs. butter or margarine
1 Tbs. flour
1-1/2 Tbs. tomato paste
1/4 tsp. salt
1/8 tsp. white pepper
1/2 cup dry red wine or Madeira
1/4 cup beef stock or broth
Using broil option on oven, set temperature to broil. Sprinkle steakswith lemon pepper, place on broiler pan and broil 3-5 inches from sourceof heat for 7-10 minutes per side for medium-rare (depending on thicknessof meat) or to desired degree of doneness. For outdoor charcoal grilling,place steaks over moderately hot coals and grill for 5-8 minutes perside for medium-rare, or to desired degree of doneness.
To prepare wine sauce, sauté mushrooms, garlic and onion in meltedbutter or margarine in saucepan until mushrooms are tender. Add flour,stirring until blended; cook over medium heat for 1 minute, stirringconstantly.
Blend in tomato paste, salt and pepper; stir in wine and stock untilwell-blended. Simmer 20 minutes, stirring occasionally; adjust seasoningif necessary. Serve over broiled steak.
Simple Side Dish Suggestions:
Steamed baby carrots and broccoli - Steam frozen or fresh carrots and broccoli to desired tenderness.
Wild rice - Prepare your favorite packaged wild rice mix, as directed.
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GRILLED sirloin STEAK WITH POTATOES
Serves 4
4 (6 oz.) centercut top sirloin steaks
1-1/2 tsp. lemon pepper
Mushroom-Cream Sauce:
8 oz. mushrooms, sliced
1 clove garlic, minced
4 Tbs. butter or margarine, divided
2 Tbs. flour
1/4 cup beef broth
1/2 cup water
1/4 tsp. salt
1/8 tsp. pepper
3/4 cup half-n-half cream
Using broil option on oven, set temperature to broil. Sprinkle steakswith lemon pepper, place on broiler pan and broil 3-5 inches from sourceof heat for 7-10 minutes per side for medium-rare (depending on thicknessof meat) or to desired degree of doneness. For outdoor charcoal grilling,place steaks over moderately hot coals and grill for 5-8 minutes perside for medium-rare, or to desired degree of doneness.
Sauté mushrooms and garlic in 2 Tbs. butter or margarine in skilletover medium heat until tender. Remove from pan.
Melt 2 Tbs. butter or margarine in skillet; stir in flour to makea paste. Combine broth and water; slowly add to paste; simmer for 2minutes; add seasonings.
Add half-n-half; heat just until hot; do not boil. Serve immediatelywith steak.
Simple Side Dish Suggestions:
New potatoes - Peel and boil new potatoes, drain, toss with margarine and chopped parsley.
Asparagus - Steam to desired tenderness.
French bread.
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LONDON BROIL WITH ROASTED CORN
Serves 4
2 to 2-1/2 lbs. top round steak, cut 1-1/2 inches thick
8 ears corn on the cob
2 Tbsp. butter or margarine
1/4 tsp. salt
1/4 tsp. pepper
Marinade:
1/3 cup olive oil
1/3 cup lemon juice
2 cloves garlic, crushed
1/4 tsp. salt
1/4 tsp. pepper
Place steak in zipper locking plastic bag. Combine marinade ingredientsand pour over steak. Remove all air from bag. Refrigerate and marinate6-8 hours, turning frequently.
Remove husks from corn and scrub with a brush to remove silk. Meltbutter; stir in salt and pepper. Brush corn with mixture. Wrap eachear of corn securely in heavy foil.
Remove meat from marinade; reserve marinade. Place corn and beef onpreheated grill over moderately hot heat about 4-5 inches from heatsource. Grill corn for 20 minutes, turning frequently. Grill steak about10 minutes per side for medium-rare, basting frequently with marinade.Serve steak and corn hot.
Total preparation time (excluding marination time): 30 minutes
Nutritional information per serving: 298 Cal; 12 g Fat; 4 g Sat. Fat; 79 mg Chol
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BOURBON STEAK
Serves 4
1 (1-1/2 lbs.)topround steak (1-1/2-inches thick)
Bourbon Marinade:
3 Tbsp. olive oil
2 Tbsp. Dijon mustard
1/4 cup Bourbon whiskey
1/3 cup soy sauce
2 Tbsp. red wine vinegar
1 Tbsp. Worcestershire sauce
1/4 cup brown sugar
2 Tbsp. minced garlic
1 Tbsp. minced fresh ginger (optional)
1 tsp. salt
2 tsp. freshly ground black pepper
Melon Salsa:
1 cup chopped honeydew
1 cup chopped cantaloupe
1 tsp. snipped fresh mint
1 Tbsp. honey
Combine marinade ingredients and marinate steak 6-8 hours or overnight.Remove steak from marinade and discard marinade. Place steak on grillover medium heat. Grill uncovered 25-28 minutes for medium-rare to mediumdoneness, turning once. Transfer steak to cutting board and allow tostand 3-5 minutes. Slice diagonally across the grain into thin strips.
