Apricot Round Steak Recipes

APRICOT MARINATED EYE OF ROUND ROAST

Steps:

• In a medium saucepan over medium high heat, combine the water, beef broth, vinegar, apricot preserves, salt, onion, carrot and pickling spice. Stir together and bring to a boil. Then remove from heat, cover and refrigerate until well chilled.
• Place roast in a 9x13 inch baking dish, pour chilled marinade over roast, cover and refrigerate for up to 24 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a large skillet over medium high heat. Place the roast in the skillet and sear the meat, browning well on all sides. Season with salt and pepper to taste, return meat to the baking dish and cover.
• Bake at 350 degrees F (175 degrees C) for 1 1/2 hours. Remove from oven and let meat rest for 5 to 10 minutes.
• Meanwhile, to make the gravy, transfer the sauce from the baking dish to a blender and puree until smooth. Then pour into a medium saucepan over medium heat. Stir in the cream and simmer until thickened, about 15 to 20 minutes. Slice meat and serve with the sauce.

APRICOT HAM STEAK

Steps:

• In a large skillet, heat 1 tablespoon butter over medium heat. Cook ham on both sides until lightly browned and heated through. Remove from pan; keep warm., Add 1 tablespoon butter and remaining ingredients to pan; cook and stir over medium heat until blended and heated through. Serve over ham.

MARINATED SKIRT STEAK WITH APRICOT-ARUGULA RICE

Steps:

• In a zip-top bag, combine orange zest, garlic, red-pepper flakes, vegetable oil, and steak pieces. Seal and shake bag to evenly coat steak. Marinate at least 8 hours (or up to 4 days).
• Heat a large skillet over medium-high. Remove steak from marinade and shake to remove excess; season with salt and pepper and cook until medium, about 4 minutes per side (work in batches, if necessary). Add juice and swirl pan to pick up browned bits from bottom. Transfer steak and juice to a plate and tent with foil. Let rest 10 minutes; thinly slice against the grain.
• Wipe pan clean and add rice, broth, apricots, and vinegar. Cook over medium-high until rice is warmed through and liquid is absorbed. Season with salt and pepper, remove from heat, and stir in arugula. Divide among four bowls, top with steak, and serve with orange wedges.