Combine salsa ingredients. Refrigerate until ready to serve.
Serve with roasted potatoes
Nutritional information per serving: 351 Cal; 9g Fat; 3g Sat. Fat; 128mg Chol; 14g Carb; 51g Protein; 268mg Sodium; 5mg Iron
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PAPAYA MARINATED TOP BUTT STEAK
Serves 1
1 8 oz.top sirloinsteak
Salt and pepper
Marinade:
2 Tbs. olive oil
Juice of 1/2 lime
2 tsp. papaya puree
1 small garlic clove, crushed
6 cilantro leaves
Salt and pepper to taste
Garnish:
1/2 pear, blanched and filled with ratatouille
Papaya balls
Cilantro
Baby squash and peppers
For the marinade, combine all ingredients.
For the beef, marinate the meat for 3 hours. Pat dry with paper towels.Season with salt and pepper and broil to desired doneness.
Garnish with pear half filled with ratatouille, papaya balls, cilantro,baby squash and peppers.
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Tenderloin TIPS WITH THAI SAUCE
Serves 4
1-1/2 lbs. tenderlointips, cubed
Salt and pepper
Vegetable oil
1 red pepper, seeded and cubed
1 golden pepper, seeded and cubed
12 cherry tomatoes
12 shiitake mushrooms
Barbecue Sauce:
3 Tbs. hoisin sauce
1 Tbs. honey
1-1/2 tsp. rice vinegar
1 Tbs. soy sauce
1/2 cup tomato puree
1 green onion, minced
1/2 orange, juiced
1 clove garlic
1 Tbs. thai hot paste
Salt and white pepper to taste
Saffron Rice:
1 tsp. clarified butter
5-1/2 oz. basmati rice
1 cup chicken stock
1/2 tsp. saffron
Pinch cayenne pepper
2 Tbs. diced white onion
3/4 green onion, sliced
2 Tbs. diced red bell pepper
Salt and white pepper
For the sauce, combine all ingredients and mix well. Season to tastewith salt and white pepper. Set aside.
For the saffron rice, brush pan with clarified butter. Add rice,chicken stock, saffron, cayenne pepper and onion. Stir. Cover pan andbake at 400° for 1 hour and 10 minutes. When rice is done, remove foiland stir in green onions and red pepper. Season to taste with salt andwhite pepper.
For the beef, place meat and vegetables alternately on skewer, seasonwith salt and pepper and brush with oil. Grill on both sides to medium-rare.Remove from grill and brush generously with barbecue sauce. Place onsaffron rice and garnish with more sauce
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COWBOY STEAK WITH RED CHILI ONION RINGS
Serves 4
4 room-temperature 1-1/2 inch thick rib steaks (T-bone or porterhouse steaks may also be used)
Salt and freshly ground pepper
Salsa:
2 small red onions, diced
2 lbs. tomatoes, cut into 1/4-inch pieces
6 Tbs. fresh lime juice
6 Tbs. fresh cilantro, finely chopped
2 Tbs. jalapeño chile peppers, finely chopped and seeded
2 Tbs. olive oil
Salt to taste
Onion Rings:
4 white onions, cut into 1/16 to 1/8-inch wide rings
3 cups milk
3 cups sifted all-purpose flour
1/2 cup chili powder
2 Tbs. plus 2 tsp. cornstarch
3 tsp. salt
3 tsp. ground cumin
2 tsp. sugar
2 tsp. Hungarian hot paprika
Vegetable oil (for frying)
For the salsa, soak red onion in water in large bowl for 1 hour. Drainthoroughly. Transfer to medium bowl. Add tomatoes, lime juice, cilantro,chile peppers, oil and salt, and toss well. Cover salsa with plasticwrap and refrigerate until ready to serve. (Can be prepared 6 hoursahead).
For the onion rings, soak onions in milk in large bowl for 1 hour.Drain thoroughly. Mix all remaining ingredients except oil in anotherlarge bowl. Dredge onions in flour mixture, shake off excess. Heat oilin large heavy saucepan to 375°F. Add onions in batches and cook untilgolden brown, about 45 seconds. Transfer to paper towels using slottedspoon; drain well. Serve immediately.
Prepare barbecue over medium-high heat. Season steaks with salt andpepper and grill to desired doneness (about 7 minutes per side for medium-rare).Transfer to plates. Drain salsa and spoon onto steaks. Serve steaksimmediately with onion rings.
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GRILLED sirloin STEAK WITH RICE
Serves 4
4 (6 oz.) centercut top sirloin steaks
1-1/2 tsp. lemon pepper
Mushroom-Wine Sauce:
8 oz. fresh mushrooms, sliced
1 clove garlic, minced
2 Tbs. onion, finely chopped
2 Tbs. butter or margarine
1 Tbs. flour
1-1/2 Tbs. tomato paste
1/4 tsp. salt
1/8 tsp. white pepper
1/2 cup dry red wine or Madeira
1/4 cup beef stock or broth
Using broil option on oven, set temperature to broil. Sprinkle steakswith lemon pepper, place on broiler pan and broil 3-5 inches from sourceof heat for 7-10 minutes per side for medium-rare (depending on thicknessof meat) or to desired degree of doneness. For outdoor charcoal grilling,place steaks over moderately hot coals and grill for 5-8 minutes perside for medium-rare, or to desired degree of doneness.
To prepare wine sauce, sauté mushrooms, garlic and onion in meltedbutter or margarine in saucepan until mushrooms are tender. Add flour,stirring until blended; cook over medium heat for 1 minute, stirringconstantly.
Blend in tomato paste, salt and pepper; stir in wine and stock untilwell-blended. Simmer 20 minutes, stirring occasionally; adjust seasoningif necessary. Serve over broiled steak.
Simple Side Dish Suggestions:
Steamed baby carrots and broccoli - Steam frozen or fresh carrots and broccoli to desired tenderness.
Wild rice - Prepare your favorite packaged wild rice mix, as directed.
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GRILLED sirloin STEAK WITH POTATOES
Serves 4
4 (6 oz.) centercut top sirloin steaks
1-1/2 tsp. lemon pepper
Mushroom-Cream Sauce:
8 oz. mushrooms, sliced
1 clove garlic, minced
4 Tbs. butter or margarine, divided
2 Tbs. flour
1/4 cup beef broth
1/2 cup water
1/4 tsp. salt
1/8 tsp. pepper
3/4 cup half-n-half cream
Using broil option on oven, set temperature to broil. Sprinkle steakswith lemon pepper, place on broiler pan and broil 3-5 inches from sourceof heat for 7-10 minutes per side for medium-rare (depending on thicknessof meat) or to desired degree of doneness. For outdoor charcoal grilling,place steaks over moderately hot coals and grill for 5-8 minutes perside for medium-rare, or to desired degree of doneness.
Sauté mushrooms and garlic in 2 Tbs. butter or margarine in skilletover medium heat until tender. Remove from pan.
Melt 2 Tbs. butter or margarine in skillet; stir in flour to makea paste. Combine broth and water; slowly add to paste; simmer for 2minutes; add seasonings.
Add half-n-half; heat just until hot; do not boil. Serve immediatelywith steak.
Simple Side Dish Suggestions:
New potatoes - Peel and boil new potatoes, drain, toss with margarine and chopped parsley.
Asparagus - Steam to desired tenderness.
French bread.
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LONDON BROIL WITH ROASTED CORN
Serves 4
2 to 2-1/2 lbs. top round steak, cut 1-1/2 inches thick
8 ears corn on the cob
2 Tbsp. butter or margarine
1/4 tsp. salt
1/4 tsp. pepper
Marinade:
1/3 cup olive oil
1/3 cup lemon juice
2 cloves garlic, crushed
1/4 tsp. salt
1/4 tsp. pepper
Place steak in zipper locking plastic bag. Combine marinade ingredientsand pour over steak. Remove all air from bag. Refrigerate and marinate6-8 hours, turning frequently.
Remove husks from corn and scrub with a brush to remove silk. Meltbutter; stir in salt and pepper. Brush corn with mixture. Wrap eachear of corn securely in heavy foil.
Remove meat from marinade; reserve marinade. Place corn and beef onpreheated grill over moderately hot heat about 4-5 inches from heatsource. Grill corn for 20 minutes, turning frequently. Grill steak about10 minutes per side for medium-rare, basting frequently with marinade.Serve steak and corn hot.
Total preparation time (excluding marination time): 30 minutes
Nutritional information per serving: 298 Cal; 12 g Fat; 4 g Sat. Fat; 79 mg Chol
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BOURBON STEAK
Serves 4
1 (1-1/2 lbs.)topround steak (1-1/2-inches thick)
Bourbon Marinade:
3 Tbsp. olive oil
2 Tbsp. Dijon mustard
1/4 cup Bourbon whiskey
1/3 cup soy sauce
2 Tbsp. red wine vinegar
1 Tbsp. Worcestershire sauce
1/4 cup brown sugar
2 Tbsp. minced garlic
1 Tbsp. minced fresh ginger (optional)
1 tsp. salt
2 tsp. freshly ground black pepper
Melon Salsa:
1 cup chopped honeydew
1 cup chopped cantaloupe
1 tsp. snipped fresh mint
1 Tbsp. honey
Combine marinade ingredients and marinate steak 6-8 hours or overnight.Remove steak from marinade and discard marinade. Place steak on grillover medium heat. Grill uncovered 25-28 minutes for medium-rare to mediumdoneness, turning once. Transfer steak to cutting board and allow tostand 3-5 minutes. Slice diagonally across the grain into thin strips.
Combine salsa ingredients. Refrigerate until ready to serve.
Serve with roasted potatoes
Nutritional information per serving: 351 Cal; 9g Fat; 3g Sat. Fat; 128mg Chol; 14g Carb; 51g Protein; 268mg Sodium; 5mg Iron
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PAPAYA MARINATED TOP BUTT STEAK
Serves 1
1 8 oz.top sirloinsteak
Salt and pepper
Marinade:
2 Tbs. olive oil
Juice of 1/2 lime
2 tsp. papaya puree
1 small garlic clove, crushed
6 cilantro leaves
Salt and pepper to taste
Garnish:
1/2 pear, blanched and filled with ratatouille
Papaya balls
Cilantro
Baby squash and peppers
For the marinade, combine all ingredients.
For the beef, marinate the meat for 3 hours. Pat dry with paper towels.Season with salt and pepper and broil to desired doneness.
Garnish with pear half filled with ratatouille, papaya balls, cilantro,baby squash and peppers.
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Tenderloin TIPS WITH THAI SAUCE
Serves 4
1-1/2 lbs. tenderlointips, cubed
Salt and pepper
Vegetable oil
1 red pepper, seeded and cubed
1 golden pepper, seeded and cubed
12 cherry tomatoes
12 shiitake mushrooms
Barbecue Sauce:
3 Tbs. hoisin sauce
1 Tbs. honey
1-1/2 tsp. rice vinegar
1 Tbs. soy sauce
1/2 cup tomato puree
1 green onion, minced
1/2 orange, juiced
1 clove garlic
1 Tbs. thai hot paste
Salt and white pepper to taste
Saffron Rice:
1 tsp. clarified butter
5-1/2 oz. basmati rice
1 cup chicken stock
1/2 tsp. saffron
Pinch cayenne pepper
2 Tbs. diced white onion
3/4 green onion, sliced
2 Tbs. diced red bell pepper
Salt and white pepper
For the sauce, combine all ingredients and mix well. Season to tastewith salt and white pepper. Set aside.
For the saffron rice, brush pan with clarified butter. Add rice,chicken stock, saffron, cayenne pepper and onion. Stir. Cover pan andbake at 400° for 1 hour and 10 minutes. When rice is done, remove foiland stir in green onions and red pepper. Season to taste with salt andwhite pepper.
For the beef, place meat and vegetables alternately on skewer, seasonwith salt and pepper and brush with oil. Grill on both sides to medium-rare.Remove from grill and brush generously with barbecue sauce. Place onsaffron rice and garnish with more sauce
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COWBOY STEAK WITH RED CHILI ONION RINGS
Serves 4
4 room-temperature 1-1/2 inch thick rib steaks (T-bone or porterhouse steaks may also be used)
Salt and freshly ground pepper
Salsa:
2 small red onions, diced
2 lbs. tomatoes, cut into 1/4-inch pieces
6 Tbs. fresh lime juice
6 Tbs. fresh cilantro, finely chopped
2 Tbs. jalapeño chile peppers, finely chopped and seeded
2 Tbs. olive oil
Salt to taste
Onion Rings:
4 white onions, cut into 1/16 to 1/8-inch wide rings
3 cups milk
3 cups sifted all-purpose flour
1/2 cup chili powder
2 Tbs. plus 2 tsp. cornstarch
3 tsp. salt
3 tsp. ground cumin
2 tsp. sugar
2 tsp. Hungarian hot paprika
Vegetable oil (for frying)
For the salsa, soak red onion in water in large bowl for 1 hour. Drainthoroughly. Transfer to medium bowl. Add tomatoes, lime juice, cilantro,chile peppers, oil and salt, and toss well. Cover salsa with plasticwrap and refrigerate until ready to serve. (Can be prepared 6 hoursahead).
For the onion rings, soak onions in milk in large bowl for 1 hour.Drain thoroughly. Mix all remaining ingredients except oil in anotherlarge bowl. Dredge onions in flour mixture, shake off excess. Heat oilin large heavy saucepan to 375°F. Add onions in batches and cook untilgolden brown, about 45 seconds. Transfer to paper towels using slottedspoon; drain well. Serve immediately.
Prepare barbecue over medium-high heat. Season steaks with salt andpepper and grill to desired doneness (about 7 minutes per side for medium-rare).Transfer to plates. Drain salsa and spoon onto steaks. Serve steaksimmediately with onion rings.
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Posted by Homer
- February 24, 2006, 10:17:05 PMHere's my steak recipes.
STEAK BRUSCHETTA
Serves 4
1-2 lbs. top bladesteak
1 loaf Italian or French bread
Olive oil
Salt
1 bunch watercress or arugula
Tomato-Olive Salsa:
1 cup seeded and diced tomatoes
3 Tbsp. pitted and chopped kalamata olives
2 Tbsp. chopped fresh basil
1 Tbsp. finely chipped red onion
2 Tbsp. extra-virgin olive oil
2 tsp. balsamic or red wine vinegar
1 clove garlic, minced
Combine all salsa ingredients and mix gently.
Place steaks on grill over medium heat. Grill uncovered 5-7 minutesfor medium rare to medium doneness, turning once. Place on cutting boardand allow to stand for 2-3 minutes. Slice across the grain into 1/4-inchslices.
Slice bread in half lengthwise, brush bread with olive oil and grilluntil surface is crisp and golden, about 2-3 minutes. Remove bread andsprinkle with salt.
To assemble, place greens and steak on bread. Garnish with Tomato-OliveSalsa. Serving option: Slice bread into 1/2-inch thick slices, top withgreens, steak, and salsa for appetizers.
Nutrition information per serving: 796 Cal; 31g Fat; 8g Sat. Fat; 174mg Chol; 62g Carb; 67g Protein; 1095mg Sodium; 11mg Iron
CAJUN STEAK FETTUCCINE
Serves 6
2 lbs.boneless sirloin steak (1-1/2-inches thick)
Herb Rub:
1-1/2 teaspoon fennel seed, crushed
2 tsp. oregano
1 tsp. paprika
1 tsp. salt
1 tsp. pepper
1/2 tsp. ground red pepper
Fettuccine:
1 lb. fettuccine
2 Tbsp. butter
1/4 cup minced garlic (about 6 cloves)
1/2 cup Parmesan cheese
1/2 red onion, finely chopped
Combine fennel seed, oregano, paprika, salt, pepper, and red pepperin small bowl, mixing well. Sprinkle both sides of steak with seasoningand rub into the surface.
Cook pasta following package directions; drain well. Melt butter inlarge skillet, add garlic and red onion, and cook until tender. Adddrained pasta; toss with garlic butter mixture. Remove from heat, sprinklewith Parmesan cheese, and toss.
Place steak on grill over medium-high heat. Grill 22-26 minutes formedium rare to medium degree of doneness, turning once. Transfer steakto cutting board and allow to stand 3-5 minutes. Slice across the graininto thin strips.
Top fettuccine with steak strips.
Nutritional information per serving: 568 Cal; 15g Fat; 7g Sat. Fat; 115mg Chol; 60g Carb; 47g Protein; 601mg Sodium; 7mg Iron
ROLLED FLANK STEAK WITH SESAME CRUST
Serves 4
1-1/2 lbs. flanksteak
Salt and pepper to taste
2 oz. zucchini
2 oz. eggplant
2 oz. summer squash
2 oz. red and yellow pepper
1/2 cup plus 1 Tbs. olive oil
Dijon mustard
Sesame seeds
Sauce:
1-1/4 lbs. fresh tomatoes
3 Tbs. minced shallots
2 Tbs. butter
1/3 cup olive oil
1 clove garlic, pureed
Salt and sugar to taste
15 fresh basil leaves
For the sauce, peel tomatoes and cut into small dice. Sauté the shallotsin butter and olive oil with the tomatoes. Add the pureed garlic clove,salt and sugar, and simmer for 15 minutes. Julienne the fresh basil,and add before serving.
For the beef, clean flank steak. Lay on plastic wrap and sprinklewith salt and pepper. Clean all the vegetables and cut in long thinstrips. Season with salt and pepper. Dip in olive oil. Grill sliceson very hot grill for a short time. Dry on a paper towel and arrangethe vegetable slices in the center of the steak.
Roll flank steak, keeping vegetables in center. Tie with butcher string.Heat olive oil in a skillet, and when hot, sear meat on all sides untilbrown. Place in preheated oven at 350ºF for about 20 minutes. Remove,rub with Dijon mustard and roll in sesame seeds. Return to oven untilsesame seeds brown.
Slice and arrange on plate with tomato sauce, mushroom risotto andfresh herbs.
SWISS STEAK WITH POLENTA
Serves 6
3 2-lb.top sirloinsteaks, about 1-1/2 inch thick
3 Tbs. butter
3 medium-sized onions, thinly sliced
6 garlic cloves, minced
1 Tbs. salt
1 tsp. freshly ground black pepper
1 Tbs. fresh thyme leaves, chopped or 1 tsp. dried thyme
Flour
2 Tbs. vegetable oil
2 bay leaves
3 cups beef stock, heated
12 oz. beer
3 cups julienne of carrot, leeks and celery (1 cup each)
2 Tbs. chopped fresh parsley
1 bunch of parsley for decoration
Polenta:
1 qt. beef bouillon or stock
1/4 tsp. freshly ground white pepper
1 Tbs. butter
1 cup yellow cornmeal
1 Tbs. vegetable oil
4 Tbs. Parmesan cheese
2 Tbs. butter, melted
For the beef, melt butter in large sauté pan. Add onions and garlicand sauté until golden brown. Set aside. Season steaks with salt, pepper,fresh thyme and lightly sprinkle with flour. Heat oil in an iron skilletuntil very hot. Add the steaks and sear quickly on both sides.
Transfer steaks to the large sauté pan on top of the sautéed onions.Add bay leaves. Pour 2 cups of the heated beef stock and the 12 ouncesof beer over the meat. Cover and simmer slowly for one hour. Cook thejulienne of vegetables in the remaining cup of heated beef stock for15 minutes. Keep warm in the bouillon. Turn steaks over and simmer for20 minutes more. When the steaks are tender, keep them warm in the sauce.
For the polenta, in a 2-quart saucepan, mix bouillon with pepper and1 tablespoon butter, bringing to a boil. Add cornmeal, stirring witha wire whisk. Cook over low heat for 10 minutes or until thick. Coverand simmer over very low heat for 20 minutes, stirring often with plasticor wooden spoon. Brush a baking sheet with oil and spread out the polentaevenly about 1/2-inch thick. Sprinkle with the Parmesan cheese and dribblethe melted butter on top of the cheese. Let cool slightly. Then chillin refrigerator for at least 1 hour or until firm to the touch. Usinga round cookie cutter, make 18 two-inch rounds. Bake polenta roundsin 375º F oven on an upper shelf until golden brown.
To serve the steaks, arrange polenta rounds, cut in half, along oneside of plate. Cut each steak at an angle into slices and arrange 8slices along the other side of the plate. Cover steak with some of thesauce. (Serve the rest of the sauce separately.) Garnish steaks withvegetable juliennes. Sprinkle with parsley. Decorate the plate withsome whole parsley and serve.
PORTERHOUSE PARADISE
Serves 2
1 (2-3 lb.) Porterhouse steak
Salt and pepper
Garnish:
2 cups mixed, cooked pinto, kidney, lima beans and black-eyed peas
1 cup prepared barbecue sauce
4 ears corn, grilled Gaufrette potatoes sliced from two large Idahopotatoes
8 pods okra, steamed
Cornmeal Mush:
1 cup water
1 cup milk
1 cup yellow cornmeal
Salt and pepper to taste
For the beef, season with salt and pepper and sear on a grill for5 minutes each side. Finish cooking in a 350º F oven for 15 minutes.Let rest at least 10 minutes after cooking and keep warm.
For the garnish, combine bean mixture with barbecue sauce. Grill cornand deep-fry potatoes until crisp. Make a slit in okra and remove seeds.
For the cornmeal mush, bring water and milk to a boil. Reduce heatand add corn meal. Let simmer 5 minutes and cook until thickened. Seasonwith salt and pepper. Stuff okra pods with this mixture.
To serve, slice steak into 2 portions and arrange on platter withgarnish of vegetables.
CÔTE DE BOEUF WITH BLACK OLIVE SAUCE
Serves 2
2 (12 oz.) rib eyesteaks
1/2 cup clarified butter
1 Tbs. fresh butter
1 Tbs. shallots, minced
1 tsp. garlic, minced
1/2 cup white wine
1 cup veal demi-glace
1/2 cup puree of black olives
1 cup unsalted butter
Salt and pepper to taste
Garnish:
Baby vegetables, cooked and seasoned
Fresh herbs
Sliced mushrooms
For the beef, season with salt and pepper, and sauté the rib eye steakswith clarified butter and cook until medium-rare. Keep warm.
For the sauce, remove fat from the pan. Add 1 tablespoon of freshbutter, shallots and garlic and cook for 1 minute. Add the white wineand reduce all the way to syrup. Add demi-glace and reduce by half.Add the purée of black olives and boil for 1 minute. Remove fromthe heat and add 1 cup of fresh butter, piece by piece. Do not boilthe sauce again. Season to taste and pour the sauce over the steaks.
For the garnish, place vegetables, herbs and mushrooms around plates.
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STEAK BRUSCHETTA
Serves 4
1-2 lbs. top bladesteak
1 loaf Italian or French bread
Olive oil
Salt
1 bunch watercress or arugula
Tomato-Olive Salsa:
1 cup seeded and diced tomatoes
3 Tbsp. pitted and chopped kalamata olives
2 Tbsp. chopped fresh basil
1 Tbsp. finely chipped red onion
2 Tbsp. extra-virgin olive oil
2 tsp. balsamic or red wine vinegar
1 clove garlic, minced
Combine all salsa ingredients and mix gently.
Place steaks on grill over medium heat. Grill uncovered 5-7 minutesfor medium rare to medium doneness, turning once. Place on cutting boardand allow to stand for 2-3 minutes. Slice across the grain into 1/4-inchslices.
Slice bread in half lengthwise, brush bread with olive oil and grilluntil surface is crisp and golden, about 2-3 minutes. Remove bread andsprinkle with salt.
To assemble, place greens and steak on bread. Garnish with Tomato-OliveSalsa. Serving option: Slice bread into 1/2-inch thick slices, top withgreens, steak, and salsa for appetizers.
Nutrition information per serving: 796 Cal; 31g Fat; 8g Sat. Fat; 174mg Chol; 62g Carb; 67g Protein; 1095mg Sodium; 11mg Iron
CAJUN STEAK FETTUCCINE
Serves 6
2 lbs.boneless sirloin steak (1-1/2-inches thick)
Herb Rub:
1-1/2 teaspoon fennel seed, crushed
2 tsp. oregano
1 tsp. paprika
1 tsp. salt
1 tsp. pepper
1/2 tsp. ground red pepper
Fettuccine:
1 lb. fettuccine
2 Tbsp. butter
1/4 cup minced garlic (about 6 cloves)
1/2 cup Parmesan cheese
1/2 red onion, finely chopped
Combine fennel seed, oregano, paprika, salt, pepper, and red pepperin small bowl, mixing well. Sprinkle both sides of steak with seasoningand rub into the surface.
Cook pasta following package directions; drain well. Melt butter inlarge skillet, add garlic and red onion, and cook until tender. Adddrained pasta; toss with garlic butter mixture. Remove from heat, sprinklewith Parmesan cheese, and toss.
Place steak on grill over medium-high heat. Grill 22-26 minutes formedium rare to medium degree of doneness, turning once. Transfer steakto cutting board and allow to stand 3-5 minutes. Slice across the graininto thin strips.
Top fettuccine with steak strips.
Nutritional information per serving: 568 Cal; 15g Fat; 7g Sat. Fat; 115mg Chol; 60g Carb; 47g Protein; 601mg Sodium; 7mg Iron
ROLLED FLANK STEAK WITH SESAME CRUST
Serves 4
1-1/2 lbs. flanksteak
Salt and pepper to taste
2 oz. zucchini
2 oz. eggplant
2 oz. summer squash
2 oz. red and yellow pepper
1/2 cup plus 1 Tbs. olive oil
Dijon mustard
Sesame seeds
Sauce:
1-1/4 lbs. fresh tomatoes
3 Tbs. minced shallots
2 Tbs. butter
1/3 cup olive oil
1 clove garlic, pureed
Salt and sugar to taste
15 fresh basil leaves
For the sauce, peel tomatoes and cut into small dice. Sauté the shallotsin butter and olive oil with the tomatoes. Add the pureed garlic clove,salt and sugar, and simmer for 15 minutes. Julienne the fresh basil,and add before serving.
For the beef, clean flank steak. Lay on plastic wrap and sprinklewith salt and pepper. Clean all the vegetables and cut in long thinstrips. Season with salt and pepper. Dip in olive oil. Grill sliceson very hot grill for a short time. Dry on a paper towel and arrangethe vegetable slices in the center of the steak.
Roll flank steak, keeping vegetables in center. Tie with butcher string.Heat olive oil in a skillet, and when hot, sear meat on all sides untilbrown. Place in preheated oven at 350ºF for about 20 minutes. Remove,rub with Dijon mustard and roll in sesame seeds. Return to oven untilsesame seeds brown.
Slice and arrange on plate with tomato sauce, mushroom risotto andfresh herbs.
SWISS STEAK WITH POLENTA
Serves 6
3 2-lb.top sirloinsteaks, about 1-1/2 inch thick
3 Tbs. butter
3 medium-sized onions, thinly sliced
6 garlic cloves, minced
1 Tbs. salt
1 tsp. freshly ground black pepper
1 Tbs. fresh thyme leaves, chopped or 1 tsp. dried thyme
Flour
2 Tbs. vegetable oil
2 bay leaves
3 cups beef stock, heated
12 oz. beer
3 cups julienne of carrot, leeks and celery (1 cup each)
2 Tbs. chopped fresh parsley
1 bunch of parsley for decoration
Polenta:
1 qt. beef bouillon or stock
1/4 tsp. freshly ground white pepper
1 Tbs. butter
1 cup yellow cornmeal
1 Tbs. vegetable oil
4 Tbs. Parmesan cheese
2 Tbs. butter, melted
For the beef, melt butter in large sauté pan. Add onions and garlicand sauté until golden brown. Set aside. Season steaks with salt, pepper,fresh thyme and lightly sprinkle with flour. Heat oil in an iron skilletuntil very hot. Add the steaks and sear quickly on both sides.
Transfer steaks to the large sauté pan on top of the sautéed onions.Add bay leaves. Pour 2 cups of the heated beef stock and the 12 ouncesof beer over the meat. Cover and simmer slowly for one hour. Cook thejulienne of vegetables in the remaining cup of heated beef stock for15 minutes. Keep warm in the bouillon. Turn steaks over and simmer for20 minutes more. When the steaks are tender, keep them warm in the sauce.
For the polenta, in a 2-quart saucepan, mix bouillon with pepper and1 tablespoon butter, bringing to a boil. Add cornmeal, stirring witha wire whisk. Cook over low heat for 10 minutes or until thick. Coverand simmer over very low heat for 20 minutes, stirring often with plasticor wooden spoon. Brush a baking sheet with oil and spread out the polentaevenly about 1/2-inch thick. Sprinkle with the Parmesan cheese and dribblethe melted butter on top of the cheese. Let cool slightly. Then chillin refrigerator for at least 1 hour or until firm to the touch. Usinga round cookie cutter, make 18 two-inch rounds. Bake polenta roundsin 375º F oven on an upper shelf until golden brown.
To serve the steaks, arrange polenta rounds, cut in half, along oneside of plate. Cut each steak at an angle into slices and arrange 8slices along the other side of the plate. Cover steak with some of thesauce. (Serve the rest of the sauce separately.) Garnish steaks withvegetable juliennes. Sprinkle with parsley. Decorate the plate withsome whole parsley and serve.
PORTERHOUSE PARADISE
Serves 2
1 (2-3 lb.) Porterhouse steak
Salt and pepper
Garnish:
2 cups mixed, cooked pinto, kidney, lima beans and black-eyed peas
1 cup prepared barbecue sauce
4 ears corn, grilled Gaufrette potatoes sliced from two large Idahopotatoes
8 pods okra, steamed
Cornmeal Mush:
1 cup water
1 cup milk
1 cup yellow cornmeal
Salt and pepper to taste
For the beef, season with salt and pepper and sear on a grill for5 minutes each side. Finish cooking in a 350º F oven for 15 minutes.Let rest at least 10 minutes after cooking and keep warm.
For the garnish, combine bean mixture with barbecue sauce. Grill cornand deep-fry potatoes until crisp. Make a slit in okra and remove seeds.
For the cornmeal mush, bring water and milk to a boil. Reduce heatand add corn meal. Let simmer 5 minutes and cook until thickened. Seasonwith salt and pepper. Stuff okra pods with this mixture.
To serve, slice steak into 2 portions and arrange on platter withgarnish of vegetables.
CÔTE DE BOEUF WITH BLACK OLIVE SAUCE
Serves 2
2 (12 oz.) rib eyesteaks
1/2 cup clarified butter
1 Tbs. fresh butter
1 Tbs. shallots, minced
1 tsp. garlic, minced
1/2 cup white wine
1 cup veal demi-glace
1/2 cup puree of black olives
1 cup unsalted butter
Salt and pepper to taste
Garnish:
Baby vegetables, cooked and seasoned
Fresh herbs
Sliced mushrooms
For the beef, season with salt and pepper, and sauté the rib eye steakswith clarified butter and cook until medium-rare. Keep warm.
For the sauce, remove fat from the pan. Add 1 tablespoon of freshbutter, shallots and garlic and cook for 1 minute. Add the white wineand reduce all the way to syrup. Add demi-glace and reduce by half.Add the purée of black olives and boil for 1 minute. Remove fromthe heat and add 1 cup of fresh butter, piece by piece. Do not boilthe sauce again. Season to taste and pour the sauce over the steaks.
For the garnish, place vegetables, herbs and mushrooms around plates.
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Posted by Bree
- February 24, 2006, 10:14:17 PMGood one Homer.... :)) :))
Posted by Homer
- February 24, 2006, 10:12:48 PMTastes like chicken? :P
Posted by Bree
- February 24, 2006, 10:04:04 PMGuess I should be happy to live in Louisiana, because we do get to grill all year round...... :D
Posted by foxx
- February 24, 2006, 09:15:35 PMQuote from: babygurl424 on February 17, 2006, 06:57:51 PMQuote from: adamsmom on February 17, 2006, 06:55:30 PM
Well I meant like, what the HECK can I do to a steak in the middle of winter besides broil it, but other beef recipes are greatly appreciated! O0
you mean you don't grill all year round?? OMG!! am i like a freak or something cause i do!! :-\ LOl just pull my grill up to back door and grill away baby!! ;)
:)) babygurl...Mr. Foxx also likes to grill in the winter...glad to know he's not the only one...
Posted by Helen
- February 24, 2006, 07:58:33 PMI grill all year round too!!! Don't know what I'd do without it. I do use the Foreman on occasion though.